3 Ingredient Paleo Vegan Coconut Snowball Cookies (Keto, Sugar Free, No Bake)- An easy, 5-minute recipe for soft coconut snowballs, but made in a cookie shape! No condensed milk, sugar, or dairy needed.
PSSSST- News just in- This recipe just got a CHOCOLATE MAKEOVER- Click here to check it out!
Also, you’ll love these other cookies needing just 4 ingredients and secretly healthy too!
Although I grew up in a country void of snow, coconut snowballs were a festive holiday treat I’d always enjoy. Back then, we’d order it from a special local bakery which actually didn’t sell any bread- Just cakes, muffins and every cookie you can think of.
While said bakery is no longer in action, I’ve been able to recreate my favorite holiday cookie with a healthy twist!
Ironically, I really didn’t need to do much for this recipe. If it looks familiar, it is- I swapped out just ONE ingredient from my no bake coconut cookies and voila- A completely different textured and flavored cookie!
I’m not going to pretend or trick you into thinking my homemade no bake coconut snowballs are anything like the ones you’d find at bakeries or dessert shops. Those cookies are traditionally based on the main generic cookie ingredients (butter, several forms of sugar, etc), but mine contains none of that- It’s simply two types of coconut (shredded/desiccated and milk!), along with some granulated sugar-free sweetener!
You won’t find any condensed milk or dairy either!
When I say this recipe takes 5 minutes and is fool-proof, I ain’t joking around- It’s a simple 3-step process!
- Add ingredients
- Mix (see below)
- Form into cookies and EAT!
These no bake snowballs cookies are not only soft and slightly chewy, they are also diet-friendly. While being naturally paleo, vegan, gluten-free and keto-friendly, they are also 100% sugar free. I used my favorite low carb sweetener, but really, any granulated sweetener of choice works.
What kind of shredded coconut?
Any kind of unsweetened coconut works well.
- Coconut Flakes- Thick coconut flakes will require you to blend longer, as there are larger particles to condense. Just be patient with it, and if continues to be too crumbly, add a little extra coconut milk.
- Shredded Coconut (often referred to as desiccated coconut)- Using shredded coconut will be less time consuming than the flakes, but will still require you to scrape down the sides.
- Finely Milled Coconut- This is my favorite of all three- It is super fine and almost powder-like, which makes blending (or mixing!) a breeze!
Regardless of which type you use, just be sure it is 100% unsweetened. There are several brands out there which actually pre-sweetened them!
Blender, Food Processor, or Mixing Bowl?
If you have a choice, definitely opt for using a blender or food processor. By doing so, you are ensuring that you can achieve a really durable dough.
If you don’t have either of those, this definitely works by hand. You will just need to use the finely milled shredded coconut, or else you may be in for an arm workout!
These cookies may be more prominent during the holiday season, but don’t let it put you off- They can be enjoyed year-round and even make a healthy low sugar, low carb snack or dessert. Heck, when I need a satisfying snack between meals, you bet I’ll be making a batch of these.
Healthy fats, no sugar, and the delicious coconut overload? Count me in!
More no bake cookies? Gotcha covered!
- No Bake White Chocolate Raspberry Cookies
- 3 Ingredient No Bake Peanut Butter Cookies
- Vanilla Bean Thumbprint Cookies
- Soft and Chewy Cinnamon Roll No Bake Cookies
Watch how to make no bake white chocolate cookies in the recipe video below- It’s a little bit tricker than the coconut snowball no bake cookies, but one to add to your collection!
3 Ingredient Paleo Vegan Coconut Snowball Cookies (Keto, Sugar Free, No Bake) adapted from my No Bake Coconut Crack Bars and Coles Magazine, Australia (p.23, January 2016).
3 Ingredient Paleo Vegan Coconut Snowball Cookies
- In a high-speed blender or food processor, add your unsweetened coconut and blend for 1-2 minutes, until a fine texture. Do not over blend otherwise you will be left with coconut butter.
- Add your granulated sweetener and coconut milk (and optional extract) and blend until a sticky, thick batter remains. If the batter is too crumbly, add a little extra milk of choice.
- Transfer to a large mixing bowl. Lightly wet your hands and form the batter into small balls. Place on a lined baking tray or plate. Press each ball into a cookie shape. Sprinkle with extra coconut or granulated sweetener (this is what I used) and refrigerate until they firm up slightly.