These healthy peanut butter balls come together so easily and are perfect for holiday parties! They’re gluten-free, grain-free and vegan.

I can’t believe it’s taken me so long to get up a peanut butter balls recipe! I just had to post them before Christmas for the folks looking for something easy and last-minute to make.

These little things are addictive. I love regular unhealthy peanut butter balls but these are even more delicious.

I have quite a sweet tooth but I think the traditional powdered sugar kind are too sweet. These healthy peanut butter balls are maple-sweetened and aren’t too sweet at all.

I haven’t tried any other sweeteners but I’m guessing another sweetener that works as a maple sub would work out well. Honey might have too strong of a flavor, though.

One thing I really love about these healthy peanut butter balls is how quick and easy they are. They just call for peanut butter, maple syrup, coconut flour, vanilla and salt. And of course chocolate + coconut oil for the coating! That tool above, by the way, is called a chocolate dipping tool, in case you’re wondering. 🙂

I thought about making a homemade chocolate coating (using cocoa powder and natural sweetener instead of chocolate) but that version would have melted at room temperature, which is no good for holiday parties. And to be honest, it wouldn’t have been as tasty.

For more peanut butter Christmas recipes, try this peanut butter fudge, these gluten-free peanut butter cookies or vegan peanut butter cookies (which are also gluten-free!).

This is it from me for the rest of the year! I’ll be back in January. Merry Christmas to the people who celebrate and to those who don’t, I hope you enjoy the rest of the year. 🙂

Substitution questions for these healthy peanut butter balls?

• Can I use something instead of peanut butter?

  I’ve tried making these with sunflower seed butter for a paleo version but they need a LOT more coconut flour. I’m not sure on the exact amount yet so I’m not listing it in the recipe. But I’ll be posting it at some point!

  Because of the huge difference between the two nut / seed butters, I can safely say that every nut butter will require a different amount of coconut flour.

  So while you can use whatever type of nut butter you’d like (as long as there’s no added fat or sugar), you’re going to have to experiment with the amount of flour. Start off with the amount of coconut flour listed below and if it’s still liquidy, like the sunflower seed version was using that much flour, add tablespoon by tablespoon until it’s not. Keep in mind that you’ll put the mixture in the freezer a bit to help roll them into balls so the mixture won’t be rollable at this point.



• Can I use something instead of maple syrup?

  Honey would probably work if you don’t mind a bit of honey taste. It might make them stickier, though. Agave syrup would probably work, too.

• Can I use something instead of coconut flour?

  Unfortunately not. There’s not a good sub for coconut flour as it absorbs so much more liquid than other flours. I’ve heard of people using oat flour (if you can have grains) but I have absolutely no idea how much you’d need to use or if it’d be as tasty.

• Can I use something instead of coconut oil in the chocolate coating?

  I think butter (for a dairy-containing version) would work.

If you try these healthy peanut butter balls, I’d love to hear how they come out!

Healthy Peanut Butter Balls (vegan, gluten-free)

• Prep Time: 15 min
• Cook Time: min
• Ready in: 45 min
• Yield: 28

Ingredients

• 1 1/4 cups (320 grams) natural peanut butter (no added fat or sugar)
• 1/2 cup (120 milliliters) maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (32 grams) coconut flour
• 1 1/2 cups (255 grams) semi-sweet chocolate chips or chopped chocolate (use vegan chocolate, if needed)
• 1 tablespoon (14 grams) coconut oil – I used refined for no coconut taste

Directions

1. In a medium mixing bowl, stir together the peanut butter, maple syrup, vanilla and salt until combined. Stir in the coconut flour. Place in the freezer for about 30 minutes. The dough won’t get very hard in the freezer – it’ll just make it easier to roll into balls. The balls won’t be totally firm when you form them but that’s okay. They don’t need to be totally perfect.
2. Prepare the coating. Mix together chopped chocolate and coconut oil in a small bowl or pot that can be used to melt the chocolate and dip the balls in.
3. Shape into about 28 20-gram balls and place on a tray small enough to fit in your freezer. Place them in the freezer to let them firm up more (since rolling with warm hands heats them up quickly).
4. Dip the balls one at a time into melted chocolate, allowing excess to drip off. Place on a waxed paper-lined baking sheet, cover and refrigerate until ready to serve.
5. Refrigerate for up to a week or freeze for a few months. Can also be kept at room temperature for a few days (if it’s not too warm).

Permalink: https://www.texanerin.com/healthy-peanut-butter-balls/

Recipe by Texanerin Baking | www.texanerin.com

An MRI on Skal Labissiere’s knee returned inconclusive, the Portland Trail Blazers announced. Labissiere, who suffered the injury against the Lakers, will have a second MRI later this week.

Labissiere will miss the team’s upcoming 5-game road trip.

The Blazers recalled Moses Brown from the Texas Legends.

