Chocolate Chip Cookie Dough Pops

When a girl craves cookie dough, she’s gotta have cookie dough. That is a fact of life.

I am the ultimate cookie dough monster.

I break ‘n’ eat, as opposed to break ‘n’ bake.

I turn cookie dough ice cream into vanilla ice cream with craters.

Cookie dough. You either love it or love it.

I knew this craving wasn’t going anywhere so I looked to Google for help. I found two winning recipes. I decided to slightly adapt the ingredients of one and follow the method of the other.

Instead of all-purpose flour, I used a combination of oat flour and white whole wheat flour. You know, to get in some whole grains to balance out the stick of butter.

I think oat flour tastes milder than whole wheat flour so I gave it a go. After all, this dough wasn’t going to be baked or anything. I figured as long as it stuck together like dough, it’d be okay.

Of course this dough is safe to eat raw since it is made without eggs. It can be made vegan too if you use Earth Balance instead of butter and dairy-free chocolate chips. I wouldn’t advise baking them into cookies though!

I didn’t have official pop sticks on hand so I snapped our shish kabob skewers in half and called it good. You do what you gotta do.

I chose to make pops instead of truffles simply because I was afraid I’d run out of chocolate. My stash of chocolate chips took a beating this week and I was running low.

I did make a few small truffles just for the experience.

Oh yeah and with blue sprinkles.

Truffles.

Pops.

Cookie dough craving demolished!

Chocolate Chip Cookie Dough Pops (and Truffles)

Adapted from Love and Olive Oil and Joy The Baker

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 tsp vanilla extract
• 3 TBSP almond milk
• 1/2 cup oat flour (or all purpose flour)
• 3/4 cup white whole wheat flour
• 1/2 tsp salt
• a pinch of baking soda
• 1/3 cup chopped or mini chocolate chips
• 3/4 cup dark chocolate chips (for dipping)

Directions

In a large bowl/stand mixer, cream butter and both types of sugars until light and fluffy. Beat in almond milk and vanilla extract until fully combined. Beat in flour, salt, and baking soda. Using a spatula, fold in chocolate chips.

Scoop 1 inch balls of cookie dough with a spoon and place them on a cookie sheet lined with parchment paper. Stick a skewer in each dough ball. Place dough balls in the freezer.

Wait three hours.

Melt chocolate chips in the microwave. Dip dough balls in the melted chocolate and place on parchment paper. For truffles, coat entire dough ball with chocolate. Return to freezer until ready to serve.

Makes 18 cookie dough pops