With the Kentucky Derby right around the corner my mind turns to racing parties. Since we are a Gluten Free house I really try to make gluten free dishes every one can love. I strive to make dishes our non-gluten free guests will enjoy.
I love Bourbon Balls and I have no idea why people don’t make them anymore. I love them so much that my mom made me regular Bourbon Balls for Easter! Many old fashion desserts and drinks are making a comeback, and Bourbon Balls were always a staple at our holiday parties when I was a child. My mom made a mean Bourbon Ball. Now I know most people will be making Mint Juleps, but why not use that Kentucky staple, Bourbon, a different way and bring some delicious Kentucky Derby Gluten Free Bourbon Balls to your Derby Party. Mad Men would be so proud of you!
Gluten Free Kentucky Derby Bourbon Balls
1 1/2 Cups Gluten Free cookie crumbs – I used Annie’s Gluten Free Bunny Cookies. (I ground the whole box and used the left over crumbs as a coating for the finished Bourbon Balls)
1 1/4 Cups Walnuts, ground to a fine crumb
1/2 Cup powered sugar + additional for coating finished Bourbon Balls
2 Tbs GF unsweetened cocoa powder
2 Tbs Organic Corn Syrup
1/4 Cup Kentucky Bourbon – should be gluten free, but verify before using
Combine ingredients, mixing completely. Roll mixture into 1 inch balls and place on parchment paper. Mix left over cookie crumbs and powdered sugar. Roll Bourbon Balls in cookie crumb powdered sugar mixture. Store in an air tight container.
I’ve never even heard of Bourbon Balls, they sound pretty interesting.
These look so good! Where do you get the gluten free Kentucky Bourbon?
Makers mark is listed as OK on celiac.com
As we are not celiac’s I only adhere as best I can, I do not have a known medical condition
Oh YUM! This sounds soooo good.
Those look so good! Love your picture!
Am wondering if one could use Agave Syrup instead of Corn Syrup. Every Christmas I used to make Rum Balls using Vanilla Wafers and Pecans. Simply delicious! These look perfect for our gluten-free needs of our relatives.
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I bet you could use agave. You may have to experiment a little first. Just verify the bourbon was gluten free. Celiac.com says makers mark is OK for celiac’s but you may want to verify with your guests.
Warning: Agave will be way higher in fructose than regular corn syrup will be. This is not a good thing. There are at least two types of corn syrup of which I’m aware: high-fructose, and ordinary corn syrup. The latter is generally available in baking supplies at the grocery store; the HFCS is usually only available to the food industry.
If you’re allergic to corn, I’d use honey or maple syrup instead. I’m going to guess the latter would actually improve the flavor, too. It’s only 2 tablespoons but it’s the principle of the thing: if you get agave for this recipe, you’ll want to use the rest of it up, and it’s just bad news all around. Fructose = liver damage.
Yummy! And how awesome that they are gluten free too!
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Yum, now I want to make some of these!
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I just found me a GF Holiday cookie … nom, nom 😀
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I’m sorry if I issed it somewhere, but how many does this recipe yield?? Thank you