Have you gotten into the Fall spirit yet? If not, consider this your invitation to the pumpkin party! This Pumpkin Cookie Dough Dip is out-of-this-world delicious and nutritious. It doesn’t have any of the refined sugars, preservatives, or raw eggs like normal cookie dough, so you can enjoy it without feeling guilty–or sick later on.
Pumpkin is full of antioxidants including vitamin A, which is great for eyesight! You can feel good about serving this pumpkin cookie dough to your kids because it’s healthy and they’ll be getting in a serving of fruit. Plus, it’s low-carb, grain-free because of coconut flour, full of healthy fats from peanut butter, and vegan, so it’s a treat everyone can enjoy!
If you’re looking for an even sweeter treat, add some chocolate chips! I never pass on those, of course. You can serve this with apple slices or other fruit, or just put out a few spoons and let everyone dig in.
Pumpkin Cookie Dough Dip
This Pumpkin Cookie Dough Dip is a tasty, nutritious dip that kids will love to dip fruit in, or just eat plain by the spoonful!
- Prep Time: 5 mins
- Total Time: 5 mins
- Category: Snacks
Ingredients
- 1 cup pure pumpkin puree
- 3 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons peanut butter or nut-free butter, melted
- 1/2 teaspoon cinnamon
- Optional: chocolate chips
Instructions
- In a large bowl, add all ingredients. Mix until well combined.
- Serve with apple slices or fruit, or eat it plain.
Notes
For a sugar-free alternative, use a few drops of stevia to taste. Reduce coconut flour and maple syrup to 1 tablespoon each.
For a thinner consistency, add 1 tablespoon milk or non-dairy alternative to mixture.
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could I do oat flour? I want to pulverize my rolled oats to use instead of the coconut flour
Unfortunately, it will taste kind of “raw” and oat flour is not a 1:1 substitute for coconut flour. It won’t have a fluffy soft texture, it will be denser. sorry!
How long will this keep?
About 5 days in an airtight container in the fridge!
Can these be made with regular flour? I don’t want to have to buy coconut flour.
No, the coconut flour is essential in this recipe. Regular flour needs to be cooked and it does not absorb.
Can I substitute agave nectar for the maple syrup? Would that change it too much? Thanks.
Absolutely. 1:1.
Do you think Sunbutter would work instead of the PB? School is nut free…
Absolutely!