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White Chocolate Pumpkin Cookie Dough Balls [Vegan, Grain-Free]
This recipe screams fall, has aesthetic appeal, can be thrown together in no time, can easily be made in bulk, requires minimal ingredients, is non-vegan approved, and is a game-changer! A delicious, bite-sized snack full of your favorite fall flavors.
Ingredients You Need for White Chocolate Pumpkin Cookie Dough Balls [Vegan, Grain-Free]
How to Prepare White Chocolate Pumpkin Cookie Dough Balls [Vegan, Grain-Free]
- Combine dry ingredients.
- Combine wet ingredients.
- Combine both.
- Fold in 1/2 cup vegan white chocolate chips.
- Form balls, lightly coat in coconut flour to absorb excess moisture.
- Place in fridge to set for 15 minutes or more.
- The batter will be slightly damp, but If too damp even after refrigeration, add more coconut flour 1 tablespoon at a time.
- Melt coconut oil in the microwave, pour over chips.
- Pop in the microwave at 10-second intervals until fully melted.
- Pour over the chilled cookie dough balls or dip.
- Top with a pinch of cinnamon. Place back in the refrigerator to set.
Nutritional Information
Per Serving: Calories: 218 | Carbs: 25 g | Fat: 13 g | Protein: 2 g | Sodium: 24 mg | Sugar: 5 g
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can I use soy milk instead cause I\’m allergic.to almonds