clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

No-Bake AIP Snowball Cookies

  • Author: Alaena Haber
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x




  • 1 cup cooked, cubed and cooled Japanese yam
  • 3 tablespoons coconut oil, room temperature
  • 2 tablespoons coconut cream, refrigerated
  • 2 tablespoons creamed raw honey
  • 1 1/3 cup unsweetened shredded coconut
  • 1/8 teaspoon sea salt
  • 2 tablespoons arrowroot or tapioca starch
  • 1/2 teaspoon ground cinnamon


  1. In a food processor, process the cooled yam cubes until fluffy and crumbly. Add in the coconut oil, coconut cream and honey and process until a smooth “batter” forms.
  2. Add shredded coconut and sea salt to food processor and pulse until just combined and until a dough forms.
  3. Using your hands, roll 1-inch balls of cookie dough in between your palms and place on parchment-lined cutting board or flat plate. Continue this step until all the dough is used up.
  4. On a small plate, mix together the arrowroot starch and cinnamon for the sugar-free coating (see note). Lightly coat the balls in the powder by gently rolling through the plate, being sure to maintain the integrity of the ball’s roundness. You can gently tap the balls against the plate to tap off excess arrowroot. Just  a light dusting will do!
  5. Place cookies back on parchment-lined surface and refrigerate for 1 hour until firm. Store in the refrigerator for up to 1 week. Best served cold.



  • Serving Size: 1 cookie