Description
Melt-in-your-mouth deliciousness, these Healthy Vegan Russian Tea Cakes (Snowball Cookies) are a fun nod to the classic version and just as easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 cup walnuts (or pecans), chopped *
- 1 cup walnuts (or pecans), minced *
- 1 ¼ cups almond flour, lightly packed *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ + 1/8 teaspoon sea salt *
Wet Ingredients:
- 1/3 cup pure maple syrup
- ½ cup [raw] cashew butter *
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Optional Ingredients:
Instructions
- Preheat the oven to 375 F. Place the oven rack in the upper-center
- Line a large baking sheet with silicone baking pads (or parchment paper). Set aside.
- Place 1 cup walnuts (or pecans) into the food processor, and pulse off and on (about 30 seconds) to finely chop/mince the walnuts (or pecans), then place the minced walnuts (or pecans) into a large bowl.
- Add all the remaining Dry Ingredients into the large bowl with the finely chopped (minced) walnuts (or pecans), whisk until well combined.
- Then add all the Wet Ingredients to the dry ingredients, stir until everything is mixed well. Then stir in the chopped walnuts (or pecans); mix well to evenly distribute. The batter is thick and sticky (see notes).
- Scoop up the cookie dough into a small cookie scoop (or high rounded tablespoon) and drop onto the baking sheet. Continue until all the dough has been scooped and dropped onto the large baking sheet. Space about 1 ½ inches apart, they do not spread much.
- Place in a preheated oven and bake at 375 F for 10 to 11 minutes or until the edges are golden brown and the cookie is set.
- Remove from the oven, allow to cool for 2 minutes on the cookie sheet, then transfer to a cooling rack.
- When completely cooled, sprinkle with Whole Food Plant Based Powdered Sugar.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 35 to 36 cookies