Vegan Snowball Coconut Cookies + White Hot Chocolate

Post in collaboration with iHerb. All opinions are, as always, my own.

Happy holidays my loves! I hope you’re all enjoying a well-deserved rest with your loved-ones, and an abundance of yummy cookies, hot drinks and all the good things (or, if you’re in the southern hemisphere AKA not covered by a gazillion blankets right now, enjoy some nice iced coffee to my health – I miss that).

Today, I’m bringing you yet another recipe for cookies (because who can ever have enough of them, am I right?), plus a recipe to make such luscious creamy vegan white hot chocolate to dip your little snowballs into. Not only do they look cute to boost, but are super delish as well! The cookies are both vegan and gluten-free, yet they melt in your mouth and are extra tasty! 

And you will absolutely adore this twist on hot chocolate, super nice for those of you with a sweeter tooth! I made the vegan white chocolate from scratch this time (which is easier than it sounds, I promise), with ingredients I got from iHerb, since it’s easier for me to order online from a reputable source, rather than having to hit the shops.

I’ve talked about my love for iHerb on multiple occasions, but what’s not to adore? They carry more than 300.000 natural products, many of which I’m usually unable to find in Spain, so it’s a great thing that they ship to more than 150 countries! This way, you make sure you can get your hands on many specialty products which are hard to find otherwise. Another great thing is that they ship all the goodies from climate-controlled centers, which is especially helpful when ordering things like chocolate or in this case, cacao butter, as they make sure that it reaches your home in perfect state.

Not once have I had a problem ordering from them, as the site is intuitive and the shipping options are great (I like how you can pre-pay customs when ordering from Spain, so as to avoid all kinds of uncomfortable situations when the parcel gets here!), but I’m glad to know that they have customer service available 24/7 in 10 different languages. All in all, it’s such a pleasant experience!

Would you want to know what I use every ingredient for, and why I like them? If so, keep reading!

Bob’s Red Mill, All Purpose Baking Flour, Gluten Free: I’d been wanting to get into gluten-free baking for a long time, so it’s been great to find a GF flour mix which works so well as this one does! It makes the cookies hold their form perfectly, and has a soft, mellow flavour. Overall a great choice!

California Gold Nutrition, Cold-Pressed Organic Virgin Coconut Oil: such an affordable option when it comes to coconut oil! I love using it to replace butter in my vegan recipes, so having a trusty go-to option like this is a must!

Edward & Sons, Coconut Milk Powder: I used this coconut milk powder to make my homemade white chocolate this time, but you could also use it in baking, or to cream your coffee. This version is lovely, with a soft coconut flavour which is to die for!

Now Foods, Real Food, Organic Coconut, Unsweetened, Shredded: such a great shredded coconut option to add a little something to sweet and savoury dishes alike. The flavour is really intense and goes super well with the cookies!

Now Foods, Real Food, Raw Almond Flour: this almond flour is extra tasty, since it keeps the almond peel for some extra flavour. Works so well in baking to make your baked goods extra moist and delicious!

Nutiva, Organic Coconut Sugar: I love using coconut flour to bake, since it adds a lovely vanilla flavour to all the goodies, and it’s healthier since it has a lower GI index than its processed counterparts. This version by Nutiva is really lovely!

Peanut Butter & Co., White Chocolate Wonderful, Peanut Butter Blended with Sweet White Chocolate: hands down my FAVOURITE spread ever. It’s a mixture between peanut butter AND white chocolate. Need I say more? It’s so so good, and adds the loveliest touch to the hot chocolate!

Simply Organic, Ginger: one of my favourite spices by one of my favourite brands. The flavour is so intense and a little goes a long way to make your food taste extra fabulous.

Simply Organic, Madagascar Vanilla: again, one of my favourite vanilla options! Such an intense flavour which works so well in baking!

Sunfood, Organic Cacao Butter: check this out if you’d like to make your own chocolate! This version is affordable and really great quality, so it will have your chocolate turn extra luscious!

And here are both recipes! Time to get in the kitchen and whip up these delicious cozy treats:

Vegan Snowball Coconut Cookies + White Hot Chocolatee


  • For the cookies:
  • 200 grams all purpose gluten free flour mix
  • 70g raw almond flour
  • 120g coconut oil
  • 50g coconut sugar
  • 1tbsp. vanilla extract
  • 1/4tsp. ground ginger
  • 1/4tsp. ground cinnamon
  • To cover them: 100g powdered sugar + 2tbsp. almond milk + 100g shredded coconut
  • -
  • For the white hot chocolate:
  • 120g white chocolate
  • 300ml. almond milk
  • 15g cornstarch or arrowroot powder
  • 1tbsp. white chocolate peanut butter
  • -
  • To make homemade white chocolate:
  • 150g cacao butter
  • 50g cashew butter
  • 100g powdered sugar
  • 50g powdered coconut milk
  • 1/2tsp. vanilla extract


  1. Let's start by making the white chocolate.
  2. Melt the (chopped) cacao butter on low heat.
  3. Whisk the rest of ingredients and add them to the cacao butter while you keep heating on low and stirring so mixture is smooth.
  4. Fill moulds with the mixture and freeze for 20 minutes before transferring to the fridge.
  5. -
  6. To make the cookies:
  7. Cream coconut oil and sugar using a stand mixer with the paddle attachment, or by hand.
  8. Now, add both gluten free flour and almond flour and keep mixing until incorporated.
  9. Add in ginger, cinnamon and vanilla and stir to incorporate.
  10. Divide dough into 12 pieces and shape them into small balls.
  11. Preheat oven to 375 (180ºC) and bake them for 12-15 minutes (time will depend on your oven).
  12. To cover them with the coconut, you'll need them to be "wet", so whisk some powdered sugar with milk, dunk the cookies into the mixture and them roll them in shredded coconut.
  13. Let them cool and enjoy!
  14. -
  15. To make the white hot chocolate:
  16. Dissolve the cornstarch in 100ml. of milk.
  17. Heat the remaining 200ml. on low heat, and add the white chocolate and peanut butter, stirring often so it doesn't burn.
  18. Add in the milk with the cornstarch and keep stirring until mixture is about to boil.
  19. Remove from heat and enjoy topped with some whipped coconut cream, if desired!

I really hope you guys enjoy these recipes! If you want to try the products, remember that new customers will get a 10% discount off their first iHerb order with no minimum purchase by clicking here!

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