This is a serious L-O-V-E kind of recipe here. We can’t help but love cookie dough, but bite-sized nuggets, dipped in good chocolate, stored in the freezer are the perfect guilty pleasure.
When we were kids, the Schwan’s truck came to our neighborhood pretty frequently. While our mom didn’t always buy from them, we were lucky if she decided to buy some frozen veggies or pizzas, that she’d also include a box of their frozen cookie dough balls to her order. We would eat those things straight out of the freezer. We developed such a bad habit, our mom would store the cookie dough in the large garage freezer so she could lock the door and hide the key. It was a sad day indeed when we went to sneak a cookie dough ball and find the freezer door locked!
Let’s fast forward to the good part. We’re adults now. We can eat frozen cookie dough whenever we want. Did you know that frozen cookie dough can be sugar-free and packed with protein? It can be seriously delicious made totally vegan? Heck yes it can.
We used part vegan butter and part cashew butter for the most decadent base. Butter + cashew butter + coconut sugar creamed together is almost good enough to stop right then and there. We are seriously loving cashew butter right now for it’s flavor and versatility. It didn’t lead astray in this recipe. It practically turns to frosting!
Push through this divine creamy stage. Mix in a few other ingredients and this delicious dough can be formed into delicious dough balls, ready for freezing and then chocolate dunking. It’s worth the wait. Add a fork or a stick for easy dipping and eating.
We secretly love that we can keep cookie dough pops in the freezer and not feel bad about it. We love that we can eat them anytime we want. And we love that there’s no one around to lock the door and hide the key. Today is a fabulous day to be an adult. Make it count!
Chocolate Chip Cookie Dough Pops
1/2 cup Coconut Sugar
1/4 cup Xylitol or Erythritol
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Coarse Sea or Pink Salt
1/2 teaspoon Baking Soda (for flavor)
1 cup Sugar-Free Chocolate Chips
1 cup plus 2 Tablespoons White Wheat Flour
1 cup Chopped Chocolate (for dipping)
- In a bowl of an electric mixer, cream together the two butters until smooth. Add the coconut sugar and xylitol or erythritol and beat until combined. We want to make sure the sugars are dissolved the best they can. Add all other ingredients except the chopped dipping chocolate. Dough should be very moist be able to hold a shape.
- Scoop dough out with a small cookie scoop and place on a parchment lined baking sheet. Place fork or stick in balls. Place in the freezer until frozen. Once frozen, dip in chocolate and devour right away or store in an airtight container in the freezer.