Healthier Cookie Dough Fondue

Remember when I made white chocolate cookie dough fondue? It was amazing yet sinful. But if you’re looking for a lighter version I’ve also got you covered!

Healthier Cookie Dough Fondue 1

My cousin’s shower the day before her wedding had a spa theme. We put on face masks, make our own lip gloss, and enjoyed veggie dip cups and fruit skewers with dip. But of course no event is complete without dessert! Since I was in charge of the edible portion of the event, I naturally had a difficult time narrowing down my options. In the end I decided upon recreating the white chocolate cookie dough fondue I shared recently, continuing the dip theme for the day. But this time I made it with a healthier spin so as to not bust anyone out of their dresses the next day!

Healthier Cookie Dough Fondue 2

For starters, the cookie doughs contain zero butter. Instead I used coconut oil and then added a little butter extract so that no one would miss that buttery taste necessary for cookie dough. Then I cut back on the caloric intake of sugar by substituting the regular sugar for the only zero-calorie sugar sweetener I have ever liked (Swerve). However, I did keep the regular brown sugar and peanut butter – couldn’t bring myself to modify those. Then I used white whole wheat flour and finally almond milk instead of regular milk.

Healthier Cookie Dough Fondue 3

Then there is the fondue. Last time I made it with store-bought sweetened condensed milk. This time I made my own out of almond milk and honey. I also used dark chocolate for half the chocolate and again substituted the butter for coconut oil, as in the cookie dough. Wait, I forgot to tell you the best part. I didn’t use just any honey, but CHOCOLATE honey. I bet you have never heard of that before, have you? It just so happens my family runs their very own honey company called Winter Park Honey and they sell it! My aunt and uncle gave me some to use since they know how much I love to bake and thought this fondue was a great way to use it, especially since I was going to be able to share my creation with them in person!

One year ago: Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce


Makes approximately 2 dozen balls of each cookie dough and 2 cups fondue



1/2 cup coconut oil

1/4 cup favorite sugar substitute (I used Swerve)

1/2 cup packed brown sugar

1/2 tsp vanilla extract

1/4 tsp butter extract

1-1/4 cup white whole wheat flour

1/4 tsp salt

2-4 Tbsp plain, unsweetened almond milk

1/2 cup mini semisweet chocolate chips


1/4 cup coconut oil

1/4 cup creamy peanut butter

1/4 cup favorite sugar substitute (I used Swerve)

1/2 cup packed brown sugar

1/2 tsp vanilla extract

1/4 tsp butter extract

1-1/4 cup white whole wheat flour

1/4 tsp salt

2-4 Tbsp plain, unsweetened almond milk

1/2 cup mini Reese’s pieces


2 cups plain, unsweetened almond milk

1/4 cup Winter Park chocolate honey

1/2 cup semisweet chocolate chips

1/2 cup dark chocolate chips

2 Tbsp coconut oil

1 tsp vanilla extract

1/2 tsp salt


  1. In a large bowl, beat coconut oil and sugars (and peanut butter for peanut butter dough) with an electric mixer on medium speed until light and fluffy. Mix in vanilla and butter extract. Stir in flour and salt and mix on low speed until incorporated. Add almond milk one tablespoon at a time until the dough starts to come together. Stir in chocolate chips (omit for peanut butter dough, unless preferred).
  2. Roll dough into balls and enjoy immediately with fondue or store in an airtight container in the refrigerator for up to 3 days.
  3. For the fondue, in a small saucepan over medium-high heat, bring the almond milk to a boil, about 5 minutes. Whisk regularly to prevent burning.
  4. Reduce the heat and bring to a simmer. Add honey and whisk until completely dissolved. Then stir occasionally while allowing to simmer for 30-45 minutes, or until the liquid is reduced by half.
  5. Add the remaining ingredients and melt together over medium heat, stirring constantly until melted.
  6. Serve warm or at room temperature. Dip with cookie dough, or fruit, cake, etc. Store in an airtight container in refrigerator for up to 2 weeks.

Source: Cookie dough adapted from The Cookie Dough Lover’s Cookbook. Fondue adapted from Cookies & Cups.

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