Vegan Cookie Dough Pops are totally where it's at. The dairy and egg-free cookie dough is rolled into balls, dipped in dark chocolate and then covered with sprinkles. They're a fun and tasty treat for any holiday!
Ingredients1 tablespoon ground chia seeds
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup granulated sugar
¼ cup brown sugar
½ cup coconut oil, melted
½ cup good-quality dark chocolate
Method
* In a small bowl, mix the ground chia seeds with ⅓ cup of water to make a chia egg.
* In a medium sized bowl whisk the flour, baking powder, baking soda, and sea salt. In a large bowl, whisk both the sugars, the melted coconut oil, and the chia egg.
* Add the dry ingredients to the wet ingredients and mix just until the two are combined.
* Transfer the dough to the medium sized bowl, cover with plastic wrap, and refrigerate for 30 minutes, or until it is easy to roll the dough into balls.
* Line a cookie sheet with parchment paper. Roll the dough into 15 equal-sized cookie dough pops and place them on the cookie sheet.
* Carefully twist a lollipop stick into the center of each. Place the cookie dough pops into your freezer. Note: they are easier to coat in chocolate when they are cold.
* If you don't have room in your freezer, place them back into your fridge.
* While the cookie dough pops are chilling, melt the chocolate. Place the chocolate in a metal bowl set over a pot filled with water.
* Bring the water to a boil then reduce the temperature so the water simmers gently.
* Let the chocolate melt, stirring only a few times. Be VERY careful not to get any water into the chocolate or it will seize.
* Once the chocolate has melted, coat the cookie dough pops. Working with one piece at a time, hold the stick horizontally over the bowl of chocolate and pour a spoonful of chocolate over the pop, twisting and tapping the pop gently to remove any excess.
* Immediately sprinkle on some sprinkles and place the pop back on the cookie sheet.
* Either serve the pops right away or store them in your fridge for up to three days.