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Gluten Free Thumbprint Cookies

This recipe for these easy gluten free thumbprint cookies is the best! They are filled with delicious jam and are perfect for Christmas. In our household these are a classic holiday cookie that we make every year.

a white platter of gluten free thumbprint cookies with strawberry jam in the center next to red ribbon, a small white bowl of strawberry jam and some small red christmas ornaments

Gluten Free Thumbprint Cookies are a classic holiday treat that are both easy to make and delightfully festive. These jam filled thumbprint cookies feature a tender, buttery base topped with sweet fruit jam.

They are perfect for Christmas cookie trays, cookie exchanges, or homemade dessert spreads. Their soft texture and vibrant jam centers make them a favorite cookie recipe for holiday baking and gifting.

If you are looking for more easy gluten free cookie recipes try: Easy Gluten Free Christmas Cookie Recipes

You can also find all of my easy Christmas recipes here: Easy Gluten Free Christmas Recipes

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Ingredients

Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set them aside.

In the bowl of a stand mixer beat together the butter, sugar, egg, vanilla and milk.

Add the flour, baking powder and salt to the wet ingredients. Mix together until combined.

Using a cookie scoop measure the dough and roll into balls. Then, press your thumb in the center or use a tart press to make an indentation. Be sure not to press all the way through so your cookies don't leak.

Add a dollop of jam to the center of each cookie.

Bake at 350 degrees for 14 minutes or until the edges of the cookies are golden brown.

Let the cookies cool completely on a cooling rack before you move them to an air tight container to store.

Cookies will last in a container for up to one week.

Supplies

You Might Also Enjoy These Recipes

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 24 minutes
  • Yield: 30 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for these easy gluten free thumbprint cookies is the best! They are filled with delicious jam and are perfect for Christmas. In our household these are a classic holiday cookie that we make every year. 

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set them aside.

In the bowl of a stand mixer beat together the butter, sugar, egg, vanilla and milk.

Add the flour, baking powder and salt to the wet ingredients. Mix together until combined.

Using a cookie scoop measure the dough and roll into balls. Then, press your thumb in the center or use a tart press to make an indentation. Be sure not to press all the way through so your cookies don't leak.

Add a dollop of jam to the center of each cookie.

Bake at 350 degrees for 14 minutes or until the edges of the cookies are golden brown.

Let the cookies cool completely on a cooling rack before you move them to an air tight container to store.

Cookies will last in a container for up to one week.

Notes

Any flavor of jam will work for these cookies. I like to use various flavors of jam so I have various colors of cookies.

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Christmas

Frequently Asked Questions

Can I freeze thumbprint cookies?

Yes! These cookies freeze really well. I suggest freezing them in an airtight freezer container. When you want to defrost the cookies take them out of the container and set them on a paper towel to absorb any moisture they may have accrued while thawing.

How do you keep thumbprint cookies from spreading too much?

If your thumbprint cookies are spreading too much they likely have too much oil or butter in them. If the cookies are dry instead of adding more oil or butter add a tablespoon or two of milk.

Do I have to use jam with my thumbprint cookies?

No. You can use jam, but you can also use nut or seed butter, chocolate, or lots of other yummy fillings. Jam is my favorite thing to use though. I like to use various types of jam to have multiple colors if I'm making a cookie box or a plate for a gathering.

Top Tip

I filled my cookies with Smucker's Natural Strawberry Preserves . This year I didn't have homemade strawberry jam, but this tastes just like homemade. I may have eaten a spoon full as I was filling the cookies.

These cookies are delicious with any flavor of jam in the center. They are also amazing with lemon curd in the center!

Gluten Free Snowball Cookies

This gluten free snowball cookie recipe is one of my favorite Christmas cookies! They have the best pecan flavor and are super easy to make. They are soft and melt in your mouth! These cookies are perfect for all of your holiday gatherings.

Gluten-free pecan snowball cookies are delightful, easy to make treats perfect for the holiday season. These cookies, also known as Russian tea cakes or Mexican wedding cookies, feature a buttery, crumbly texture and are rolled in powdered sugar, making them a classic addition to Christmas dessert tables.

a platter of gluten free snowball cookies with cream patterned ribbon and small, round gold ornaments around it sitting next to a small white bowl of powdered sugar

They're part of a broader category of gluten-free holiday cookies, including Italian cookies and sandies, offering a variety of decadent options for those avoiding gluten. Whether you're looking for sweet bites to share or special gluten-free desserts, these cookies are a must-try for festive gatherings.

