Chickpea 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…
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.
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
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.