Okay, I know I can’t be the only one who’s tempted to just eat the cookie dough instead of baking it whenever I make cookies, right?! Well if you’re like me, you grew up living on the wild side eating cookie dough with raw egg in it *hides face*. Luckily we don’t have to worry about that anymore! This recipe is simply a fancy way to eat cookie dough with no shame at all! These Vegan Cookie Dough Pops are completely egg free and perfect for snacking on!
Ingredients You’ll Need to Make Vegan Cookie Dough Pops:
- Softened Vegan Butter
- Organic Brown Sugar
- Unsweetened Applesauce
- Sea Salt
- All-Purpose Flour
- Plant Milk of choice
- Semi Sweet Chocolate Chips (for melting)
- Vegan Sprinkles
How to Make Vegan Cookie Dough Pops
Making vegan cookie dough pops is super easy. You’ll start by rounding up all of your ingredients. Trust me, there’s nothing worse than getting halfway through a recipe only to realize you’re missing an ingredient or two. Sadly I’ve learned this lesson the hard way… a few times.
Once all of the ingredients for your Vegan Cookie Dough Pops are gathered, you’ll want to start by creaming together the brown sugar along with the softened vegan butter until they’re mixed together well. Next, simply add in the remaining ingredients to create the cookie dough. This includes your unsweetened applesauce, sea salt, all-purpose flour and plant milk.
What kind of plant milk works best for these Vegan Cookie Dough Pops? Whenever I’m baking, my go-to is always unsweetened almond milk. Why? It’s neutral, a household staple and versatile. However, if you have an allergy you could sub for another plant milk of your choice or you could even use water. The choice is yours!
The next step in making these Vegan Cookie Dough Pops is to begin melting your vegan chocolate chips. There are two ways to achieve melted chocolate, the first is using a double boiler. Grab a pot and fill it about a quarter of the way with water. Next, find an appropriately sized bowl that fits over the pot, but does not touch the water below. Place on the stove and bring the water to a boil. Place the chocolate chip pieces in the bowl. Stir frequently until melted. The steam produced from the boiling water below will help to evenly melt the chocolate as you stir it.
Another way to melt chocolate is by using the microwave. But not too fast! You can’t just stick a bowl of chocolate chips in the microwave for 1 minute and be done. It’s important to remember that in order to best melt chocolate in the microwave, you’ll need to reduce the power to 50% percent. This ensures the chocolate will melt slowly and evenly. Last but not least, place your vegan sprinkles in a small dish (like a small dipping bowl) so it’s ready for dipping when you need.
Since your dough is formed, grab a dish that can be placed in the fridge and line it with parchment paper. Grab a cookie scoop and scoop out individual cookie balls, placing each one inside the dish. If you’re using candy sticks as pictured, first dip the stick into the melted chocolate (about ½ inch), then gently press the sticks into each cookie ball. The melted chocolate will act as “glue” to hold the dough in place on the stick. Transfer the dish to the fridge and allow them to chill for at least 30 minutes.
Once your cookie dough balls have chilled, you’re ready to begin dipping your Vegan Cookie Dough Pops! I found this easiest to do with the help of a large spoon. By scooping up a generous amount of the melted chocolate, I was able to use the spoon to drizzle chocolate over all sides of the cookie dough without the dough falling off of the stick. I would simply dip the top part of the cookie dough in the spoon with the melted chocolate, then rotate the cookie dough on its side until all sides were covered.
Once the dough is covered in chocolate, grab the small dipping bowl filled with sprinkles and lightly press the the dough into the sprinkles, rotating as you’d like for your preferred look. Transfer each of the completed ones to the dish lined with parchment paper until all of the cookie dough pops have been completed.
To ensure the stick would stay in place when it came time to eat them, I drizzled a little more melted chocolate where the stick was inserted into the dough so that when the chocolate hardened it would harden around the stick, keeping everything in place.
Don’t have any candy sticks? That’s fine too! Alternatively you can use a fork to dip each of the cookie dough balls into the melted chocolate and sprinkles.
Once all of the Vegan Cookie Dough Pops have been dipped, return them back to the fridge in order to allow the chocolate to harden for one hour. Once the chocolate has hardened, you’re ready to enjoy! These would be perfect for birthday parties or a fun treat to make with the kids during the holidays!
Tips for Making the Best Vegan Cookie Dough Pops:
- Before you get started, gather all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize you’re missing an ingredient or two.
- Be sure to melt the chocolate appropriately for best results. Use a double boiler or the microwave method mentioned above.
- Avoid adding too much chocolate. You don’t want to overdo it, so try not to add too much chocolate to each cookie dough ball. To help with this, use a large spoon to help guide the chocolate application (details above).
- Dip the sticks first. Dipping the candy sticks into the melted chocolate will help the cookie dough stay on the sticks acting as “glue.”
I know you’ll love these vegan cookie dough pops! They’re easy to make, fun to eat and perfect for any occasion! Give this recipe a try and let me know what you think in the comments below!
Other Cookie Recipes You’ll Enjoy:
- Vegan Salted Chocolate Chip Cookies
- Vegan Lemon Sugar Cookies
- Vegan Brown Sugar Cookies
- Vegan Cranberry Oatmeal Cookies
Tools You Might Need:
Easy Vegan Cookie Dough Pops (Edible Cookie Dough!)
- 1 cup vegan chocolate chips
- vegan sprinkles
- 10 candy sticks optional
- In a large mixing bowl, beat the softened vegan butter and brown sugar on a high speed until it appears whipped (about 1½ minutes). I used a standing mixer, but you can also use a hand mixer as well.
- Add in the unsweetened applesauce, pinch of sea salt, vanilla extract and flour. Mix to combine.
- Batter will be crumbly. To form dough, add in unsweetened almond milk and continue to mix.
- Melt the chocolate using the double boiler method or in the microwave (details described above in blog post).
- Using a 1½ tbsp cookie scoop, scoop out even portions of the dough and roll into a ball. Transfer each of them to an appropriately sized dish for the fridge lined with parchment paper.
- If using candy sticks, dip each of them ½ inch down into the melted chocolate, then insert the sticks into each of the cookie dough balls. Transfer to the fridge for 30 minutes to allow them to harden.
- While the dough is chilling, place your sprinkles in a small dipping bowl (amount will depend on the coverage you want your pops to have).
- Once the dough is finished chilling, remove them from the fridge. Dip each pop in the melted chocolate (use a spoon to assist if desired), then into the bowl with sprinkles. Rotate the pop to get the desired amount of coverage.
- Transfer each of the covered pops back to the dish lined with parchment paper and repeat process until all of them have been covered.
- Place the dish with the covered pops back in the fridge to chill for 1 hour or until the chocolate has hardened.
- Don’t have any candy sticks? Alternatively you can use a fork to dip each of the cookie dough balls into the melted chocolate and sprinkles. Use a spoon to help release the fork from each of the dipped cookie balls.
- Concerned about eating raw flour? Simply microwave it for 1 minute and 15 seconds until it reaches 160° to kill any harmful bacteria.