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Gluten Free Rum Balls for Your Holiday Cookie Tray

  • Author: Joybilee Farm
  • Prep Time: 15 minutes + 30 minutes to bake pizzelles
  • Total Time: 0 hours
  • Yield: 30 1x
  • Category: Gluten free baking
  • Method: Truffles


The make ahead gluten free rum balls are a must have adult treat on your Christmas cookie tray.  This is one confection that actually tastes better when it’s made gluten free.


  • 24 Gluten-free Chocolate Pizzelle Cookies or 3 cups Gluten Free cookie crumbs
  • 1 cup granulated sugar
  • 2 teaspoons tapioca starch
  • 1 ½ cup pecans
  • 2 tablespoons butter
  • 2 tablespoons Maple syrup
  • ½ cup rum


  • In a blender or food processor process pizzelle cookies – 8 at a time to make cookie crumbs.  Add 3 cups cookie crumbs to a 2 quart mixing bowl, approximately 1 batch of chocolate pizzelle crackers like these.
  • Place granulated sugar and tapioca starch in a blender.  Blend until sugar become uniform and silky, like icing sugar.  Add to mixing bowl with cookie crumbs.
  • Place pecans and butter in a heavy skillet.  Place over medium heat and cook stirring frequently until pecans are fragrant and golden brown.  Remove from heat.  Cool. Place toasted nuts in a blender jar and blend until crumbly and uniform.  Add to mixing bowl.
  • Add maple syrup, vanilla, and rum to the mixing bowl.  Mix well until the crumbs are completely damp and a uniform mixture is formed.  Wait 10 minutes.
  • Take 1 tablespoon of mixture and roll in to ball in your hands.  Roll ball in cocoa powder.  Place on baking sheet.  Repeat with remaining mixture. Wait 10 minutes.
  • Then roll each piece in chocolate sprinkles.  (The chocolate sprinkles won’t stick to the rum balls until the cocoa powder has been absorbed.)
  • Place in airtight container and store in a cool place or in the fridge.  These need 24 to 48 hours for the flavors to meld before serving.   Make ahead.  These do not need to be refrigerated.

Keywords: Gluten free, rum balls, holiday baking

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