Paleo SNOWBALL COOKIES

By ROBandSEAN

If you do not want to make a full recipe, 1/2, or even 1/4th recipes work great!
Coconut flour acts as a fantastic replacement for apple flour.
Non-hydrogenated palm shortening can be used in place of lard.
*Do not make these cookies with coconut oil, unless you want a flat cookie.

Ingredients

• 1 cup AntiGrain apple flour (or) coconut flour
• 1 cup tapioca flour
• 1 cup maple sugar
• 1 tbsp vanilla extract
• 1 cup lard – refrigerated
• 1/8 th tsp sea salt
• Powdered Topping Ingredients
• 1/3 cup AntiGrain apple flour
• 1/3 cup maple sugar
• 1 tbsp tapioca flour

Preparation

Step 1

Preheat oven to 325 degrees.
Combine 1 cup of apple and tapioca flour in a small mixing bowl.
In a standard mixing bowl, beat lard until whipped and smooth on medium-high.
Turning mixture to medium, add in maple sugar, vanilla, and sea salt, continuing to mix until fully combined.
Scrape down the sides of your mixing bowl, turning the mixer on low.
Slowly spoon in tapioca and apple flour mixture.
Once all flour is added, turn mixer to medium-high, beating until a cookie dough has formed.
Using your hands, roll dough into 1 inch balls, placing on a parchment lined baking sheet a couple inches apart.
Place sheet in the freezer to chill for 10-15 minutes.
After the snowballs are down chilling, place in a preheated oven and bake for 15-20 minutes.
In a shallow bowl, mix together topping ingredients.
After the cookies are golden, remove from oven and allow to sit for 3-4 minutes.
Once they are cool enough to handle, place cookies one at a time into the topping mixture, rolling until fully coated.
Repeat with remaining cookies, placing on a plate for serving.
Dust the tops of cookies with more powdered sugar mixture and enjoy!