My Chocolate Chip Snowball Cookies are such a bite-size treat. A buttery cookie with chocolate chips with a crisp outer shell that gets rolled in a sweet powdery finish. These are truly the best low-carb and gluten-free cookies I’ve made so far!
What Are Low-Carb Snowball Cookies?
Snowball Cookies are nothing more than small rounded cookies that are baked to golden brown perfection and then dusted with “powdered sugar” to give a snow effect.
Hence the term snowball cookie. They are adorable!
This style of cookie has always been one of my favorites. Not only are they so cute but they are also a lovely size to pop in your mouth with only a bite or two.
Traditionally snowball cookies are shortbread-like cookies that often have pecans in them and are baked and served around the holidays.
They do make a super cute holiday cookie, but why do these cookies only have to show up during Christmas?
I think these cookies get the short end of the stick if we only enjoy them once a year, so that’s why I waited until after the holidays to drop this recipe.
I think these Low Carb and THM “S” Chocolate Chip Snowball Cookies will make a wonderful snack any time of the year.
I have been really enjoying them with my coffee. One of two little cookies satisfies my sweet tooth!
This recipe is low-carb and gluten-free with a fresh new spin on it. I’m replacing all the traditional ingredients with low-carb flour and sweeteners and swapping out the pecans in my shortbread cookies with sugar-free milk chocolate chips.
They turned out amazingly well if you ask me. Of course, if you enjoy the nuts in the traditional snowballs you could also add them along with the chocolate chips for an extra yummy treat.
What Is The Almond Protein Powder Used In This Recipe?
Recently I’ve been experimenting with a new low-carb and gluten-free flour product, Almond Protein Powder.
My husband found this product while shopping online for some of our favorite Anthony’s branded items.
We have really been enjoying experimenting with this product. Although the name of the product implies it is something used in protein shakes, it is only California that grows almonds that have been ground up super fine.
Yes, just almonds, nothing else. So basically this is just almond flour with a fantastic texture. Believe me don’t try it as a protein powder or coffee cream like I’ve some websites recommend, yuck!
It will make your drinks pasty so just a warning lol. Who wants that? Not me that’s for sure, so I’m saving this protein powder for my favorite baked goods like these cookies.
If you’ve baked a lot of low-carb or THM-friendly sweets you know that almond flours are great but there is always a slight graining texture to things you use it in.
Which is normally because it is ground nuts, after all, right? I’ve grown to accept that since it helps us have a sweet treat without all the carbs of normal flour.
However, we are happy to report that this Almond Protein Powder has an amazing texture when used in recipes that call for regular almond flour.
My husband and I think this product is one of the reasons these Chocolate Chip Snowball cookies ended up being the best low-carb cookies I’ve ever made. Seriously, they are really perfect!
I mean the recipe is so simple you guys, but the texture is so good when using this Almond Protein Powder instead of regular almond flour to us it was worth purchasing it from Amazon because we love the crisp texture of the cookies after they have cooled.
How Can I Bake These Cookies With Regular Almond Flour?
Now, I realize that many of you may not want to purchase this Almond Protein Powder, so if you don’t want to purchase a new product, you can use traditional almond flour just try to get the finest grind that you can find so it helps the texture of the cookies.
The texture will not be the same as mine here but it will still taste great and that’s what counts anyway! If you choose to use regular almond flour the recipe will go exactly the same but you will need to substitute the mixture below for the protein powder.
- 1 3/4 cups of almond flour
- 1/4 cup of oat fiber
This mixture will work but it will spread a tiny bit and flatten a little, unlike the almond protein that remains cute little round balls.
The baking time will stay the same, you just want to cook them until they are nicely golden brown.
How Do I Get The Perfect Size Snowball Cookies Every Time?
While I would never turn down a misshaped cookie, I do like to make my snowball cookies as round as possible. I mean, the term ball here pretty much says it all, right?
Do the shape and size change the taste? Well no, of course not, but it sure makes them look prettier, and try to form for this type of cookie recipe.
Keeping cookies uniform in size and shape helps the appearance and it also helps them all cook evenly while in the oven.
If each cookie is a different size then some of the snowball cookies will overbake while the others may come out undercooked in the centers and nobody wants that.
