I don’t know many people who do not love cookie dough. These little gems will not only satisfy that child-like craving none of us ever grow out of, but it will (horns trumpeting):
- take you a couple of minutes to make
- make your kids oober giddy and excited
- impress your friends
- keep you safe from allergens
The secret here is that they only have to taste good, they do not have to bake up nicely…which in gluten-free baking science means: no need for lots of fat, and no need for any binders (like eggs).
These are well loved by everyone who tries them, including my daughter who eats her treats with gusto.
Gluten free vegan cookie pops topping ideas:
You can coat your pops in any variety of toppings, or leave them plain.
I like them plain with no accouterments, my kids like (wait for it…..) sprinkles (shock!).
- toasted coconut
- chopped toasted nuts
- freeze dried berries
- orange zest
- toffee bits
- mini marshmallows
- cocoa nibs
- white chocolate drizzle
Additional gluten free vegan recipes:
- these date sweetened brownies are dense and fudgy
- my gluten free wholegrain pancakes are a hearty start to your day!
- my vegan nacho cheese sauce tastes like the stuff of your childhood…but so much better!
- these stuffed potato cakes are next level amazing!
Gluten Free Vegan Cookie Pops Recipe:
If you try these kid favorites, please come back and share your thoughts below!
Low-Fat Gluten Free Vegan Cookie Pops
- 1/2 cup gluten free oat flour**
- 2 tablespoons brown sugar or palm sugar*
- 1 tablespoon organic sugar or monkfruit
- 1 pinch sea salt to taste
- 1 tablespoon vegan butter or coconut oil, ghee, butter if tolerated
- 1/8 teaspoon vanilla
- 2-3 tablespoons non dairy milk
- 1/4 cup dark chocolate chips
- 1/2 cup dark chocolate melted
- topping ideas in post above
Mix the flour, sugars, and salt together.
Work the butter in with your fingers or a fork until evenly dispersed.
Add in vanilla and just enough milk to bring the dough together.
Mix the chocolate chips in.
Roll into about 10 balls as you deem fit! If' you'd like to make them "pops", just add any stick (straws, skewers, etc).
If you'd like to dip these in additional chocolate, melt about 2 ounces chocolate w/ 2-3 tablespoons any milk. Dip and cool on a Silpat or piece of waxed paper. Store in the freezer!
*palm sugar has a coarser granule than brown sugar and will need to be softened/dissolved with the milk in this recipe first. Mix together and let sit for 5 minutes or so.
**you can make your oat flour by whirring rolled oats in a coffee grinder or high-speed blender like a Vitamix or Blendtec
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Oh my goodness these look incredible! I will be making these asap 🙂
Tessa Domestic Diva says
enjoy them Dana, they’re a fun treat!
Cool! This is the first time I’ve heard of gluten-free vegan pops! 😀 Creative!
Alea Milham says
Your cookie pops look fantastic and I have all of the ingredients on hand, so I think they are going to be our dessert tonight. Thank you for sharing your delicious recipes with the Gallery of Favorites.
April @ The 21st Century Housewife says
These look wonderful! It's so lovely that they are a healthy treat too! Thank you so much for sharing them with the Gallery of Favorites.
They truly ARE a gift Mary…for SO many reasons! Dig in and be sure to let us know how you topped yours!
Oh my lands! Those look absolutely delectable! I can't wait to try this recipe. I may have to keep them for myself though. What a gift to a chocoholic LOL.
I can't wait to see one of your beautiful pictures!
Kim-Cook It Allergy Free says
Okay, these are just brilliant! I am totally going to make these! I cannot even begin to imagine how quickly they will disappear in my house. 😉