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These delicious cookies are both grain-free and gluten-free! To make them paleo, substitute ghee or palm shortening for butter, and replace confectioners' sugar with finely powdered coconut sugar. As-is, they taste exactly like the classic snowbell or Mexican wedding cake cookies.

Recipe Summary

20 mins
30 mins
1 hr 5 mins
15 mins
24 cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Place pecans on the prepared baking sheet and toast in the preheated oven for 5 minutes. Leave the oven on. Transfer pecans to a small bowl and reserve the parchment-lined baking sheet.

  • Combine salted butter, ground almonds, arrowroot powder, coconut flour, honey, egg, vanilla extract, and sea salt in a large bowl; beat using an electric mixer until combined. Add toasted pecans and mix in. Press dough together and cover the bowl. Refrigerate for 30 minutes or freeze for 15 minutes.

  • Remove cookie dough from refrigerator or freezer. Use a small cookie scoop to make 24 cookies, rolling each gently by hand and working quickly so dough stays cold. Place cookies on the prepared baking sheet.

  • Bake in the preheated oven until golden around edges, about 15 minutes. Remove cookies from oven and immediately dust with about 2 tablespoons confectioners' sugar.

  • Allow to cool slightly. Pour remaining confectioners' sugar into a shallow bowl. Once cool enough to handle, roll each cookie in confectioners' sugar and cool completely before serving.

Cook's Note:

You can use finely ground pecans instead of almonds.

Nutrition Facts

122 calories; protein 3.6g; carbohydrates 9g; fat 8.6g; cholesterol 17.9mg; sodium 49.2mg. Full Nutrition