quick 5 minute healthy chocolate chip cookie dough dip #purelytalk

by purelytwins

Howdy luvs!

Are you ready to see how we make raw chocolate chip cookie dough dip in under 5 minutes?

healthy raw chocolate chip cookie dough dip

You don’t really have to answer that because we know the answer is YES 😉

purely talk-01

Who doesn’t sneak some raw cookie dough samplings as they bake chocolate chip cookies? Think we all have done this.

What is it about raw cookie dough that is just so damn tasty?

Today in our purely talk #12 video we show how we make a simple recipe that can be made up in about 5 minutes and it is good for you too! This recipe is made up with just 5 ingredients! Makes this recipe even better.

cashew coconut butter banana raw dip

Most chocolate chip cookie dough dips you might have seen floating around the internet are probably made from either garbanzo beans or butter. Nothing technically wrong with either of those ingredients. They are just things we (at the moment) can’t eat due to healing our gut and skin issues.

So we played around with ingredients that so far our bodies can handle from time to time.

ingredient for cookie dough dip

This leads us to our cookie dough dip creation made from cashews, coconut butter and a banana!

Raw chocolate chip cookie dough — done the purely twins way.

We actually made this recipe (well close to it)  over two years ago during Christmas. Our first time making it was still based out of cashews and coconut butter…but we used agave nectar in it, which we no longer consume. So we thought about what to sweeten this cookie dough dip with? And we came up with a banana. Maple syrup was our second thought.

under 5 minute raw cookie dough dip recipe

Healthy cookie dough dip that taste incredible. And naturally gluten-free, vegan, dairy-free, grain-free, low-sugar and RAW!

No baking required for this cookie dough and no CRAZY ingredients. Just simple real food. Simple ingredients for a simple cookie dough dip recipe.

Print

quick 5 minute healthy chocolate chip cookie dough dip #purelytalk

A quick recipe for cookie dough dip made from just 5 ingredients. Raw, vegan, gluten-free, grain-free, and low sugar.

Scale

Ingredients

  • 1/2 cup coconut butter
  • 1/2 cup cashews (soaked, rinsed)
  • 1 banana*
  • 1/4 cup chocolate chips
  • 34 tablespoons water
  • 1/2 teaspoon vanilla bean powder (or 2 tsp vanilla extract)

Instructions

  1. Soak cashews for about 30 minutes, while you gather the other ingredients.
  2. Rinse cashews. Place all ingredients, except chocolate chips, into blender.
  3. Puree until smooth. The batter is thick, add more water as needed.
  4. *If you prefer a sweeter cookie dough dip replace the banana with 4 tablespoons maple syrup or honey. Only use the water if needed.

Now there is now excuse not to have an easy “healthy” dessert that you can really impress your friends with at your next party!

Perfect for dipping or eating by the spoonfuls!!

we love raw cookie dough dip

We love raw cookie dough dip, do you?

 

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45 comments

McKel Hill, MS, RD, LDN | Nutrition Stripped August 29, 2013 - 10:51 am

YUM! I love vanilla powder and not to mention of course cookie dough… great recipe ladies 🙂

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Holly @ EatGreatBEGreat August 29, 2013 - 11:29 am

I LOVE cookie dough! It’s one of my fav things! This recipe sounds amazing and I love that it calls for ingredients that I already have at home! Yay!

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LeAnn August 29, 2013 - 12:17 pm

Can you tell me why you are no longer consuming Agave, please?
Thank you!

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purelytwins August 30, 2013 - 1:08 am

LeAnn too much sugar for us.

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Agnes August 30, 2013 - 6:13 am

What happens when you consume “too much” sugar? Have you had any adverse reactions to agave?

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Kristine May 13, 2016 - 5:58 pm

Agave is highly processed as well.

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Meg @ A Dash of Meg August 29, 2013 - 12:37 pm

what a great recipe, sisters! i am so impressed and i’ve always wanted to make a dip or sauce with cashews! right on!

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Amanda @ Diary of a Semi-Health Nut August 29, 2013 - 12:42 pm

Wow this looks amazing! I tried to make something like this once but with sprinkles and it turned into a weird looking mess haha! Your post is up on my site today! Don’t forget to check it out! 🙂

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purelytwins August 30, 2013 - 1:08 am

Thanks Amanda! We will 😉

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Jojo @ RunFastEatLots August 29, 2013 - 12:55 pm

WHAT IF… you made a cookie sandwich with two chocolate chip cookies and chocolate chip cookie dough dip as the filling. Whoa, meta 😀

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purelytwins August 30, 2013 - 1:08 am

yum!

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natalie@thesweetslife August 29, 2013 - 1:53 pm

This sounds like an awesome healthier version of cookie dough dip 🙂

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Gillian August 30, 2013 - 8:41 am

Oh my gosh if I can find some coconut butter I’m making this tonight!! Love you girls.

