These healthy cookie dough pops are a fun way to satisfy your cookie dough craving! I’ve been on a cookie dough kick right now, and I love making it out of chickpeas! I know if might sound weird at first, but trust me because chickpeas give the creamiest texture, and you can’t taste it at all!
There are so many cookie dough flavor combinations you can make like peanut butter, chocolate, snickerdoodle… This recipe is the base recipe and it always stays the same (minus the chocolate chips).
This is such a fun and healthy way to serve dessert, and I know kids will love this recipe. They will be begging for cookie dough and they won’t even know it’s healthy! I used popsicle mold I found at my grocery store, but there are tons on amazon! Here are a few that I like: Ozera Popsicle Molds, silicone molds, and mini molds.
How should I store these cookie dough pops?
I put these in the freezer to set, however, I store them in the fridge because they get way too hard in the freezer. These will last up to 1 week in the fridge (if they make it that long!).
Key ingredients for these heathy cookie dough pops:
- Chick peas
- Yes! Chick peas make the best desserts and give the creamiest texture when they are blended up! Make sure to use a food processor or high speed blender to get the best texture results.
- Cashew butter
- I think nut butters really help with thickening up the consistency of the cookie dough. You can definitely use whatever nut or seed butter you like.
- Maple syrup
- I highly recommend using a liquid sweetener for this recipe. It helps everything stick together and there won’t be crunch granules of sugar.
- Tapioca flour
- Tapioca flour helps keep the cookie dough together. It helps gluten free items with texture and shape!
- Vegan chocolate chips
- I love using Enjoy life mini chocolate chips!!
- Flaky salt
- DO NOT SKIP THIS! It really takes the cookies dough to the next level!
Healthy Cookie Dough Pops
Equipment
- Food processor
Ingredients
- 15 oz canned chick peas
- ⅓ cup cashew butter
- ⅓ cup maple syrup
- 1 tbsp tapioca flour
- ¼ tsp salt
- ½ cup mini vegan chocolate chips
- Flaky salt
Instructions
- Drain the chick peas, then transfer to your food processor.
- Add in the cashew butter, maple syrup, salt, and tapioca flour. Blend until creamy. About 2-3 minutes.
- Fold in the chocolate chips.
- Grease your popsicle molds. Then layer in the cookie dough filling. Freeze overnight.
- The next morning, cover the top of the popsicle with melted chocolate and top flaky salt.
- Enjoy!
