GF Dusted Chocolate Snowballs
Gluten-free chocolate cookies with a vegan option rich in chocolate flavor covered with powdered sugar. A holiday tradition and party favorite.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, allergy-friendly easy homemade vegan cookies, baking, cookies, dairy-free, dessert, egg-free, gluten-free, holiday cookies
Servings: 40 Servings
Calories: 156kcal
Author: Mary Krick
- 1 cup granulated sugar ~ I used beet sugar
- 1/2 cup butter - softened ~ I used a dairy-free substitute
- 2 cups crunchy peanut butter ~ creamy is ok too, but I like the extra crunch. Sun-butter can be substituted.
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup Gluen-free flour blend ~ I used King Arthur gluten-free flour blend. See my suggestions or any purchased blend.
- 1/2 cup cocoa powder
- 1/4 tsp xanthan gum ~ or guar gum (corn-free) for gluten-free cookies if the flour blend does not include one of these.
- 1 cup semi-sweet chocolate chips ~ I used allergy-friendly mini semi-sweet chocolate chips.
- Powdered sugar for dusting. Optional
Preheat oven to 375. Prepare a cookie sheet with parchment paper or silicone liners.
In a medium mixing bowl combine butter or butter substitute with sugar. Beat until creamy.
Add peanut butter and vanilla. Mix well.
Combine dry ingredients in a small bowl, stir to mix.
Add to creamed mixture. Mix on low speed or stir with a spoon.
Fold in chocolate chips.
Form balls with about 2 Tbsp of dough. Bake for about 15 minutes, depending on the size of the balls.
Remove from the oven and let sit to cool and become firmer. These are very fragile.
Using a turner, transfer to a wire rack or large flat container. Sprinkle with powdered sugar.
Serving: 1Cookie | Calories: 156kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 129mg | Potassium: 141mg | Fiber: 2g | Sugar: 8g | Vitamin A: 73IU | Calcium: 11mg | Iron: 1mg