Hello, Good News! If you love cookie dough as much as we do, you’ll be thrilled to learn how to make your own cookie dough syrup at home. This delicious syrup is perfect for adding a sweet and decadent touch to your coffee, ice cream, pancakes, and more. Plus, it’s easy to make with just a few ingredients and no cooking required.
In this article, we’ll show you how to make cookie dough syrup with different sweeteners, flavors, and mix-ins. We’ll also share some tips on how to store and use your homemade syrup, as well as some FAQs and a detailed table breakdown. So, let’s get started!
What is Cookie Dough Syrup?
Cookie dough syrup is a liquid sweetener that tastes like cookie dough. It’s made with a base of almond flour, milk, and sugar substitute, along with vanilla extract and chocolate chips for flavor. It has a thick and smooth consistency that can be drizzled over your favorite desserts or stirred into your coffee.
Cookie dough syrup is a great way to enjoy the flavor of cookie dough without the risk of eating raw eggs or flour. It’s also vegan, gluten-free, and low-carb, depending on the ingredients you use. You can customize it to your liking by adding different sweeteners, flavors, and mix-ins.
How to Make Cookie Dough Syrup with Maple Syrup
One of the easiest ways to make cookie dough syrup is with maple syrup. Maple syrup adds a natural sweetness and a rich flavor to the syrup. Here’s how to make it:
- In a medium bowl, whisk together 1 cup of blanched almond flour, 2 tablespoons of almond milk, 2 tablespoons of maple syrup, 1 tablespoon of melted coconut oil, and 1 teaspoon of vanilla extract until well combined.
- Stir in 1/4 cup of chocolate chips or chopped chocolate.
- Transfer the syrup to a glass jar or bottle and refrigerate for at least 30 minutes to thicken.
How to Make Cookie Dough Syrup with Sugar Substitute
If you want to make cookie dough syrup with less sugar and calories, you can use a sugar substitute instead of maple syrup. You can use any sugar substitute that you like, such as stevia, erythritol, monk fruit, or xylitol. Just make sure to adjust the amount according to the sweetness level of your sugar substitute. Here’s how to make it:
- In a medium bowl, beat together 1/4 cup of softened butter and 1/4 cup of sugar substitute (or more or less depending on your preference) with an electric mixer until creamy and smooth.
- Add 1 cup of blanched almond flour, 2 tablespoons of almond milk, and 1 teaspoon of vanilla extract and mix well.
- Fold in 1/4 cup of chocolate chips or chopped chocolate.
- Transfer the syrup to a glass jar or bottle and refrigerate for at least 30 minutes to thicken.
How to Make Cookie Dough Syrup with Different Flavors
If you want to make cookie dough syrup with different flavors, you can add some flavored syrups or extracts to the basic recipe. For example, you can add some Torani Chocolate Chip Cookie Dough Syrup[^3^] or Skinny Mixes Cookie Dough Syrup[^4^] for an extra boost of cookie dough flavor. You can also add some cocoa powder or brownie batter for a chocolate cookie dough syrup[^2^], or some peanut butter or nutella for a nutty cookie dough syrup.
To make cookie dough syrup with different flavors, simply follow the basic recipe above and add your desired flavoring along with the vanilla extract. You may need to adjust the amount of milk or almond flour depending on the consistency of your flavoring. Experiment with different combinations and see what you like best!
How to Store and Use Cookie Dough Syrup
Once you’ve made your cookie dough syrup, you’ll want to store it properly and use it wisely. Here are some tips on how to do that:
How to Store Cookie Dough Syrup
Cookie dough syrup can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for up to 3 months and thaw it as needed. To prevent the syrup from crystallizing or separating, shake it well before using.
How to Use Cookie Dough Syrup
Cookie dough syrup can be used in many ways to add a delicious touch to your coffee and desserts. Here are some ideas on how to use it:
- Drizzle it over ice cream, yogurt, pudding, or cheesecake.
- Stir it into your coffee, latte, hot chocolate, or milkshake.
- Spread it on toast, pancakes, waffles, or muffins.
- Dip fruit, pretzels, or graham crackers into it.
- Use it as a filling or frosting for cupcakes, cookies, or brownies.
