Peanut Butter n' Coffee Snowball Cookies (Vegan)

Do you ever look out into the beautiful summer weather, birds chirping, flowers blooming and wish that it was blistering cold outside and that shoveling snow is on your to-do list right after you clean the mud tracks that your snow boots left throughout your house? 
HA. No. 
So, if the forecast is sunny with a high of 80 degrees, then how did these snowballs get in my house? 

I must admit, I totally made these during the wrong season. I must also admit that "snowballs" is the name I came up with for these treasures right after my attempt at baked donut holes didn't really taste like donut holes.

..So that's how these snowballs got here. 

Peanut Butter n' Coffee Snowball Cookies 
Yield: about 3 dozen cookies

  • 2 cups whole wheat pastry flour or all-purpose flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup smooth peanut butter
  • 1/2 cup maple syrup (or honey for non-vegan version)
  • 1/4 cup coconut oil or olive oil 
  • 1/4 cup strongly brewed coffee at room temp. 
  • 1/4 cup unsweetened almond milk 
  • 1/4 cup vegan powdered sugar 
  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone liner. 
  2. In a large mixing bowl, combine the flour, baking powder, and salt. 
  3. In a separate bowl, whisk the peanut butter, maple syrup, oil, coffee, and almond milk. 
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Mix together until fully combined. 
  5. Roll 2 tablespoons of cookie dough into balls and place onto prepared baking sheet. Bake for 12-15 minutes or until bottoms are a light gold color.
  6. Let cookies cool on a wire rack. When completely cool, toss in powdered sugar. 

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© A Little Baker
Maira Gall