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These No-Bake Snowball Cookies are gluten-free and a great Paleo dessert! | browneyedbaker.com

No-Bake Date & Pecan Snowball Cookies

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This gluten-free version of traditional snowball cookies uses dates to bind the cookies together, and are totally addicting!
Course Snack
Cuisine American
Prep Time 30 mins
Chilling time 1 hr
Total Time 30 mins
Servings 12 cookies
Calories 146
Author Michelle


  • 1 cup pecan halves
  • ½ cup shredded unsweetened coconut
  • 1 cup soft Medjool dates pitted (about 10 dates)
  • 1 tablespoon coconut oil
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ½ cup arrowroot or tapioca starch
  • Extra arrowroot for rolling


  • Line a baking sheet with parchment paper; set aside.
  • Place the pecans and shredded coconut in the bowl of a food processor and process until the pecans are finely ground. Add all of the remaining ingredients and process until a sticky dough is formed (if you grab a small amount of the mixture and pinch it between your fingers, it should stick together).
  • Scoop tablespoonfuls of dough and shape into balls, then place on the prepared baking sheet and freeze for at least 1 hour.
  • Place extra arrowroot powder in a small bowl and roll the snowballs to coat. Store the snowballs in an airtight container in the refrigerator for up to 1 month.



Nutritional values are based on one cookie


Calories: 146kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Sodium: 98mg | Potassium: 135mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg