Chickpea Cookie Dough Dip
Here is a healthier and most decadent recipe for chickpea cookie dough dip. It’s a simple and easy recipe and there’s no guilt involved!
Are you a cookie dough fan? I sure am and so are my kids.
I think we all have tried the sticky stuff once or twice.
However, we all know it’s not healthy to eat raw cookie dough.
It’s not just the raw eggs we need to worry about, it’s also the uncooked flour.
You must think I’m crazy for including the flour.
Well, there are studies that have proven eating flour without being heat treated can be harmful.
Flour sure doesn’t look like a raw food, but most flour is raw.
What does this mean?
What this means is the flour hasn’t been treated to kill the germs that cause food poisoning, such as Escherichia coli (E. coli).
These harmful germs can contaminate grains while it’s in the field.
Oat and almond flour are not in this category. We can eat them without having to be heat treated.
Although, some people do like to heat treat the oat flour. It almost gives a nutty flavor when adding into uncooked recipes such as no bake cookies.
Between the raw eggs and flour, it’s just not healthy and not wise to eat those two ingredients raw.
Well, in this recipe we don’t have to worry about either one of those two ingredients. That’s because there is no raw eggs or flour in my healthy alternative chickpea cookie dough dip.
Try this delicious version made with the star ingredient, chickpeas!
You really don’t taste the chickpeas, the nut butter stands out the most.
For this recipe, I added mini chocolate chips. But, cinnamon and butterscotch chips taste great in this chickpea cookie dough dip too.
We like dipping apples and cookies.
Also, we enjoy this dip for breakfast slathered onto a piece of whole grain toast.
It’s really easy to make and really delicious.
Give it a try!
Chickpea Cookie Dough Dip
Yields: about 4 to 6 servings
What you’ll need to make this yummy dip…
- 15 ounce can chickpeas, drained and rinsed then pat dry with paper towels
- 1/2 cup creamy peanut butter, almond butter or cashew butter, seed butters will work too
- 3 tablespoons honey, brown rice syrup or agave nectar
- 1 -2 tablespoons brown sugar, coconut sugar, cane sugar or more honey
- 1 tablespoons oat or almond flour, this is optional for texture
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoons fine sea or kosher salt
- 1/2 heaping cup mini chocolate chips
- 1/4 tsp ground cinnamon, optional but, so good in this dip
Here’s how to make chickpea cookie dough dip…
- Combine all ingredients in a food processor except chips. Blend until smooth. You may need to stop and scrape down sides a few times. (A blender will not work for this recipe)
- When cookie dough is the right consistency scoop out into a serving bowl and fold in chips.
- Eat right away or place in fridge for about an hour. Dip away!
Recipe note: can be stored in an airtight container up to 2 days in fridge.
Any nut or seed butters work for this recipe
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Bye for now…