♫ Listening to: Beggin for Thread by Banks ♫
There are so many reasons you should make these stuffed cookie lollipops.
- To give to friends as gifts
- As a thank-you-for-coming-to-my-birthday-party gift
- To leave for Santa on Christmas Eve
- To stuff stockings with
- To bring to a holiday cookie exchange
Are you convinced yet? No. Well, keep scrolling. Once you find out what the secret surprise hidden inside the cookie pop is, you might change your mind.
This recipe should make around 9 lollipop cookies.
Vegan Cookie Pop Ingredients
- ½ cup organic whipped earth balance*
- ¾ cup organic evaporated cane juice (or any vegan sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 1 ¼ cups flour
- 1 ½ tablespoons arrowroot starch (or sub organic corn starch*)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 Amy's Minty candy bars
- 9 lollipop sticks
- vegan sprinkles (I used Sweets & Treats jimmies and quins)
Vegan Cookie Pop Directions
Use store bought vegan cookie dough instead of making your own.
Add 2 tablespoons of water. Continue mixing.
Mix the flour, starch, baking powder, baking soda, and salt in a large bowl.
Add the wet ingredients to the dry ingredients.
Preheat the oven to 350°.
Wrap between 1 ½ and 2 ounces of cookie dough around each candy square. You want them to be similar in size to a golf ball. My cookie dough recipe makes 18 ounces of cookie dough, so you can make 9 cookie lollipops if you use 2 ounces of dough on each one.
Dip one side of the cookie dough lolli in sprinkles and set onto the 3 parchment paper lined baking sheets (with the non-sprinkled side down). Make sure you leave a lot of space between each cookie because they spread out a lot. I only put 3 cookie pops on each baking sheet.
Bake for 15 minutes and remove from oven.
Leave on baking sheets for a couple of minutes before transferring to cooling rack.
If you’re feeling fun, you can tie bows around the sticks like I did.
You can also decorate them with christmas colored sprinkles if they’re for the holidays.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.
This post was made possible thanks to the support of Amy’s Kitchen. All content and opinions are unbiased and entirely my own.