Low-Fat Gluten Free Vegan Cookie Pops

 I don't know many people who do not love cookie dough.  These little gems will not only satisfy that child-like craving none of us ever grow out of, but it will (horns trumpeting): take you a couple of minutes to make, make your kids oober giddy and excited, impress your friends, keep you safe from allergens, and not add loving pounds to your waste line (unless you eat the whole batch!).  The secret here is that they only have to taste good, they do not have to bake up nicely...which in gluten-free baking science means: no need for lots of fat, and no need for any binders (like eggs).  These are well loved by everyone who tries them, including my daughter who eats her treats with gusto (pictured!).  You can coat them in any variety of toppings, or leave them plain.  I like them plain with no accouterments, my kids like (wait for it.....) pick sprinkles (shock!).

Makes 10 balls

1/2 cup gluten free oat flour (or whole-wheat pastry)**
2 tablespoons brown sugar
1 tablespoon cane sugar
dash of salt
1 tablespoons (yes, only 1!) Earth Balance Margarine
1/8 teaspoon vanilla
2-3 tablespoons any milk
Chopped dark chocolate or chocolate chips to taste
Optional dips: melted dark chocolate for dipping, sprinkles, toasted chopped nuts, toasted coconut

**you can make your oat flour by whirring rolled oats in a coffee grinder or high-speed blender like a Vitamix or Blendtec - (Oh please Santa, can I have one of these?!)

Mix the flour, sugars, and salt together, work the Earth Balance in with your fingers or a fork until evenly dispersed.  .  Add in vanilla and just enough milk to bring the dough together.  Mix the chocolate chunks in.  Roll into about 10 balls as you deem fit!  If' you'd like to make  them "pops", just add any stick (straws, skewers, etc).  If you'd like to dip these in additional chocolate, melt about 2 ounces chocolate w/ 2-3 tablespoons any milk.  Dip and cool on a Silpat or piece of waxed paper (if you'd like your own Silapt, my mom friend sells them here).  Store in the freezer!

This recipe was shared on Gallery of Favorites,  Meatless Mondays,  Sweet Indulgences Sunday,  Gluten Free Wednesday