Cookie Recipe: How to Make Cookie “Cake” Pops

foodsweet treats

Cake Pops are all the rage but, I’ve found, not so easy to make. Cookie pops, on the other hand, are simple and just as fun. My son has been asking to make some since the day the April issue of Family Circle arrived in our mailbox; cookie pops, or cookie cake pops as he calls them, are featured on the cover. So on a recent Saturday, we set out to make them, adapted for his food allergies: milk and eggs. This version is also nut-free and could probably be adapted for soy and/or wheat allergies as well.

How to Make Dairy and Egg Free Cookie “Cake” Pops

Adapted from “Cookie PopsFamily Circle, April 2012



  • 1 cup unbleached, all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy-free butter (I use Earth Balance)
  • 1/3 cup light brown sugar
  • ¼ cup applesauce
  • ½ cup dairy-free chocolate chips (I use Enjoy Life)


  • 2 cups confectioners’ sugar
  • ½ cup dairy-free butter
  • 1 TBSP soymilk (could use another milk alternative like rice milk)
  • 1 tsp vanilla (optional)
  • Cookie Pop Sticks


Cookie Instructions:

Pre-heat oven to 350. Line cookie sheets with parchment paper (TIP: I prefer to bake cookies on stoneware to reduce burning but the cookies take a few minutes longer to bake.)

In a small bowl, mix together the flour, baking soda and salt. Set aside.

Using an electric mixer fitted with the paddle attachment, combine softened butter, brown sugar and applesauce. Beat on low. Add the flour mixture until well combined. Add chocolate chips.

Drop spoonfuls of batter evenly spaced on the cookie sheet. Keep in mind the bigger the spoonful, the bigger the cookie and the fewer cookies the recipe will make. (TIP: Drop an even number of cookies; you’ll need two per pop.) A standard spoonful made a baker’s dozen.

Bake 12-17 minutes, depending on pan and position of rack. Let cool completely before adding filling.

Filling Instructions:

Using an electric mixer fitted with the paddle attachment, combine confectioners’ sugar, softened butter and milk substitute. Add vanilla if you want.


Line a cookie sheet with parchment paper. Spread filling generously on the bottom of one cookie and place filling side up on parchment paper. Press cookie pop stick into the icing. Gently press a second cookie on top. Repeat with the remaining cookies. Place cookie pops into the refrigerator to set.


Do you have any great dessert recipes for kids with food allergies?

Shannon Morgan is a working mom of two, one with multiple food allergies. She is a blogger, editor, writer, and social media manager.

When not working, writing or hanging with her family, Shannon is training for her next race, dreaming about a vacation and drinking way too much decaf coffee.

She owns Shannon Morgan Creative and blogs about tales of healthy living inspired by food allergies at {SMC} A Storied Table. Email her at shannon at shannonmorgancreative dot com.

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