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Chocolate Chip Cookie Dough Pie Pops (Vegan)

Cookie dough is so good on it's own....but what if we put it into some cute mini pies?!?!

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 14 -16 pies

Ingredients

Cookie Dough Filling:

  • 1/4 cup vegan "butter"
  • 1/4 cup sugar
  • 1/4 cup brown sugar packed
  • 2 tablespoons coconut cream *see note
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup dairy free semi-sweet chocolate chips or finely chopped chocolate

Crust:

  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1/4 cup ice cold butter or organic vegetable shortening cubed
  • 1/4 cup cold coconut oil
  • 1/4 cup ice cold water
  • 2 tablespoons coconut cream
  • sugar for sprinkling on top
  • skewers or popsicle sticks

Instructions

Cookie Dough Filling:

  1. Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl then add vanilla and salt, then flour one cup at a time. Stir in chocolate and roll dough into 1 1/2 inch balls
  2. Preheat oven to 350 degrees F (180 C) and line a tray with parchment.

Crust:

  1. Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and coconut oil until mixture is fine and crumbly. Slowly add ice water and pulse a few times more until a dough forms.
  2. Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 3 inch circles (or any shape you like.) Take a cookie dough ball, flatten it slightly between your palms, and place in center of one of the pastry circles, then poke a skewer or popsicle stick through the side of dough. Brush the edges of pastry with water and place another circle of pastry on top. Press edges down and use a fork to seal, then poke holes with a knife (or you can cut out cute shapes) to vent and place pies on prepared tray.
  3. Brush pies with coconut cream and sprinkle with sugar. Bake for 12 -16 minutes or until edges are golden brown. Remove and cool completely before serving.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.