Get ready to revolutionize your dessert game with the most Instagram-worthy treat that'll make your taste buds dance and your followers drool! These Vegan Cookie Cake Popsicles are not just a dessert—they're a culinary adventure that combines the nostalgic comfort of freshly baked cookies with the cool, refreshing magic of a popsicle. Perfect for those scorching summer days or when you need a guilt-free sweet escape, this recipe transforms traditional baking into a fun, freezable masterpiece that proves vegan desserts can be both decadent and delightful!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 10 popsicles
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- Begin by gathering all your ingredients and necessary equipment, including a mixing bowl, a spatula, a baking sheet, parchment paper, and popsicle molds.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until well mixed.
- In a separate bowl, mix together the almond butter, maple syrup, almond milk, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. Be careful not to overmix.
- Fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or your hands, form small balls of dough and place them on the prepared baking sheet, leaving some space between each ball as they will spread slightly while baking.
- Bake the cookie dough balls in the preheated oven for about 10-15 minutes, or until they are lightly golden around the edges. They may look slightly underbaked in the center, which is okay as they will firm up while cooling.
- Once baked, remove the cookie balls from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookie balls are completely cooled, take each cookie ball and gently press it into the shape of a popsicle. You can also insert a popsicle stick into the center of each cookie ball if desired.
- Place the shaped cookie popsicles on a plate or tray and freeze them for at least 1 hour to firm up.
- After freezing, your Vegan Cookie Cake Popsicles are ready to enjoy! You can dip them in melted vegan chocolate or drizzle with more chocolate if desired before serving.
Tips
- Ingredient Quality Matters: Use high-quality almond butter and pure maple syrup for the most robust flavor.
- Chocolate Chip Pro Tip: Freeze your vegan chocolate chips for 10 minutes before folding into the dough to prevent melting during mixing.
- Texture Trick: Don't overbake the cookie balls—they should be slightly soft in the center to ensure a creamy, melt-in-your-mouth texture when frozen.
- Freezing Hack: Line your tray with parchment paper before freezing to prevent sticking and make removal easier.
- Decoration Ideas: Experiment with drizzling melted dark vegan chocolate or sprinkling crushed nuts over your popsicles for extra texture and visual appeal.
- Storage Tip: These popsicles can be stored in an airtight container in the freezer for up to 2 weeks—if they last that long!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 4g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 0mg
