Biscoff Cookie Dough Pops

Medically reviewed by Christiana George Updated Date: December 19, 2022

Do you buy your mother flowers on Mother’s Day? Well, how about making some instead. These Biscoff Cookie Dough Pops are perfect for a special occasion and a special person. Kids can also get in on the action, if they don’t eat all the cookie dough first. It is pretty irresistible. If you like Biscoff Cookie Spread, you are going to love Biscoff Cookie Dough. It’s a wonderful combination of Biscoff flavor and raw chocolate chip cookie dough (don’t worry, no eggs involved). You’ve gotta try it!

Even if you don’t want to make the flower pops, you can still make regular round pops or truffles with this cookie dough recipe. I think I like it even more than the plain cookie dough recipe I used for my Cookie Dough Bunny Truffles. I use Wilton’s meringue powder as my egg replacer, so these are egg free and totally edible raw.

The dough is not heavy. It doesn’t feel a ton of bricks. It light, fluffy and oh so good. You get the flavor of Biscoff, but less sweet. I love to bake with Biscoff, but by itself it’s sometimes a little too sweet. In this recipe I substituted some of the sugars for Biscoff so the sweetness is reduced. You could just grab a spoon and eat the whole bowl while watching tv or you can make some pretty flower pops like I did.

I bought these silicone lollipop molds at Walmart during the Easter season. Each pack came with 2 mold of 6 pops each with space to add a lollipop sticks which were included. I don’t make candy lollipops, but I knew I could use it to make cookie dough pops.

I just sprinkled some flour into the molds and shook out any excess. Then took a bit of dough and started pressing it into the molds until it was flush. To add the sticks, I first dipped them in some melted candy coating and then pushed them into place while placing my hand over the dough so the stick would go in straight. After that, it was time to pop them in the freezer. The first batch I left in there 4 hours because I was busy with other stuff, but the Bunny Truffles I had only placed in the freezer for a 1/2 hour and they were firm enough to remove from the mold. I all depends on how cold your freezer is.

You have to stretch and tug the silicone to loosen the pops. They came out great. Then it was time for dipping and decorating. You have to bring out only a few at a time from the freezer so the dough stays firm. My kitchen was very hot yesterday, so I had to be careful because once the dough softened up too much it fell off the stick. Also make sure your candy melt is not too hot.

These are the three colors I used, but there are lots of different colors available. I also added some colored sugar crystals which I had in the pantry, to some of the pops. You add the crystals before the candy melt fully sets. Once the candy melt was set, I used a disposable candy decorating bag to pipe on the centers. Usually the candy melt sets fast, but like I said my kitchen was a little warm yesterday so I ended up having to place all my pops in the fridge to get the coating to harden. The weather here has been brutal this week. I also though of using pastel M&Ms for the centers, but I didn’t have any on hand.

To give the flower pops a little more special treatment I placed them in cupcake. You can make any cupcakes you want and add some green frosting, then tint some coconut flakes with some green dye to make it look like grass and adhere them to the frosting. Just place the coconut flakes in a Ziplock bag, add some food coloring and shake it up. This is something the kids can do. Or if you want you can just make the pops and maybe add a cute paper leaf to the lollipop stick with a message. Whatever you do, enjoy your pops and make sure to share!

Biscoff Cookie Dough Pops

by The Sweet Chick

Prep Time: 2 hours

Keywords: no bake biscoff chocolate chips candy melt Mother’s Day pops truffles American spring

Ingredients (52 pops)

For the cookie dough

2/3 cup unsalted butter, room temperature
2 tablespoons brown sugar
1/4 cup granulated sugar
1/4 cup Biscoff cookie spread
1/2 teaspoon vanilla extract/paste
2 teaspoons meringue powder ( I used Wilton’s)
2 tablespoons water
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips

For the candy coating

1 package (16 oz.) Candiquik Vanilla candy coating (white)
1 package (12 oz.) Wilton’s Candy Melt wafers (pink)
1 package (12 oz.) Wilton’s Candy Melt wafers (yellow)

Tools needed

silicone flower pop mold
52 lollipop sticks
1 box (12) Wilton’s disposable candy decorating bags

Optional toppings

pink, white, and yellow sugar crystals

Instructions

For the cookie dough

In a stand mixer, cream together the butter and sugars. Then add the cookie spread and vanilla, mix on low until well blended.

