Shortbread Snowball Cookies (GF, V, SF)


We love Pinterest this time of year, not just because there are so many mouth-watering holiday healthy food photos and recipes that are being shared, but also because it gives us an opportunity to connect with like-minded people and eaters. This is how we discovered Xander Friendly Foods, a blog written by Nicole Dawson and inspired by her son Xander’s severe food allergies.

Xander’s allergies started at the tender age of 2 months old with a severe dairy allergy. At 10 months, they added eggs and nuts to the list. Xander is now 9 years old and has undergone 8 epi-pen injections already in his life. Xander is the youngest of 3, and due to his food allergies, Nicole’s whole family has undergone a transformation in what they eat. Nicole also became a health coach and became active at school, sending letters to other parents, volunteering as homeroom mom and meeting frequently with the principal and teachers. Nicole’s family is exactly the type of family that The Tasteful Pantry is so happy that we can help with our blog and snack boxes.

We also love Nicole’s blog and all the wonderful easily-allergy-friendly recipes she has on there. We especially loved this shortfall snowball recipe, which is free of the top 8 allergens, just in time for the holidays!

TALL-shortbread-ballsINGREDIENTS (serves 30):

¾ C. vegan butter (we use Earth Balance Soy free)
1½ C. Gluten-Free 1-to-1 Flour (Bob’s Red Mill)*
½ C. powdered sugar, plus extra for dusting
½ tsp. Xanthan Gum
2 tsp. pure vanilla extract
pinch of Himalayan sea salt
1 C. vegan chocolate chips (Enjoy Life mini chips)

  1. Preheat oven to 350 (325 if using convection oven).
  2. Prepare 2 baking sheets with parchment or Silpat.
  3. Using a stand mixer, beat butter until fluffy. Add in flour, powdered sugar, xanthan gum and salt (omit xanthan gum if using regular flour). Blend until incorporated then add in the chocolate chips.
  4. Scoop 1 rounded TB of dough (a mini ice-cream scoop works perfect for this) and drop 1 inch apart. Bake 12-15 minutes or until lightly golden on the edges, be careful not to burn.
  5. Remove from oven and dust with powdered sugar while still warm. Lightly dust once cooled for more of a snowball effect.



*You may need to add Xanthan Gum if you use a different Gluten-free Flour (check manufacturer’s notes)
**Omit Xanthan Gum altogether if you do not wish to make Gluten-free, and use a regular All-purpose Flour

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