InDairy-Free, Low Sugar, Real Food

Healthy Cookie Dough Dip Recipe (Vegan and Gluten-Free)

Ingredients for healthy vegan dairy-free cookie dough dip: cashews, coconut, coconut oil, flax seed, dates, vanilla, salt

Recipe provided by Chef Christina Murray.

HEALTHY CHOCOLATE CHUNK COOKIE DOUGH DIP {VEGAN & GLUTEN FREE!}

Since transitioning to dairy-free, sometimes we just crave a big bowl of cookie dough. When it comes to finding a great dairy-free and plant-based cookie dough recipe on Pinterest, unfortunately, most of them are either loaded with sugar or made with Garbanzo Beans. 😲

Ingredients for healthy vegan dairy-free cookie dough dip: cashews, coconut, coconut oil, flax seed, dates, vanilla, salt

So when Chef Christina Murray shared this dessert dip with us–which also happens to be healthy, delicious, and even kid-approved–we may or may not have eaten the whole batch. Twice.

It's perfect as a dip for apples or as the filling between your favorite cookies . . . or straight from the bowl with a spoon.

Vegan Gluten Free Chocolate Chip Cookie Dough Dip

2 Cups Raw Cashews or Cashew Butter

1/2 C. Nutiva Coconut Manna or Unsweetened Shredded Coconut

4 T. Nutiva Coconut Oil

1 T. Vanilla

3 T. Ground Flax Seed

1/2 C. Pitted Dates Soaked {or 1/4 C. Agave, Maple Syrup, or Honey}

2 t. Sea Salt

1/2 C. Dark Chocolate Chopped {or Enjoy Life Vegan Chocolate Chips}

Ingredients for healthy vegan dairy-free cookie dough dip: cashews, coconut, coconut oil, flax seed, dates, vanilla, salt


Blend Cashews into a fine powder not quite as fine as flour {I used a Vitamix. If you don’t have one, use a food processor.}. Spoon into a large bowl. Place remaining ingredients {except for chocolate chips} into food processor, blend well. Gently stir in cashew mixture a little at a time. Stir until well combined. Fold in chocolate. You can use dark chocolate pieces roughly chopped in the Vitamix or use chocolate chips.

Word to the wise: Try not to eat it all in one sitting. 😉

Christina Murray is a classically trained chef + recipe developer. Her passion is creating allergen-friendly recipes that taste as good (or better!) than their traditional counterpart. She has her Bachelors of Science in Food Politics from The New School and her Culinary Health certification from Harvard Medical School.

Currently, she is developing recipes for restaurants and consumer product companies. She loves the outdoors and perusing (aka snacking her way through) her local farmers market. You can always find her with a cup of joe in hand and basking in the sunshine.

You can learn more about Chef Murray at www.chefchristinamurray.com

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