I have made snowball cookies since I was little and got my first children's cookbook. They are easily one of my favorite Christmas cookies. I love the simplicity and the rich pecan flavor.

If you are looking for more Christmas cookies try my Gluten Free Thumbprint Cookies, my Gluten Free Eggnog Cookies, my Gluten Free Orange Cranberry Butter Cookies or my Gluten Free Gingersnap Cookies.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

a platter of gluten free snowball cookies with cream patterned ribbon and small, round gold ornaments around it sitting next to a small white bowl of powdered sugar
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Ingredients

Instructions

Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.

In the bowl of your stand mixer add the softened butter, sugar, vanilla and sea salt. Mix until well blended together.

Add the flour and pecans to the wet mixture and blend until combined. The dough will begin to stick together in the bowl.

Using a cookie scoop measure out the dough and roll it into balls. Place them evenly on the baking sheets.

Bake 18-20 minutes or until they are slightly firm and the bottoms are golden brown.

Let the cookies cool slightly. Then, while they are still warm roll them in powdered sugar.

Place the cookies on a cooling rack and let them cool completely before storing them in an air tight container for up to a week.

Supplies

Frequently Asked Questions

Can you make snowball cookies with walnuts?

Yes! You can definitely substitute the pecans with walnuts. You could also use almonds if that works better for you. I have made them with walnuts in the past also and they are still delicious.

What do snowball cookies taste like?

I think they have a similar flavor to shortbread (which might be why I like them so much). Shortbread is usually just butter, sugar, flour and salt. This recipe adds in vanilla and pecans. So, the two recipes are very similar.

Why are my snowball cookies falling apart?

If your cookies are falling apart they are too dry. You could add a tablespoon or two of butter. You could also add a tablespoon or two of milk. Start with a little and add until your cookies form a ball in your hand easily and stay together on the baking sheet.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Snowball Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 26 1x
  • Diet: Gluten Free
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Description

This gluten free snowball cookie recipe is one of my favorite Christmas cookies! They have the best pecan flavor and are super easy to make. They are soft and melt in your mouth! They are perfect for all of your holiday gatherings.

Ingredients

Scale

Instructions

Preheat your oven to 325 degrees. Line two baking sheets with parchment paper.

In the bowl of your stand mixer add the softened butter, sugar, vanilla and sea salt. Mix until well blended together.

Add the flour and pecans to the wet mixture and blend until combined. The dough will begin to stick together in the bowl.

Using a cookie scoop measure out the dough and roll it into balls. Place them evenly on the baking sheets.

Bake 18-20 minutes or until they are slightly firm and the bottoms are golden brown.

Let the cookies cool slightly. Then, while they are still warm roll them in powdered sugar.

Place the cookies on a cooling rack and let them cool completely before storing them in an air tight container for up to a week.

Notes

You can use walnuts instead of pecans if you would like.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Christmas

Gluten Free Eggnog Cake with White Chocolate Frosting

This easy recipe for gluten free eggnog cake with white chocolate frosting is the perfect dessert for Christmas! The cake is moist and the frosting is rich and creamy. This cake is made from scratch and has an amazing eggnog flavor.

a gluten free eggnog cake with white chocolate frosting on a cream cake stand with white plates next to it and three white and gold candles lit on top

The Gluten Free Eggnog Cake with White Chocolate Frosting is a delightful holiday dessert perfect for Christmas parties. This easy Christmas cake recipe features fluffy layers infused with festive eggnog flavors, making it a standout among winter cake flavors.

Topped with rich white chocolate buttercream, this cake is not only a delicious holiday treat but also a gluten free Christmas cake that everyone can enjoy. Ideal for gatherings, it's made from scratch and is one of the best Christmas cake recipes, ensuring a festive and memorable dessert experience.

This cake is perfect for anyone looking for fun holiday desserts or easy gluten free recipes!

If you are looking for more eggnog recipes try my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, my Gluten Free Eggnog Bundt Cake or my Gluten Free Eggnog Cookies.

You can find all of my cake recipes here: Gluten Free Cake Recipes

You can find all of my Christmas recipes here: Gluten Free Christmas Recipes

a gluten free eggnog cake with white chocolate frosting on a cream cake stand with white plates next to it
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease two 9-inch baking pans with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the room temperature butter and sugar until combined and light and fluffy. Add the vanilla and the eggs one at a time beating the mixture in between each egg until they are incorporated. Add the eggnog and beat until blended.

