Especially with the summer weather approaching, this cookie dough dip is a great way to get your chocolate chip cookie fix without turning on the oven.
I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way.
I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way.
Ingredients
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
- 1/8 tsp plus 1/16 tsp salt
- just over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter of choice (If you use peanut butter, it will have a slight pb cookie dough taste, so if you don't want this, try the Deep Dish Cookie Pie, unbaked. instead)
- up to 1/4 cup milk of choice, only if needed
- Sweetener of choice (see note below, for amount)
- 1/3 cup chocolate chips
- 2-3 tbsp oats or flaxmeal
Instructions
Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!
See the following link for: Sugar-Free Cookie Dough Dip
Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above.
Recipe Source:chocolatecoveredkatie.com