Prepare chocolate chip cookie dough as directed.
Roll cookie dough into several pebble sized balls, ensuring at least one chocolate chip is in each one.
Place on a lined cookie sheet and put in the fridge to chill until firm.
Meanwhile, proof yeast in milk alternative and 1 teaspoon sugar.
In a separate bowl, beat butter and sugar until light and fluffy.
Add milk/yeast, salt, pectin, baking powder, and vanilla.
Add 2 3/4 cups flour.
Mix only until just combined (do not knead).
Add another 1/4 cup flour only if dough is too sticky to handle (dough should be sticky but you will need it at least firm enough to handle).
Pre-heat your cake pop maker or deep fryer (325°F).
Remove the cookie dough from fridge and wrap each ball with a layer of donut dough, then return to the lined pan.
Cook in your deep fryer 3 to 4 minutes or cake pop maker according to your device instructions, until golden. Let cool.
Roll donut holes in melted butter alternative, then roll in cinnamon sugar mixture.
