Coco-Oat Snowballs

Directions

Beat butter 1 minute, or until smooth.

Gradually add powdered sugar and mix until smooth.

Add vanilla and mix.

Add coconut, quick oats, and chocolate chips one at a time.

Mix well after each addition.

Using 1 tablespoon of dough for each cookie, scoop the dough into balls.

Place on a cookie sheet lined with waxed or parchment paper.

Dust cookies with powdered sugar. Refrigerate ready to serve.

Store in an airtight container for up to 4 days in the refrigerator.

Note: for a gluten-free option, use 2¼ cups cocoa pebbles instead of quick oats.

adapted from HyVee Seasons