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Almond Snowball Cookies

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 126-127)

Gluten-Free Almond Snowball Cookies: Sometimes called “Russian Tea Cakes”, “Nut Balls” Or “Butter Balls”, these firm but flaky cookies are great with coffee or tea.

Almond Snowball Cookies — a gluten-free adaptation of an excellent recipe from my grandmother.

Gluten-Free Recipe Card and Pictures

Gluten-Free Almond Snowball Cookies
½ Cup Butter
½ Cup powdered sugar (plus 1 cup additional for rolling cookies in after they are baked and cooled)
1 Teaspoon vanilla
1 Egg
2 Tablespoons Applesauce (no-added-sugar type)
1¼ Cups Almond Meal
¾ Cup Tapioca Flour
¾ Cup Brown Rice Flour
½ Cup Dark Buckwheat Flour
¼ Cup chopped Walnuts
About 3½-4 dozen cookies, depending on rolled size.
  1. Beat butter until smooth.
  2. Add the ½ cup of powdered sugar and beat until well blended.
  3. Add vanilla, egg, and applesauce; mix.
  4. Add almond meal, tapioca flour, brown rice flour, buckwheat flour and walnuts; mix. Dough will be fairly thick when all ingredients are blended.
  5. Chill dough for at least 15 minutes in refrigerator.
  6. Roll into one inch balls and place on ungreased standard baking pan. Place remaining dough in refrigerator until ready to use.
  7. Bake at 325°F for 15 minutes. Cookies will be lightly browned on the bottom.
  8. Remove from baking pan when they come out of the oven and place on a dish to cool.
  9. When cookies are cool, roll in powdered sugar to coat the surface (as pictured).

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