These Paleo Pecan Snowball Cookies are sugar free, low carb, gluten free, grain free and now dairy free too! These are a perfect allergy friendly twist on a classic holiday recipe! Thank you to Earth Balance for sponsoring todays post!
Traditionally these cookies have always been known as Gram’s Butter Balls in my childhood memories. And they were fabulous. They were so easy to make with just 4 ingredients of flour, butter, pecans and sugar. I would often be preparing them with her as a child and loved every minute of the cloud of confectioners sugar all over me. Everyone looked so forward to them every holiday.
Sadly when my grandmother passed, my mom tried to carry on the tradition. She still makes them but doesn’t have the time to make the dozens and dozens my grandmother would make for all our family and friends. That’s where I come in!
My gluten free recipe for my Grandmother’s Butter Balls are in my cookbook. And they are good, but I have so many friends and family who need to be dairy free for health reasons and allergies.
I was excited to partner with Earth Balance on making a traditional holiday recipe swap and knew my grandmother’s butter balls were the perfect cookie to try it with!
I have some pretty picky kids and need to be a bit sneaky. Often times they rarely can tell any difference when I swap out alternatives. I sneakily disguise certain veggies like cauliflower all the time because they just think they don’t like it.
I read this great Sneaky Chef study showing how most people don’t even recognize the difference when a swap is made and actually often like the swapped out ingredient. So it is possible to do even with picky kids, my oldest child proved that to me!
I made these about 3 times before I got just the right texture and taste. The first time I made them my oldest child, the picky teen, asked if he could try one. I never mentioned the name of them or what was in them.
He said, “YUM, these taste like butter balls”!
All 3 of my kids and picky hubby too loved these cookies each time I made them. Now considering they are grain free, sugar free and dairy free, they can tend to not hold that typical ball shape as well as traditional snowball cookies.
Baker’s Tip: Freeze them for 20-30 minutes before baking, helps keep them from spreading and flattening.
Earth Balance has a coupon for you as well. Try their products and see for yourself how easy it is to make a dairy free swap!
I hope you enjoy these snowball cookies as much as my family did!
- Serves: 21
- Serving size: 1
- Calories: 85
- Fat: 8.6g
- Saturated fat: 1.5g
- Carbohydrates: 1.5g
- Sugar: 0.1g
- Sodium: 70mg
- Fiber: 0.6g
- Protein: 1g
- Cholesterol: 0mg
- Preheat oven to 350 degrees F.
- Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
- Taste batter, adjust sweetener if needed.
- Line a baking sheet with silpat or parchment.
- Use a cookie scoop and make 21 mounds.
- Roll each mound in the palm of your hand.
- Place in freezer for 20-30 minutes.
- Place in oven for 15 minutes or until golden around edges.
- Allow to cool slightly.
- Once able to handle roll each in some confectioners sweetener.
- Allow to cool completely before storing in an air tight container.
This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.