Gluten Free Chocolate Chip Snowball Cookies

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These Gluten Free Chocolate Chip Snowball Cookies are the kind of holiday treat that just disappears off the dessert table....and in the best possible way. Soft, buttery, with mini chocolate chips and coated in powdered sugar, they are the perfect blend of cozy and festive.

If you're looking for an easy cookie that works for everything from Secret Santa gifting to holiday potlucks, this one checks every box. I love that these gluten free chocolate chip snowball cookies keep their perfectly round shape without any chilling or complicated steps. Just mix, scoop, bake and roll in powdered sugar. They are soft, buttery, lightly sweet and dotted with mini chocolate chips, making them a fun little twist on the classic pecan snowball cookie.

And if you love these, definitely check out my Gluten Free Double Chocolate Peppermint Cookies and these Gluten Free Hot Cocoa Cookies, they all make the cutest holiday trio on a gluten free cookie platter.

WHY YOU'LL LOVE THESE GLUTEN FREE SNOWBALL COOKIES

• Ridiculously easy: One bowl, no chilling and made with just 7 ingredients.

• Melt in your mouth texture: Tender, buttery, soft and coated in snowy powdered sugar.

• Fun chocolate chip twist: Instead of nuts, these get mini chocolate chips for the perfect texture and kid friendly flavor.

• Holiday ready: Great for cookie platters, classroom parties, potlucks and holiday gifting.

• Freezer friendly: They freeze so well both baked and unbaked, making them a great make ahead recipe.

INGREDIENTS + SUBSTITUTIONS

• Butter: Adds richness and gives these cookies their classic melt in your mouth texture. Use a vegan butter or coconut oil for dairy free.

• Sweetened condensed milk: Provides sweetness and moisture without making the dough sticky. You can use coconut sweetened condensed milk for dairy free.

• Vanilla extract: Enhances the warm, cozy flavors of the cookies.

• Gluten Free 1:1 Flour blend: This will create a tender, shortbread like crumb while keeping the recipe gluten free. I use Bob Red Mills Gluten Free 1:1 flour.

• Baking powder: Gives just enough lift to keep the cookies soft instead of dense.

• Mini chocolate chips: Adds a burst of sweetness and a fun twist on traditional snowball cookies.

• Powdered sugar: Coats each cookie in a sweet, snowy finish that makes them so festive.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE CHOCOLATE CHIP SNOWBALL COOKIES

Step 1: Preheat oven and line baking sheet with parchment paper. Beat the butter until creamy.

Step 2: Add the sweetened condensed milk and vanilla extract.

Step 3: Add the flour, baking powder and fold in the mini chocolate chips.

Step 4: Scoop balls onto baking sheet. Leave around 2 inches between each cookie.

Step 5: Bake until the bottom is golden brown and top is soft. Allow to cool for 5 minutes then roll in powdered sugar and enjoy!

EMILY'S TIPS

• Use softened butter but not melted. Soft butter creams properly and keep the cookies tender instead of greasy.

• Measure your gluten free flour correctly. Spoon into the cup and level it off since too much flour lends to dry cookies.

• Mini chocolate chips melt more evenly. Regular chocolate chips are too big and disrupt the round shape of the snowballs.

• Roll while warm. The first powdered sugar coating sticks best when the cookies are still warm from the oven.

• Double roll for a snowy finish. Once the cookies cool, roll them again for that iconic thick "snowy" look.

• Bake until the bottoms just turn golden. They shouldn't brown all over so watch closely.

• Let them cool on the sheet for 5 minutes. They are fragile when hot, and a short rest prevents breakage.

SERVING SUGGESTIONS

These cookies pair beautifully with Spicy Hot Cocoa, an afternoon coffee, this Eggnog Protein Shake, this Non-Alcoholic Coquito or this Dairy Free Peppermint Mocha Frappuccino. Add them to cookie tins alongside these Gluten Free Double Chocolate Peppermint Cookies and Gluten Free Hot Cocoa Cookies for the ultimate festive assortment. They also look adorable on a dessert board or wrapped in cellophane bags for neighbor gifts.

MAKE AHEAD AND STORAGE INSTRUCTIONS

Make Ahead: Prepare the dough and scoop into balls up to 48 hours in advance. Store covered in the fridge.

Refrigerate: Place baked cookies in an airtight container in the fridge for up to 5 days.

Freezing: Place cookies in a freezer safe container or bag with parchment paper between layers; thaw at room temperature and re-roll in powdered sugar before serving. Freeze up to 3 months. You can also freeze the dough balls for up to 3 months too.

RECIPE FAQ'S

Can I make these dairy free?

Yes! Use vegan butter sticks or coconut butter, dairy free sweetened condensed milk and dairy free mini chocolate chips. The texture will be slightly softer but still delicious.

Do I have to use mini chocolate chips?

Regular chocolate chips work in a pinch, but mini chips keep the cookies round and prevent cracking.

Can I add nuts?

Absolutely! Just like traditional snowball cookies, finely chopped pecans or walnuts mix well. You can start with a ½ cup.

How do I keep powdered sugar from melting?

Double rolling helps, but storing in an airtight container is key.

What if the dough feels crumbly?

Add 1-2 teaspoons more condensed milk until it comes together. Gluten free blends vary.

I hope you give these Gluten Free Chocolate Chip Snowball Cookies a try! If you do give this recipe a try, please let me know!

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