Chocolate Chip Cookie Dough (Printable View)
Creamy dip featuring chickpeas, almond butter, oats, and chocolate chips for a sweet, protein-packed snack.
# Ingredient List:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened almond milk
03 - 1/4 cup creamy peanut butter or almond butter
04 - 2 tbsp coconut oil, melted
05 - 1/4 cup rolled oats (certified gluten-free if required)
→ Sweeteners & Flavorings
06 - 1/3 cup light brown sugar or coconut sugar
07 - 2 tsp pure vanilla extract
08 - 1/4 tsp fine sea salt
→ Add-ins
09 - 1/3 cup mini semisweet chocolate chips
# How to Make It:
01 - Place chickpeas, almond milk, peanut butter, melted coconut oil, rolled oats, sugar, vanilla extract, and salt in a food processor.
02 - Blend all ingredients until smooth and creamy, scraping down the bowl sides as needed.
03 - Taste and modify sweetness or salt according to preference.
04 - Transfer the mixture to a bowl and gently fold in the mini chocolate chips.
05 - Serve immediately as a dip or refrigerate for one hour to achieve a firmer texture.
06 - Accompany with apple slices, pretzels, graham crackers, or enjoy it by the spoonful.
# Expert Suggestions:
01 -
- It tastes like cookie dough but won't make you nervous about raw eggs.
- You can make it in 10 minutes when a craving strikes.
- It's packed with protein and fiber, so it actually fills you up.
- It works as a dip, a topping, or a spoon-to-mouth moment of pure joy.
02 -
- Don't skip rinsing the chickpeas—the starchy liquid is what makes it gritty instead of creamy.
- Melting the coconut oil matters because cold oil won't incorporate smoothly and you'll end up with weird little greasy pockets.
03 -
- Invest in good chocolate chips because they're one of the only things you actually taste as distinct pieces.
- If your food processor is older or weaker, give the oats a quick pulse alone first to break them down before adding everything else.