Recipe courtesy of Sharzad Kiadeh
Cookie Dough Pops
- Level: Easy
- Yield: 45 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 45 servings
- Calories
- 96
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 8
- Sodium
- 30
- Total: 1 hr 20 min (includes chilling and freezing times)
- Active: 30 min
Ingredients
2/3 cup butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon salt
1 cup mini chocolate chips
Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook's Note)
Directions
Special equipment:
a mini ice cream scoop and 45 lollipop sticks- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
Cook’s Note
For the cereal topping, put the cereal in a plastic bag and crush to make smaller pieces.