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Pistachio and Matcha Snowballs [Vegan]

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These sweet and nutty treats have no artificial color, it's the healthy and natural matcha powder that makes the beautiful green color. The texture is made to feel like a snowball, but the taste is nothing like it at all.

Pistachio and Matcha Snowballs [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



  • 3.5 ounces sugar
  • 4 teaspoons lime zest (around 4 small limes)
  • 4.5 ounces almond flour
  • 2 ounces oat flour
  • 1 ounces tapioca starch
  • 1 tablespoon matcha powder
  • 1/2 teaspoon salt
  • 3.5 ounces unsalted pistachios, finely chopped
  • 4 ounces vegan unsalted butter, cut into small cubes
  • 1/2 cup confectioners sugar
  • Matcha powder for dusting


  1. In a small bowl mix the sugar and lime zest. Let it rest for at least 2 hours, preferably overnight.
  2. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  3. In a medium bowl mix together the almond flour, oat flour, tapioca starch, matcha, salt and pistachios.
  4. In a stand mixer fitted with the paddle attachment, add the sugar with the lime zest and mix to dissolve any clumps. Add the flour mixture and beat to incorporate. At slow speed sprinkle the butter cubes, mix until the dough comes together. Scrape the sides of the bowl if necessary.
  5. Sift the confectioners’ sugar into a bowl.
  6. Roll a tablespoon of dough between the palms of your hands, coat with confectioners’ sugar. Place on the prepared baking sheets, 1 inch apart as these cookies will only spread a little bit. Bake until puffed, cracked and the sides are slightly golden, 20 to 25 minutes. The cookies will be soft at the beginning, but when cool they will become crisp.
  7. Carefully transfer the cookies to a wire rack and allow to cool to room temperature, about 30 minutes. Coat again with confectioners’ sugar and sprinkle with some matcha powder.





Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.



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