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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


  • 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


  • 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.