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Holiday Snickerdoodle Cookie Dip

 Holiday Snickerdoodle Cookie Dip  Need a quick appetizer for a holiday party, or maybe something for the family to munch on while dinner is being prepared? Look no further than this Holiday Snickerdoodle Cookie dip! With only six ingredients, and the perfect fluffy texture, it’s sure to please everyone.

This recipe for Holiday Snickerdoodle Cookie Dip was sponsored by Bob’s Red Mill. All ideas and thoughts are my own.

   Holiday Snickerdoodle Cookie Dip  Holiday Snickerdoodle Cookie Dip

Holiday Snickerdoodle Cookie Dip with fruit and cookies
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5 from 1 vote
Course: Dessert, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 16
Carbohydrates: 6g


  • 8 oz. cream cheese
  • 1 cup plain whole milk Greek yogurt
  • 1/4 cup Bob’s Red Mill coconut flour
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 Tbsp cinnamon


  • Place all ingredients in a food processor or blender and process for 15-30 seconds.
  • Scrape down the sides if needed, and process again to fully incorporate all ingredients.
  • Serve with fruit, cookies, crackers, and your favorite holiday treats!
  • Store in an air tight container in the refrigerator for up to 5 days.


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Serving: 2tbsp | Calories: 81kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g | Sugar: 5g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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6 Responses

  1. Hi! I have salty crackers, but do you have a sweet yet blood sugar friendly cracker/cookie recommendation that you could dip this in?

  2. Hi there, this looks amazing. We are definitely going to try this. Curious about the coconut flour, can I leave that out (I don’t have any)? I wasn’t sure about flour in the recipe, is there glycemic reason it’s in there?

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