Almond & Hazelnut Snow Cookies
A classic recipe gets a makeover for the holidays: these Almond & Hazelnut Snow Cookies are gluten-free, oil-free, egg-free, dairy-free. So easy to make, delicious and perfect for the holidays!
Servings Prep Time
9cookies 15minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
9cookies 15minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Wet ingredients
Dry ingredients
Instructions
  1. Preheat the oven at 170°C/340°F. In the meantime, in a small bowl, mix the ground flaxseed with the water and let it rest for 10 minutes, until a thick and gelatinous mixture has formed (this will act as a binding agent in lieu of eggs).
  2. In a big bowl mix the almond flour, hazelnut flour, baking powder, the pinch of salt and sift the cocoa with a sieve.
  3. When the “flaxseed egg” is ready (i.e. it has a gelatinous texture) add it to the dry ingredients and mix well. Add the apple compote and vanilla extract as well, and mix again until you get a smooth dough that can be easily worked with your hands.
  4. Take a portion of dough the size of a big walnut and roll it it into a ball. Place powdered sugar in a bowl and gently roll in each dough ball until well coated. If the dough is a bit sticky, you might want to wet your hands between rolling every other cookie.
  5. Arrange the cookies well spaced from each other, flattening them to get a round shape; cook them at 170°C for 15 minutes and let them cool completely before serving, at least 15 minutes. They will remain soft and chewy. Sift some more powdered sugar on top for extra “snowiness”, or leave as is for a “crinkly” effect. So perfect with a tall glass of soy milk, or a big cup of coffee ♥
Recipe Notes

To make this recipe not only gluten-free, oil-free, egg-free and dairy-free but also sugar-free, you can substitute the powdered sugar with dessicated coconut powder/flour.

For different variations, next time try adding 1 tsp of cinnamon, ginger or coffee powder!

You can keep these cookies for up to a week in an airtight container but chances are, they won’t stay around that long :D

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