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

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.

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.

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