Chocolate Peppermint Snowball Cookies (Gluten-Free)
These easy Chocolate Peppermint Snowball Cookies are made gluten-free with almond flour and sweetened with coconut sugar and rolled in powdered sugar. These easy peppermint balls are a crowd-pleaser!
Servings 18 cookies
Calories 101kcal
Ingredients
- 6 tablespoons unsalted butter or vegan butter room temperature
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 ¼ cup (125g) almond flour (not meal)
- ¼ cup (32g) arrowroot starch (cornstarch would work as well)
- ¼ cup (20g) cocoa powder
- ⅛ teaspoon salt
- ¼ cup organic powdered sugar for rolling
Instructions
- In a large bowl, cream butter and coconut sugar with an electric mixer until fully combined. Add the remainder of the ingredients except for the powdered sugar. Mix until batter forms, about 2-3 minutes.
- Place the bowl in freezer to chill for about 30 minutes. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Once the dough has chilled, scoop dough with a tablespoon or #40 cookie scoop and place on prepared baking sheet. Bake for 8 minutes (careful not to overbake) and place baking sheet on wire rack. Allow cookies to cool on baking sheet for about 10 minutes before removing and placing cookies directly on wire rack to cool completely.
- Place powdered sugar on a plate. Once cookies are completely cool, roll cookies in powdered sugar to coat.
Notes
To store: Keep snowball cookies in an airtight container at room temperature for 4-5 days.
Nutrition
Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 21mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Calcium: 20mg | Iron: 1mg