These super fun strawberry cookie dough pops are made with real strawberry protein powder, dipped in white chocolate, and covered in dye free sprinkles. They are easy to make and so fun to eat while also getting in extra protein. Recipe by Just Ingredients.
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Why you will love these cookie dough pops
- made with real strawberry protein powder
- free of artificial flavorings and dyes
- no bake dessert
- easy to make
- high in protein and nutrients
Ingredient notes
Protein Powder: Just Ingredients is the only brand of protein powder I have been able to find that uses real, quality ingredients and taste so good too. The Strawberry and Cream protein powder is flavored with organic freezer dried strawberries making the cake pops taste real and not artificial. Use my affiliate code “Cookieeclub” to save 10 percent on any and all orders.
Almond Butter: I use almond butter but you can use any nut butter you like. I use natural peanut butter sometimes to make little peanut butter and jelly cookie pops. They are so yummy! Cashew butter is always good too. The cashew butter makes them taste more like strawberry vanilla cake.
Honey: I like using honey but you can use pure maple syrup too.
Oat Flour: Just blend up 1 cup of oats in a blender until smooth and use 3 tablespoons in the recipe. Store the rest in an airtight container for up to 3 months. Feel free to use flaxseed, coconut flour or almond flour too.
Chocolate: Use any kind of chocolate you like. White chocolate, semi sweet chocolate, milk chocolate or ruby chocolate. Have fun making the recipe your own. You could also omit the chocolate and just make cookie dough bites instead of pops.
Sprinkles: You can use them or not. If you do Watkins dye free sprinkles are the best dye free sprinkles I have found.
Recipe Variations:
- Try using a different flavor of protein powder
- Use a different chocolate
- Mix 2 tablespoon of sprinkles into the edible cookie dough and omit the chocolate coating for yummy cookie dough bites
Strawberry Protein Cookie Dough Pops
Equipment
Ingredients
Cake:
- ¼ cup of almond butter or other nut butter
- 1 scoop of Just Ingredients Strawberries & Cream Protein Powder
- 1 teaspoon pure vanilla extract
- ¼ cup honey or pure maple syrup
- 3 tablespoons oat flour or flax meal and or coconut flour
Coating:
- ½ cup white chocolate chips
- 1 tsp avocado oil or coconut oil
- Watkins Artificial Dye Free Sprinkles
- 6 cake pop sticks
Instructions
- In a small mixing bowl combine almond butter, protein powder, vanilla, honey and oat flour until a dough like textured has formed.
- Take a small cookie scoop and make 6 cake pop balls and place a cake pop stick into the center of each one.
- Put the cake pops onto a quarter sheet pan lined with parchment paper and place into the freezer; now prepare the coating.
- Add white chocolate chips and coconut oil to a microwave safe bowl. Microwave for 30 seconds, stir and microwave a few seconds more until smooth.
- Remove the pops from the freezer and dip each one into the melted white chocolate, coating all sides and placing back onto the parchment paper.
- Sprinkle the tops with sprinkles right away.
- Freeze again for 1 hour to set.
- Afterwards share and enjoy!
- Store leftover in an airtight container with a lid in the fridge for up to 7-10 days.