Snowball Cookies (gluten free, lactose free, low FODMAP)

This recipe is for 16 cookies.


113 g butter at room temperature
¼ cup (40 g) powdered sugar
½ tsp vanilla extract
160 g GF flour (rice based)
¼ tsp xanthan gum
¼ tsp salt
43 g very finely chopped pecans (ideally in food processor)

Baking instructions

  • Cream together butter, sugar and vanilla.
  • Add remaining ingredients and combine well, creating smooth dough.
  • Form 18 identical balls and place on a lined baking tray 2 cm apart.
  • Chill in a freezer for 5 minutes.
  • Bake at 200C (fan) for 10 minutes.
  • Let it cool for a few minutes, then roll in powdered sugar. After cooling down even more, roll it in powdered sugar once more.

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