No-bake snowball cookies are a gluten-free treat
It's always fun to make cookies that don't need to be baked, and these are particularly fun for kids to roll up. Star writer Andrea Gordon based these on a recipe from her childhood, updated in 2015 to be a little more sophisticated in flavour. This year, we used certified gluten-free oats to make them a treat anyone can enjoy.
1/2 cup (125 mL) salted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) pure vanilla extract
2 cups (500 mL) large flake oats
3 tbsp (45 mL) unsweetened cocoa powder
1 tbsp (15 mL) water
About 1/4 cup (60 mL) icing sugar, for rolling
In large bowl, mix butter, granulated sugar, vanilla, oats and cocoa well using a pastry cutter or hands. Add water until mixture becomes slightly sticky and holds together. Cover with plastic wrap and refrigerate overnight.
Remove bowl from refrigerator. Let stand a few minutes at room temperature until dough is soft enough to scoop. Pour icing sugar in a new bowl.
Scoop about 1 tbsp (15 mL) of dough at a time and squeeze in hands to help it soften and stick together. Roll each cookie into a ball between palms and roll in icing sugar.
Refrigerate in airtight container up to 5 days or freeze, before rolling in icing sugar, up to 1 month.
Makes 24 snowballs.
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