• Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and lightly oil them with coconut oil. Set aside.

Toast Pecans

• Place the whole pecans on a non-stick baking sheet covered with parchment paper. Bake for 5-6 minutes until fragrant and toasted.
• Cool down on a cooled plate, then finely chop the pecans on a chopping board with a sharp knife. Set aside.

Cookie dough

• In a large mixing bowl, or the bowl of your stand mixer using the paddle attachment, beat the softened plant-based butter, vanilla extract, and powdered sugar until light and fluffy.
• Stir in flour and beat on the low-speed setting to incorporate. The dough is ready when everything comes together into a creamy batter.
• Fold in chopped, cooled pecan and beat for a few seconds to incorporate.
• Film the bowl with plastic wrap or a silicone lid.
• Chill the dough for 15 minutes in the fridge.
• Meanwhile, prepare a bowl with extra powdered sugar to roll the cookies after baking.
• Remove the dough from the fridge, and divide it into 15 balls of the same size - about 1.5 tablespoons of dough each. Roll each dough ball nicely between your hands and place it on the prepared cookie sheet, leaving half a thumb of space between each.
• Bake the cookies for 12-15 minutes or until just golden brown at 350°F (180°C).
• Cool them down for 5 minutes on the baking sheet, then 5 minutes on a wire rack until lukewarm.
• Roll the lukewarm cookies into the bowl with powdered sugar to fully coat.
• Cool down the pecan snowball cookies on a wire rack.

Storage

• Store in a sealed cookie jar at room temperature for 4-6 days or a week in the fridge.