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Tessa
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These Sugar Cookie Balls are perfect for the holiday season. Made with simple ingredients for a delicious gluten-free treat. Dairy-free and vegan.
It's that time of year! If you want an easy yet delicious dessert for holiday parties, these sugar cookie balls won't disappoint. Similar to cake balls, these are made with simple gluten-free ingredients and they have the perfect texture of a soft sugar cookies center and a chocolate coating on the outside.
This festive sugar cookie truffle recipe makes a great addition to a cookie tray or combine them on a platter with chocolate peppermint snowball cookies, gingerbread truffles, no bake cookie dough balls, and gluten-free Oreo chocolate truffles. These yummy treats won't last long!
Jump to:
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Use store bought blanched almond flour or make your own almond flour at home!
Coconut flour - This gluten-free flour has a natural sweetness that really enhances the flavor of the cookie balls.
Coconut oil - This dairy-free fat helps act as a binder for these no bake balls. Vegan butter can be use to substitute coconut oil.
Organic cane sugar - To keep this recipe vegan, use organic cane sugar.
Maple syrup - Honey (not vegan) or agave syrup are both great options to substitute maple syrup if needed.
Vanilla extract and almond extract - The secret to getting that signature sugar cookie flavor is the combination of vanilla and almond extract!
Vegan white chocolate chips - I like using the EnjoyLife brand of white chocolate chips. If dairy is not an issue, feel free to utilize regular white chocolate chips. Use this with this pumpkin balls recipe!
Sprinkles - Decorate the tops of each ball with festive sprinkles. Not all sprinkles are equal, check ingredients to make sure they are gluten-free. You can also make these holiday appropriate and not just for the Christmas season by using red and pink sprinkles for Valentine's Day or black, orange sprinkles for Halloween, or rainbow sprinkles for birthday parties.
Step 1: In a large bowl, combine organic cane sugar, almond flour, coconut flour, and salt.
Step 2: Add the melted coconut oil and maple syrup. Stir with a rubber spatula and then add the water and vanilla and almond extracts. Make sure wet ingredients are completely incorporated. Dough should hold together when squeezed with your hand.
Step 3: Use a #40 cookie scoop or tablespoon to scoop sugar cookie dough and then roll into a ball with your hands. Place on the prepared baking sheet. You can place balls close together as they will just be chilling in the refrigerator. Chill cookie dough balls in the refrigerator for 30 minutes. Once chilled, melted the white chocolate chips and coconut oil in a microwave-safe bowl for 30-second intervals, stirring after each, until almond all chips have melted. Stir until melted chocolate is smooth.
Step 4: Use two forks to quickly dip, coat, and shake off excess chocolate each ball before transferring back to the baking sheet. If using sprinkles, sprinkle the top of the ball immediately as the white chocolate mixture will set quickly. Once all sugar cookie balls are coated, place them in the refrigerator to chill for 30 more minutes.
Sprinkle the tops of each cookie ball right after you dip it, The chocolate will harden quickly due to the balls having been chilled prior.
Print
These Sugar Cookie Balls are perfect for the holiday season. Made with simple ingredients for a delicious gluten-free treat. Dairy-free and vegan.
Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 25 minutes minutes
Chilling Time 1 hour hour
Total Time 1 hour hour 25 minutes minutes
Servings 24
Calories 191kcal
Author Tessa
The post Sugar Cookie Balls appeared first on Salted Plains.
It's that time of year! If you want an easy yet delicious dessert for holiday parties, these sugar cookie balls won't disappoint. Similar to cake balls, these are made with simple gluten-free ingredients and they have the perfect texture of a soft sugar cookies center and a chocolate coating on the outside.
This festive sugar cookie truffle recipe makes a great addition to a cookie tray or combine them on a platter with chocolate peppermint snowball cookies, gingerbread truffles, no bake cookie dough balls, and gluten-free Oreo chocolate truffles. These yummy treats won't last long!
Jump to:
- Why you'll love this recipe
- Ingredients and substitutions
- How to make sugar cookie balls
- Recipe tip
- More easy dessert recipes
- Recipe
Why you'll love this recipe
- Grain-free and vegan sweet treat
- Easy recipe
- Holiday dessert everyone will love
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Use store bought blanched almond flour or make your own almond flour at home!
Coconut flour - This gluten-free flour has a natural sweetness that really enhances the flavor of the cookie balls.