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Hannah August 30, 2013 - 11:05 pm

Ohhh man! This just made my week!! Coconut butter and cashew based cookie dough dip?! No need to say more I’m sold! Super duper excited to make this! How do ya’ll store it? I would imagine it would harden in the fridge with the coconut butter but would it be ok to keep on the counter since it has banana as the sweetener? Oh and can’t wait for the cookbook!!!

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Laura @ Sprint 2 the Table September 3, 2013 - 5:50 pm

This sounds SO much better than the chickpea cookie dough dip I kept seeing. I tried it once and couldn’t get on board. This I must try!

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purelytwins September 3, 2013 - 6:39 pm

thanks Laura, yay we couldn’t get into chickpea based ones either 🙂

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Laura @ Mommy Run Fast September 3, 2013 - 9:15 pm

Yes! I want to go make this right now! But I’ll hold off until tomorrow… so perfect, since I have coconut butter waiting to be used in something yummy and healthy like this!

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purelytwins September 3, 2013 - 9:58 pm

🙂 xo

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Amanda September 5, 2013 - 5:09 pm

Maybe low sugar but loads of calories…..

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Nancy A. September 9, 2013 - 10:05 am

I made this over the weekend and it is so good!Easy and delicious!! I used it for my apple and loved it. Will be looking for other things to dip this week. It makes a generous amount and I told no one it had healthy ingredients! They didn’t notice and loved it! Ha!

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purelytwins September 9, 2013 - 10:12 am

so happy to hear this Nancy 🙂 Yay!!

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Laura October 12, 2013 - 8:48 pm

Could I sub another nut or seed for the cashews? I recently discovered I’m allergic. Instant headache. 🙁 I was thinking raw sunflower seeds..I know it might change the taste but I’ve made milk with them before and the taste is pretty mild.

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purelytwins October 13, 2013 - 8:57 am

of course if you are allergic please feel free to use whatever nut or seed you can have 🙂

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BRITTINIE December 20, 2013 - 1:49 pm

Hello Ladies,
A lot of your delicious recipes use coconut butter…are there two substitutes that I can use. I am just now jumping on this diet so anything helps! Thank you!

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purelytwins December 20, 2013 - 2:46 pm

you can use coconut oil for most recipes to use instead, it really depends in the recipe.

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BRITTINIE December 20, 2013 - 4:08 pm

Sorry I was not specific. :)I am allergic to coconut so I wanted to know if there was anything OTHER then coconut that I can use. A lot of your recipes have it…and I cannot consume it at all.

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purelytwins December 20, 2013 - 4:42 pm

for raw recipes you can use raw cacao butter as it gets hard like coconut. And for baked goods you can use any oil of choice.

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Brooke January 10, 2014 - 3:13 pm

I cannot have cashews so I am excited to try Tahini instead. Hurray!!

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Sandra March 4, 2014 - 6:01 pm

Hi how many servings/ person would u say?

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purelytwins March 4, 2014 - 6:23 pm

that’s tough maybe 5 servings?

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JW September 6, 2014 - 4:02 pm

And just to follow up on that question…how much is each serving? I’m trying to calculate the nutrition, especially calories, and considering the ingredients I’d need it to yield at least 15 tablespoons to have a reasonable calorie count. Preferably a bit more. Any idea how many tablespoons would be in a batch based exactly on your instructions? Thanks!

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purelytwins September 6, 2014 - 5:19 pm

we have no idea on serving size – sorry we don’t really track that.

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JW September 6, 2014 - 11:09 pm

Thanks for answering quickly! I’d hoped you would have at least a general idea of how many spoonfuls are in each batch, so that’s unfortunate. Unless it yields a certain amount, the calorie count is going to be through the roof, so I was hoping to get an idea of that before putting in the effort to make it.

On another note, can you use existing cashew or almond butter for this instead of starting with raw nuts? Thanks!

Veronica March 8, 2014 - 7:13 pm

Looks delicious! I know this is a dip, but do you think it could be baked into cookies? Just curious! Cant wait to try!

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purelytwins March 8, 2014 - 8:09 pm

not sure about baking as cookies, no sure if it will get crispy or not. might have to add in some flour to help.

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Reply
Kim May 21, 2014 - 10:07 pm

Looks tasty. Your recipes look great. You should check out this garbanzo-based recipe.
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Reply
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JW September 2, 2014 - 7:36 pm

Hey, just wondering how many servings this is expected to yield, and how large those servings would be (presumably 1 tbsp)? Thanks!

Reply
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Meg January 31, 2015 - 9:13 pm

These recipes look amazing. Can I use bananas instead of plantaines?

Reply
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