Gluten Free Vegan Cookie Dough Pops
 
 
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Ingredients
  • 2½ cup gluten free all purpose basic white blend mix
  • ¾ cup vegetable shortening (I use palm shortening)
  • 1 cup sugar
  • ¼ cup + 2 TBSP water or dairy free milk
  • 2 tsp vanilla extract
  • 2 bags Enjoy Life Chocolate chips (allergy friendly)
Instructions
  1. Cream shortening and sugar until light and fluffy. Add vanilla and liquid of choice and mix until incorporated.
  2. Gradually mix in gluten free flour. Fold 1 cup of chocolate chips.
  3. Scoop and roll dough into balls and place on a cookie sheet. Insert a lollipop stick in the top center and cover lightly with plastic. Place in refrigerator to chill and firm up for 30 minutes or more. (I planned ahead and let them chill overnight).
Chocolate coating
  1. In a double boiler, melt 1 bags of chocolate chips. Once melted, turn off heat and add remaining chocolate chips. Stir until chocolate is all melted and smooth.
  2. Dip cookie dough into chocolate and gently tap off excess chocolate. Place in mini paper baking cups on a parchment paper lined baking sheet to dry.
  3. Continue the process until finished.
  4. Best served at room temperature.
Notes
Since this recipe is egg and dairy free, there is no need to refrigerate. The softer cookie dough is easier to eat and less likely to fall off the stick with the first bite. Gentle tapping of excess chocolate will help ensure the cookie dough remains on the stick for dipping. If the ball becomes loose or falls off, dip the end of stick in a little chocolate (for glue) to reattach.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-cookie-dough-pops-vegan-egg-free/