A simple, buttery holiday cookie that’s made with toasted walnuts and rolled in powdered sugar. What’s not to love about these gluten free vegan snowball cookies?

Growing up, there were certain cookies that my mom would only make at Christmastime. Raspberry-filled cheese tarts, gingerbread men, monkey cakes, almond crescents and thumbprint cookies {to name a few}. They were all my grandma’s recipes and all hold such precious memories for my family and I.

Now I have the privilege of baking in my own kitchen, making ALL the Christmas cookies my family. I usually make some of my childhood favorites, along with cookies that my kids have grown to love. Chocolate crinkle cookies, soft molasses cookies, cut-out sugar cookies and raspberry thumbprint cookies. What are some of your favorites to make this time of year?

One cookie recipe that I hadn’t made for the blog {until now!} are these gluten free vegan snowball cookies. Also known as Russian tea cakes, these buttery holiday cookies are usually made with either ground toasted walnuts or pecans. They are seriously one of my favorite cookies EVER! There is a local gluten free bakery in town and everytime I go, I have to get one of their Russian tea cakes. Every single time.

What makes this holiday cookie so irroestiable? It might be that they are a slightly sweet shortbread type of cookie, coated in powdered sugar. Maybe it’s the abundance of toasted walnuts, which add so much flavorful. I can’t pinpoint one single thing, all I know is that I’m pretty obsessed with these little snowball cookies.

For this Christmas cookie recipe, I made the dough using a mixture of Bob’s Red Mill almond flour, as well as Bob’s Red Mill gluten free 1-to-1 baking flour. Two of my favorite ingredients to work with when doing any of my gluten free baking. The texture and flavor you get from the finely ground almond flour, along with the toasted walnuts, makes for a pretty awesome Christmas cookie.

I don’t know about you, but all this cookie talk makes me want to get in the kitchen and do some holiday baking! I’m all about festive cookies for Christmas, but also cookies that don’t take too many ingredients or too much time to make. These gluten free vegan snowball cookies are simple to make and will be an irresistible addition to any holiday dessert table or cookie exchange!

gluten free vegan snowball cookies

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: cookies

SERVES: 30-32 cookies

INGREDIENTS

• 1 cup toasted walnuts or pecans, finely chopped*
• 1/2 cup dairy free butter, softened
• 3/4 cup powdered sugar
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
• 1 cup Bob’s Red Mill almond flour
• 1/4 teaspoon sea salt
• 1 cup powdered sugar {for coating cookies}

INSTRUCTIONS

1. Place toasted walnuts in food processor or high-powered blender. Pulse until finely chopped. Set aside.
2. In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
3. Add flour, almond flour and finely chopped walnuts. Mix dough until just combined. Wrap in plastic wrap and chill dough 30 minutes to 1 hour in refrigerator.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
5. Use a cookie scoop to scoop dough and roll into balls. Place on pan and press slightly to flatten bottom of cookie {if dough cracks, just press back together}.
6. Bake cookies 13-15 minutes. Place on cooling rack to cool completely.
7. Place 1 cup powdered sugar in shallow dish. Roll cooled cookies in powdered sugar to coat. Store in airtight container.

NOTES

*Place walnuts or pecans on dry baking sheet and bake at 350 degrees for 6-8 minutes.

3.5.3251

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This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!

This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running!

The post gluten free vegan snowball cookies appeared first on Sarah Bakes Gluten Free.

A brownie base is topped with marshmallows, covered with rich chocolate ganache and topped with colorful mini M&M’s or colorful sprinkles. These fun Mini Marshmallow Surprise Brownie Bites are super easy to make and perfect for a party, or stash them in the freezer and enjoy just one little bite at a time. 

When I was searching my site for a fun dessert to take to a Christmas party, my Chocolate Marshmallow Surprise Cookies popped up. The party was a potluck served buffet style, so I was looking for something that was easy-to-serve and easy-to-eat. So I transformed the cookies into a fun, easy-to-make, easy-to-serve brownie bite. 

I used M&M Mini’s Baking Bits in fun Christmas colors to decorate the top, but you can change up the topping for any holiday or celebration. (more…)

The post Mini Marshmallow Surprise Brownie Bites appeared first on Barbara Bakes™.

Mitchell Robinson (toe) will be available to play Saturday vs. the Wizards.

A Colossal Mistake with Dribbling Drills (For Every Coach) Here is a very common mistake when it comes to choosing dribbling drills for practice or workouts. And the results can be colossal if …

The post A Colossal Mistake with Dribbling Drills (For Every Coach) appeared first on The Breakthrough Basketball Blog.

Tune into Food Network on May 5th at 10:30 am est/pt for the premiere of Season 2 of Baked in Vermont! We’ve got 10 episodes of amazing recipes and tips for fantastic baked treats.

And don’t forget, you can get all our recipes from the show on our show site HERE !

Cassius Winston scored 21 points as the Spartans move on to 8-3. #MichiganStateSpartansBasketball #NCAABasketball