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 the 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 which 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 and place on a parchment lined pan and chill again for several hours. Finally, dust with extra cinnamon, if desired.