‘Healthy’ Cookie Dough Dip

This week I’ve got two lower calorie versions of regular desserts. While they’re not 100% as amazing as the original (seriously, what compares to cheesecake?), they’re both still totally tasty, and will get you through a craving without all the calories of the originals. Today’s recipe also has the bonus of not only being a cookie dough dip without eggs, but also not having flour, which is the latest thing you’re never supposed to eat raw again. It’s also just about as simple to make as it’s possible to be (hence underwhelmingly few photos)!

Ingredients:

  • 1 15 ounce can cups chickpeas, rinsed and drained
  • 1/8 tsp plus 1/16 tsp salt
  • lightly heaping 1/8 tsp baking soda
  • 2 teaspoons vanilla extract
  • 1/4 cup nut butter of choice (peanut butter will give a peanut butter cookie taste, other nut butters may not be as strongly flavored)
  • 2/3 cup brown sugar
  • 2-3 tablespoons oats
  • up to 1/4 cup milk of choice, if needed
  • 1/3 cup chocolate chips

Combine the chickpeas, salt, baking soda, vanilla, nut butter, brown sugar, and oats in a food processor. Process until all the lumps are gone. If the mixture is thicker than desired, add the milk, 1 tablespoon at a time, until thinned to your preference – I didn’t need any.

IMG_7474Stir in the chocolate chips.

IMG_7475Serve either with a spoon, sliced fruit, or cookies for dipping.

Straight from the bowl, thanks.

Straight from the bowl, thanks.

Store leftovers in the fridge. The mixture thickens very slightly when chilled, which I preferred.

 

Healthy Cookie Dough Dip

From Chocolate Covered Katie.

  • 1 15 ounce can cups chickpeas, rinsed and drained
  • 1/8 tsp plus 1/16 tsp salt
  • lightly heaping 1/8 tsp baking soda
  • 2 teaspoons vanilla extract
  • 1/4 cup nut butter of choice
  • 2/3 cup brown sugar
  • 2-3 tablespoons oats
  • up to 1/4 cup milk of choice, if needed
  • 1/3 cup chocolate chips

Combine the chickpeas, salt, baking soda, vanilla, nut butter, brown sugar, and oats in a food processor. Process until all the lumps are gone. If the mixture is thicker than desired, add the milk, 1 tablespoon at a time, until thinned to your preference. Stir in the chocolate chips.

Serve either with a spoon, sliced fruit, or cookies for dipping. Store leftovers in the fridge.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to ‘Healthy’ Cookie Dough Dip

  1. Catie says:

    A THOUSAND TIMES YES

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