I’m not exaggerating when I say that this Warm Vegan Sugar Cookie Caramel Dip may just be the best thing I’ve ever eaten in my LIFE. Think of this as your childhood caramel dip, but kicked up a notch with a sugar cookie-like twist. Plus, this recipe is super healthy – it’s gluten-free, vegan-friendly, and refined sugar-free, making it the perfect healthy snack for anytime of day! I love to eat this dip with fresh apple slices, but there’s truly no wrong way to eat this delicious treat.
There are very few times that I will claim that something is the best thing that I’ve ever eaten, but friends, when I say that this is the best thing I’ve ever eaten… I am not kidding. This recipe has blown my mind, and has completely changed the way that I snack throughout the day. I am obsessed with this Warm Sugar Cookie Caramel Dip, and I’ll admit, I’ve been eating it by the spoonful every day.
As a kid, I used to LOVE eating caramel dip with my apple slices, but as I got older, I quickly realized that it wasn’t the healthiest option. Almost all of the conventional caramel dips on the market are loaded with refined sugars (like corn syrup). And while they may taste good, they hold no nutritional value, which left me thinking, “There’s got to be another way.”
So, this Warm Sugar Cookie Caramel Dip was born. It’s everything that you know and love about caramel dip, but it’s full of nutritional value and health-focused ingredients. You’ve got your proteins and healthy fats to keep you full longer, and the sweet “sugary” flavor to keep your tastebuds satisfied. I am a firm believer that there’s room for us to eat ALL of the foods that we love, but when we can find a healthier version of the foods that we love (that also still tastes good), then I’d call that a major win!
Plus, this recipe is PERFECT for kids. My two boys absolutely love this dip, both as an after school treat and as a snack in their lunch boxes, which makes my mama heart happy. I love to know that my boys are eating healthy and enjoying what they’re eating too. It’s the key to them experiencing “food freedom” early on, and not having to create fears around what they eat.
So, if I haven’t convinced you to make this recipe yet, then just take a look at the ingredients and see how easy, simple, and delicious it is for yourself. I promise, you’re going to LOVE it.
What You Need to Make This Warm Vegan Sugar Cookie Caramel Dip
- Cashew Butter: Cashew butter is the PERFECT base for this dip, and I highly recommend using it here! It’s creamy, it’s salty-sweet, and it’s nutty enough to mimic the flavor of caramel. You could substitute almond butter here if you want, but I recommend using the cashew butter for the best flavor.
- Maple Syrup: Maple syrup makes this dip sweet, but without the refined sugars! I love using maple syrup to get that delicious, sweet flavor, but in a healthier way.
- Almond Extract: I love using almond extract in my sweet recipes, because it gives a rich, sweet flavor that makes dishes taste like they’re fresh from the bakery. In this recipe, the almond extract makes this dip have that signature sugar cookie flavor. Yum!
- Vanilla Extract: Vanilla Extract is a key ingredient in caramel, and makes this dish taste exactly like the classic treat.
- Sea Salt: A pinch of sea salt will help to balance out the sweetness. I recommend using a flaky sea salt, like Maldon Salt!
How to Make This Warm Vegan Sugar Cookie Caramel Dip
- Start by heating a small saucepan on the stove over low-medium heat.
- Next, add in all of your ingredients to the sauce pan: the cashew butter, maple syrup, almond extract, vanilla extract, and sea salt.
- Whisk the ingredients together until they fully combine and cook down. Depending on your stovetop, this should take approximately 3-4 minutes.
- Once done, remove the pan from the heat and pour your dip into a mason jar.
- Store in the fridge for up to one week. Enjoy!
What to Eat This Warm Vegan Sugar Cookie Caramel Dip with
I like to eat this dip with sliced apples, but you can truly eat it with anything I also recommend trying it with sliced pears, strawberries, graham cracker pieces, or even on a slice of toast!
And, let’s be honest… it’s also delicious by the spoonful, and I would not judge you if that’s your preferred way of eating it. Follow your heart’s desire!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Ingredients
- ¾ Cup Cashew Butter, can also substitute almond butter, if preferred
- ¼ Cup Maple Syrup
- 1 Teaspoon Almond Extract
- ¾ Teaspoon Vanilla Extract
- 1 Pinch Sea Salt, Plus a little more for finishing, if desired!
Instructions
- Start by heating a small saucepan on the stove over low-medium heat.
- Next, add in all of your ingredients to the sauce pan: the cashew butter, maple syrup, almond extract, vanilla extract, and sea salt.
- Whisk the ingredients together until they fully combine and cook down. Depending on your stovetop, this should take approximately 3-4 minutes.
- Once done, remove the pan from the heat and pour your dip into a mason jar.
- Store in the fridge for up to one week. Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Totally addictive! It only takes five minutes to make. I used sun flower butter instead of cashews to make it low histamine and can’t stop eating it!!!
Yum! That sounds delicious, Beth! Thank you so much for making this recipe, and for sharing your review!
OH MY YUM…This was incredibly decadent! It’s all about eating it warm with a cold crispy apple. This is a staple in my kitchen ♥️
Woohoo! Holly, I am so thrilled that you loved this recipe so much! Thank you so much for making it, and for leaving such a sweet review!
I just made this and it is amazing!! I have to discipline myself to not just eat it all with a spoon! Thanks for a great recipe!!
Yay! I am so thrilled that you loved this recipe, Jennifer!