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Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease it with cooking oil spray. Set aside.
In a mixing bowl, add almond flour, melted and cooled plant-based butter, maple syrup, and almond extract if used. Stir the ingredients together to form a smooth sticky dough.
If you want to add nuts, chop them very finely, fold them into the dough, and stir until evenly combined.
Divide the dough into 33 pieces of the same size - each is about one tablespoon of dough. Lightly oil your hands, and roll each portion into a ball.
Place each ball on the prepared baking sheet, leaving an inch of space between them.
Bake the snowball cookies on the center rack of the oven for 13-15 minutes until golden brown on the edges.
Let them cool down at room temperature for 10 minutes on the baking sheet, then roll each ball into powdered sugar to coat, and place on a cooling rack.
Dust extra powdered sugar on top before serving for an extra snowy effect.