Gluten Free and Einkorn Walnut Snowball Cookies

Ingredients

Gluten Free:

  • 1⅓ cups (170 g) No. 3 Gluten Free Pastry 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
  • 1 large egg
  • ½ cup (60 g) powdered sugar, for dusting

Einkorn:

  • 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

Directions

Gluten Free:

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone matt.
  2. In a medium bowl, combine flour, walnuts, salt, and nutmeg.
  3. 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.
  4. Add the egg and beat for one minute until creamy.
  5. Add the flour mixture to the butter mixture and beat on low to combine.
  6. Roll a heaping tablespoon of dough into a 1-inch ball. Place the balls 1½ inches apart on the baking sheet.
  7. Bake for 30 minutes until lightly golden brown on the bottom.
  8. 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.
  9. 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 spoon to cover both sides.
  10. Store the cookies in an airtight container for up to 5 days

Einkorn:

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone matt.
  2. In a medium bowl, combine flour, walnuts, salt, and nutmeg.
  3. 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.
  4. Add the flour mixture to the butter mixture and beat on low to combine.
  5. Roll a heaping tablespoon of dough into a 1-inch ball. Place the balls 1½ inches apart on the baking sheet.
  6. Bake for 30 minutes until lightly golden brown on the bottom.
  7. 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.
  8. 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 spoon to cover both sides.
  9. Store the cookies in an airtight container for up to 5 days.