Einkorn Walnut Snowball Cookies

This recipe can also be made gluten free with jovial’s Gluten Free Pastry Flour

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Recipe Name
Einkorn Walnut Snowball Cookies
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  • 1½ cups (180 g) all-purpose einkorn flour
  • 1 cup (117 g) walnuts, finely chopped
  • ⅛ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons (83 g) butter, at room temperature
  • 2 tablespoons (26 g) coconut oil, at room temperature
  • ¼ cup (50 g) sugar
  • ½ cup (60 g) powdered sugar, for dusting


  • Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone matt.
  • In a medium bowl, combine flour, walnuts, salt, and nutmeg.
  • In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar for 2 minutes, stopping a few times to scrape down the sides.
  • Add the flour mixture to the butter mixture and beat on low to combine. Cover the bowl with plastic wrap and refrigerate the dough for 20 minutes.
  • Roll a heaping tablespoon of dough into a 1-inch ball. Place the balls 1½ inches apart on the baking sheet.
  • Bake for 30 minutes until lightly golden brown on the bottom.
  • Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a cooling rack and allow them to cool completely before dusting.
  • To dust the cookies, add the powdered sugar to a large bowl. Drop the cookies in the sugar to coat, and then turn them over with a spoon to cover both sides.
  • Store the cookies in an airtight container for up to 5 days.