Hit-the-Slopes Snowballs

February 4th, 2014 at 6:06 am

Hit-the-Slopes Snowballs (Daily Bites)

Now that the Super Bowl is over with, who’s excited for the kick off of the Olympics this week? I’m a pretty non-sportsy person, but when it comes to the Olympics you can get me to pay a little more attention to scores and athletes. Even though I’ve never set foot in a pair of skis and rarely lace up my skates these days, I still can appreciate the incredible amount of talent and technique that the athletes display.

I thought it would be fun to do an entire week’s worth of Olympic themed recipes that would get us in the festive spirit of the games. But then January suddenly disappeared from my calendar and I realized the first week of February was upon me! So we’ll have to do with just this one recipe for now that was inspired by the winter Olympics.

What says winter fun more than snowballs? I whipped up these Hit-the-Slopes Snowballs a few weeks ago. The name might be a little corny, but I promise there’s no corn (or any grains for that matter) involved! These fun snowballs are perfectly zesty from the orange juice and zest with enough sweetness to please just about any picky palate.

I don’t ski, but if I did I would totally love to find these and a warm cup of tea waiting for me to enjoy fireside when I returned to the chalet! (Leave it to me ski in style.)

Hit-the-Slopes Snowballs (Daily Bites)

I haven’t been all that inspired in the kitchen lately to be honest. The winter weather is really taking a toll on me this year. Bright and sunny treats like these are an absolute must to cheer us up and shoo away the winter blues.

A blend of almond flour, coconut flour, and shredded coconut create the perfect texture for these cookies. Many people ask me if almond flour can be swapped for coconut flour, or vice versa. My answer is no, in most cases. They are completely different animals and must be treated completely differently in recipes. I’ve found, though, that adding a little coconut flour to primarily almond-based baked goods does something great to the texture. Everything just seems to bind a bit better and create a better crumb. I’m sure there’s a scientific reason why, but I just call it a home run and enjoy!

I’ve used several types of almond flour in this recipe, both finer and grainier brands. Both work fine and dandy. I think homemade almond meal (ground in a spice grinder) would even work for this, it just might change the color slightly if the almonds aren’t blanched.

Hit-the-Slopes Snowballs (Daily Bites)

How do you chase away the winter blues this time of year? If you’re looking for some more zesty recipes to jazz things up in the kitchen, try these:

I’ll be back soon with part 2 of my protein powder series. I didn’t know it was going to turn into a series when I published the first installment last week, but there’s just so much to talk about that I’m adding a few more posts! Stay tuned.

P.S. These cookies don’t have the texture of a macaroon. So if you prefer buttery over chewy and don’t like macaroons (I know you’re reading this, Mom), then you’re in luck because these cookies are mostly tender and buttery with just a hint of chewy coconut!


Hit-the-Slopes Snowballs

Yield: Makes about 20

Sweet and buttery, these grain-free cookies are bright with the flavors of citrus and will melt away in your mouth!


1-1/4 cups blanched almond flour

1 cup unsweetened shredded coconut

2 tablespoons coconut flour

1/4 teaspoon sea salt

3 tablespoons maple syrup, honey, or coconut nectar

2 tablespoons virgin coconut oil, melted

2 tablespoons fresh orange juice

1 tablespoon finely grated orange zest

1 teaspoon vanilla extract


Preheat the oven to 275ºF. Line a baking sheet with parchment paper.

In a food processor fitted with the steel blade, combine the almond flour, shredded coconut, coconut flour, and salt. Process until finely ground, about 25 seconds. Add the maple syrup, coconut oil, orange juice, orange zest, and vanilla. Process until a dough forms.

Roll the dough into 1-inch balls, then roll the balls in shredded coconut and place on the lined baking sheet.

Bake for 20 minutes, rotating the pan once halfway through. Cool completely. Store in an airtight container (or freeze for up to 3 weeks).

Technique Tip: Grate the orange zest before you cut the orange in half to squeeze the juice!



  1. Do you think I could do this in my VitaMix . I don’t have a food processor. This looks like a yummy recipe!

  2. thanks for the great recipe. I wanted to create awareness around the Olympics. Russia is standing for many things that go hand in hand with the olympics values. I am personally not watching them. Russia has captured to wild orcas and has them on display which I dont support. If you havent seen it check out Blackfish. Its going to be shown on cnn and is available on netflix. I wanted to let you know about this issue.

  3. I can’t have organges. Would lemon be OK?

  4. Anita Peoples said on February 4, 2014 at 2:37 pm

    Could the dough could be used for raw cookie bites as well? It looks similar to some raw cookie dough recipes I have. I will definitely be giving these a try. I so agree something springy to remind us that there will be warmth coming our way (eventually) is definitely key to getting through this long, cold, snowy winter. (I live in Minnesota). Bring on the sunshine in our kitchens, Hallie! 8-)

    • Anita: As a fellow Midwesterner (WI), I feel your pain! I’m hoping we have an early spring. :) You could definitely make these raw, although I prefer the texture once they’re baked.

  5. The photo of these snowballs is quite beautiful Hallie. I will give these a try.

    I’m struggling during this time of year. I should be baking while it’s cold but I’ve been into the tv more than usual.

  6. Hallie, I’m new to your world and I couldn’t be happier! Today I made your snowballs! After coming off a rough week of getting “glutened”, these were so welcome! I toasted the coconut first to make them a bit crunchy and delish! Rolled them in toasted sesame seeds too! My husband even liked them! Keep your great recipes coming and thank you for your amazing inspiration.

  7. Hi Hallie, I am new to your site too. I am at present cooking your “Fruit & Nut Breakfast Treats” not for breaky but for an afternoon snack they smell so tasty. I have also just purchased 2 of your books from Amazon so am excited about these arriving. Being G.Free for 11years & now also Dairy Free it’s even harder but your books & site offer hope that I can once again eat tasty food thank you!!

    Can I ask a quick question I noticed in this recipe as well as others I have printed out that you use a food processor, I don’t own one as yet but am going to buy one asap. How powerful does it need to be to process your recipes for example how many watts?

    Thanks so much can’t wait to make the above “snowballs” when I buy a food processor.

  8. How or where do I find the snowball recipe, please and thank you!

  9. Never mind! Found it :)

  10. Thanks for the recipe. They look yummy and I can’t wait to make them…

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.