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 sweet treats.
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.
Once the balls are chilled, simply melt some dairy free chocolate chips and dip the balls. Sprinkle crushed candy canes on top, or anything else you choose! Coconut flakes, sprinkles, pumpkin seeds, or a decorative drizzle of chocolate.
These double chocolate cookie balls 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!
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Double Chocolate Cookie Balls.
These double chocolate cookie balls are rich, decadent, and festive!
- 12 gluten free double chocolate cookies
- 1 dairy free chocolate bar
- ½ cup pumpkin seeds
- 1 cup powdered sugar
- ⅓ 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
Place the gluten free double chocolate cookies and the chocolate bar in a food processor and pulse until finely ground. Pour the cookie crumbs 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 7-10 days.
Cooking time indicates freezing time.
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.
Enjoy! These keep well, so you can make them in advance of your holiday gatherings.
If you need more Christmas cookie recipes, click the photo below: