Cookie Dough Pops

By jenlin

Ingredients

• 2/3 cup butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1/2 teaspoon salt
• 1 cup mini chocolate chips
• Crushed cereal, sprinkles and chopped peanuts, for garnish (see Cook's Note)

Preparation

Step 1

Special equipment: a mini ice cream scoop and 45 lollipop sticks

With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.

Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.

For party to serve, cut pool noodles in various sizes and glue to plate and then arrange pops in sides of noodles.