Allergy-Friendly Snowball Cookies
You’ll never miss what’s missing in these nostalgic favorites. Using gluten-free oats gives the cookies the texture you’d expect from snowball cookies, without adding nuts.
Makes: 3 dozen cookies
Free of: gluten and all top allergens
- 1 1/2 cups (350 mL) softened dairy-free, soy-free margarine (such as Earth Balance sticks)
- 3/4 cups (175 mL) + 1 1/2 cups (350 mL) confectioners’ sugar
- 2 tsp pure vanilla extract
- 3 cups (710 mL) Cat’s Gluten-Free Flour Blend (see below)
- 1/2 tsp fine sea salt
- 2 1/4 cup (535 mL) gluten-free oats
Coconut is technically a fruit, not a tree nut. If you are nut allergic ask your doctor if coconut is safe for you.
If your family can eat unsalted butter, if can be substituted for dairy-free margarine in the recipe above.
- Preheat the oven to 350° F and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer with paddle attachment, beat margarine on medium for 2 minutes or until light and fluffy. Scrape down bowl.
- Beat in 3/4 cup sugar, then add vanilla, flour blend, salt and oats, mixing until well-blended.
- Roll balls of dough with your hands, each measuring about 1 1/4 inches in diameter. Place on prepared baking sheets and bake on oven’s middle rack for 13-16 minutes or until very lightly browned around bottom edge.
- Meantime, sift about 3/4 cup of remaining confectioners’ sugar onto a dinner plate or pan; reserve the remaining sugar.
- Once cookies are baked, remove them from oven and using a spatula, carefully place each cookie onto the plate with confectioners’ sugar. While hot, sift some of the remaining sugar over cookies to create a nice thick layer of sugar. Allow cookies to cool completely before moving them to an airtight container, where they can be stored up to 7 days.
Cat Ruehle’s Gluten-Free Flour Blend
Makes: 4 cups
- 2 cups sweet sorghum flour
- 1 cup white rice flour
- 1 cup potato starch (not potato flour)
- In a large bowl, whisk the flours and potato starch together until well combined
- Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or int eh freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes