I just can’t get enough of their sweet and buttery pecan flavor! Of course, what I recall most about the traditional version of these cookies is their flour-like texture and flavor– the combination of butter, flour, and powdered sugar creates an almost crumbly cookie that melts in your mouth. I wanted to recreate that texture and flavor without the use of white flour or powdered sugar, so I used fiber rich dates to naturally sweeten and bind these “cookies,” then added arrowroot to provide flour-like quality. The result is a sweet and buttery cookie that is quick to prepare, without the need for an oven. Though these cookies don’t have a sugary coating like the traditional version, they look very pretty with a dusting of arrowroot powder. Alternatively, you could roll them shredded coconut, or coconut sugar if you’d prefer a sweeter coating. — No-Bake Pecan Snowballs Makes 12 balls Ingredients: 1 cup pecan halves 1/2 cup shredded unsweetened coconut 1 cup soft Medjool dates, pitted (about 10 dates) 1 tablespoon coconut oil 1/2 teaspoon sea salt 1/2 teaspoon vanilla extract 1/2 cup arrowroot, or tapioca starch Extra arrowroot for dusting, or coconut sugar (see note below) Directions: Place the pecans and shredded coconut in a large food processor fitted with an “S” blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)
Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a “snowball” look, roll the balls in additional arrowroot or tapioca starch– just a light coating will do, since the starch will not enhance the flavor. It’s just for looks! Note: If you’d prefer to roll the balls in coconut sugar or shredded coconut, roll them in one of those options before freezing, so the coating will stick better. Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn’t last nearly that long in our house before they were gobbled up!
Substitution Notes:
If you don’t care for pecans, try using another buttery nut, like walnuts, instead. For a nut-free version, I have a feeling sunflower seeds could be used, too. Other dried fruit, like raisins, can be used to replace the dates, but they will definitely change the flavor of the resulting cookies.
Enjoy! — Reader Feedback: Are you a fan of Mexican Wedding Cookies, or “snowballs?” Austin didn’t think he would like them, but he ended up asking for a second helping!
