Chocolate Chip Cookie Dough Dip

When our whole family was in D.C. last week, we made chocolate chip cookies one evening, (Chelsea’s favorite). With 9 people in the house, that batch went embarrassingly fast. But a lot of those cookies were disappearing before they were even baked! We won’t mention names, but when it comes to cookie dough – we have a few sneaky fingers.

Before we share this recipe, truth by told this isn’t some sort of sneaky, super healthy, super veggie packed cookie dough. This recipe is for real cookie dough with real good old fashion butter.

There are dips made with beans and the like, and they are probably delicious and lot more healthy. But in our family, we can’t pass that off with the guys. However much we’d love to, we just aren’t there yet. People that love cookie dough know exactly what real cookie dough tastes like! This version gives an authentic taste but without the chemical white sugar, flour or even eggs. We’re not going to say this is the healthiest of all treats, but when we crave cookie dough – we want cookie dough. Who’s with us?!

Chocolate Chip Cookie Dough Dip
Print Recipe

1/2 cup Unsalted Butter, softened
1/4 cup Powdered Honey
3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine)
2 teaspoons Molasses
2 teaspoons Almond Milk
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Pink Salt
1 1/4 cup White Spelt Flour
1/3 cup sugar free Chocolate Chips or chopped Chocolate

Cream together butter, powdered honey, coconut sugar and molasses. Add the almond milk and vanilla and mix well. Add in the pink salt, flour and chocolate chips and mix until combined. Enjoy this right out of the bowl or use for a dip for graham crackers or pretzels. Or you could really get crazy and use this to make cookie dough ice cream! Store any left overs in the fridge for up to a week.