Who doesn’t like cookie dough with a hint of festive spirit? Jen’s Holiday Cookie Balls recipe won IMPACT’s Holiday Recipe Contest because it’s quick and easy to make, completely customizable and best of all… absolutely delicious! Tried, tested and approved in the IMPACT Test Kitchen!
Serves 12
Ingredients
Cookie Balls
- 2 cups almond flour
- 1/2 cup coconut oil, melted
- 2 Tbsp. vegan butter, melted
- 1 1/2 Tbsp. organic maple syrup
- 1/4 tsp. vanilla extract
- 1/8 tsp. almond extract
- pinch of cardamom
- 1 scoop vanilla protein powder
(optional)
Topping Ideas
- chocolate drizzle
- cacao powder
- crushed nuts / candy canes
- shredded coconut
- sprinkles
Directions
If using protein powder, mix thoroughly with almond flour in a medium size bowl. Next, add cardamom and salt. Slowly mix in melted coconut oil and melted vegan butter.
Add vanilla extract, almond extract and maple syrup then mix well.
Allow the mixture to set and firm in the fridge or freezer‚ this doesn’t take long (no more than 10 minutes).
Roll mixture into uniform balls. Finish with your favourite festive toppings, chocolate drizzle, sprinkles or anything else you fancy! Balls will keep in the fridge for up to 3 days.
Nutrition facts per ball without added toppings
Calories 209; protein 4 g; fat 20 g; carbs 6 g.
