These gluten free double chocolate cookie balls are a festive holiday treat! Dipped in chocolate, with a cookie crumb filling, these are irresistible!
Isn’t it fun to make holiday treats at this time of year? There’s something so nice about gathering your allergy friendly ingredients and turning them into sweet treats – whether you’re going to give them away, or eat them yourself.
Baking with your family is a great way to create fun holiday memories. Whether it’s making a gluten free gingerbread house, baking chocolate shortbread cookies, or whipping up a batch of dairy free fudge, the holidays are a wonderful time to make and eat special desserts.
These double chocolate cookie balls are extra fun because there’s no baking involved. You use the food processor to grind up some cookies and pumpkin seeds, add some sugar and vegan buttery spread, and form the dough into balls, then dip them into chocolate.
These chocolate bites are a perfect treat to make with your little ones. It might get a little messy, but it’s lots of fun to make these!
Ingredient Notes
- Chocolate Sandwich Cookies – We like Kinnikinnick K-Toos, so that’s what I recommend in this recipe. However, you can use any brand of chocolate cookie that works for your dietary needs. You could even make your own allergy friendly chocolate sandwich cookies.
- Dairy Free Chocolate Bar – PASCHA Chocolate makes chocolate bars that are dairy free and allergy friendly. You could use chocolate chips if you have to, but they won’t grind up as finely as the bar will.
- Maple Syrup – I like maple syrup in this recipe, but honey or agave syrup could also work.
- Powdered Sugar – We use Wholesome Brand Confectioner’s Sugar, which is corn free and vegan. Feel free to use any brand that works for you.
Substitutions
- The pumpkin seeds lend a nice nutty flavor to these chocolate balls. If you can’t do pumpkin seeds, you could add sunflower seeds or just leave them out and add a couple more cookies.
- Candy canes add a little holiday touch to these, but if you don’t like peppermint, you can use coconut flakes or sprinkles instead.
Storage/Freezing
Store these in an airtight container in the refrigerator for up to a week.
You can also freeze these – they should stay fresh in the freezer for 3 months. Be sure to thaw them before eating.
Disclosure: This post contains affiliate links.
Recipe
Double Chocolate Cookie Balls (Gluten Free, Vegan).
Ingredients
- 12 gluten free chocolate sandwich cookies
- 1 dairy free chocolate bar broken into pieces
- ½ cup pumpkin seeds
- 1 cup powdered sugar
- â…“ cup unsweetened cocoa powder
- pinch salt
- 2 Tablespoons maple syrup
- ½ cup vegan buttery spread melted
- 2 cups dairy free dark chocolate chips
- crushed candy canes, coconut flakes, or sprinkles
Instructions
- Place the gluten free chocolate sandwich cookies and the chocolate bar in a food processor and pulse until finely ground. Pour the cookie crumb mixture into a large bowl.
- Put the pumpkin seeds in the food processor and pulse until finely ground. Add to the bowl with the cookie crumbs. Add the powdered sugar, cocoa powder, and salt and stir to combine
- Add the melted vegan buttery spread and maple syrup and stir well.
- Line a cookie sheet with parchment paper. Form the dough into one inch balls and place on the cookie sheet. Refrigerate for one hour or until firm.
- Melt one cup of the chocolate chips either on the stove or in the microwave. Use a fork to dip the balls into the chocolate and turn them to coat. Lift them out with the fork and let the excess chocolate drip off before placing them back on the cookie sheet.
- Repeat with remaining balls and chocolate chips. While the chocolate is still melty, sprinkle on any toppings of your choice.
- Store in the refrigerator. These should stay good for about 7 days.
Notes
Nutrition
Sharon
Such a festive and yum treat!! I like the candy topping, it’s so pretty.
Kelly Roenicke
Thank you, Sharon!
Kortney
Love how simple these are to make! Such a good last minute homemade treat.
Kelly Roenicke
Thank you, Kortney!
Elizabeth Wilhelm
I’ll be making the potato casserole for a get together tonight. Do you or your family like bread pudding? My mother-in-law always made chocolate bread pudding. I need to try it gluten free, dairy free and cane sugar free. I do have a problem with white sugar and try to substitute other sweeteners. I enjoy receiving all your great ideas!
Kelly Roenicke
That’s a good idea! I will have to try to come up with a bread pudding recipe.