I made cookies with this recipe that turned super crumbly but delicious. I turned these into cake pops! Since i saw a recipe with that that made a cake then turned it to powder.

Original recipe:

2.5 cups GF oat flour
½ cup tapioca flour (or arrowroot)
½ tsp baking soda
½ tsp sea salt
½ cup organic palm oil (Grain Brain!)
¼ cup coconut oil, melted
¾ cup coconut sugar
¼ cup maple syrup
2 eggs
1 vanilla bean

crumbly-but-delicious cookies are perfect cake-pop candidates!!

⭐ Easiest + most reliable

Frosting-style binder

2–4 Tbsp dairy-free frosting
or
2–3 Tbsp coconut cream (thick part from a can)

You can mix and match these—start small:

Nut or seed butter (almond, cashew, sunflower):
→ 1–2 Tbsp
Adds fat + binding without sweetness overload.
Maple syrup or honey:
→ 1 Tbsp at a time
Helps crumbs stick, but don’t overdo or they’ll be sticky.
Coconut oil (soft, not melted):
→ 1 Tbsp
Helps it firm up when chilled.
Plant milk (almond, oat, coconut):
→ 1–2 tsp at a time
Just for moisture—go slow.

How to do it (step-by-step)

Crumb the cookies completely
Food processor is ideal, but hands work too.
Add binder gradually
Start with 2 Tbsp total of your chosen combo.
Mix until it holds when squeezed
You want:
- Not dry
- Not greasy
- Holds together like truffle dough
Chill 20–30 minutes
This makes rolling WAY easier.
Roll, stick, chill again
Chill before dipping so they don’t fall apart.

Pro tips for GF cake pops

If they’re still crumbly → add ½ tsp plant milk
If they’re too soft → add more crumbs or chill longer
Coconut oil helps them set firm once cold
For dipping, chocolate with a little coconut oil coats cleanly

i do also have leftover buttercream made of this that is in the fridge i can rewhip then add in. i also have lots of dairy heavy cream i can use and whip with it. i do also have coconut cream. This is what i had on hand:

1 cup organic palm oil (softened, not melted)
½ cup coconut oil (refined, softened)
3 cups powdered coconut sugar
2-3 tbsp coconut glycerin (for creaminess!)
2 tbsp agave nectar (adds smoothness)
2 tsp vanilla extract ¼ tsp sea salt
2-3 tbsp oat milk or coconut milk (for consistency)

I’ve basically got a luxury cake-pop binder lineup sitting in my fridge.

Ratio to start:

1 cup cookie crumbs
1½–2 Tbsp buttercream

Step-by-step (dialed in)

Rewhip the buttercream
Just enough to make it smooth and spreadable (not fluffy like cupcake frosting).
Crumb the cookies completely
Fine crumbs = smoother cake pops.
Add buttercream gradually
Mix in 1 Tbsp at a time.
Test the squeeze
Grab a bit and squeeze:
- holds together → done
- cracks → add ½ Tbsp more
- feels greasy → stop, chill
Chill 20–30 minutes
This is key because of the coconut + palm oil.
Roll, stick, chill again
Especially important if dipping.

Optional: 🥥 Coconut cream (thick part only)

Use only if crumbs feel dry even after buttercream.

Add 1 tsp at a time
Max 1 Tbsp per cup crumbs
Too much = soft centers that won’t stay on sticks.

🥛 Whipped dairy cream is the least stable option for these.

For dipping success

Freeze rolled balls 10–15 min
Dip sticks in chocolate first, then insert
Chocolate + ½–1 tsp coconut oil per cup chocolate = clean shell

DIY White Chocolate (Cacao Butter–Based)

Base Formula (sets well, smooth, not chalky)

Makes ~¾ cup

½ cup cacao butter, finely chopped
¼ cup powdered sweetener (see options below)
1–2 Tbsp coconut milk powder or oat milk powder
(optional but HIGHLY recommended for body + “white chocolate” flavor)
½ tsp vanilla extract
Pinch sea salt