Ingredients
Units
Scale
- 400 g (14 oz) cookies
- 2.5 oz cream cheese (or more depending on how dry your cookies are)
- 1.5 cups white chocolate chips (optional - can use chocolate chips instead)
- 1 tbsp coconut oil
- sprinkles for decorations (optional)
Instructions
- In a food processor, process cookies until they break down to a crumb texture. Add cream cheese and process until everything comes together and can be formed into a ball.
- Take 0.5 oz and roll cookie crumble mixture into round balls. Place in fridge to cool for 20 minutes.
- Remove and roll cookies again to form tighther round balls.
- Using small cake pop sticks or bamboo skewers, dip end of skewer in honey and pierce cookie mixture. Repeat with all remaining cookies. Place back in the fridge for another 30 minutes to harden.
- To coat cookie pops, add chocolate chips to a small glass bowl that is sitting over a saucepan that has about 1 inch of water boiling. This makes a double boiler. Place chocolate chips in glass bowl with coconut oil and stir to melt chocolate chips.
- Once chocolate has melted, dip each cookie pop in chocolate and then decorate with sprinkles.
- Allow to cool completely before removing them from rack.
Notes
- See post for tips and substitutions
- I can not post the exact nutritional information for the cookie pops since it depends what cookies you are starting with.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Keto, Gluten Free, Dairy Free, Paleo
