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Cookie Dough Dip

Cookie Dough Dip

This Cookie Dough Dip is a quick, easy, and guilt-free treat that tastes like traditional cookie dough without the worry of raw ingredients. Perfect for movie nights, potlucks, or a simple craving.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 ounce can chickpeas rinsed and drained VERY well
  • 1/4 cup peanut butter
  • 1/4 cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup almond flour (or oat flour)
  • 2 tablespoons milk of choice (almond, oat, cow's milk all work)
  • 1/4 cup dark chocolate chips (or any chocolate chips you like!)

Equipment

  • Food Processor

Method
 

  1. Combine the chickpeas, peanut butter, honey (or maple syrup), vanilla extract, and salt in a food processor.
  2. Process until completely smooth, scraping down the sides as needed. This may take a few minutes to achieve a truly creamy consistency.
  3. Add the almond flour and milk. Process again until fully incorporated.
  4. Fold in the chocolate chips.
  5. Refrigerate for at least 30 minutes to allow the dip to thicken. Serve and enjoy!

Notes

To achieve the smoothest possible consistency, be sure to rinse and drain the chickpeas exceptionally well. Don't skip this step! Patting them dry with a paper towel can make an even bigger difference. If your dip is still a little grainy after processing, add a tablespoon of milk or water at a time until you reach your desired texture. The type of peanut butter you use can also affect the final outcome. Natural peanut butter tends to be runnier, so you may need a little extra almond flour to thicken the dip. Taste-test as you go and adjust the sweetness or saltiness to your preference. Ultimately, getting the right texture and flavor balance involves a little adjustment!