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!
You don’t mind if we call these vegan cookie dough balls Christmas cookies, do you? I’m even tempted to say they’re healthy Christmas cookies. Seriously, I am.
My reasoning goes something like this … they’re VEGAN so they must be healthy, right? 😂
Don’t you just love how I totally gave us all the green light to pig out on cookie dough pops and feel good about it. You’re welcome.
I know the whole cake pop thing was so 2014, but bear with me on this one. Here’s why you must bring cookie dough pops to your next party:
♡ Food on sticks is fun to eat. It is!
♡ Cookie dough is the best. Seriously, what is is about cookie dough that is SO good? Rolling it into a ball, skewering it on a stick, and covering it in chocolate and sprinkles only makes it easier and more glamorous to eat.
♡ Black and white sprinkles scream New Year’s Eve. Shower them in red and green and they’ll say Christmas party all over them.
♡ They’re a pretty treat to bring to a birthday party. These ones were given to a friend for her birthday. (Hi, Tara!)
♡ Peeps will love the not quite cake pop surprise when they bite into them.
♡ When going to a party (or hosting one!) I’m all for make ahead recipes. This one you can make a few days ahead which makes party planning crazy easy.
If you make these Chocolate Dipped Vegan Cookie Dough Pops make sure to snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 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 (see notes)
- 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.
To keep these vegan, make sure to check the ingredients in the chocolate to make sure there is no dairy.
Whole chia seeds can be ground in a small blender (like a Magic Bullet) or in a coffee grinder. You may also substitute ground flax seeds.