Cake pops are so yesterday. What’s today?
Cookie Ball Pops!
People keep telling me I need to make those trendy cake pops. But as fun as it is to follow a trend, you know what’s even more fun? Starting your own trend! And so today… Let’s start a new trend. I’m predicting it’s going to be huge.
After all, it’s cookie dough.
Joking aside, these things are awesome-delicious, super-fun, and mega-adorable. You should all run out right now to make them!
What are you still doing here?
Really, go!
Oh right, you need a recipe first.
Cookie Ball Pops
(Can be gluten-free!)
- 1/3 c + 1/4 c flour (I adore these with oat flour! You can use white, or even spelt flour.)
- 1/8 tsp salt
- 1/4 tsp baking soda (not baking powder)
- up to 1/3 c chocolate chips
- 2 tbsp brown sugar (do not omit or sub with white) (20g)
- 1 tbsp plus 2 tsp white sugar (I omit, but I have no sweet tooth) (21g)
- 1/2 tsp vanilla extract
- optional: 1 tbsp vegan butter (12g) (You can omit, for fat-free balls)
- 2 tbsp plus 2 tsp milk of choice, or more if needed (40g)
Mix your dry ingredients, then add in wet. Roll into balls, insert lollipop sticks (or any long object, really), and freeze. Or, feel free to not add sticks, and simply eat these as cookie balls.
(Each ball, without butter, will have 23 calories.)
Kinda reminds me of a flag.
Repeat after me: I pledge allegiance to the cookie dough…
The cookie-dough exclamation point !!! !!! !!! !!!
Other Cookie Ball Pop ideas:
Those Single-Lady Funfetti Cookie-Dough Balls
Or, for raw cookie ball pops: Raw Cookie Dough Bites
Join me in welcoming this trend with open arms… or open mouths!
nitzan hersh says
can i bake these? how well will they turn out? i tried the “not guilty” chocolate chip cookies and they were amazing btw!!
Unofficial CCK Helper says
Yes you can bake them. But you should use the oil version if baking, which would make them almost exactly like the cookie recipe you did try.
Amy says
I just made these tonight. I actually made them the first time and they were so runny. I used 40 grams of milk and vegan butter. I then tried it again with 27 grams of milk. They are still runny but less so. Am I just using too much milk? I am hoping by freezing them they’ll harden a little but they really are not dough. They do not look like Katie’s!
Unofficial CCK Helper says
You may want to check out the troubleshoot section at the top of Katie’s Blog. Go to the FAQ section, scroll to the Recipe FAQ and then down to the troubleshoot comments. Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Amy says
Thanks but I made these to the T…I think maybe I am confused because I use weight over measuring spoons. Should that make a difference?
Miranda says
How many pops does this make for each to be 23 calories?
val says
do i have to bake them? or eat them as it is???
Unofficial CCK Helper says
Either.
val says
do i have to bake them ?? or just eat them straight
abby says
I literally ate the entire batch tonight
AnJanette says
I still make cake pops but w/o the frosting. I don’t care for the texture. I make them full cake in a two piece pan with homemade cake recipies and the best possible ingredients. We pipe frostings or fillings in upon request before dipping. Yes, they come out round not acorn shaped. Take a peek if you will http://www.facebook.com/strawncakesandbakes
olivia says
how many balls does this recipe make?
Harriet Russell says
Thank you for giving the amounts in grams as well as tbs, etc.!
Des says
Hi Katie, the dough is great tasting, I used g/f flour. only thing is they are to sticky couldn’t even begin to roll into balls. I have them in the oven at the moment will see how they come out.
thanks.
Desi says
…. ok so after baking them they are delicious!!! they make a great gluten and dairy free chocolate chip.
Desi