Chickpea Cookie Dough Dip (Printable version)

A creamy dip that captures cookie dough goodness without baking.

# Ingredient list:

→ Base

01 - 1 can 15 oz 425 g chickpeas, drained and rinsed
02 - 1/4 cup 60 g unsweetened nut butter (e.g., almond, peanut, or sunflower seed)
03 - 1/4 cup 60 ml pure maple syrup or honey
04 - 2 tsp vanilla extract
05 - 1/8 tsp salt

→ Fiber Boosters

06 - 1/4 cup 25 g rolled oats (certified gluten-free if needed)
07 - 2 tbsp ground flaxseed or chia seeds

→ Mix-Ins

08 - 1/3 cup 60 g dark chocolate chips (use dairy-free for vegan option)

# Step-by-step guide:

01 - Add chickpeas, nut butter, maple syrup or honey, vanilla extract, salt, oats, and flaxseed or chia seeds to a food processor.
02 - Blend until very smooth and creamy, stopping to scrape down the sides as needed.
03 - Transfer the mixture to a bowl and fold in the chocolate chips.
04 - Serve immediately with apple slices, pretzels, or graham crackers, or refrigerate for 1 hour for a firmer texture.

# Expert tips:

01 -
  • It’s a guilt-free treat that satisfies sweet cravings without the usual sugar crash.
  • Perfect for impromptu gatherings, it brings a unique twist to the dessert table.
02 -
  • Adding too many chocolate chips can make the dip overly rich, so stick to the recommended amount for balance.
  • For a delightful flavor change, consider stirring in a pinch of cinnamon or espresso powder—it’s a game changer!
03 -
  • Rinse chickpeas well to eliminate any canned flavor for a fresher taste.
  • Chilling the dip before serving enhances the flavors, so consider making it a few hours in advance.
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