These are not only easy, they only take 3 ingredients, can be made gluten free, vegan and nut free – they are yummy and festive!
Great for parties, special holiday treats, gifts, and more.
Our Jewish friends can make these by just selecting traditional Hanukkah colors in any combination of blue hues, white and yellow or gold.
Making them for Christmas? Select your favorite Christmas colors whether traditional red, white and green, or different hues of green. You could even get super festive and add silver and gold!
Allergy Friendly Sprinkles
I love to use Wilton. We only have peanut and shellfish allergy. Typically most of their sprinkles are top 8 free, however read every label every time because I have seen some that contain soy.
Allergy Friendly Cookies
I like to use the WalMart brand of gluten free sandwich cookies. They have a chocolate sandwich cookie that’s gluten free, vegan and nut free. They also have a vanilla sandwich cookie gluten free, nut free and vegan. Always read every label, every time, as processes and ingredients do change.
When I originally created this recipe, Oreo brand hadn’t yet offered a gluten free option. They do have a gluten free, nut free variety, but they are about twice the cost, so I still go with Great Value gluten free line.
Kinnikinick is another great allergy friendly brand that are free from dairy, soy, gluten, nuts and peanuts.
Allergy Friendly Chocolate
You can use any allergy friendly chocolate that is safe for you. Nestle offers a top 8 free option as does Enjoy Life Foods. I happened to have Enjoy Life’s new white chocolate chips on hand, as well as their mini semi-sweet chips, so I used those for this Hanukkah and Christmas version.
Ideas for Gifting, Serving or Displaying
Display them in a vase or tall glass as you would flowers.
Set them on a dessert charcuterie, with other chocolate treats, marshmallows and more.
Tie a ribbon around several cookie lollipops, wrap in cellophane gift bags or wrap, and gift them!
Tag Me With Your Creations
I love to see you make these recipes that I create to share with you. Be sure to tag me on social media @foodallergypi or use my hashtag #foodallergypi
Chocolate Covered Cookie Lollipops
- 1 packaged sandwich cream cookies (Oreo or allergy friendly version such as Great Value brand or Kinnickinnick)
- 1 10 oz package of Enjoy Life chocolate chips, or other friendly brand
- 1 tsp grapeseed or vegetable oil
- 6-8″ candy sticks
- sprinkles (optional)
Using double boiler method, or microwave at :30 increments, stirring til smooth, melt together the chocolate and oil. Gently push the lollipop candy sticks through the center of each sandwich cookie.
Next, dip your cookies on a stick into the melted chocolate. You may spoon on melted chocolate to completely cover each cookie. Next, gently place the cookie on a wax paper covered cookie sheet. Immediately add sprinkles before chocolate begins to set. Then move onto the next cookie.
Once all cookies are dipped and have sprinkles, set them in your refrigerator for about 10-15 minutes, or up to about 20 minutes. Just until they are set. You will know by the hardened look of the chocolate coating, you can tap on it with your nail, and you can even tough with your finger tip. If you leave a fingerprint or nail print, it is not set yet. Once set, remove from fridge, and serve or display as needed.
If the cookies come apart due to not enough cream filling, just hold them together as best you can, the chocolate will end up working as an adhesive. I did this with vanilla sandwich cookies, and chocolate sandwich cookies. My chocolate cookies were fine and had plenty of filling, but the vanilla lacked filling. For the vanilla, in my case, where cream filling lacked, I used a spatula to hold the cookie and spoon chocolate over it, and then gently lay it on a wax covered sheet to set. Once set, it held together just fine.