c
c



As adults, we probably remember those joyful and sometimes heated

snowball fights. Sometimes hurried players would grab snow at any pile they found-and sometimes
those winter white snowballs contained a bit of gritty black mud. A smack with a muddy snowball
was no fun, but eating a muddy snowball is! I actually prefer these cookies without the 'mud' when
they come warm from the oven. However, straight from the fridge, I liked the 'mud' cookies better.
Try making half your batch with chips and half without-you be the mud judge.

c


c 
c
 c



c 
These yummy vegan cookies may inspire a  
. ›
 
  
  
     

x
x 

       
     



1 cup + 2 Tbsp whole wheat flour

1/3 cup medium grain unsweetened coconut shreds
1/2 tsp salt
3 dashes of cinnamon
1/2 tsp nutmeg
2 tsp baking powder


1/4 tsp vanilla extract

1 extra-ripe banana, mashed
1/2 cup brown sugar
1/2 tsp apple cider vinegar
1/2 cup soy milk, vanilla
2 Tbsp extra virgin coconut oil
3 Tbsp warm water

 
1/2 cup raw Brazil nuts
1 Tbsp brown sugar
1/4 cup coconut shreds
1/2 tsp cinnamon
1/4 tsp nutmeg
dash salt

u


1/4 cup mini vegan chocolate chips

u



1/4 cup extra coconut flakes, last step




1. Preheat oven to 375 degrees, set aside a baking sheet.

2. Combine all dry ingredients for cookie dough. Stir in the liquid ingredients. !

combine the
warm water and coconut oil in a small bowl in order to 'melt' the coconut oil to almost liquid form.
This will allow it to easily blend into your batter. If you are adding in 'mud' chocolate chips, fold them
in now.

3. In a small food processor (I use a mini-grinder) add your Brazil nuts, coconut, salt, sugar and
spices. Chop on high until the bits are finely ground. Pour into a flat bottom small bowl. If you are
using 'extra snow' for a whiter snowball, place your extra coconut flakes in another small flat bowl.

4. Using your hands, grab about 2 tbsp of dough. If the dough seems a bit too sticky, add a few
pinches of dry coconut bits. However, you want the dough to be nice and moist so it will absorb the
snow coating.

5. Roll your cookie ball into the Brazil nut/coconut mix, fully coating all sides. If you are adding an
additional layer of 'extra snow' roll the ball in just coconut, then place on baking sheet.

6. Repeat until all your balls are made. You will probably have leftover coconut mix-I like to simply
store it in a baggie in the fridge for the next time I make snowy cookies.

7. Bake at 375 degrees for 15 minutes. Cooking times will vary based on cookie size. If you are
making small snowballs, you may want to pull them out around 12 minutes. For larger golf-ball sized
snowballs 16-20 minutes may be needed. You will know the cookies are ready when the outer
coconut coating tinges a light caramel color.

8. Allow to cool for ten minutes before serving. Store in the fridge. These cookies taste delicious
cold-straight from the fridge. They are snowballs!...

Oh, and these cookies are for eating kids, not for throwing! However, a little coconut dashed at a
fellow baker is always a little fun.