Cinnamon Almond Snowball Cookies
Cinnamon Almond Snowball Cookies are soft on the inside with a warm, almost gooey, cinnamon center. Gluten-free, dairy-free and only six ingredients!
Ingredients
- 1 ½ cups almond flour 168g
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar 50g
- 2 egg whites fresh, not from the carton
- ¼ teaspoon almond extract
- 20 g powdered sugar
Instructions
- Preheat the oven to 350 degrees
- Prepare a cookie sheet with nonstick spray or cover in a layer of parchment.
- Mix together the almond flour, sugar, and cinnamon. Set aside.1 ½ cups almond flour, 1 tablespoon ground cinnamon, ¼ cup granulated sugar, 20 g powdered sugar
- In another bowl, beat the egg white until they stiffen. You should get peaks when you pull the beaters out.2 egg whites
- Fold the almond mixture into the egg whites and add the extract. Once incorporated it will make a fairly firm dough.¼ teaspoon almond extract
- Roll the mixture into balls around 10g each. You should get about 27 cookies.
- Bake for about 12 minutes. The cookie balls should be firm to the touch but with soft, almost gooey insides.
- Let the cookies completely cool. Then add the powdered sugar to a plate and roll the cookie balls around it until covered.
- Serve!
Notes
- Store these in an airtight container, they will harden after a few days.
- These can be frozen for later use!
- These aren't super light, per se, but they have a pretty good balance of macros. I like trying to make things that have at least some nutritional value and these are cookies are basically sweetened almonds. Plus, they are super fun for the holidays.
Nutrition
Serving: 3cookiesCalories: 156kcalCarbohydrates: 12gProtein: 6gFat: 10gFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!