You can get a perfect size and even cook on these cookies simply by using a small cookie scoop. These great little kitchen gadgets are inexpensive and they make cookie making so much quicker and easier.
Cookie Scoops come in three typical sizes but a smaller cookie scoop will work best for this recipe. So when you are ready to scoop out your snowballs grab a #60 scoop.
Using this smaller scoop, which holds about a tablespoon of dough, will yield 36 cookies from this recipe if you do a level scoop per cookie.
Which Powdered Sweetener is Best For Dusting These Low-Carb Snowball Cookies?
To make the snowball effect on these little round cookies they need to be rolled or “dusted” in a powdered sugar substitute. I know that when it comes to sweeteners everyone has their favorites.
As for myself and my family, we always use a powdered Allulose sweetener when we roll our snowball cookies or dust the tops of other desserts.
While any powdered sugar substitute will work in this process I love the flavor and mildness of Allulose. Many of the erythritol sweeteners like Swerve or Pyure have a slight “cooling effect” that could be a turn-off for many like my son and husband and the Allulose doesn’t have that effect.
Allulose is one of the newer sweeteners out there in the low-carb world and it is slowly climbing its way to a favorite among many.
If you aren’t familiar with it and want to know more check out my page All About Allulose to learn more. It works so well on these Chocolate Chip Snowball Cookies. So it is definitely my top pick here!
As always, if you don’t have Allulose, or just prefer to use another powdered sweetener then by all means go for it. I’m sure it will work out great as well.
Yield: 36 Cookies
Prep Time: 14 minutes
Cook Time: 22 minutes
Additional Time: 45 minutes
Total Time: 1 hour 21 minutes
These cute little Chocolate Chip Snowball cookies are the perfect sweet treat. A tender buttery cookie loaded with chocolate chips and rolled in a low carb sugar alternative.
Ingredients
- 2 cups of Anthony's Almond Protein Powder
- 1 1/2 sticks of softened butter
- 1 large egg
- 1/2 cup Pyure Sweetner
- 1/3 cup Lily's Milk Chocolate Chips
- 1 teaspoon of Vanilla
- pinch of salt
Powdered Topping
- 1/3 cup Powdered Allulose
Instructions
- Place the softened butter and the sweetener into a mixing bowl and cream them together.
- Next, add in the room temperature egg and the vanilla and mix again.
- Once the egg is mixed in well add in the Anthony's Almond Flour Protein and the pinch of salt. Turn the mixer on slow and mix the cookie dough until there are no dry ingredients.
- Fold the chocolate chips into the cookie dough. Let this sit for 5 minutes as you preheat your oven and prepare your baking sheet.
- Preheat the oven to 325 degrees Farenheight.
- Line a baking sheet with parchment paper and begin scooping out the cookie dough with a small cookie scoop onto the cookie sheet. These will not spread so you can place them very close together you just don't want them touching.
- After you have scooped all the cookie dough out with the cookie scoop roll each scoop of dough between your palms to form smooth little cookie dough balls.
- Bake the Chocolate Chip Snowball Cookies for 20 to 24 minutes. Since ovens may vary, I would start checking your cookies at the 20-minute mark. The goal is to get the cookies lightly brown and if you carefully pick up the cookie the bottom will be golden brown.
- Once the cookies are fully cooked, remove the cookies from the oven and let them cool completely on the cookie sheet.
- After the cookies have completely cooled place the powdered Allulose into a small bowl or ziplock bag and add a few cookies into the sweetener.
- Roll each of the cookies in the powdered sweetener until they are covered completely.
- Remove the cookies from the Allulose and place them on a plate or into an airtight container.
- See the blog post for how to use regular almond flour if you don't have the almond protein and the storage recommendations.
Notes
See the Recipe Post for Ingredient Substitutions for this recipe.
Nutrition Information
Yield
36Serving Size
1
Amount Per ServingCalories 70Total Fat 5.2gTrans Fat 0gCholesterol 15.4mgSodium 37.2mgCarbohydrates 6.13gNet Carbohydrates 1.23gFiber 1.30gSugar .8gSugar Alcohols 3.59gProtein 2.8g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Keri Bucci
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
