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A big pile of many vegan snowball cookies on a black serving tray. One up front has had a bite taken out of it so you can see the inside.

Vegan Coconut Snowball Cookies (Nut Free!)

Classic vegan snowball cookies made without nuts! Soft, sweet, and a deliciously easy dessert to make for the holidays. Gluten free friendly.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert
Cuisine: American, Baked Goods
Calories: 111
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup vegan butter softened
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 1/4 cup all purpose flour see notes for gluten free alternative
  • 1/8 teaspoon salt
  • 1 cup shredded coconut flakes
  • 1 cup powdered sugar for rolling cookies, divided

Equipment

  • Measuring cups and spoons
  • Mixing bowls and spoons
  • Cookie scoop
  • parchment paper
  • Baking sheets
  • Hand mixer or stand mixer

Method
 

  1. Mix the wet ingredients. In a stand mixer with a paddle attachment, or a large mixing bowl with a hand mixer, cream together the softened vegan butter with the 3/4 cup of powdered sugar. Mix this until smooth and creamy, about 2 minutes on a medium speed. Add the vanilla and mix that into the butter.
  2. Add the dry ingredients. Turn the mixer off and into the same bowl add the all purpose flour, salt, and coconut flakes. Mix on low until the dough forms. This is a soft and sticky dough!
  3. Chill the dough. Place the bowl in the fridge for a minimum of 2 hours and up to 3 days in advance. It is super important that this dough chills!
  4. Shape. After the dough has chilled, use a 1 tablespoon scoop to roll each cookie dough ball. Before baking, roll it in half of the powdered sugar mixture. Place cookies on a tray 15 cookies per tray.
  5. Preheat the oven to 350°F/180°C and line several baking sheets with parchment paper. Make sure the oven rack is in the middle of the oven.
  6. Bake. Bake the cookies for about 15 minutes. The cookies will be slightly golden brown in color on the top and bottom.
  7. Final rolls. Allow the cookies to cool for 5 minutes and then roll in the remaining half cup of powdered sugar. The cookies will be warm and the sugar will melt a little on the cookies. That’s okay. Finally, roll a third time when the cookies are completely cool. This is when the powdered sugar will really stick. Serve and enjoy!

Notes

How to Store
Countertop: Store leftover snowball cookies on the countertop in an airtight container for up to a week.
Fridge: You can make the cookie dough up to 2 days in advance - any longer than that and the dough begins to dry out.
Freezer: Store frozen cookie dough balls in a freezer safe container for up to 3 months. Add an additional minute of baking time to the frozen cookie dough balls, no need to thaw in advance! Store frozen baked cookies in a freezer safe container for up to 3 months. Allow them to thaw and come to room temperature before serving after being frozen.