No sugar added, gluten free, vegan cookie dough dip made with chickpeas and dates
I have this thing with cookie dough. It’s basically the greatest thing on earth. Unfortunately, it’s not the greatest thing for your body.
Have you eaten a large amount of cookie dough recently? It doesn’t usually make you feel all that great. But this cookie dough dip doesn’t have those negative qualities.
I started making cookie dough dip a few years ago but used powdered sugar, brown sugar and cream cheese. It was delish, but I knew I could make it a little bit more nourishing.
Over the past few years and countless batches of cookie dough dip (sugar cookie, peanut butter, oatmeal raisin), I’ve found a way to make the cookie dough dip without any added sugar other than the sugar naturally found in dates and raisins.
Every single time I buy a can of chickpeas for a recipe, I buy an extra just so I can make cookie dough dip.
Why chickpeas? Well, they’re the base of this cookie dough dip. Chickpeas. Not flour, butter, or sugar. Chickpeas.
Pretty cool, huh? Chickpeas boast great health benefits like fiber, protein, and vitamins and minerals. Flour, sugar, and/or butter don’t offer those.No sugar added, gluten free, vegan cookie dough dip made w/ chickpeas + datesClick To Tweet
People go crazy over this cookie dough dip and with good reason.
I usually withhold the fact that it’s made with chickpeas because I don’t want any biased opinions on this delicious dip before they taste how amazing it is.
Personally, I like to serve it with sliced apples, and enjoy it as a snack, dessert, and even breakfast.
You can get fancy and make cinnamon sugar pita chips if ya want.
Or I just eat it with a spoon (my preferred way of enjoying this cookie dough dip).
So grab a can of chickpeas, some dates, a few oats, and a handful of chocolate chips and make yourself a nourishing treat that you can feel good eating.
Chocolate Chip Cookie Dough Dip
What You'll Need:
How to Make It:
Add the chickpeas, dates, nut butter, warm water, vanilla extract, and almond extract to a food processor.
Blend until completely smooth.
Add in oats, baking powder, and salt, and process until combined. Transfer to a bowl.
Best if refrigerated for at least 1 hour before serving. Keeps up to 5 days refrigerated.
*Makes 2 cups
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This post was originally published on July 17, 2015.2