Real Life Paleo

Paleo-ized Monster Cookie Dough Dip

I have this board on Pinterest where I save recipes that look amazing, but are in no way shape or form Paleo. Sometimes I have a plan for exactly what I’d do, other times I just fantasize about one day being able to eat it (but won’t).

When a friend, whom I owe many favors, put this recipe on my “paleo-ize this” board, I knew exactly what I’d do. The next time she came over (shocking, to do me another favor) I made this “dip” as a thank you.

Now, let’s talk about this recipe. Is it healthy? NO. Is it insane? YES.
However, I think it’s definitely one of those “wow” dishes that would convert any paleo-skeptic at a party.

It makes a LARGE batch for how dense and sweet it is, so my recommendation is to take it to a potluck. It’s the perfect sit out on a table and be snacked on food. Of course, you could always roll it into balls and chill or freeze them, too. I imagine cold bites of this dough could be incredibly intoxicating. But, I can only speculate because there’s no way I can have this in our house and not eat it all!

Paleo-ized Monster Cookie Dough Dip



  1. Combine all ingredients, except the optional ones, in a bowl until well incorporated.
  2. Fold in the "toppings" of your choice.
  3. Transfer to a serving bowl, top with a few extra toppings (for flare).
  4. Eat with the dipper of your choice!


Serves a ton. Although this can sit out for quite a while, store long-term chilled. Let this come to room temperature before serving – the palm shortening will harden once chilled.  We recommend pairing it with apple slices, but maybe you have a better idea? Just don’t put spoons in the same room, because you’ll be sharing germs with double dippers in no time!

If you have a nut allergy, or are looking to reduce the sugar content, try the following (completely untested) version and let me know how it goes!

Whatever you do, this “choose your own optional topping” dip is hard to mess up. Little friends joined me in the kitchen who don’t usually cook, and they were thrilled to help with every step of this recipe. So quick & easy, who’s going to complain about that?!

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  • I am drooling right now, it looks so dam tasty! 

  • That looks good. I’m allergic to almonds, but don’t have an issue with sugar [in the first recipe]. Any recommendations on ratios for coconut flour = almond flour? Or should I just roll with the second recipe?

    •  I’d use the 1 C coconut flour and 1/2 C sunbutter as the replacement for 2 c almond flour and see where you end up texture wise after you add the honey/maple syrup. You might not need the applesauce if you’re going to do the full amount vs. the 2-3Tablespoons. Let me know how it goes!

      • Thanks. I can’t try it quite yet…on day 14 of the Whole 30, but I’ll try it after I’m done 🙂

  • Raquel

    Should the palm shortening be melted? I’ve only used it once making a Paleo birthday cake and can’t remember how it was used. Thank you.

  • oh my gosh that looks good — I did something similar with a mashed banana and almond flour. we scocoped it and froze it, though…

  • danielle rouse

    Yummy! I will test the nut free for you! but I can’t do honey or dates either, but I like the idea of coconut, sunbutter and syrup! 

    • Let us know how it turns out! We are always into accommodating for those who can’t eat some of our ingredients.

  • Hannah

    You are a genius my dear!

    Can you use coconut oil? It hardens when cold. Hmmm… I just linked you and this recipe on my facebook page for The Whole Kitchen (a paleo blog). 

    • You could use it as long as you set it out for an hour before serving to let it warm up! Thanks, Hannah!

    • Hannah, I would differ from Matt and say that coconut oil would definitely change the texture and taste. It might work, yes – but if you eat butter that’d be better. We recommend butter as a replacement for palm shortening – here’s a little more info:

  • That’s awesome! I love it and want to dip everything in it. heh

  • Tanya

    Wow! This looks really good – I’m going to halve the recipe, roll in balls and freeze for kids lunches for their lunch “treat”. I will have to freeze immediately though or will end up eating this – It reminds me of when I was a kid my brother and i would get home from school and mix flour butter brown sugar and chocolate chips for raw cookie dough……..jeez WHERE was my mother hahaha

    OH – I just thought of something, those frozen balls would also be good dipped in dark chocolate.
    Way to go Stacey and Matt…………..

  • Tanya

    Made them, froze them, dipped in melted chocolate – YUM I made them super small (1/2 heaping tsp)

  • this is going to be a part of our easter feast.

  • Wendy Thornell

    Just made and it’s oh so yummy! I used a stick of butter vs shortening since that’s what I had on hand and I couldn’t wait to go to the store :-). If you have an apple corer/peeler it’s great sandwiched between two apple slices. Thank you for this!!!

  • Tracy

    I can’t wait for Easter to try this. We’ll use the coconut flour since Almond flour doesn’t agree with us.

  • Suzanne

    I made the coconut flour version and used coconut butter instead of sunbutter. I used nine dates for the sweetener (boiled and soaked them first to soften them). Then I put it all in the food processor except for the toppings. It was really dry, so I added quite a bit of coconut milk, at least 1/2 cup. I think the coconut flour could be cut to 3/4 cup or maybe 1/2 cup. It tasted great though and I’ll definitely make it again.

