Ingredients
Directions
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the oat flour, almonds meal, baking powder, and salt, if using, to a large mixing bowl and mix until combined.
Add the milk, yogurt, maple syrup or date paste, and vanilla extract to a medium bowl and whisk well until combined.
Transfer the liquid mixture to the dry ingredients.
Fold in the pecans and cranberries.
Drop tablespoons size batter onto the baking sheet, leaving about two inches between each cookie (they won’t spread much, but maybe a little). You should get approximately 24 cookies.
With a spoon or spatula form a well in the center of each cookie. It doesn’t need to be deep, just enough to add some coconut flakes into the cookie. Sprinkle 2–3 pinches of coconut flakes in that well. Top each cookie with a dried cranberry.
Bake for 20 minutes or until they’re golden brown on top. Enjoy your pecan snowball cookies!
Chef's Notes
Substitutions
Substitute another dried fruit of choice in place of cranberries.
Flour-free
Use whole oats, ground into a meal or whole almonds, ground into a meal (or a combination of the two) as a substitute for oat flour.
Nut-free
Use sunflower, pumpkin, chia, or hemp seeds in place of pecans. If using chia or hemp, use only ¼ cup.
Use one cup of oat flour in place of one cup of almond meal.
Whole-food sweetener
Use date paste in place of maple syrup.
Storage
Store pecan snowball cookie leftovers in an airtight container in the refrigerator for up to one week. Reheat in the oven at 350 degrees F for 5–10 minutes.
Ingredients
Directions
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the oat flour, almonds meal, baking powder, and salt, if using, to a large mixing bowl and mix until combined.
Add the milk, yogurt, maple syrup or date paste, and vanilla extract to a medium bowl and whisk well until combined.
Transfer the liquid mixture to the dry ingredients.
Fold in the pecans and cranberries.
Drop tablespoons size batter onto the baking sheet, leaving about two inches between each cookie (they won’t spread much, but maybe a little). You should get approximately 24 cookies.
With a spoon or spatula form a well in the center of each cookie. It doesn’t need to be deep, just enough to add some coconut flakes into the cookie. Sprinkle 2–3 pinches of coconut flakes in that well. Top each cookie with a dried cranberry.
Bake for 20 minutes or until they’re golden brown on top. Enjoy your pecan snowball cookies!