Chocolate Chip Cookie Dough (Printable)
Smooth, sweet cookie dough-inspired spread with chocolate chips, chickpeas, and almond butter.
# Ingredient List:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup natural almond butter (or peanut butter)
03 - 1/4 cup pure maple syrup
04 - 2 tbsp milk of choice (dairy or plant-based)
05 - 2 tsp vanilla extract
06 - 1/4 tsp fine sea salt
→ Flavor & Texture
07 - 1/3 cup rolled oats (certified gluten-free if needed)
08 - 1/3 cup mini chocolate chips (dairy-free or regular)
# Directions:
01 - Combine chickpeas, almond butter, maple syrup, milk, vanilla extract, and sea salt in a food processor. Blend until completely smooth, scraping down the sides as needed to ensure even consistency.
02 - Add rolled oats to the processor and pulse a few times until just combined. This creates a satisfying cookie dough texture while maintaining some oat flecks.
03 - Transfer the mixture to a serving bowl. Gently fold in the mini chocolate chips by hand until evenly distributed throughout the dip.
04 - Serve immediately with apple slices, pretzels, or graham crackers. Refrigerate any leftovers in an airtight container for up to 5 days.
# Expert Tips:
01 -
- You get all the nostalgic comfort of cookie dough without turning on the oven
- It sneaks protein and fiber into dessert so you dont have to choose between healthy and happy
02 -
- The hummus tastes even better after chilling for an hour, letting flavors meld together
- Drain and rinse your chickpeas thoroughly or youll detect a faint beany undertone
03 -
- Squeeze your chickpeas gently in a towel before blending for extra smoothness
- Taste before adding chocolate chips and adjust sweetness to your preference