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon and nutmeg.

Add the dry ingredients to the wet mixture and beat until a smooth batter forms. Stopping to wipe down the sides of the bowl with a spatula to incorporate all the ingredients into your batter.

Pour equal amounts of the batter into each baking pan.

Bake at 350 degrees for 30-35 minutes. The cake with be lightly browned and toothpick will come out clean when the cake is done.

Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack to finish cooling.

When the cake is cooled completely make the frosting and frost the cake.

To make the frosting melt the white chocolate in your microwave on over a double boiler.

Place the melted chocolate, eggnog, vanilla and room temperature butter into the bowl of your stand mixer and beat until blended and smooth. Add the sifted powdered sugar one cup at a time until you have a smooth frosting.

If the frosting isn't thick enough you can add ¼ cup of sifted powdered sugar at a time until you get the texture you want.

Supplies

Frequently Asked Questions

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free eggnog cake the eggnog makes it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Do gluten free cakes take longer to bake?

Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
 
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook a bit longer.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Eggnog Cake with White Chocolate Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 10 slices
  • Diet: Gluten Free
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Description

This easy recipe for gluten free eggnog cake with white chocolate frosting is the perfect dessert for Christmas! The cake is moist and the frosting is rich and creamy. This cake is made from scratch and has an amazing eggnog flavor.

Ingredients

Cake:
½ cup Unsalted Butter, at room temperature
1 cup Granulated Sugar
1 tsp. Vanilla Extract
3 large Eggs
1 cup Eggnog
2 cups Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Baking Soda
½ tsp. Sea Salt
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg

Frosting:
4 ounces White Chocolate Baking Bar, chopped
2 Tbsp. Eggnog
1 cup Unsalted Butter
2 cups Powdered Sugar
2 tsp. Vanilla Extract

Instructions

Preheat your oven to 350 degrees. Grease two 9-inch baking pans with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the room temperature butter and sugar until combined and light and fluffy. Add the vanilla and the eggs one at a time beating the mixture in between each egg until they are incorporated. Add the eggnog and beat until blended.

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon and nutmeg.

Add the dry ingredients to the wet mixture and beat until a smooth batter forms. Stopping to wipe down the sides of the bowl with a spatula to incorporate all the ingredients into your batter.

Pour equal amounts of the batter into each baking pan.

Bake at 350 degrees for 30-35 minutes. The cake with be lightly browned and toothpick will come out clean when the cake is done.

Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack to finish cooling.

When the cake is cooled completely make the frosting and frost the cake.

To make the frosting melt the white chocolate in your microwave on over a double boiler.

Place the melted chocolate, eggnog, vanilla and room temperature butter into the bowl of your stand mixer and beat until blended and smooth. Add the sifted powdered sugar one cup at a time until you have a smooth frosting.

If the frosting isn't thick enough you can add ¼ cup of sifted powdered sugar at a time until you get the texture you want.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I use my recipe for white chocolate frosting on a lot of the cakes I make. It is always a hit with its rich and creamy texture. For this recipe I substituted milk with eggnog to give the frosting a bit of eggnog flavor.

Gluten Free Pecan Pie Bars

This easy recipe for gluten free pecan pie bars is made without corn syrup. The recipe uses pure maple syrup and has a delicious shortbread crust. These dessert bars are perfect for Thanksgiving and fall gatherings! 

gluten free pecan pie bars cut into rectangles on a piece of white parchment paper next to a wooden bowl of whole pecans

I cut this recipe into 16 generous sized bars. I would serve them this size if they are going to be the main dessert, but they could be cut into smaller bars if they are going on a dessert table.

These bars are really quick and easy to put together. I like not having to roll out a pie crust! They are delicious served after a meal with a cup of coffee or tea.

You can find all of my Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes

a gluten free pecan pie bar on a white plate with a fork next to a wooden bowl of whole pecans, a small wooden bowl of coarse salt and a cup of tea
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.

In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.

In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.

Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.

While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.

When the crust comes out of the oven pour the filling mixture over top.

Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.

Cool completely before cutting into bars.

Supplies

Frequently Asked Questions

How should I store these pecan pie bars?

