Cookie Dough Dip . . . and it’s healthy. Trust.


I can’t talk! I’m watching the game!!!

No really, I am. World Series, game #6, 11th inning.

Sheesh Cards. Close it up!

I just want to tell you about this real quick.

It’s cookie dough. It’s dippin’ magic. Does it matter? Grab and spoon and watch the game.

Or a cookie. Graham cracker. Or your finger.

This cookie dough won’t give you diseases. Cause it’s not for baking. It’s strictly for eating.

It’s made with chickpeas. No flour. No eggs. No butter. No sugar.

Please don’t go away just yet; let me explain.

High in protein. Gluten free. Sugar free. Fiber.

All those good for you things, except now they taste oh-so delish.

Enough chat. I’ve got some baseball to focus on. Bottom of the 11th.

Focus, Freese. Focus.

Cookie Dough Dip

  • 1 1/2 cups chickpeas (1 can, drained) (250g)
  • a pinch-generous pinch of sea salt
  • a bit over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 3 Tbsp-1/4 c. peanut butter (you can use any nut butter, really. Peanut butter makes it taste more peanut-y (duh), but you can use whatevs!
  • up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
  • 1/4 c. (give or take a bit) honey*
  • 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
  • 1/3 cup chocolate chips

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

Then mix in the chocolate chips.

* You can use approximately 2/3 c. brown sugar, or agave, stevia, whatever sweetener you like! It may vary, depending on the crowd (or individual . . . ) you are serving. Mix it up, yo.

Source: adapted from Chocolate Covered Katie

Watching: Game #6, World Series, baby!!!


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