The Best Gluten-Free Cookie Pops Recipe

Yum! What's better on a weekend (or any day, really) than cookie pops? That's right, scrumptious little balls of cookies on a stick, lightly covered in a chocolate ganache. These are super simple to make and extremely yummy. Be prepared to find a recipe for your new favorite dessert!

Cake pops have always been a huge hit, so when I saw on Pinterest that there were such things as cookie pops, I was overjoyed! I have been working on my own recipe for a while, and I decided to post it for you today.

My cookie pop recipe is easy for several reasons; #1, like some others, it uses a mix. #2, we pulse the baked cookies in a food blender (kind of like a smoothie one) instead of chopping it, which some other recipes have done.

Frosting: using frosting in cookie pops is crucial. The frosting is what makes the soft, creamy pops that we all want. Once the baked cookies have successfully been turned into crumbs, you mix the frosting with the crumbs, one of the most important steps. Frosting is just something we use a lot in baking, whether in cupcakes, decoration, cookie/cake pops, and more.

So, I decided to make my own frosting recipe. For cookie pops, you honestly don't need to use a lot of frosting, so this recipe won't make a ton of frosting, but if you need more, you can always double it. I decided to add 3 tablespoons butter, 1/2 teaspoon vanilla, 2 tablespoons milk, and 1 1/2 cup powdered sugar. What I love about this frosting is that it's the perfect amount of sugar, creamy enough but not too creamy, and there's the perfect amount of vanilla: not too much that it becomes sort of bitter, but just enough to be able to tell it's there. Though I'd love to talk to you guys more about this frosting, this post is about cookie pops, not buttercream! Here's a spoiler alert, though: I just might be doing a later post on Frosting. =)

Now, more detail about these delicious cookie balls. You'll see in the recipe down below that it says cookie mix. Now, for mine, I used King Arthur's Gluten-Free Cookie mix. One reason I used this brand was that it doesn't come with add-ins, like some other chocolate chip cookie mixes do. If you do want chocolate chips in your cookie pops, I would recommend putting them in after the cookies are baked and crumbled. I've found that if you bake chocolate chips in the cookies, they get all melted, and it produces a soggy cookie pop when you add in the melted chocolate into the frosting. And, just from personal experience, blending them with the cookies won't go too well. So, if you want to include add-ins, I would recommend doing them after the cookies are blended in with the frosting. After that step and before you roll them into balls, just remember to fold in the add-ins with a spoon or with your hands. I feel that this results in the best tasting cookie pop. 😊 Again, I used King Arthur's, but you can use any mix you want!

Now, just a few more tips before the recipe. #1: Make these delectable balls just the right size to fit on your stick. If they're too big, they'll slip off and break. If they're too small they'll have a hard time staying on. Remember, seal the bottom of the ball around the stick, and that should help prevent slipping. 2# Bake the cookies less than your box says. Don't leave them raw and too gooey where you can still taste the batter, of course, but not to the point where the cookies are crispy. Crispy cookies can still work, but softer cookies just taste a bit better. #3 Use the right amount of liquids for your cookie pops. My frosting recipe down below should work for your cookies, but if your box of cookies yields more than 24 cookies, you might want to add a tablespoon of milk. Same with if your cookie-frosting mixture needs a bit more liquids until it forms a soft ball, add in a tiny bit of milk. Just don't add in more than a teaspoon, unless you think it really needs it, because the last thing you want is soggy cookie pops!

The Best Gluten-Free Cookie Pops Recipe

Ingredients:

Cookies:

-1 box GF cookie mix (I used King Arthur's) prepared to instructions

-1 cup Add-ins (optional)

Frosting:

- 3 tablespoons butter

-1/2 teaspoon vanilla

-2 tablespoons milk

-1 1/2 cup powdered sugar

Chocolate Ganache:

- 8 tablespoons butter

- 2 cups chocolate chips or 1 bag

Instructions:

1. Prepare cookie mix as instructed on the box, using the ingredients on the box (don't include add-ins)

2. Whip with a hand mixer or stand mixer the powdered sugar and butter.

3. Slowly add the vanilla and milk into the butter and sugar mixture, mixing as you go until frosting is light and fluffy.

4. With a food blender, blend the cookies until crumbled.

5. With clean hands or a wooden spoon, mix together the frosting and cookie mixture until formed into a soft ball. (You can add in an additional tablespoon of milk if needed)

6. If using add-ins, fold them in at this stage

7. Form into small balls, about 2 tablespoons wide, or however big needed to fit your stick.

8. Refrigerate for about 25 minutes, or until hardened

9. To prepare Ganache, in a medium-sized pot, or in a large microwavable bowl, melt chocolate and butter together. If using a microwave, microwave at 30-second intervals, stirring every time until melted together. If using pot, turn to medium heat and melt butter and chocolate, stirring every so often until melted.

10. Dip Cookie Pops in chocolate and cool

11. Eat and enjoy!