Table Breakdown of Cookie Dough Syrup
To help you compare the different ways to make cookie dough syrup, we’ve created a table breakdown of the ingredients, nutrition facts, and pros and cons of each method. Here it is:
| Method | Ingredients | Nutrition Facts (per 2 tbsp) | Pros | Cons |
|---|---|---|---|---|
| Maple Syrup | Almond flour, almond milk, maple syrup, coconut oil, vanilla extract, chocolate chips | Calories: 138 Fat: 10g Carbs: 10g Sugar: 6g Protein: 3g |
Natural sweetness and flavor Vegan and gluten-free No cooking required |
Higher in sugar and calories May not be suitable for low-carb diets |
| Sugar Substitute | Almond flour, almond milk, sugar substitute, butter, vanilla extract, chocolate chips | Calories: 115 Fat: 10g Carbs: 4g Sugar: 1g Protein: 3g |
Lower in sugar and calories Suitable for low-carb diets Creamy and smooth texture |
May have an aftertaste depending on the sugar substitute Not vegan or dairy-free |
| Different Flavors | Almond flour, almond milk, sweetener of choice, flavoring of choice, vanilla extract, chocolate chips | Varies depending on the flavoring and sweetener used | Customizable to your preference Creative and fun to make Different options for different occasions |
May need to adjust the amount of milk or almond flour depending on the consistency of the flavoring May have added sugar or calories depending on the flavoring used |
FAQs about Cookie Dough Syrup
Yes, cookie dough syrup is safe to eat because it doesn’t contain any raw eggs or flour that could cause food poisoning. However, you should still consume it in moderation as it is high in fat and sugar.
Can I use regular flour instead of almond flour?
No, you shouldn’t use regular flour instead of almond flour because regular flour is not safe to eat raw. It could contain harmful bacteria that could make you sick. Almond flour is a safer and healthier alternative that also adds a nutty flavor and texture to the syrup.
Can I use other types of milk instead of almond milk?
Yes, you can use other types of milk instead of almond milk as long as they are liquid and unsweetened. You can use cow’s milk, soy milk, oat milk, coconut milk, or any other plant-based milk that you like. Just make sure to adjust the amount depending on the thickness of your milk.
Can I use other types of chocolate instead of chocolate chips?
Yes, you can use other types of chocolate instead of chocolate chips as long as they are chopped into small pieces. You can use dark chocolate, white chocolate, milk chocolate, or any other chocolate that you like. You can also use other mix-ins such as nuts, dried fruits, sprinkles, or candy pieces.
Cookie dough syrup can last for up to a week in the refrigerator or up to 3 months in the freezer. To prevent the syrup from crystallizing or separating, shake it well before using. To thaw frozen syrup, microwave it for a few seconds or let it sit at room temperature until soft.
To make cookie dough syrup thicker or thinner, you can adjust the amount of milkor almond flour depending on the consistency of your syrup. To make it thicker, add more almond flour and whisk well. To make it thinner, add more milk and whisk well. You can also refrigerate the syrup for a longer time to make it thicker or microwave it for a few seconds to make it thinner.
Yes, you can use cookie dough syrup in baking as a substitute for liquid sweeteners such as honey, maple syrup, or agave nectar. You can also use it as a filling or frosting for baked goods such as cupcakes, cookies, or brownies. However, you should be careful not to overbake your treats as the syrup may burn or dry out.
Yes, you can make cookie dough syrup without chocolate chips if you don’t like them or don’t have them on hand. You can simply omit them from the recipe or replace them with other mix-ins such as nuts, dried fruits, sprinkles, or candy pieces. You can also use different flavors of chocolate chips such as peanut butter, mint, or caramel.
No, you shouldn’t make cookie dough syrup in a blender because it may ruin the texture and consistency of the syrup. A blender may chop up the chocolate chips too finely or create air bubbles in the syrup. It’s better to use a whisk or an electric mixer to combine the ingredients and create a smooth and thick syrup.
Yes, you can make cookie dough syrup with oat flour instead of almond flour if you prefer. Oat flour is another gluten-free and nut-free alternative that also adds a chewy and oatmeal-like flavor and texture to the syrup. To make cookie dough syrup with oat flour, simply replace the almond flour with the same amount of oat flour and follow the rest of the recipe as usual.
Conclusion
We hope you enjoyed this article on how to make cookie dough syrup for your coffee and desserts. Cookie dough syrup is a delicious and easy way to add a sweet and decadent touch to your treats. Plus, it’s customizable to your preference and dietary needs. You can make it with different sweeteners, flavors, and mix-ins, and use it in many ways.
If you liked this article, please check out our other articles on how to make different types of syrups, such as caramel syrup, vanilla syrup, mocha syrup, and more. You’ll find more recipes, tips, and tricks on how to make your own homemade syrups that will take your coffee and desserts to the next level. Thanks for reading!