Surprisingly Healthy Chocolate Chip Cookie Dough Dip
Made with wholesome ingredients like chestnuts, cashews, dates, coconut, honey and cacao butter, this surprisingly healthy Cookie Dough Dip tastes so good, no one will ever guess that it’s this healthy… It would even make for a terrific spread or even a delicious cake frosting… Guaranteed to be a hit at your next party!
At first, I wasn’t exactly sure what to officially call this thing… I mean, is it a really a dip, or is it more like a spread, or maybe a nut butter? Or perhaps it’s cake frosting?
To be honest, a Chocolate Chip Cookie Dough Dip is what I was going for when I came up with this recipe. And well, I totally succeeded at doing exactly that, too! In fact, it tastes so good, and so cookie-dough like despite containing none of the ingredients you’d expect to see in a cookie dough dip recipe, I’d even go as far as to say that I prefer it to “the real thing”.
Simply put, it tastes H.E.A.V.E.N.L.Y!
But, seeing as how it is made primarily with all kinds of different nuts and butters, and because you know, it spreads so deliciously well… I say it would also legally qualify as a nut butter, or nut spread…
And because it actually tastes so amazingly good, I could totally picture this laid on thick on top of your favorite cake or cupcakes. Talk about a great way to make cake frosting suddenly become sooooo much better for you!
One thing I can tell you, though, is that no matter how you choose to use it, I’ve no doubt that you will find it to be absolutely celestial.
Careful… you might even get addicted!
There are lots of ingredients that go in the making of this Cookie Dough Dip, so you might want to start by prepping and weighing everything. Once that’s done and out of the way, the dip will come together in no time.
The first thing you’ll want to do is combine the chestnuts and cashews in the bowl of your food processor.
When cooking with chestnuts, I like to buy packaged roasted and peeled chestnuts; they are such a time saver and taste just as good, if you ask me. I strongly suggest that you do the same!
Process the chestnuts and cashews until the nuts are completely ground and their texture resembles that of wet sand, which should take about 5 minutes.
Note that you will likely have to stop and scrape the bowl a few times…
Add the date paste and shredded coconut and process until a “chewy” dough forms, about 1 minute.
While the motor is running, slowly add a 1/2 cup of water through the feeding tube…
…and continue to process until the dough becomes smooth and creamy. Set that aside for now.
In a large mixing bowl, combine the ghee (you could also use butter if you didn’t have any ghee) coconut oil, honey and melted cacao butter.
Now about that cacao butter, be sure that it doesn’t become too hot as you melt it. It should barely feel warm to the touch. If you let it become too hot, it’ll melt the ghee and coconut oil when you add it to the bowl and you’ll end up with a some kind of a hot soupy mess instead of a light and airy creamed concoction…
Beat the ingredients with a hand mixer on high speed until smooth and airy, about 1 minute.
Add the reserved nut mixture to this bowl, along with the salt, vanilla extract and almond extract;
Resume mixing on medium-high speed until very well combined.
Finally, fold in the chocolate chips and chopped pecans with a rubber spatula or wooden spoon.
Technically, your dip is now ready to serve, but it will be much better if you place it in the fridge to firm up a bit. Give it about 45 to 60 minutes, stirring from time to time, until the desired consistency is achieved.
Likewise, if you end up leaving it in the fridge for longer than that, take your dip out of the fridge at least an hour prior to serving so it has a chance to soften up a bit…
Serve with pieces of fruit or cookies or crackers, or simply with… a spoon!
Surprisingly Healthy Cookie Dough Dip
- 5.3 oz chestnuts, roasted and peeled
- 1 cup dry roasted cashews
- ¼ cup date paste
- ½ cup unsweetened shredded coconut
- ½ cup water
- ¼ cup ghee, (or butter)
- ¼ cup coconut oil
- ¼ cup cacao butter, melted*
- ¼ cup unpasteurized honey
- ½ tsp salt, I use Himalayan salt
- 1 tsp pure vanilla extract
- few drops pure almond extract
- ½ cup mini dark chocolate chips, (or cacao nibs)
- ¼ cup pecans, chopped
- In food processor, combine the chestnuts and cashews and process until the nuts are completely ground and their texture resembles that of wet sand, about 5 minutes.
