Sugar Cookie Balls
Every Manhattan mom needs a sweet treat in her kitchen arsenal that's as delightful to make as it is to eat. Enter these sugar cookie balls—Alex loves the sprinkle decorating, and Sarah? Well, she munches them as soon as they hit the table! Perfect for the holidays or just a sweet weekday surprise, they're a no-bake wonder that keeps us all smiling. If you're looking to try something similar, take a peek at the gluten-free lemon crinkle cookies recipe on our blog.
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Why you’ll love this recipe
These sugar cookie balls are not only easy to whip up, but they also use real ingredients you probably have stocked in your pantry. With minimal prep time and a fun decorating experience with the kids, they're perfect for an impromptu sweet session. Plus, these treats are vegan, so they're guilt-free and family-friendly!
Ingredients
- ½ cup organic cane sugar
- 3 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon salt
- ⅔ cup coconut oil or vegan butter, melted and cooled
- 4 tablespoons maple syrup, room temperature
- 6 tablespoons water
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 - 9 oz bags vegan white chocolate chips
- 1 teaspoon coconut oil
- Red and green sprinkles
Step-by-step instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine organic cane sugar, almond flour, coconut flour, and salt.
- Add melted coconut oil and maple syrup. Stir with a rubber spatula and then add water, vanilla, and almond extracts. Ensure wet ingredients are fully incorporated. Dough should hold together when squeezed.
- Use a #40 cookie scoop or tablespoon to scoop dough and roll into a ball. Place on the prepared baking sheet, leaving some space as they will chill.
- Chill cookie dough balls in the refrigerator for 30 minutes.
- Once chilled, melt white chocolate chips and coconut oil in a microwave-safe bowl at 30-second intervals, stirring until smooth.
- Use two forks to quickly dip each ball in the chocolate, shake off the excess, and transfer back to the baking sheet. Immediately sprinkle top with red and green sprinkles if desired.
- Once all cookie balls are coated, place them in the refrigerator to chill for an additional 30 minutes.
Recipe tips & variations
If you're out of almond flour, finely ground almond meal works in a pinch. For a nut-free version, substitute almond flour with oats processed into a fine powder. Want a hint of citrus? Add some fresh lemon zest to the mix. As a bonus, these cookie balls freeze well, so make a double batch!
Storage & reheating
Once your sugar cookie balls have chilled and the chocolate is set, store them in an airtight container in the fridge. They'll stay fresh for up to two weeks—though they rarely last that long around here! If you're serving from frozen, allow them a few moments at room temperature to soften.
FAQs
How do you make sugar cookie balls without baking?
These sugar cookie balls are naturally no-bake, thanks to the combination of melted coconut oil, almond, and coconut flours that hold everything together.
Can I use regular butter instead of coconut oil in sugar cookie balls?
Absolutely! Regular butter will work fine, just keep it melted and let it cool slightly before adding.
How long do sugar cookie balls last in the fridge?
When stored in an airtight container, they'll last for up to two weeks.
What kind of chocolate works best for coating sugar cookie balls?
Vegan white chocolate chips work beautifully, but if you prefer a darker chocolate, opt for vegan dark chocolate chips for a rich flavor.
Recipes you may like
Explore more sweet delights on our blog:
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie For a Fresh Morning Boost
- Pineapple Green Smoothie
Whip up these sugar cookie balls and let the kids take over the decoration—because in our kitchen, simple and fun always wins the day!
Print
Sugar Cookie Balls
- Total Time: 1 hour
- Yield: 24 cookie balls 1x
- Diet: Vegan
Description
Delightful no-bake sugar cookie balls that are easy to make and perfect for any occasion.
Ingredients
- ½ cup organic cane sugar
- 3 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon salt
- ⅔ cup coconut oil or vegan butter, melted and cooled
- 4 tablespoons maple syrup, room temperature
- 6 tablespoons water
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 - 9 oz bags vegan white chocolate chips
- 1 teaspoon coconut oil
- Red and green sprinkles
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine organic cane sugar, almond flour, coconut flour, and salt.
- Add melted coconut oil and maple syrup. Stir with a rubber spatula and then add water, vanilla, and almond extracts. Ensure wet ingredients are fully incorporated. Dough should hold together when squeezed.
- Use a #40 cookie scoop or tablespoon to scoop dough and roll into a ball. Place on the prepared baking sheet, leaving some space as they will chill.
- Chill cookie dough balls in the refrigerator for 30 minutes.
- Once chilled, melt white chocolate chips and coconut oil in a microwave-safe bowl at 30-second intervals, stirring until smooth.
- Use two forks to quickly dip each ball in the chocolate, shake off the excess, and transfer back to the baking sheet. Immediately sprinkle top with red and green sprinkles if desired.
- Once all cookie balls are coated, place them in the refrigerator to chill for an additional 30 minutes.
Notes
- If you're out of almond flour, finely ground almond meal works in a pinch.
- For a nut-free version, substitute almond flour with oats processed into a fine powder.
- Add some fresh lemon zest for a hint of citrus.
- These cookie balls freeze well, so make a double batch!
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie ball
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
