Cookie Dough Dip

Stop.


Hold the show.


This dip is seriously scrumptious.  And it's way healthier than scooping out spoonfuls of regular cookie dough. (Not that I do that.) (Every single time I make cookies.)  And this dip is easier and faster to make too!


(And, psst - wanna know a secret?  Check out the ingredient list below.  You won't believe your eyeballs.  And then you'll accuse me of lying about how delicious this dip is.  But I promise you.  I cross my heart and pinky swear that it's super duper amazingly delicious.  I promise.)

         

Cookie Dough Dip
adapted from Chocolate Covered Katie

1 can chickpeas, rinsed and drained (250g)
pinch salt
scant 1/4 tsp. baking soda
2 tsp. vanilla extract
1/4 c. nut butter (if you use peanut butter, it’ll have a very-slight “pb cookie dough” taste)
1/2 c. brown sugar
1/2 c. semisweet chocolate chips, mini size is best
3 Tbsp. oats (or flaxmeal)
1-4 Tbsp. milk/nondairy milk (start with 1 Tbsp., and add more as needed)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then stir in the chocolate chips.

Oatmeal Raisin variation:  Use almond butter instead of peanut butter and add 1/4 tsp. cinnamon.  Swap raisins for the chocolate chips.

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