Snickerdoodles. Is it the name? The taste? Or both? Does it even matter? Sometimes in life, you need a treat, like these Snickerdoodle Cookie Pops. Even better because they are gluten free and vegan. And soooooo good. Grab some friends, because you will want to share so you don’t eat them all yourself. Get the recipe…
I’ve said it before and I’ll say it again. Just because something is gluten free, dairy free, vegan, nut free, organic, Non-GMO and made with love, doesn’t mean it’s healthy. That being said, there are certain occasions that you need a treat. A party. The holidays. An allergen-friendly treat for school. Monday. Tuesday. Heck, pretty much every day that ends in “Y” right?!?
These pops are some serious sweetness overload. And despite being gluten free and vegan, they totally taste like the real deal. I could eat these all day long. Seriously. Like for reals.
Psst… want garden harvest recipes you can make all year long? Click below…
Snickerdoodle Cookie Pops Recipe
Snickerdoodle Cookie Pops
gluten free and vegan
- 6 oz Soft Snickerdoodle Cookies we like Enjoy Life
- 8 oz Vegan White Chocolate
- 3 oz Vegan Cream Cheese
Soften cream cheese for a few hours.
Mix cookies in a NutriBullet, stopping to scrape and shake as needed until in crumbles.
Add cream cheese to NutriBullet and mix again.
Give a final mix together with your hands if needed.
Roll into small balls.
Refrigerate for 2 hours.
Melt the chocolate either over a double boiler, or in a microwave at 50% power in 30-minute increments until melted.
Using 2 spoons, dip the balls into the chocolate.
Optional - add a pop stick on top.
Are you Inspired?
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Love, hugs, and I’m a snickerdoodle dandy.HERE.