No-Bake Almond Snowball Cookies

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A quick disclaimer: although these cookies do not require baking, they are not raw vegan. That means that you cannot enjoy them if you are cleansing. Sorry, cleansers, but there are many more Full Body Cleanse-Approved desserts to choose from. Just look for the images that have that FBC-Approved tag on them and you can enjoy them.

These vegan no-bake snowball cookies are the perfect holiday treat. They are little balls of chewy goodness, and you can feel much better about eating them than other sugary, glittery holiday cookies. Snowball cookies are usually made with flour, nuts, sugar, and butter. After you bake them, you typically roll them in powdered sugar and then decorate as you please. Some people add a chocolate drizzle, while others prefer to add pecans, chocolate chips, or sprinkles. This recipe does not require any of those ingredients and although they aren’t 100% healthy, they are healthier than the classic version.

There are a few crucial steps to ensure the best no-bake snowball cookies. After you pulse the ingredients together in the food processor, you have to roll them into bite-size balls. Ideally, place them on a baking sheet lined with parchment paper to avoid sticking. Place them in the freezer for about 30 minutes to harden before removing them to roll in unsweetened shredded coconut. After rolling them in coconut, place them in the fridge to harden and enjoy when ready. Perfect timing for your upcoming holiday dessert platter!

No-Bake Almond Snowball Cookies
  • Prep Time:10m
  • Total Time:10m


  • 2 c blanched almond flour
  • 2 c unsweetened shredded coconut (+ 1/4 cup for coating)
  • 1/3 c pure maple syrup
  • 2 tsp. almond extract
  • 1 tsp. vanilla bean paste
  • 1 tbsp. filtered water


  1. Add all of the ingredients to a large mixing bowl, ensuring that you reserve 1/4 cup of shredded coconut for rolling.
  2. Mix the ingredients together until thoroughly combined. You may need to add another tablespoon of water to the mixture to reach your desired texture.
  3. Once everything is well-combined, wet your hands and roll the mixture into about 15-17 bite-size balls. Place them on a baking sheet lined with parchment paper and then freeze for 30 minutes.
  4. Remove from the freezer and then roll the balls in the 1/4 cup of shredded coconut to coat the exterior. Place them in the fridge for an hour and then enjoy when ready. Store leftovers in an airtight container in the fridge for up to two weeks.


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