Almond flour + chopped nuts recreate the classic tender, crumbly “snowball” texture without needing a lot of white flour.
A small amount of protein powder adds structure and makes each cookie more satisfying — helpful when holiday sweets are everywhere.
The “powdered sugar” coating is made with powdered monk fruit/erythritol, so you still get that snowy Christmas finish with less added sugar.
Result: buttery holiday cookies that feel classic, but fit a lighter lifestyle — ideal for cookie boxes and Christmas trays.
Nutritional values are estimates and may vary based on brands or quantities. If you have diabetes or sensitivity to sugar alcohols, consult a qualified health professional.
🍪 Ingredients for Healthy Snowball Cookies (24 cookies)
| Ingredient | Quantity | Calories |
|---|---|---|
| Almond flour | 1 cup (≈ 96 g) | ≈ 575 kcal |
| Oat flour (or more almond flour) | 1/3 cup (≈ 40 g) | ≈ 150 kcal |
| Vanilla protein powder | 1/3 cup (≈ 35–40 g) | ≈ 140–160 kcal |
| Light butter (or regular butter) | 4 tbsp (56 g) | ≈ 200 kcal |
| Unsweetened applesauce | 1/4 cup (60 g) | ≈ 25 kcal |
| Chopped pecans or walnuts | 1/3 cup (≈ 35 g) | ≈ 230 kcal |
| Powdered zero-cal sweetener (for dough) | 2–3 tbsp | 0 kcal |
| Vanilla extract | 1 tsp | ≈ 10 kcal |
| Salt | 1/4 tsp | 0 kcal |
| Optional: cinnamon | 1/2 tsp | 0 kcal |
| Powdered “snow” coating (powdered monk fruit/erythritol) | 1/2 cup (as needed) | 0 kcal |
➡️ Calories per cookie (24 cookies): ≈ 65 kcal
➡️ Protein per cookie: ≈ 3 g
✅ Benefits of Each Ingredient
👩🍳 Preparation Steps
- Preheat: Heat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix wet: Stir softened butter, applesauce, vanilla, and powdered sweetener until smooth.
- Mix dry: In another bowl, combine almond flour, oat flour, protein powder, salt, and optional cinnamon.
- Combine: Add dry to wet and mix until a soft dough forms. Fold in chopped nuts.
- Chill if needed: If dough is sticky, chill 10–15 minutes so it rolls cleanly.
- Shape: Roll into 24 small balls (about 1 tbsp each) and place on the tray.
- Bake: Bake 10–12 minutes until set and lightly golden underneath (avoid overbaking).
- Cool: Let rest 10 minutes, then cool fully.
- Snow coat: Roll cookies in powdered sweetener once warm, then roll again when fully cool for a thicker snowy look.
Tips
- Don’t overbake: Snowballs should stay pale; overbaking makes them dry.
- Double-roll for extra “snow”: Warm roll + cool roll makes the coating look bakery-style.
- Nut swap: Pecans are classic; walnuts work great; almonds add extra crunch.
- Flavor boost: Add 1/4 tsp almond extract for a classic holiday cookie-shop vibe.
- Storage: Airtight container at room temp 4–5 days, or freeze up to 2 months.
🍽 Nutritional Facts (Per 1 Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 65 kcal |
| Protein | ≈ 3 g |
| Fat | ≈ 4 g |
| Carbs | ≈ 4 g |
| Fiber | ≈ 2 g |
🌿 Key Benefits
❓ FAQ
Can I use regular powdered sugar?
Yes. It will taste more traditional, but calories and added sugar will increase.
What protein powder works best?
A vanilla whey blend usually gives the most “bakery cookie” flavor. Plant protein works too, but may be slightly drier — add 1–2 tbsp milk if needed.
Can I make them gluten-free?
Yes. Use certified gluten-free oat flour (or skip oat flour and use more almond flour).
Can I make them dairy-free?
Yes. Use a plant-based butter alternative and a plant protein powder.
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