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With just 4 ingredients and no baking required, you can whip up batch after batch of these Allergy-Friendly White Chocolate Peppermint Snowballs with very little time and effort. They're grain-free, nut-free, dairy-free, egg-free, soy-free, and peanut-free! Just be sure to make plenty... You wouldn't want a snowball fight! ;)

Allergy-Friendly White Chocolate Peppermint Snowballs

With just 4 ingredients and no baking required, you can whip up batch after batch of these cookies for parties, snow days, kids, and grandkids with very little time and effort.

Course Dessert, Snack
Prep Time 5 minutes
Total Time 20 minutes
Servings 16 snowballs
Author Lindsey Dietz

Ingredients

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place all ingredients in a high-speed blender or food processor.
  3. Process on medium speed until the ingredients come together to form a dough that folds in on itself.
  4. Use a 1-tablespoon cookie dough scoop to scoop up balls of dough and place them on the lined baking sheet.
  5. Next, roll each dough ball in a bit of extra coconut, or sprinkle the top of each ball with a bit of coconut. This gives a fluffy, flake-y, snowball appearance.
  6. Place the baking sheet in the freezer for 10 to 15 minutes.
  7. Serve and enjoy!
  8. Store these snowballs in the freezer.

Recipe Notes

Prefer not to use peppermint essential oil? Substitute peppermint extract instead, starting with 1/2 teaspoon and adding more if stronger peppermint flavor is desired.

This recipe cannot be made with stevia. The honey acts as a "glue" to hold the snowballs together, so there would not be enough stickiness if stevia were used. However, there is less than a teaspoon of honey in each bite, so indulging in 1 or 2 is probably ok. ;)