You can place a lid or plastic wrap over the container you baked the bars in and store them like that in the refrigerator. I also like placing each bar in a small glass container so they are ready for single servings.

Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.

Can these bars be frozen?

Yes! They do well in a freezer safe container in the freezer for up to a month. You could make these a few days or a week prior to Thanksgiving or an event you want to take them too and then freeze them so you're not rushed to make dessert while cooking the rest of the meal.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Pecan Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 10 minutes
  • Yield: 16 large bars
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free pecan pie bars is made without corn syrup. The recipe uses pure maple syrup and has a delicious shortbread crust. These dessert bars are perfect for Thanksgiving and fall gatherings!

Ingredients

Crust:
2 cups Gluten Free Flour
1 cup Unsalted Butter, at room temperature
⅓ cup Brown Sugar
⅓ cup Pecans, finely chopped

Filling:
⅓ cup Granulated Sugar
⅓ cup Brown Sugar
⅓ cup Gluten Free Flour
1 tsp. Sea Salt
1 cup Pure Maple Syrup
4 large Eggs
2 tsp. Vanilla Extract
1 cup Pecans, coarsely chopped

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.

In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.

In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.

Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.

While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.

When the crust comes out of the oven pour the filling mixture over top.

Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.

Cool completely before cutting into bars.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Slow Cooker Cranberry Meatballs

This easy recipe for gluten free slow cooker cranberry meatballs is a perfect holiday appetizer! They are cooked in your crockpot for 2-4 hours on low and then ready to serve hot. I used ground beef, but you could easily use ground turkey for these tangy meatballs with cranberries and chili sauce.

a large plate next to a smaller plate of gluten free slow cooker meatballs with parmesan cheese sprinkled on top next to a small wooden bowl of cranberries

Gluten-free slow cooker cranberry meatballs are a delightful and savory addition to your holiday gatherings, making them an ideal appetizer for Christmas or Thanksgiving celebrations.

This easy meatball recipe combines the richness of homemade meatballs with a sweet and tangy cranberry chili sauce, creating a dish that is sure to impress your guests.

Perfect as a cocktail meatball option for serving at parties, these bite-sized treats are both satisfying and easy to prepare, allowing you to enjoy time with your loved ones rather than spending all day in the kitchen.

For this recipe you can purchase whole cranberry sauce or you can make my recipe for gluten free cranberry jam. I like the convenience of purchasing cranberry sauce, but I also love to have extra of my cranberry jam for the holidays too.

If you are looking for more meatball recipes try my Gluten Free Slow Cooker Hawaiin Meatballs, my Gluten Free Slow Cooker Barbecue Meatballs, my Gluten Free Swedish Style Meatballs or my Gluten Free Slow Cooker Meatballs.

a large plate next to a smaller plate of gluten free slow cooker meatballs with parmesan cheese sprinkled on top next to a small wooden bowl of cranberries
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Ingredients

Instructions

In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.

In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.

Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.

After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.

Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.

Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.

Supplies

Frequently Asked Questions

How do I make gluten free meatballs from scratch?

The key is gluten free breadcrumbs. There are several brands that have certified gluten free breadcrumbs. You can also use rice crumbs. I've used both and been happy with both options.

The gluten free bread or rice crumbs along with the egg will help the meatballs to hold their shape. Once the meatballs are in the crockpot I don't stir them until they are fully cooked so they don't fall apart.

What do you serve cranberry meatballs with?

I like to use these meatballs as an appetizer during the holidays and I serve them on their own with toothpicks. They are also delicious served with mashed potatoes or buttered pasta for a meal.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Slow Cooker Cranberry Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 3 hours 20 minutes
  • Yield: 2 pounds meatballs 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free slow cooker cranberry meatballs is a perfect holiday appetizer! They are cooked in your crockpot for 2-4 hours on low and then ready to serve hot. I used ground beef, but you could easily use turkey for these tangy meatballs with cranberries and chili sauce.

Ingredients

Scale

Meatballs:

Sauce:

Instructions

In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.

In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.

Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.

After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.

Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.

Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.

Notes

I used ground beef in this recipe, but you could also use ground turkey.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Meatballs
  • Method: Slow Cooker
  • Cuisine: Gluten Free

Top Tip

My favorite chili sauce is Thai Kitchen Red Chili Dipping Sauce. Their brand doesn't have any added artificial colors or flavoring. I checked several other brands and they all had artificial colors and added ingredients that I didn't want.