I had received a few requests for the cookie dough dip recipe. I'm pretty nervous about sharing my recipes because I worry that my food -especially my dessert- tastes too "healthy." But I also realize that I'm not the only one who prefers desserts to be a little less sweet and a little more wholesome. Then you can eat more of it!
I did change a few things, though. So, here it is:
Cookie Dough Dip
(adapted from Chocolate Covered Katie)
1/4 cup quick oats
1/8 tsp salt (maybe a pinch extra if you're using unsalted peanut butter)
Mounded 1/8 tsp baking soda
2 tbsp brown sugar
1 15-oz can of chickpeas, drained and rinsed very thoroughly
1 tsp vanilla
2 tbsp peanut butter (although other nut butters would probably work also)
2 tbsp unsweetened almond milk
1/4 cup chocolate chips
In a food processor, blend the heck out of your oats, salt, baking soda, and brown sugar, so that it looks powdery. Processing the dry ingredients like crazy will give you a smoother dip.
Add the chickpeas, vanilla and peanut butter. Process to break up the chickpeas. Add the almond milk one tablespoon at a time. You can add more milk if you'd like, but I like the dip to be thicker. Again, process this like crazy. Trust me.
When it's looking like velvety cookie dough bliss, add the chocolate chips and pulse just a few times. Try not to break up the chips too much, or you won't know they're there. ETA: You can eat it right then, but it tastes much better after being chilled.
This recipe makes fourteen 2-tablespoon servings, each with;
- 72 calories
- 10g carbohydrates
- 3g protein
- 3g fat
- 4g sugar
I just eat this with a spoon, but it would also be good as a spread on cookies or graham crackers. As a kid, I loved to eat raw cookie dough (eggs and all), so this healthier, safer version makes me happy. I hope you enjoy.
Did you eat raw cookie dough as a kid? Do you still? :)