In a small bowl mix together the meringue powder and water, then add it to the mixer bowl and mix well.

In a medium bowl combine the flour, baking soda, and salt. Next add it to the mixer bowl a little at a time while mixing on low until dough starts to form.

Last, add the chocolate chips and mix until all incorporated.

Lightly dust your silicone molds with flour, removing any excess.

Add a small amount of cookie dough to each cavity pressing down with your fingers until cavity is full, and making sure the top of the dough is flush to the mold.

Place a Candiquik square in a small microwave safe bowl, and melt in the microwave according to instructions on the package (usually 30 second at a time until fully melted).

Dip the tips of the lollipop sticks into the candy melt, then carefully insert them into the bottoms of the flower. (I place my hand on top of the cookie dough while inserting the sticks to insure they would go in correctly.)

Place the molds in the freezer for 1/2 hour to 1 hour until they are firm enough to pop out of the mold. (I placed the pops in an airtight container and kept them in the freezer until it was time to dip them in the candy melt.)

For the candy coating

Using one color at a time, melt your candy coating in the microwave according to instructions on the package. Make sure your candy coating is not too hot, just warm. (If your candy coating is not smooth, you can add a little bit of vegetable shortening to it, 1/2 teaspoon at a time.)

Remove a small batch of cookie dough pops from the freezer and dip them in the candy melt. Swirl them around upside down a bit to remove any excess candy melt, then place them upright in a pop holder until the candy melt hardens. (I had to place mine in the fridge because my kitchen was a bit too warm that day.)

Repeat process for all pops, using the different colored candy coating.

For the centers of the flower pops, pour melted candy coating into a disposable candy decorating bag with tip cut off and add a small dot of candy coating in the middle. Make sure you candy coating is not too hot, wait for it to be just warm. It will make piping easier and will save you from burning your hands. (If your candy coating hardens up in the bag, just pop it back in the microwave for about 10 seconds or so.)

Once all the candy melt has set, you really don’t need to keep these pops refrigerated. Remember there are not eggs involved. Just keep them in an airtight container.

Optional toppings

If you are using sugar crystals, sprinkle them on before candy melt is completely set.

Enjoy!

Cookie dough recipe adapted from Chocolate Chip Cookie Dough Cake Pops by My Little Cupcake Blog

This recipe may be shared at these fabulous link parties.

Subscribe for New Racipies

Get mental health tips, updates, and resources delivered to your inbox.

Is Tapioca Acidic? What It Means For Acid Reflux Sufferers

Health

Aneeza Pervez

Updated Date:
January 7, 2026

Managing acid reflux can make every mealtime a challenge, especially when you’re unsure about a food’s effect on your digestion. Tapioca, a starchy extract from the cassava root, is widely used in gluten-free recipes, puddings, and even as a thickener. Its mild nature makes it a favorite among those with sensitive stomachs, but what about its role in acid reflux?

Here’s the comforting truth: Tapioca is naturally low in acidity, with a neutral pH that makes it unlikely to irritate your esophagus or stomach lining. It is also gluten-free and easy to digest, making it a safe option for those with multiple dietary concerns. In fact, tapioca’s smooth, gentle texture is often recommended for people recovering from digestive issues.

To make tapioca truly reflux-friendly, pair it with non-acidic ingredients. For example, enjoy tapioca pudding made with almond milk instead of dairy or combine it with low-acid fruits like bananas. Avoid pairing it with sugary syrups or acidic toppings, as these can counteract its soothing properties.

In short, tapioca is a go-to food for acid reflux sufferers when prepared in simple, gentle ways.

Is Tapioca Acidic, Alkaline, Or Neutral?

