Let’s face it, the best part about making chocolate chip cookies is licking the spoon. I don’t care that there is raw egg in it and I’m willing to roll the dice on getting sick. It’s just that good.
On the flip side, I can truly live without all of the sugar, butter and other “evil” ingredients that go into chocolate chip cookies.
That my friends is where this recipe comes in.
I’m sure you’ve seen this on Pinterest a million times and much like the Energy Bites I blogged about yesterday, you’ll find tons of variations on this too.
- 1 can chickpeas
- 2 tsp pure vanilla extract
- 1/4 cup peanut butter. almond butter – or allergy-friendly sub
- 1/2 cup pure maple syrup, honey, or agave
- 1/4 cup + 1 tbsp quick oats
- 1/4 tsp salt
- heaping 1/8 tsp baking soda
- 1/3 cup to 1/2 cup chocolate chips
Drain beans, rinse extremely well, and pat dry. Process all ingredients except chips in a strong food processor until completely smooth. Stir in chips. Cover leftovers and store in the fridge.
Who knew the chickpeas could be so versatile?! I certainly never would have thought to turn them into a cookie dough dip. Hats off and a million thanks to the genius who did!
I enjoyed this as a dip for my apple…and I may have shoved a few spoonfuls into my face as well. I think this is a great, protein filled alternative to actual cookie dough and it would make a great dessert dip for parties too!
Have you tried making Healthy Cookie Dough Dip before? Did you a recipe like this or one that uses oats as well? If you’ve tried both, which did you enjoy more?