Peppermint Candy Cane Cookie Dough Balls

Peppermint Candy Cane Cookie Dough Balls

Betsy’s peppermint candy cane cookie dough balls takes cookie dough to the next level by putting a little jingle in each bite! These Betsy’s Candy Cane Cookie Dough Balls aren’t just super delicious, they’re made with Betsy’s Best Gourmet Peanut Butter, which contains all-natural ingredients like chia seeds, cinnamon and honey.

Cookie Dough Ingredients:

1/2 Cup Betsy’s Best Cinnamon Sunflower Seed Butter

¼ cup rolled oats

¼ cup oat flour (or whole wheat pastry flour)

¼ tsp sea salt

1 Tbsp natural cane sugar

½ tsp pure vanilla extract

3 Tbsp pure maple syrup (or honey)

8 oz white chocolate

5 oz crushed candy cane

Yields: 22 bites

Step By Step Peppermint Cookie Dough Balls Recipe Directions:

Step 1Using a food processor, process Betsy’s Best and oats until reaching fine crumble. Add flour, salt and sugar, and process for a few seconds. Pour in maple syrup and vanilla, processing until combined. Dough should be sticky. Form into small balls and store in refrigerator.

Step 2: Microwave white chocolate for 1 minute on half power. Stir. Return to microwave and melt on half power for another 30 seconds. Remove balls from the fridge. Coat each with chocolate. Place crushed candy cane in a bowl and roll each ball to coat. Let cool on wax paper or cookie sheet.

Step 3: Enjoy peppermint cookie dough treats!!

 

We hope you enjoy our very merry peppermint Candy Cane Cookie Dough Balls recipe!

 

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Chocolate and Oat Cookie Dough Balls

Chocolate and cookie is the perfect match for a sweet treat! Mixed with the great taste of Betsy’s Best Gourmet Nut or Seed Butters makes a cookie irresistible! The best part is you don’t have to wait for the baking process. These raw cookie dough bites are the best.

  • ½ cup Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • ¼ cup rolled oats
  • ¼ cup oat flour (or whole wheat pastry flour)
  • ¼ tsp kosher salt
  • 1 Tbsp natural cane sugar
  • ½ tsp pure vanilla extract
  • 3 Tbsp pure maple syrup (or honey)
  • ¼ cup dark chocolate chips

In a food processor, process Betsy’s Best and oats until reaching fine crumble. Add flour, salt and sugar, and process for a few more seconds. Pour in maple syrup and vanilla, and process until combined. Dough should be sticky. Stir in chocolate chips by hand, or use processor. Form dough into balls. Store in the fridge or freezer.

Swap out dark chocolate for white chips and add cranraisins for another wonderful twist on this tasty oatmeal cookie dough bite recipe!

Chocolate Crunch Cookie Dough Balls

The closest thing to a cookie recipe that is loaded with gluten and sugar, this recipe is simply the best gluten free cookie dough that we have ever tasted! Go ahead and mix it up, I bet you will have trouble not eating it all before sharing with friends.

  • ½ cup unsalted raw cashews
  • ½ cup regular rolled oats (or gluten-free oats)
  • ¼ cup brown teff flour (or gluten-free flour)
  • ½ tsp sea salt
  • 2 Tbsp organic cane sugar (or another sugar substitute)
  • 3 Tbsp Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • 3 Tbsp pure maple syrup (or honey)
  • ½ tsp pure vanilla extract
  • ¼ cup non-dairy chocolate chips
  • ¼ diced peanuts (or almond pieces)
  • ¼ cup gluten-free rice crisp cereal

In a food processor, process cashews and oats until reaching fine, flour-like consistency. Add flour, salt and sugar. Pulse until combined. Add Betsy’s Best and vanilla and combine. Add maple syrup gradually until desired consistency is reached. Process until dough forms, scraping sides of the bowl as necessary. Dough will be very sticky! If too sticky to form into balls, add a little flour. Add chocolate chips and peanuts into processor and pulse. Scoop dough into a bowl and stir in rice crisp cereal. Form balls with the dough. Store in the fridge or freezer.

These cookie dough balls are great in the freezer to eat later (so you can practice portion control)!

Cookie Dough Banana Sundae  – Gluten-Free, Non-Dairy

Cookie Dough Banana Sundae – Gluten-Free, Non-Dairy

Do you love ice cream sundaes but hate what they do to your waistline? With this Cookie Dough Banana Sundae recipe you can enjoy a deliciously cold treat while treating your body to great health. Even better, this sundae is gluten-free, dairy free, and vegetarian.

  • 2 frozen bananas, peel removed
  • ½ cup Betsy’s Best Gourmet Peanut Butter
  • ¼ cup rolled oats
  • ¼ cup oat flour
  • 1 Tbsp natural cane sugar
  • ¼ tsp sea salt
  • ½ tsp pure vanilla extract
  • 3 Tbsp pure maple syrup (or honey)
  • ¼ cup dark chocolate chips

Cookie Dough Balls:

In a food processor, process Betsy’s Best and oats until reaching a fine crumble. Add flour, sugar and salt, and process for a few seconds. Pour in maple syrup and vanilla, processing until combined. Dough should be sticky. Stir in chocolate chips. Form dough into tiny marble-size balls. Store in freezer.

Ice Cream:

In a blender, blend frozen bananas until smooth (like soft serve ice cream). Add ¼ cup cookie dough balls to blender and process until creamy. Stir in remaining ¼ cup cookie dough balls by hand. Scoop ice cream into two bowls and enjoy!

Enjoy a guilt-free evening as you satisfy your sweet tooth with our homemade cookie dough banana sundae.