Tapioca, derived from the cassava root, is primarily neutral to mildly alkaline. Its pH typically falls between 5.5 and 7.5, making it a low-acid option ideal for individuals with conditions like GERD (gastroesophageal reflux disease). Thanks to its predominantly carbohydrate composition and minimal fat or protein content, it doesn’t stimulate stomach acid production. This balance contributes to its reputation as a soothing and easy-to-digest food.

Cassava, in its raw form, contains naturally occurring compounds that may lean slightly acidic. However, during the extraction and processing of tapioca starch, these compounds are eliminated, leaving behind a neutral ingredient suitable for even the most sensitive digestive systems.

Related to Read: Is Parsley Acidic?

Are Green Olives Acidic?

Are Avocados Acidic and Good for Acid Reflux?

Understanding Its PH Levels

The pH level of a food plays a significant role in determining whether it’s acidic, alkaline, or neutral. Tapioca falls into the neutral to mildly alkaline category, making it particularly valuable for those with acid reflux or digestive sensitivities. Its lack of strong acidic properties allows it to support stomach comfort without triggering heartburn or reflux.

The processing method of cassava into tapioca starch or pearls is key to its pH stability. By stripping away potentially reactive compounds, the resulting tapioca becomes a low-acid food that’s safe for various recipes and dietary needs.

*Form of Tapioca*	*Approximate pH Level*	*Comments*
Raw Cassava (Unprocessed)	5.0–6.0	Slightly acidic due to naturally occurring compounds like linamarin
Tapioca Starch	6.5–7.0	Neutral to mildly alkaline; processing removes most acidic properties
Cooked Tapioca Pearls	6.0–7.0	Mildly alkaline depending on added ingredients like milk or sugar
Tapioca Pudding	Varies (6.0–7.5)	Neutral to alkaline; influenced by additional ingredients such as dairy

Is Tapioca Pudding Acidic?

Tapioca pudding is not inherently acidic; its acidity depends on the ingredients used in preparation. The main base—milk—tends to have a neutral or slightly alkaline pH, which can help balance the dish. However, factors like added sugar, flavorings, or acidic toppings (such as fruit syrups or citrus zest) can make tapioca pudding slightly more acidic.

To keep tapioca pudding gentle on the stomach, opt for low-fat milk or plant-based alternatives, avoid high-sugar recipes, and skip acidic garnishes. Prepared this way, tapioca pudding can remain a reflux-friendly dessert option.

Is Tapioca Good Or Bad For Acid Reflux?

Tapioca is considered good for acid reflux due to its neutral to mildly alkaline nature. Foods high in acidity, fat, or spice can aggravate GERD symptoms, but tapioca offers a digestible, low-risk carbohydrate alternative. Its bland flavor makes it an excellent choice for soothing sensitive stomachs.

When paired with reflux-friendly ingredients, tapioca can help manage symptoms effectively. It’s important to avoid pairing it with acidic sauces, high-fat dairy, or spicy seasonings that could offset its benefits. Stick to simple, lightly seasoned preparations for the best results.

How To Incorporate Tapioca Into A GERD-Friendly Diet?

Tapioca is versatile and can be easily added to a GERD-friendly diet with minimal preparation. Here are some practical ways to include it:

Tapioca Porridge: Cook tapioca pearls with water or plant-based milk, sweetened lightly with honey, and topped with non-acidic fruits like bananas or apples.
Thickening Soups and Sauces: Tapioca starch acts as a gentle thickener for broths and sauces, avoiding the need for reflux-triggering cream or flour-based alternatives.
Tapioca Flour-Based Breads and Pancakes: Gluten-free breads and pancakes made with tapioca flour are not only easy to digest but also neutral on the pH scale.
Plain Tapioca Pearls as a Side Dish: Cooked tapioca pearls can serve as a low-acid side dish when paired with lean proteins and non-acidic vegetables.

Moderation is key. Overeating—even a reflux-friendly food like tapioca—can still lead to symptoms due to increased pressure on the stomach.