Coconut oil - This dairy-free fat helps act as a binder for these no bake balls. Vegan butter can be use to substitute coconut oil.
Organic cane sugar - To keep this recipe vegan, use organic cane sugar.
Maple syrup - Honey (not vegan) or agave syrup are both great options to substitute maple syrup if needed.
Vanilla extract and almond extract - The secret to getting that signature sugar cookie flavor is the combination of vanilla and almond extract!
Vegan white chocolate chips - I like using the EnjoyLife brand of white chocolate chips. If dairy is not an issue, feel free to utilize regular white chocolate chips. Use this with this pumpkin balls recipe!
Sprinkles - Decorate the tops of each ball with festive sprinkles. Not all sprinkles are equal, check ingredients to make sure they are gluten-free. You can also make these holiday appropriate and not just for the Christmas season by using red and pink sprinkles for Valentine's Day or black, orange sprinkles for Halloween, or rainbow sprinkles for birthday parties.
How to make sugar cookie balls
Step 1: In a large bowl, combine organic cane sugar, almond flour, coconut flour, and salt.
Step 2: Add the melted coconut oil and maple syrup. Stir with a rubber spatula and then add the water and vanilla and almond extracts. Make sure wet ingredients are completely incorporated. Dough should hold together when squeezed with your hand.
Step 3: Use a #40 cookie scoop or tablespoon to scoop sugar cookie dough and then roll into a ball with your hands. Place on the prepared baking sheet. You can place balls close together as they will just be chilling in the refrigerator. Chill cookie dough balls in the refrigerator for 30 minutes. Once chilled, melted the white chocolate chips and coconut oil in a microwave-safe bowl for 30-second intervals, stirring after each, until almond all chips have melted. Stir until melted chocolate is smooth.
Step 4: Use two forks to quickly dip, coat, and shake off excess chocolate each ball before transferring back to the baking sheet. If using sprinkles, sprinkle the top of the ball immediately as the white chocolate mixture will set quickly. Once all sugar cookie balls are coated, place them in the refrigerator to chill for 30 more minutes.
Recipe tip
Sprinkle the tops of each cookie ball right after you dip it, The chocolate will harden quickly due to the balls having been chilled prior.
More easy dessert recipes
Apple Blueberry Crumble
Vegan Flourless Chocolate Cake
Gluten-Free French Silk Pie
Gluten-Free Pie Crust
Recipe
Sugar Cookie Balls
These Sugar Cookie Balls are perfect for the holiday season. Made with simple ingredients for a delicious gluten-free treat. Dairy-free and vegan.
Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 25 minutes minutes
Chilling Time 1 hour hour
Total Time 1 hour hour 25 minutes minutes
Servings 24
Calories 191kcal
Author Tessa
Ingredients
- ½ cup organic cane sugar
- 3 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon salt
- ⅔ cup coconut oil or vegan butter, melted and cooled
- 4 tablespoons maple syrup, room temperature (or agave nectar or honey if not vegan)
- 6 tablespoons water
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Chocolate Coating
- 2 - 9 oz bags vegan white chocolate chips
- 1 teaspoon coconut oil
- Red and green sprinkles
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine organic cane sugar, almond flour, coconut flour, and salt.
- Add the melted coconut oil and maple syrup. Stir with a rubber spatula and then add the water and vanilla and almond extracts. Make sure wet ingredients are completely incorporated. Dough should hold together when squeezed with your hand.
- Use a #40 cookie scoop or tablespoon to scoop dough and then roll into a ball with your hands. Place on the prepared baking sheet. You can place balls close together as they will just be chilling in the refrigerator.
- Chill cookie dough balls in the refrigerator for 30 minutes. Once chilled, melt the white chocolate chips and coconut oil in a microwave-safe bowl for 30-second intervals, stirring after each, until almost all chips have melted. Stir until smooth.
- Use two forks to quickly dip each ball, coat, and shake off excess chocolate before transferring back to the baking sheet. If using sprinkles, sprinkle the top of the ball immediately as the chocolate will set quickly.
- Once all sugar cookie balls are coated, place them in the refrigerator to chill for 30 more minutes.
Notes
To store: Keep in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week.Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 56mg | Potassium: 16mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg
The post Sugar Cookie Balls appeared first on Salted Plains.
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