Snowball Pecan Cookies

• These delicious, buttery, nutty cookies are vegan and sugar-free!
• A fantastic recipe to make together with kids.
• A tasty, original DIY gift idea.
• You can swap pecan nuts for any nuts you have in your cupboard.

Organic Pecan Nuts 250g (Sussex Wholefoods)

100g Pecan Nuts

Organic Plain White Flour 1kg (Doves Farm)

130g Flour

Organic Sunflower Vegetable Margarine 500g (Biona)

120g Vegan Margarine

Baking Powder 250g (Sussex Wholefoods)

1tsp Baking Powder

Granulated Erythritol 300g (NKD LIVING)

3tbsp Erythritol

Vanilla Paste 100ml (LittlePod)

1 tsp Vanilla Extract

Low Calorie Icing Powder 200g (SoDelishUs)

0.5 cup Icing Sugar

Method

1. Preheat your oven to 180°C. Toast your pecans for about 15 minutes (don’t let them burn). Grind until you get a fine powder.
2.  Combine the flour, the ground pecans, the softened butter, caster sugar and vanilla extract in a bowl until you have made a dough. Cover with cling film and chill for 30 mins.
3. Preheat the oven to 195°C. Take the chilled cookie dough out of the fridge. Take a small chunk and roll between your palms to make a small ball. Set onto a lined baking tray and continue until you have transformed the dough into a sheet of cookie balls. Bake for 15 mins.
4. Carefully roll the cookie balls in the icing sugar. Leave to completely cool. Then dip again.
5. Enjoy!