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These super simple and delicious Gluten Free Snowballs with Cherries, White Chocolate and Almonds are a fun and festive treat the whole family will love! Made with almond flour, almonds, maraschino cherries and white chocolate chips -the cookies bake quickly and are then rolled in powdered sugar!

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If you’re a fan of Mexican Wedding cookies, you’re going to love these Gluten Free Snowballs with Cherries, White Chocolate and Almonds!

With a super simple and buttery dough filled with chopped almonds, maraschino cherries and white chocolate chips, these cookies are sure to satisfy your sweet tooth! And I bet even Santa can’t tell they’re gluten free!

Gluten Free Snowballs with Cherries, White Chocolate and Almonds

Making the dough

This dough comes together simply. All you need to do is add all the ingredients to a bowl, and combine with a spoon or spatula util a shaggy/crumbly dough starts to form. At this point- go ahead and jump right in with your hands t for the dough fully. Once you’ve got a solid ball together, toss it in a gallon resealable bag. Transfer the bag to the fridge for 1 hour. Alternatively, the dough can be made a day in advance if you like!

gluten free cookie dough

Forming the snowballs

Once the dough has had some time to chill out, it’s time to form the snowballs! I like to form the balls right in the ziplock bag, so I can catch and crumbly bits that fall off while forming the cookies. To form the cookies- you’ll roll them in your hands firmly to help them retain their shape as they bake. Make sure to scoop up and crumbly bits at the end and form those into cookies as well!

rolling and baking the cookies

Coating the snowballs

After the cookies are formed and ready to go, you’ll bake them at 350 for about 12-14 minutes, until firm and lightly browned on the bottom. At this point, you’ll let the cookies cool briefly. The last but not least, you’ll roll them in a generous amount of powdered sugar to coat!

dipping the snowballs in powdered sugar

After you coat the cookies, transfer them to a plate or wire rack to cool completely.

gluten free cherry snowball cookies

Want to give this recipe a try?

If you make my Gluten Free Snowballs with Cherries, White Chocolate and Almonds, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great dessert ideas? Why not try my Pecan Pomegranate White Chocolate Chip Cookies, Blackberry Lime Cheesecake BarsPear and Fig GaletteLemon Curd Thumbprint Cookies, or my Chocolate Pistachio Cookie Bars!

Gluten Free Snowballs with Cherries, White Chocolate and Almonds

Gluten Free Snowballs with Cherries, White Chocolate and Almonds

Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Dessert
Keyword: almond, cherry, gluten free, white chocolate

Ingredients

  • 1 1/2 cups almond flour 
  • 2 cups tapioca starch 
  • 2/3 cup finely chopped almonds 
  • 2/3 cup powdered sugar 
  • 1/2 cup white chocolate chips
  • 1 tsp vanilla extract
  • 3/4 cup (1 +1/2 sticks) softened butter
  • 2 tbsp Maraschino cherries, halved

Instructions

  • Make the dough
    1. Add all ingredients to a large mixing bowl, and combine with a wooden spoon or spatula until a dry, crumbly dough forms.
    2. Use your hands to fully combine the dough into a round.
    3. Transfer to a gallon sized realizable bag, and refrigerate 1 hour, or up to overnight.
    Bake the cookies
    1. Preheat the oven to 350 degrees.
    2. Line 2 cookie sheets with parchment paper.
    3. Form the cookies into 1-2” inch balls, pressing them firming as you form.
    4. Transfer cookies to cookie sheets. I like form the cookies while the dough is still in the bag, since it is a crumbly dough, and he bag will catch any mess. You can form any crumbs that fall into more cookies!
    5. Once all cookies are formed, transfer to the preheated oven and bake for 12-14 minutes. Bottoms will be lightly browned, but the cookie color does to change significantly.
    6. While the cookies bake, prepare a bowl or plate with about 1- 1 1/2 cups of powdered sugar to roll the warm cookies in after they bake.
    7. Allow cookies to cool until they are able to be handled, about 10 minutes.
    8. Roll cookies in powdered sugar, and transfer to a plate or rack to cool. Store in a cookie tin or airtight container.

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