Get your ovens ready, because I’ve joined a bunch of my gluten-free bloggers friends for a little Virtual Gluten-free Cookie Exchange + Giveaway.
The cookie I am sharing today is an allergy-friendly twist on a family recipe, Snowball Cookies. My family loves these and I love that it’s a reminder of my childhood. Jump to Recipe
Growing up in Canada, we use to have BIG family get-togethers during the holidays. Both set of grandparents, aunts, uncles and cousins would gather to celebrate Christmas. My mom’s side of the family was the loud & crazy, fun side and my dad’s side was more of the reserved & proper side (although my Dad brought the crazy, fun to both sides).
Although specifics are cloudy such as the toys I opened or the meals we ate, I do remember the shortbread cookies my Grandfather made. Sweet, buttery delights! Grandma would make sure to send us home with the extras. In fact, when we moved to Phoenix AZ, my Grandma would mail us these cookies all the way from Ontario. We looked forward to package every year!
Since then, shortbread cookies have always been a part of my Christmas tradition.
Of course, after Xander was diagnosed with food allergies, I wasn’t sure if we’d ever be able to have them in our home again, but after a few little changes to the recipe, we get to keep the tradition going and still enjoy our family’s shortbread Snowball Cookies. Trust me when I say that these Gluten-free cookies are just as amazing as the regular version! They are not only perfect for our family Christmas, they are also an amazing little treat to give as a gift, bring to the next holiday party or make at your next cookie exchanges.
Speaking of cookie exchange, remember I mentioned earlier that I’ve joined with a bunch of my gluten-free blogger friends for a Virtual Gluten-free Cookie Exchange? Well here’s the details you don’t want to miss!
Each blogger is hosting a GIVEAWAY for a prize of $50 or more! So be sure to click through to each blog and enter the giveaways! I’m giving away a $50 gift card to Whole Foods so you can get the ingredients needed to make whatever cookies your craving! Be sure you don’t miss that and enter below!
And here’s the full, delicious round-up of the rest of our Virtual Gluten-free Cookie Swap! I hope you check out all these amazing ladies and their yummy blogs…..I honestly cannot wait to add these treats to our holiday baking list as well.
Check out all 12 recipes, listed in the order they appear in the photo, left to right, row by row:
Gluten-free Oatmeal Cranberry Chocolate Chip Cookies by My Gluten-Free Kitchen
Gluten-free Gingerbread Kiss Cookies by Gluten Free Palate
Snowball Cookies by Allergylicious
Gluten-Free Double Chocolate Mint Cookies by Meaningful Eats
Cinnamon Stars by Life After Wheat
Gluten-Free Chocolate Chip Cookies in Jar by This Vivacious Life
Crock Pot Bark with Salted Peanuts by What the Fork
Candy Cane Cookies by gfJules
Coffee Flour Cookies by Flippin’ Delicious
Snickerdoodle Cookies by Veggie Balance
Lemon Cranberry Cookies by Vegetarian Mamma
Gluten Free Vegan Rasberry Pinwheel Cookies by Sarah Bakes Gluten Free
Watch how easy it is to make Gluten-free Snowball Cookies
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You’re house will smell amazing when you make these Shortbread Snowball Cookies and I hope love them as much as our family does. Happy baking!
Shortbread cookies with bites of chocolate chips and lightly dusted in powdered sugar. Gluten free, Vegan, dairy, egg, soy & nut free.
- 3/4 C. vegan butter (we use Earth Balance Soy free)
- 1 1/2 C. Gluten-Free 1-to-1 Flour (Bob's Red Mill)*
- 1/2 C. powdered sugar, plus extra for dusting
- 1/2 tsp. Xanthan Gum
- 2 tsp. pure vanilla extract
- pinch of Himalayan sea salt
- 1 C. vegan chocolate chips (Enjoy Life mini chips)
- Preheat oven to 350 (325 if using convection oven).
- Prepare 2 baking sheets with parchment or Silpat.
- Using a stand mixer, beat butter until fluffy. Add in flour, powdered sugar, xanthan gum and salt (omit xanthan gum if using regular flour). Blend until incorporated then add in the chocolate chips.
- Scoop 1 rounded TB of dough (a mini ice-cream scoop works perfect for this) and drop 1 inch apart. Bake 12-15 minutes or until lightly golden on the edges, be careful not to burn.
- Remove from oven and dust with powdered sugar while still warm. Lightly dust once cooled for more of a snowball effect.
*You may need to add Xanthan Gum if you use a different Gluten-free Flour (check manufacturer's notes)**Omit Xanthan Gum altogether if you do not wish to make Gluten-free, and use a regular All-purpose Flour
Cuisine Free of Top 8 Allergens
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