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To make this dip, you need a few simple items. Here’s what you'll need: - 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup maple syrup - 1/4 cup almond butter (or peanut butter) - 1/4 cup dairy-free chocolate chips - 1 teaspoon vanilla extract - 1/4 teaspoon salt These ingredients create a tasty, sweet base for your dip. Almond flour gives a nice texture. Rolled oats add a bit of chewiness. Maple syrup sweetens it, while almond butter lends creaminess. If you want your dip to be even creamier, consider these options: - 2 tablespoons coconut oil, softened Adding coconut oil makes the dip smooth and rich. It helps blend everything together. If you skip it, your dip will still taste great, just a bit less creamy. You can mix it in with the other wet ingredients. Need to avoid certain foods? Here are some easy swaps: - Use sunflower seed butter instead of almond butter for nut allergies. - Swap almond flour for oat flour or coconut flour if you prefer. - Maple syrup can be replaced with agave syrup or honey for sweetness. These substitutions keep your dip safe and delicious. Always check labels for allergens in store-bought items. First, grab a medium bowl. Add 1 cup of almond flour and 1/2 cup of rolled oats. Stir them well with a spoon. This mix gives your dip a nice base. Almond flour makes it creamy, and oats add texture. Make sure there are no lumps so it blends smoothly. Next, add in the wet stuff. Pour in 1/4 cup of maple syrup. Then, add 1/4 cup of almond butter. You can use peanut butter if you prefer. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt for flavor. Mix all these together until a dough starts to form. It should feel sticky and smooth, just like cookie dough! Now for the best part—chocolate chips! Gently fold in 1/4 cup of dairy-free chocolate chips. Make sure they spread evenly throughout the dough. If you want it extra creamy, you can add 2 tablespoons of softened coconut oil. Mix it all well. Finally, place the dip in the fridge for at least 30 minutes. This helps the flavors blend and the dip to firm up a bit. Serve it with fresh fruit or graham crackers for a tasty treat! To get the perfect texture for your dip, use almond flour. It gives a fine base. Combine it well with rolled oats. This mix provides a chewy feel. When you add the almond butter, make sure it's smooth. If you want extra creaminess, add softened coconut oil. This step is optional but worth it. Mix until it is sticky and smooth. Let it chill for at least 30 minutes. This helps the dip firm up nicely. Serving your dip right makes it more fun. Use a cute bowl to hold the dip. Sprinkle some extra chocolate chips on top for a sweet touch. Fresh mint leaves add a pop of color. You can also use fun dippables. Try fresh fruit, graham crackers, or pretzels. This mix makes a great party treat. If you like your dip sweeter, add more maple syrup. Start with a little bit, then taste it. This way, you can find the perfect level of sweetness. If you want less sweet, cut back on the syrup. You can also use different sweeteners if you prefer. Just make sure to mix it well. This way, your dip will be just right for you. {{image_2}} You can easily make this dip gluten-free. Just use certified gluten-free oats. Almond flour is already gluten-free. This way, everyone can enjoy it! For a twist, add different nut butters. Try cashew or sunflower seed butter! You can also add flavors like hazelnut or almond extract. A little extra vanilla can make it even better. This dip pairs well with many dippables. I love using fresh fruit like apples or bananas. Graham crackers are a classic choice. Pretzels add a nice salty crunch. You can also use rice cakes for a lighter option. Just have fun with it! To keep your vegan chocolate chip cookie dough dip fresh, store it in a sealed container. A glass jar or plastic container works well. Place the container in the fridge. This dip stays good for about five days. Make sure to use clean utensils when scooping from the container. This helps keep it fresh longer. Want to save some for later? You can freeze the dip! Use a freezer-safe container. Leave some space at the top. The dip may expand when frozen. It can stay frozen for up to three months. When you want to enjoy it again, move it to the fridge to thaw overnight. This dip is best enjoyed cold or at room temperature. If you want to warm it slightly, do so gently. Place it in a bowl and microwave it for 10 to 15 seconds. Stir and check the temperature. Avoid overheating, as this can change the texture. Enjoy your dip with fresh fruit or crackers! Yes, you can make this dip ahead of time. I often prepare it the night before. Just store it in an airtight container in the fridge. Letting it sit helps the flavors blend. When you're ready to serve, just take it out and enjoy! You can use oat flour or all-purpose flour instead. Both options work well in this recipe. If you want a nut-free version, stick with oat flour. It gives a nice texture and taste without nuts. Yes, you can make a non-vegan version. Just swap out the almond butter for regular butter. You can also use regular chocolate chips instead of dairy-free ones. The taste will change slightly, but it will still be delicious! This blog post covered vegan chocolate chip cookie dough dip in detail. We explored key ingredients, mixing methods, and tips for perfect texture. Variations let you customize flavors, while storage tips help keep it fresh. You can easily make this dip at home, whether for a party or a snack. Enjoy the fun of creating, sharing, and savoring this tasty treat with your loved ones.

Vegan Chocolate Chip Cookie Dough Dip

Indulge in a sweet treat with this decadent vegan chocolate chip cookie dough dip! Perfect for any occasion, this simple recipe combines almond flour, rolled oats, and dairy-free chocolate chips for a creamy, dreamy dessert. Ready in just 40 minutes, it's a total crowd-pleaser served with fresh fruit or graham crackers. Click to explore the full recipe and get ready to impress your friends and family with this guilt-free delight!
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Ingredients
  

1 cup almond flour

1/2 cup rolled oats

1/4 cup maple syrup

1/4 cup almond butter (or peanut butter)

1/4 cup dairy-free chocolate chips

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons coconut oil, softened (optional, for creaminess)

Instructions
 

In a medium mixing bowl, combine the almond flour and rolled oats, stirring well to combine.

    Add in the maple syrup, almond butter, vanilla extract, and salt. Mix until a dough forms; it should be sticky and smooth.

      If using, add in the softened coconut oil to enhance the creaminess and mix again until fully incorporated.

        Gently fold in the dairy-free chocolate chips until evenly distributed throughout the dough.

          Refrigerate the dip for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly.

            Serve the dip with fresh fruit, graham crackers, or pretzels for dipping.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

                - Presentation Tips: Serve the dip in a cute bowl and sprinkle some extra chocolate chips on top for a delightful touch. Garnish with fresh mint leaves for added color and freshness.