Peanut Butter Balls – Gluten Free, Vegan
These gluten free, dairy free, and vegan Peanut Butter Balls are absolutely delicious! They use simple ingredients and are super easy to make!
Is there a better flavor combination than peanut butter and chocolate? I sure can’t think of one!
These gluten free and vegan Peanut Butter Balls are SO decadent and combine peanut butter and chocolate in the most delicious way!
They are also super easy to make, can be made ahead of time, and freeze well.
They are one of my favorite treats to make every year for my Holiday treat tray and they are always a HUGE hit!
For these peanut butter balls, we make a gluten free and vegan peanut butter cookie dough and then dip them in chocolate.
I feel like this makes them more decadent and gives them more flavor than traditional peanut butter balls that are just powdered sugar and peanut butter.
Let’s talk about how you make them!
GLUTEN FREE AND VEGAN PEANUT BUTTER BALLS RECIPE INGREDIENTS:
- Gluten free oat flour: If you can’t have gluten free oat flour, you can use gluten free all purpose flour
- Almond flour: If you can’t have almond flour, you can use gluten free all purpose flour
- Salt
- Peanut butter
- Vegan butter: I use “Earth Balance Soy Free Vegan Buttery Sticks”
- Coconut sugar: Brown sugar can be used as well
- Maple Syrup
- Vanilla
- Vegan chocolate chips: I use “Enjoy Life Semi Sweet Chocolate Chips”
- Coconut oil or avocado oil: optional but helps the chocolate coat easier
- Chopped peanuts: optional for topping
HOW TO MAKE GLUTEN FREE AND VEGAN PEANUT BUTTER BALLS:
- Whisk Dry Ingredients: In a medium sized bowl, add almond flour, oat flour, salt and whisk well.
- Combine Wet Ingredients: In a small bowl, add peanut butter, melted butter, coconut sugar, vanilla and stir to combine.
- Mix Liquid Ingredients with Dry: Add liquid ingredients to the dry ingredients and stir well.
- Scoop and Form Balls: Using a small cookie scoop, scoop out the mixture and use your hands to roll into balls. Place peanut butter balls onto a sheet pan lined with parchment paper and place in the freezer for 15 minutes.
- Melt Chocolate: Add 1/2 cup of vegan chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second increments stirring in between until the chocolate chips are melted.
- Coat Balls in Chocolate: Dip each peanut butter ball into the chocolate and roll gently with a fork to evenly coat. Use the fork to scoop up the balls and allow the excess chocolate to drip off into the bowl. Place the peanut butter ball onto the parchment paper and optionally top with chopped peanuts immediately. Repeat for the remaining peanut butter balls.
- Refrigerate: Place in the refrigerator to harden.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Peanut Butter Balls – Gluten Free, Vegan
- Prep Time: 30 min
- Total Time: 30 minutes
- Yield: 15–20 1x
Description
These gluten free, dairy free, and vegan Peanut Butter Balls are absolutely delicious! They use simple ingredients and are super easy to make!
Ingredients
- 1/2 cup gluten free oat flour*
- 2 cups almond flour*
- 1/2 tsp salt
- 2/3 cup creamy peanut butter
- 1/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1/3 cup coconut sugar (or brown sugar)
- 1 tbsp maple syrup
- 1 tsp vanilla
- 3/4 cup vegan chocolate chips (I use “Enjoy Life Vegan Chocolate Chips“)
- 1 tsp coconut oil or avocado oil (optional but helps the chocolate coat easier)
- chopped peanuts (optional for topping)
Instructions
- In a medium sized bowl, add almond flour, oat flour, salt and whisk well.
- In a small bowl, add peanut butter, melted butter, coconut sugar, maple syrup, vanilla and stir to combine.
- Add liquid ingredients to the dry ingredients and stir to form a dough. If your dough is too dry, add 1 tsp of water at a time until you can form balls with the dough.
- Using a small cookie scoop, scoop out the mixture and use your hands to roll into balls. Place peanut butter balls onto a sheet pan lined with parchment paper and place in the freezer for 15 minutes.
- Add 1/2 cup of vegan chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second increments stirring in between until the chocolate chips are melted.
- Dip each peanut butter ball into the chocolate and roll gently with a fork to evenly coat. Use the fork to scoop up the balls and allow the excess chocolate to drip off into the bowl. Place the peanut butter ball onto the parchment paper and optionally top with chopped peanuts immediately. Repeat for the remaining peanut butter balls.
- Place in the refrigerator to harden.
Notes
If you can’t have oat flour or almond flour, you can use an all purpose gluten free flour instead.
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