Happy September everyone! It’s crazy how fast this year has gone by; I’ve had this blog for almost 6 months now!
Today I’m sharing one of my favorite recipes. In my house growing up we made cookies for every occasion. Chocolate chip cookies, using the recipe on the back of the Nestle chocolate chip bag. No, these were not healthy cookies, but they were delicious! And the absolute best part of making them was the dough–I think I would have rather just eaten the dough and skipped the whole baking part.
So when I found a recipe on Katie’s awesome healthy dessert blog for Cookie Dough Dip, I immediately wanted to try it! This stuff is amazing. It looks and tastes just like cookie dough–but it’s healthy!
That’s right; this cookie dough is made using chickpeas! And yeah I know that it might sound a little weird, but the chickpeas give the recipe lots of healthy fiber, protein, and important nutrients like iron and calcium.
Which means you should feel totally welcome to enjoy this by the spoonful
Cookie Dough Dip
Vegan, gluten free
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed)
- 1/8 tsp plus 1/16 tsp salt
- tiny bit over 1/8 tsp baking soda
- 1 T pure vanilla extract
- 3 Tbsp nut butter
- 2 T applesauce (optional but since I only have a blender I need the extra liquid)
- up to 1/4 cup milk of choice, only if needed
- Sweetener (see note below, for amount)
- 1/3 cup chocolate chips (or cinnamon and raisins or whatever cookie variation you want!)
- 2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)
Directions: Add all ingredients (except for chocolate chips) to a good food processor (I use a blender and it’s a little difficult–I recommend adding the liquid ingredients first), and blend until very smooth. Then mix in the chocolate chips/other add-ins.
For the sweetener: If you’re not used to ‘healthy’ desserts, try adding 2/3 cup brown sugar. I prefer liquid sweeteners (because of the blender thing) so I usually add a few tablespoons of honey or agave. You can also use stevia to taste.
I played around with this recipe to try and make my own version, and since chickpeas are kind of hard, I thought I would try using a softer bean to blend. I chose black beans and the color inspired me to make a chocolate version, so viola, brownie batter dip was born!
Brownie Batter Dip
Vegan, Gluten Free
- 1 can black beans, rinsed and drained (~1 1/2 cups)
- 1 T almond butter
- 1 T peanut butter
- 1 T tahini
- 1 T unsweetened cocoa powder
- 1 T vanilla extract
- 2 T agave/honey (or use other sweetener to taste)
- up to 1/4 cup non-dairy milk