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Gluten-Free Edible Cookie Dough Dip

Gluten-free Edible Cookie Dough Dip | Lexi's Clean Kitchen

5 from 1 reviews

Ingredients

Scale
  • 1/2 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 cup almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • Serve with:
  • 1 cup strawberries
  • 1 cup gluten-free pretzels, more as desired
  • 2 bananas, sliced
  • Graham crackers, homemade or store-bought

Instructions

  1. Using a stand mixer or hand mixer, mix the powdered sugar and butter until well creamed together and fluffy.
  2. Add in the rest of the ingredients, excluding the chocolate chips and mix on high for about 5 minutes until well blended and completely fluffy. Add in the chocolate chips and mix again until fluffy and ready to serve.
  3. Taste and adjust sweetener as desired.
  4. Place in desired serving bowl and serve with dipping ingredients of choice!

Notes

Freeze the leftover cookie dough to make a dough that you can roll into balls, for a delicious cookie dough treat! **Make the graham cracker version of the gluten-free crackers in my book (page 78)!

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