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

Chilling Time 1

Total Time 1 25

Servings

Calories 191kcal

Author Tessa

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

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.

To store: Keep in an airtight container at room temperature for 2-3 days or in the refrigerator for up to one week.