Tips For Cooking Tapioca Without Triggering Reflux

Opt for Low-Fat Ingredients: High-fat ingredients like cream or butter can aggravate reflux. Use plant-based or low-fat milk instead.
Avoid Adding Acidic Elements: Skip citrus, vinegar, or tomato-based additives that increase acidity.
Hydrate Tapioca Properly: Fully hydrate tapioca pearls to avoid creating dense, difficult-to-digest dishes.
Limit Spices and Seasonings: Keep recipes mild, avoiding reflux triggers like pepper or chili powder.
Watch Portion Sizes: Even GERD-friendly recipes can cause discomfort if eaten in large quantities.

Tapioca-Based Snacks For Acid Reflux Relief

Tapioca can be transformed into delicious, reflux-friendly snacks:

Tapioca Pudding: Made with almond milk and lightly sweetened with honey, it’s gentle and satisfying.
Cassava Chips: Thinly sliced and baked, seasoned with mild herbs instead of heavy spices.
Tapioca Crackers: Crunchy and gluten-free, perfect with reflux-friendly dips like plain hummus or mashed avocado.
Banana Tapioca Cups: Layer cooked tapioca pearls with mashed banana for a naturally sweet, gentle snack.
Savory Tapioca Pancakes: Cook tapioca flour batter with grated zucchini or carrots for a wholesome treat.

These snacks are easy to digest and help manage reflux symptoms.

Tapioca Recipes That Are Gentle On Digestion

Here are some simple tapioca recipes tailored for sensitive stomachs:

Classic Tapioca Porridge
Ingredients: Tapioca pearls, water, almond milk, and a touch of honey.
Instructions: Soak tapioca pearls, cook until soft, sweeten, and serve warm.
Vegetable Tapioca Pancakes
Ingredients: Tapioca flour, grated zucchini, a pinch of salt, and water.
Instructions: Mix ingredients into a batter, pan-fry lightly, and serve with a dollop of plain yogurt.
Banana Tapioca Dessert
Ingredients: Tapioca pearls, mashed bananas, and coconut milk.
Instructions: Cook tapioca pearls, mix with mashed bananas, and chill before serving.

Each recipe prioritizes simple, non-acidic ingredients to ensure they’re gentle on digestion and safe for acid reflux management.

FAQs

Who Should Avoid Tapioca?

Individuals with cassava allergies.
Diabetics due to its high carbohydrate content.
Those on a low-carb diet.
People sensitive to processed foods.

Is Tapioca Bad For Your Stomach?

Tapioca is not bad for your stomach when consumed in moderation. Overeating can cause bloating or mild indigestion, especially if it’s poorly hydrated during cooking.

Can Tapioca Cause Acid Reflux?

Tapioca itself is unlikely to cause acid reflux due to its neutral pH. However, pairing it with acidic or fatty ingredients can trigger reflux symptoms.

Is Tapioca Good For Sensitive Stomachs?

Yes, tapioca is gentle and easily digestible, making it a good option for sensitive stomachs. Its bland nature and low acidity help soothe digestive discomfort.

Conclusion

Tapioca, derived from the cassava root, is a neutral to mildly alkaline food that fits well into a GERD-friendly diet. Its soothing properties, digestibility, and versatility make it an excellent choice for individuals dealing with acid reflux or other digestive sensitivities. Whether in the form of tapioca pudding, porridge, or as a thickener in soups, it provides a safe and satisfying carbohydrate source that doesn’t exacerbate stomach acidity.

When prepared thoughtfully, avoiding reflux-triggering ingredients like high-fat dairy, spices, or acidic additives, tapioca can be a valuable ally in managing reflux symptoms. Its ability to adapt to both sweet and savory dishes ensures it can fit into various meals, from snacks to desserts.

For those seeking gentle and nourishing recipes, tapioca offers a wide array of options that can help alleviate discomfort without compromising flavor or variety. By understanding its pH levels and preparing it in simple, stomach-friendly ways, you can enjoy the benefits of tapioca while keeping reflux symptoms at bay.