Chickpea Cookie Dough Dip

cookie dough dip

This is seriously heaven in a bowl.

Last year, Tyler asked me to make him brownies and spoonable cookie dough for his birthday instead of a cake (he’s pretty particular with his cravings). So, I went to work.

After a few tries of a variety of different bases, I came up with this…

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Since then, I’ve made it a million times for desserts, parties, and kids’ snacks and it’s become a favorite amongst our family and friends. You can dip it with crackers or pretzels, fruit, use it for actual cookies, or eat it like us, and just dig in with a spoon.

YOU’LL NEED

  • 1 can of thoroughly rinsed chickpeas

  • 1/2 cup nut butter (I LOVE this with raw cashew butter but any choice would work)

  • 2 tablespoons of ground flax

  • 2 tablespoons of non-dairy milk

  • 2 teaspoons of vanilla extract

  • 1/8 teaspoon of baking soda

  • 1 tablespoon of stevia

  • 2 tablespoons of coconut nectar or maple syrup

  • 1/8 teaspoon of pink himalayan salt

  • 1/3 cup of dark chocolate chips

DIRECTIONS

  • Blend everything in food processor or high speed blender until completely smooth and creamy

  • Transfer to a bowl and fold in chocolate chips.

  • Set in fridge for 15 minutes or so to chill before serving.

cookie dough dip vegan gluten free