Meaningful Eats
Gluten-Free Cadbury Snowball Cookies
24 cookies
I took my all-time favorite gluten-free oatmeal cookie base and added Cadbury Mini Snowballs and mini chocolate chips for a holiday twist! These cookies are crisp on the edges, chewy in the center and completely irresistible.
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
Other
- ½ cup (113g) butter, at room temperature
- ¼ cup (56g) coconut oil, at room temperature
- 1 cup (213g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups (191g) gluten-free old fashioned rolled oats
- 1 cup (200g) crushed Cadbury Mini Snowballs
- ½ cup (90g) mini chocolate chips
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, coconut oil, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated. Stir in the old-fashioned rolled oats, Cadbury Mini Snowballs and mini chocolate chips.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 11-13 minutes, until the edges are golden brown but the centers are still soft.
- Remove from the oven and cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Gluten-Free: Use a high quality gluten-free flour blend that contains xanthan gum, like King Arthur, plus a little almond flour. Oats are naturally gluten-free, but run the risk of cross-contamination. Use certified gluten-free old fashioned rolled oats.
Dairy-Free: Use dairy-free butter and dairy-free mini chocolate chips. Use additional dairy-free chocolate chips or candy in place of the Cadbury Mini Snowballs.
Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.
To Make-Ahead: Refrigerate the dough for up to 3 days tightly covered. If it's too hard to scoop, let it sit out at room temperature just long enough to become workable. You can also freeze dough balls in an airtight container or freezer bag for up to 1 month. Bake from frozen, adding 1-2 minutes to the baking time.
To Store: Store cookies in an airtight container at room temperature for up to 5 days.
To Freeze: Freeze in an airtight container or freezer bag for up to 1 month. Thaw at room temperature for 15-30 minutes.
Nutrition
Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 137mg | Potassium: 68mg | Fiber: 2g | Sugar: 20g | Vitamin A: 146IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 1mg