Low-Fat Gluten Free Vegan Cookie Pops

Prep Time 10 minutes
Total Time 10 minutes
Servings 10


  • 1/2 cup gluten free oat flour or whole-wheat pastry**
  • 2 tablespoons brown sugar or palm sugar*
  • 1 tablespoon sugar or 8 drops stevia liquid
  • Dash of salt
  • 1 tablespoon yes, only 1! allowed butter (c0c0nut oil, Earth Balance Margarine, ghee, etc)
  • 1/8 teaspoon vanilla
  • 2-3 tablespoons any milk
  • Chopped dark chocolate or chocolate chips to taste
  • Optional dips: melted dark chocolate for dipping sprinkles, toasted chopped nuts, toasted coconut
  • *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


  1. Mix the flour, sugars, and salt together.
  2. Work the butter in with your fingers or a fork until evenly dispersed.
  3. Add in vanilla and just enough milk to bring the dough together.
  4. Mix the chocolate chunks in.
  5. Roll into about 10 balls as you deem fit! If' you'd like to make them "pops", just add any stick (straws, skewers, etc).
  6. 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 (if you'd like your own Silapt, my mom friend sells them here). Store in the freezer!