Fluffy, 7-ingredient vegan coconut cookies that are reminiscent of a snowball! Naturally sweetened, easy to make, and perfect for the holidays and winter!
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Let cool on pan for 10 minutes, then gently transfer to a plate or cooling rack to cool completely. For an optional kick of flavor, you could also dip these in dark chocolate (see method here).
These cookies are best enjoyed at room temperature. Store leftovers covered at room temperature for 4-5 days, or in the freezer up to 1 month.
*Nutrition information is a rough estimate calculated with cornstarch.
*In place of aquafaba, you can sub egg white if not vegan. Otherwise, you can experiment with egg replacers or flax eggs. But we haven't tested other variations and can't guarantee the results.
*We didn’t test the recipe with arrowroot, but suspect it would work.
*Make these cookies even more festive by adding some peppermint extract to the batter and topping with crushed candy canes post-bake right out of the oven. Or, let them cool and use melted dairy-free dark chocolate to coat the bottoms or drizzle the tops (or both), similar to this method.