    Also, I made my own chocolate chunks using coconut oil and cocoa powder. The sweetness of the “cookie dough” was a nice contrast to the bitterness of the chocolate chunks.

    •  So glad you figured out how to make it work for you. After all, that’s what we did with the original recipe anyway! Thanks for sharing.

  • Erika

    I just made this. I used butter instead of palm oil and brown sugar instead of honey. It is sooooooo good! I just wish the almond flour wasn’t so gritty. I’ll have to get some of the super fine stuff. Or experiment with coconut flour.

    •  Awesome! With almond flour, if it says almond meal, you’ll likely have to regrind it. Glad you liked it!

  • Do you think I could sub coconut oil for palm shortening?

    •  Not sure. Maybe. Might be too liquid at warm temperatures, too solid at cold temperatures, but I’m not sure

    • Drstaceylowe

      I used coconut oil last night-mixed it with my hands and there are some chunks but I like them.  Taste is fantastic!

  • Danielle

    Made this this weekend, but used real butter instead of palm shortening because I didn’t have any. Also, I taste tested it before it was done as I always do since I have no self control. And It was sweet enough for be before I got to the honey. So I only used the maple syrup as a sweetner and it was a huge hit. 


    Now, let’s talk about this recipe. Is it healthy? NO. Is it insane? YES.

    Why isn’t this healthy? Looks like a very healthy dessert to me!

  • Julie

    Could you bake these into an actual cookie?

  • paper dixie cups, with the apples cut into sturdy sticks might work for serving especially with kids to eliminate double dips and portion control – looks delightful – have my baby’s 3 yr olds bday coming up may have to try this!

  • Kate @eatrecyclerepeat

    oh mama…

  • Mallory

    It’s not paleo friendly… Evaporated can juice found in both of the chocolates used is sugar, less processed sugar in liquid form, but sugar nonetheless.

  • I’m really not sure why I didn’t see this before now?! I’m making it for tomorrow. *droooooolll*

  • Sara T

    Made this for the super bowl last night, and it was AMAZING! 🙂 I actually used 1/2 C dairy/soy free chocolate chips, and then rolled it into balls and froze them. Then i melted down some dairy/soy free dark chocolate and covered the cookie dough in that and stuck them back in the freezer until the chocolate hardened. SO GOOD.

    • People have asked me before it it would work for that – thanks for letting me know it does!

  • Randi

    Made this for my son’s 1st bday party and it was a huge hit! No one else at the party is paleo but everyone lived it! I served it with apple slices and banana chips. Loved it with both. I just finished up the last bit of leftovers…the darn stuff is so addicting!! Not healthfood with all the maple and honey, but still great for an indulgent snack. Will make this for our next party or potlock! Yum!! Can’t wait to start my sugar detox in march…too many sweets for me this month…

  • I wonder if you can sub out coconut oil for the palm shortening?? Ideas?

    • We don’t recommend it, but could work.

      • Erin

        Just curious why this is not recommended? Thanks for the help! 🙂

        • The consistency and flavor would be greatly altered from that switch, but that is just our opinion. Others may greatly like the change! 🙂

    • Apryl Moore Miller

      I made a similar recipe when we first converted to grain free for a party and used coconut oil, it was yummy. No clue how different it was since hadn’t tried the palm shortening, but was definitely not a waste of ingredients 🙂

  • hamdldg

    Crispy pears are also wonderful with this dip!!! What a great treat for me and my boys every now and then!

  • If I replace the palm shortening with butter, how much butter should in use?

  • AnneB

    Oh goodness, Stacy! This looks amazing – both versions sound great to me. I read your post aloud to my hubs & he swore it was me talking (says this every time I read your posts) — apparently, we are alike in our prose. 🙂

    Now to wait until Sunday to make this & bring to work so I can try. Do NOT trust myself with this and starting 21DSD on 7/1. 🙂

    Keep up the great work! <3

  • Joanne Walton

    but isn’t using anything made of palm really bad for the rainforest???

  • Amy

    I made this tonight for a gathering of all eating types and it was soo good! Used the coco flour but only 3/4 cup and no applesauce. It wasn’t as creamy looking as the pic so maybe the applesauce would have been a good idea. I also added sunspire chips, dark chocolate (a bar chunked up), macadamia nuts and some unsweetened shredded coconut.

    • Kristen

      I’m thinking of adding coconut too — might sort of mimic the oat texture in monster cookies.

  • Maria

    Made this for my daughter’s volleyball team. They Loved it!! One player said she has made cookie dough dip before but that hers wasn’t nearly as good as this!!

  • Mara

    Can you sub anything for the sunbutter in the coconut flour version?!

    • Any other processed nut or seed butter should do.

  • Brianna

    Is there anything I can use in place of palm shortening? I can’t find it anywhere!

  • Josh N Sondra

    Can you replace the almond flour in this recipe with sunflower seed flour (like your post here: ) or flax seed meal? Just trying to whip this up with what I already have lying around. 🙂

    • We have never tried before, but I am sure it would work just fine! I would go with sunflower seed flour over the flax seed though, the consistency and flavor might work a little better.