Cooking With Dia

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About me:

Hi, My name is Dia, and I am a brain surgery survivor many times over. I have been diagnosed over the years with, in addition to my arachnoid cyst and hydrocephalus, inflammatory arthritis, brain stem kink, cerebellum sagging, enlarged liver and spleen and soooo much more! I truly feel that I have been sustained all of these what I consider to be my "extra years" because I changed my diet dramatically.
When I cut out all meat and poultry I was in a wheelchair because of severe spasticity. I am no longer in a wheelchair. Of course I cannot prove the change in diet helped me, but I know that it did.
I also started the gluten free diet around a year later, and it has helped immensely with my inflammatory conditions. If you are looking for a way to create comfort foods that you love, but are starting a new diet whether it be the vegan, vegetarian, gluten or wheat free diet, you will be able to find ways to recreate those yummy meals you grew up loving here on Cooking With Dia!

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Your one stop spot for comfort food! Cooking With Dia: The VEGAN Italian! Vegan, Vegetarian, Macrobiotic and Gluten Free recipes available on Cooking With Dia!

Sixth day of Christmas- Cookie Dough Lollies

Posted by Administrator on December 18th, 2009. Filed under: Casein Free, Dairy Free and Vegan, Vegetarian.

Ever wonder what to do with leftover cookie dough? Maybe you ran out of room on a baking tray while making chocolate chip cookies, or perhaps you thought about saving a bit of gingerbread for later in the week. Whatever the case I have an idea-why not make cookie dough lollies? On the sixth day of Christmas Dia gives to you her recipe for Cookie Dough Lollies.

Any left over cookie dough you may have (can be any kind of vegan cookie dough in any amount)
150g bar of the chocolate of your choice (in my case I used vegan milk chocolate)
Lollipop sticks (make sure to have plenty)

Take out your leftover cookie dough(in my case I used the rest of my gingerbread from my post earlier this week) and pat it down with your hand until it is about an inch off your work surface.
Cut into even pieces.

Roll each piece between your hands and set them aside.
When finished rolling, take your lollipop sticks and place one in each ball.

Melt your 150g bar of vegan chocolate in the microwave to save time, and slowly dip each cookie dough lollipop into the chocolate.

Place each one upside down on a baking sheet covered with greaseproof paper.
Stick in the fridge for an hour to set.

Take out and place head first into mini-muffin cases, and serve on a cake stand.
These will go down a treat at any holiday party!
If you have any gingerbread dough left from my previous post, why not give it a go?