Don’t be fooled by the date. This is genuine…First of all, cookie dough dip? Who doesn’t love to scoff on the leftovers in the bowl when cookies are being made? As I have said on a few occasions, I love cookie dough, cake batter, that sort of thing. A purpose made dip of this stuff (?) – heaven!
And when I saw a cookie dough dip which was a bit more on the healthier side, I knew I wanted to try making it. Especially as it had a very unusual ingredient…chickpeas! I have to be honest, I wasn’t convinced, but was desperate to give it a try. And I was pleasantly surprised, this does taste like cookie dough, maybe not 100%, but then if it is on the healthier side, I’m happy to chow it down.
The recipe calls for Nut Butter, and if all you can get hold of is Peanut Butter, this is fine, but it will be more PB Cookie Dough Dip. I got cashew butter, lighter in taste, from Holland and Barrett.
You might wonder what to eat Cookie Dough Dip with. I love to spread it on toast, you could try it on unsalted crackers, ice cream wafers or just take a big spoon and enjoy it as is!
1 can chickpeas, drained (240grams)
Pinch of salt
1/8 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
65 grams nut butter (other than Peanut Butter)
120 grams light brown sugar
3 tablespoons porridge oats
60 grams chocolate chips
Drain the chickpeas very well, under a cold tap, getting rid of any canning fluid. Place the chickpeas and all of the other ingredients, except the choc chips, into a food processor and blitz until very very smooth. If it appears too thick and isn’t blending too well, add a few splashes of milk to loosen it up a bit. Not too much mind. Decant into a bowl and cookie dough dip is ready to devour. Enjoy!
Adapted from Chocolate Covered Katie