- Add date paste and shredded coconut and process until a "chewy" dough forms, about 1 minute.
- While the motor is running, slowly add the water through the feeding tube and continue to process until the dough becomes smooth and creamy. Set aside.
- In a large mixing bowl, combine the ghee (or butter) coconut oil, honey and melted cacao butter; beat with a hand mixer on high speed until smooth and airy.
- Add the reserved nut mixture to this creamed fat, along with the salt, vanilla extract and almond extract; resume mixing on medium-high speed until very well combined.
- Fold in the chocolate chips and chopped pecans with a rubber spatula or wooden spoon.
- Place your dip in the fridge for about 45 to 60 minutes, stirring from time to time, until the desired consistency is achieved. If leaving in the fridge for longer, take the dip out of the fridge at least an hour prior to serving with pieces of fruit or cookies or crackers, or simply with... a spoon!
- Leftovers will keep in the refrigerator for up to a week.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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16 Comments on “Surprisingly Healthy Chocolate Chip Cookie Dough Dip”
Chocolate chip cookie is my weakness. I kinda of love and hate you for posting this ’cause since it’s healthy I feel like I get to eat the whole thing….in one sitting. But, it’s almost Christmas so calories don’t count right?
Also, one question..do I have to actually dip something in it or are my fingers acceptable?
HAHAHAHA, you’re too funny Taylor! Hey, fingers are PERFECTLY acceptable, in fact, they are highly recommended. Come to think of it, I think they would be my weapon of choice, too! Forget the spoon, takes too long to fish one out! 😉
“Eaten straight out of the jar with your favorite spoon” actually, that’s the only way to do it.
Who needs apples, crackers or cookies? A good ‘ol (large) spoon, that’s all you need to enjoy this awesome dip/dough/spread 🙂
Actually, I prefer to use a small spoon, that way I get to redip it more often! And pile it up higher, too! 🙂
Nope, big spoon, that’s the proper (and only) way.
As you can see, I stick to my guns… 😉
We just recently switched everything over to coconut oil in our house so I love that your recipe includes it! This dough looks devine, but my favorite part is that it is made with so many healthy ingredients. I can’t wait to try it out:)
Thank you Lisa! I hope it lives up to your expectations! 🙂
i’m contemplating changing my computer background to a picture of this cookie dough dip just so i can drool every time i get on my computer. currently, i have a shirtless and sweaty ab picture of charlie hunnam, but this looks even more delicious… if that’s even possible!
Oh my goodness, Joanna, this has to be the nicest thing that’s ever been said to me! More delicious than shirtless and sweaty Charlie Hunnam , really? Damn! I’m flushed! Thank you for making my day!!!! 😀
Can I switch the chestnuts for a different nut? What would you suggest..almonds? Cashews? Hazelnuts? Pecans? Walnuts?
The thing is, Korey, chestnuts have a very unique and particular texture and composition, i.e. higher starch and lower fat content, so if you were to use any other nut, you would get a totally different final product… It would probably be just as good, only different!
This takes my lazy vision up a notch. My easy version of this is p-nut butter, milk, small spoonful brown sugar and pinch of salt. Ratios are to consistency of preferred taste and texture. If I want chocolate version I mix in cocoa. Great with bananas or apples. Or just by the spoonful. If I want Nutella-like version I use hazelnut butter. Of course one can switch up the milk for milk alternative, and use honey or other sweetener of choice. The variations are endless…..
You shared this article its nice. i am great fan of choco chip and now the problem is this i can not eat this because of my gallbladder surgery. I can not eat heavy food now . But yes i will try it for my lovely daughter.
Thanks Have a Nice Day!
Can you actually bake this into cookies?
No, it’s just to be used as a dip, or spread.