Healthy Snowball Cookies

Posted on by llbalanced
Healthy Snowball Cookies
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12.21

One of my absolute favorite things in the entire holistic chef world is when a reader makes a request for me to 'healthify' something they adore. The reason is two-fold.

  1. It is a sign of trust that I can deliver on said request. That makes me feel awesome.
  2. You guys always have the BEST ideas! Dishes I would never think of on my own.

I almost missed the instagram comment on my Chewy Ginger Cookies that requested a healthier version of Polvorones, also know as Snowball cookies or Mexican Wedding Cookies. Oh, how glad I am that I scrolled down! I was happy to oblige this sweet reader, particularly because these cookies are a favorite of my own. The hallmark of this traditional Spanish shortbread is its dense and crumbly texture, with a creamy buttery finish from nuts and well, butter. However, in my recipe musings, I decided there was a way to achieve said product without nearly as much butter or sugar as the original.

Mexican cookies 4

Not only did I reduce the amounts, I substituted refined sugar for maple sugar, which is less processed and contains more nutrients, and I did a mixture of coconut oil and grass-fed butter. These high-quality saturated fats are your body's friend, when enjoyed in moderation. I also swapped spelt flour for refined white flour, which is often easier to digest and contains more fiber, vitamins and minerals. Spelt does contain gluten, so if you're gluten-free, substitute a GF all-purpose blend.

Mexican cookies 5

The result? Let's just say that the reader who suggested these deserves a lifetime supply. And a pony.

Actually I'll say more than that...these have become my top 2 favorite cookies EVER, rivaling my Best Ever Chocolate Chip Cookies. When no-chocolate is even a contender in the ring with chocolate, you know you have something special.

The only noticeable difference from the original is a slightly darker color from spelt flour, and a lack of powdered sugar coating. I dusted mine with arrowroot starch for effect, but they truly don't need a single thing. If you're still hung up on the no-chocolate thing, you could definitely dust on some cocoa powder or drizzle some melted chocolate. Shockingly, I decided against both.

Mexican cookies 6

I hope you'll give these a try as we head into holiday cookie season, and give a little prayer of thanks to the gal who requested them!

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TOTAL TIME :50 minutes
16cookies
INGREDIENTS
  • 1 1/2 cups raw walnuts
  • 1/4 cup grassfed butter, room temperature
  • 1/4 cup coconut oil, room temperature (between liquid and solid)
  • 1/4 cup maple sugar (link below for brand)
  • 1 cup spelt flour (sub whole wheat, gluten-free AP or AP)
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla powder (sub 1 1/2 tsp extract, link below for brand)
DIRECTIONS
  1. Add walnuts to a food processor and pulse until they form a fine crumble, slightly chunkier than flour. If you don't have a food processor, hand chop into very small pieces.
  2. In a standing mixer or with a hand-mixer, cream butter and coconut oil together on high until creamy and slightly fluffy, approximately 1 minute.
  3. Add maple sugar and mix, then flour, vanilla and sea salt. Mix everything until just incorporated, then finally add walnut meal until incorporated. Turn dough out onto saran wrap and wrap tightly in a ball. Refrigerate 30 minutes.
  4. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Remove from fridge and roll dough into 16 1 1/2 inch balls, spacing them 2 inches apart on baking sheet.
  5. Bake for 18 minutes or until the top is mostly solid to touch (it will harden as it cools). Cool 10 minutes before enjoying.
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