Chocolate Chip Cookie Dough Pops

Creamy, vanilla-laced, chocolate chip cookie dough, dunked in an irresistible dark chocolate shell. It's the most magical thing when these pops melt in your mouth... And, get this: they're vegan, gluten-free and ready in a flash! 

I'm serious. It's amazing how something this delicious can be so easy these are to make! 
And, I'm also serious about how they melt in your mouth. Since the chocolate coating is made with coconut oil, maple syrup and cocoa, it melts rather quickly! 

Chocolate Chip Cookie Dough Pops

For the cookie dough: 
1/4 cup coconut oil, melted (takes about 30 seconds in the microwave)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
3/4 ground oat flour (or all-purpose flour if you're not eliminating gluten)
1/4 teaspoon salt
1 tablespoon mini chocolate chips (vegan if desired)
For the chocolate coating: 
6 tablespoons unsweetened cocoa
5 tablespoons pure maple syrup
4 tablespoons coconut oil

To make the cookie dough, whisk together the melted coconut oil, maple syrup and vanilla. Whisk in the flour and salt. Fold in the chocolate chips. Refrigerate for 30 minutes so the mixture firms up. 
Shape the mixture into 10 balls, insert a cake pop stick into each ball and place the pops on a parchment-lined baking sheet. Freeze for 30 minutes. 
To make the chocolate coating, combine the cocoa and maple syrup in a bowl. Melt the coconut oil in the microwave (should take about 30 seconds). Add the warm oil to the cocoa mixture and whisk until blended and smooth. 
Dip the pops in the chocolate and return them to the parchment paper. Refrigerate or freeze until ready to serve.
Makes 10 pops