Gluten-Free Ginger Cinnamon Peanut Butter Scoops
Umm…yum, YUMMY, yummers!
I’ve touted my love for peanut butter balls before. It’s no secret. I could eat these bites of deliciousness all. day. long. In fact, I think I may have had a day or two like that in my childhood.
A great friend asked if my recipe from a while back could be tweaked with ghee. I thought they might be a little too soft, but that I’d try it out anyway. And I thought I’d skip the chocolate and add a little spice: ginger and cinnamon.
So, after I thought, I did – and I was right. Instead of “balls” or peanut butter buckeyes, these treats worked best as “scoops,” cookie scoops. The ghee just doesn’t create the solid texture we need for the pop-in-your-mouth munchies.
And I recommend storing these frozen. In this case, we might be able to call them “Frozen Gold:” ginger cinnamon peanut butter scoops.
Gluten-Free Ginger Cinnamon Peanut Butter Scoops
1 1/2 cups smooth and creamy peanut butter
1/2 cup ghee, room temperature
1/2 tsp. vanilla extract
4 cups powdered sugar
1 Tbs. ground cinnamon
2 tsp. ground ginger
Combine the peanut butter, ghee, and vanilla in a large bowl with a mixer and beat until fluffy.
Mix in the powdered sugar, just a little at a time, until well incorporated. Add cinnamon and ginger.
Chill for 30 minutes.
Roll into balls or scoop, place on a parchment-lined pan, and chill again for several hours.
Finally, dust with extra cinnamon, if desired.
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