Domestic Sluttery is changing! Visit our new homepage to check out our fabulous makeover.


Friday 6 July 2012

Gluten Free: Cookie Dough Pops

I love cookie dough. At least a quarter of all the cookies I make never even reach the oven. I tell myself it's for quality control purposes but, to be honest it's more like lack-of-self-control purposes! Instead of sneaking cheeky wee mouthfuls of it while I'm baking, I'm going to be proud of my not-so-guilty secret and celebrate cookie dough for all its deliciousness.

I've tried to make cake pops a couple of times, both attempts ended up with at least one pop dropping off the stick and into the chocolate, accompanied by copious amounts of swearing. I have accepted that my pops will never be as smooth or as beautiful as most, but I like to think that mine have rustic charm. It's far less stressful to make these pops than ones with cake, I promise.

You'll need
  • 225g rice flour (Dove's Farm Organics do one that's great for baking)
  • 125g butter, softened
  • 75g soft brown sugar
  • 100g caster sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 110g chopped pecans
  • 400g chocolate, or candy melts, whatever takes your fancy
  • sprinkles or cupcake decorations
Make it!
  • Combine the rice flour, butter, sugars, egg, vanilla and pecans to form a smooth dough. Chill in the fridge for about 15 minutes.
  • Melt the chocolate or candy melts in a bowl placed over a pan of simmering water.
  • Remove the cookie dough from the fridge and roll walnut-sized pieces into balls. Dip lollypop sticks into the melted chocolate then push them into the dough balls. Pop them back in the fridge for 5 minutes to set.
  • Either dip the cookie dough balls into the melted chocolate or spoon the chocolate over them to cover. At this stage, you can dip them into sprinkles or pop a decoration on top. Leave to set (florist's foam or a chunk of polystyrene is useful to push the sticks into while they set).


  1. Hi.These sound delicious!
    Shouldn't we omit the egg since it's not being cooked?

    1. If you're using fresh, British, Lion marked eggs then you're perfectly safe using them raw in something like this recipe. However, if you're making them for young children, pregnant women or elderly people then, of course, do omit the eggs.


Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...