Flying Bat Cookie Pops
 
Prep time
Total time
 
Author:
Serves: 5 Cookie Pops
Ingredients
  • 15 mini allergen friendly cookies (2 for the body and 1 cut in half for wings--or use 2 gf pretzels)
  • 3 Tbsp. peanut butter (or almond butter, sunflower seed) + 1 Tbsp. powdered sugar, mixed together
  • 10 homemade googly eyes
  • red gf sprinkles for mouth and fangs (optional)
  • 5 popsicle sticks
  • ½ c. nondairy chocolate, melted
Instructions
  1. Place approximately 1 tsp. of the peanut butter and powdered sugar mixture onto the back of one cookie.
  2. Set each cookie half or both pretzels on top of the layer of peanut butter.
  3. Place another teaspoon full of peanut butter onto the back of the other cookie. Sandwich both cookies together.
  4. Gently place the stick into the peanut butter. Freeze for 10-15 minutes.
  5. Place the cookie pop on a piece of wax paper and gently coat with melted chocolate. Place eyes on the body and freeze for 10 minutes to fully set.
Nutrition Information
Calories: 160 Fat: 8g Saturated fat: 3g Unsaturated fat: 3g Carbohydrates: 21g Sugar: 11g Sodium: 160mg Fiber: 2g Protein: 3g
Recipe by Fork and Beans at http://www.forkandbeans.com/2013/10/06/flying-bat-halloween-cookie-pops/