Cookie Dough Dip Without Cream Cheese

This cookie dough dip is made just for two! It’s a vegan, naturally sweetened, healthier version of cookie dough dip made without cream cheese! All you need is 6 basic ingredients and 5 minutes to make this delicious treat.

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Cookie dough DIP. That’s vegan. Let’s do this!

I like to make dessert recipes for one because they’re so fast, easy, and they feel so indulgent. With Valentine’s Day coming up, I thought I would expand this treat yo’self mentality to a recipe you can share with someone you love.

This dip uses 6 ingredients you probably already have on hand (no cream cheese needed!) and comes together in FIVE MINUTES. How could we possibly love this recipe even more?

The truth is, when you start dipping chocolate bars, cookies, and little bunny grahams in this dip you’re never going to want to stop. I love these little Annie’s Honey Bunnies (<— affiliate link) but you can dip any kind of graham cracker in there that you want.

Ingredients

• Almond butter
• Pure maple syrup
• Pure vanilla extract
• All-purpose flour
• Salt
• Vegan mini chocolate chips

How to make chocolate chip cookie dough dip

1. In a small bowl, whisk together almond butter, maple syrup, and vanilla extract until combined.
2. Add flour and salt and stir until a creamy dough forms.
3. Add the chocolate chips and stir to combine. Use as a dip for chocolate bars, cookies, graham crackers, and more!

Top tips

Heat treat your flour

There has been concern lately about the consumption of raw flour. To ensure the safety of your edible cookie dough dip, follow these directions for toasting flour before using.

Use pure maple syrup

Make sure you use 100% pure maple syrup and not artificial sugar syrup for this recipe. They are very different, and will cause a very different outcome in cooking.

The best vegan chocolate chips

I love Enjoy Life brand chocolate chips. They taste great, maybe even better than regular chocolate chips, and they’re free of most major allergens. This makes them a great choice for vegans and non-vegans.

How to store chocolate chip cookie dough dip

Typically I don’t have leftovers when I make this cookie dough dip, but if you do, store it in an airtight container in the refrigerator for up to 3 days.

Tips for customizing vegan cookie dough dip

• Use whatever natural nut butter you have on hand

• Substitute your favorite gluten-free flour blend to make this gluten-free, though taste and texture may be affected

• Add bits of your favorite candy instead of/alongside the chocolate chips

• Use honey in place of the maple syrup if not making it vegan

FAQ

More edible cookie dough recipes

• Peanut Butter Cookie Dough for One
• Double Chocolate Chip Cookie Dough
• Vegan Cookie Dough Bars
• Pretzel Cookie Dough Truffles
• Vegan Chocolate Chip Cookie Dough Ice Cream

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Vegan Cookie Dough Dip for Two

A naturally sweetened, vegan cookie dough dip recipe made without cream cheese.

4.67 from 6 votes

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2

Calories: 357kcal

Author: Lindsay Moe

Ingredients

• ▢ 3 tablespoons smooth, natural almond butter
• ▢ 3 tablespoons pure maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ 4 tablespoons all-purpose flour
• ▢ Pinch of salt
• ▢ 2 tablespoons vegan mini chocolate chips
• ▢ Dark chocolate bars, cookies, and graham crackers for dipping

Instructions

• In a small bowl, whisk together almond butter, maple syrup, and vanilla extract until combined.
• Add flour and salt and stir until a creamy dough forms. You can add more flour a tiny bit at a time if you prefer a thicker dough.
• Add the chocolate chips and stir to combine. Use as a dip for chocolate bars, cookies, graham crackers, and more!

Notes

If you are concerned about the safety of raw flour, spread the flour on a baking sheet and bake for 5 minutes at 350ºF before using.

Nutrition

Calories: 357kcal | Carbohydrates: 51g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 159mg | Potassium: 248mg | Fiber: 2g | Sugar: 30g | Vitamin A: 35IU | Calcium: 60mg | Iron: 1.4mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!