I was inspired to make these honey date snowball cookies after seeing a list of popular German Christmas cookies. I was doing research on the different cookies people eat during Christmas. One of the cookies I had planned to make, I didn’t have all of the ingredients needed. Well, I had a good 90% of the ingredients. The main thing I was missing was star anise. I have so many seasonings in my cabinet. I have so many spices that sometimes I end up buying duplicates because I can’t find them. Yes, my cabinet is organized in order of which spices I use the most. But, when you have as many spices as I do, it’s quite hard to keep them all in order.
These honey date snowball cookies taste like chocolate. Yes, chocolate. For some reason, combining honey and date sugar gave a chocolatey taste. I was in shock when I took a bite of these honey date snowball cookies. The powdered sugar pairs so well with these cookies. Although, if you’re someone that loves texture, you might want to add some type of nuts to these cookies.
How to make honey date snowball cookies:
First off, to make these honey date snowball cookies, you need to make the sugar mix. For these cookies, I used a combination of honey and date sugar. If you want to make these honey date snowball cookies vegan, substitute the honey for maple syrup. If you want a less sweet and low in sugar alternative, substitute the honey for date syrup! I’m curious of what these honey date snowball cookies would taste like if made with date syrup since the combination of honey and date sugar made these cookies taste chocolatey.
Next, add some flour! For these honey date snow ball cookies, I had used almond flour. I almost used some of my quinoa flour, but I was worried about the texture. Almond flour always makes everything taste so soft. I wanted a soft cookie, so using almond flour was the best decision I made!
After adding the flour, you can stop here! I chose not to fill these honey date snowball cookies with anything because I didn’t want too much texture here. I just wanted some tasty cookies that were soft. And besides, it doesn’t hurt to have a plain cookie.
Here are a few of my suggestions to make these honey date snowball cookies better:
- First: Add some cacao or cocoa powder to the sugar mix. This will give an extra chocolatey taste.
- Second: Add some chopped almonds and almond extract. Adding almond extract and chopped with give more of a nutty taste since you’re using almond flour.
- Third: Add some dried fruit! Due to the fact I’m not a huge fan of dried fruit in desserts, I probably wouldn’t try this! Some suggestions I have are dried cranberries, chopped dried apricot, or raisins.
- Fourth: Add some white chocolate chips inside!
Want more recipes?
- Graham Cracker Gingerbread Waffles
- Baked Maple Butter Donuts
- White Chocolate Chip Cookies
- Christmas Cookie Skillet
Honey Date Snowball Cookies
- 1/2 cup Coconut Cream
- 1 Egg Replacer From Bob’s Red Mill
- 1/3 cup Honey
- 1/2 cup Date Sugar
- 1 3/4 cup Almond Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp All Spice
- Preheat your oven to 375 degrees F. Line a cookie sheet pan with parchment paper. Set aside.
- Heat saucepan over medium/high heat and add honey, date sugar, and coconut cream. Stir. Heat until the sugar dissolves into the coconut cream. Turn off the stove and remove from heat once the sugar has dissolved. Allow to cool.
- In a large bowl, add the flour, baking powder, and spices. Mix and set aside. During this time, prepare your egg replacer.
- Once the sugar mixture has cooled, add it to the flour mixture. Add your egg replacer. Stir until you get a cookie dough. The dough should be sticky, but not too sticky or crumbly. Add more flour if necessary.
- Using a cookie scoop or a 1 tbsp measuring spoon, place the cookies onto the parchment lined cookie sheet. Place into the oven and bake for 15 minutes.
- After 15 minutes, remove from oven and allow to cool for around 5-10 minutes. After 5-10 minutes, dip the cookies into powdered sugar and make sure the powdered sugar completely covers the cookies.
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