Chocolate Chip Cookie Dough

My friend Sarah texted me at 11 PM one night, convinced I'd lost my mind when I mentioned bean-based dessert hummus. She showed up skeptical and left with the container tucked under her arm, texting me from her car at 2 AM to admit she'd finished half of it with a spoon.

I first made this for a book club meeting, watching everyone's confused expressions turn into genuine shock when they realized it wasn't just regular cookie dip. Now someone requests it for every gathering, and nobody believes me when I say the main ingredient is garbanzo beans.

Ingredients

• 1 1/2 cups canned chickpeas: Drain and rinse them thoroughly, and I mean thoroughly, unless you want hummus that tastes like the can it came in
• 1/4 cup creamy nut butter: Peanut butter gives that classic cookie dough flavor, but cashew butter makes it taste like something from a fancy bakery
• 1/3 cup pure maple syrup: Honey works beautifully too, but maple adds this caramel undertone that pairs perfectly with chocolate
• 1 1/2 tsp pure vanilla extract: Don't skimp here, real vanilla is what bridges the gap between bean paste and actual cookie dough
• 1/8 tsp salt: Just enough to make everything pop, especially if you're using unsalted nut butter
• 1/4 cup quick oats: These magically transform the texture into something that feels authentic, plus they thicken everything up nicely
• 2 tbsp milk of choice: Start here and add more if needed, oat milk is my favorite but whatever's in your fridge works
• 1/3 cup mini chocolate chips: Mini chips distribute evenly throughout every bite, though regular chips work if that's what you've got

Instructions

Blend your base:

Throw those drained chickpeas, nut butter, maple syrup, vanilla, and salt into your food processor. Run it for about 3 minutes, stopping to scrape down the sides a couple times, until it's completely smooth and no bean chunks remain.

Add texture:

Toss in the oats and milk, then process again until everything's creamy and resembles actual cookie dough. If it's too thick, add another splash of milk, but go slowly.

Fold in chocolate:

Scoop the hummus into a bowl and gently fold in those mini chocolate chips with a spatula until they're evenly distributed throughout.

Chill or serve:

You can dig in immediately, but letting it chill for 30 minutes in the fridge makes it firmer and even more like real cookie dough.

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My kids now request this for their birthday treats instead of cake, which feels like a parenting win somehow. Last week I caught my husband eating it straight from the container with the biggest spoon he could find, claiming he was just taste testing.

Make It Your Own

Sunflower seed butter works perfectly if you need nut free and actually gives this lovely earthy sweetness. A pinch of cinnamon or a tablespoon of coconut flour can push the cookie dough flavor even further into authentic territory.

Serving Ideas

Fresh apple slices are the perfect balance to the sweet creaminess, though pretzels add that salt factor we all secretly crave. Graham crackers turn it into an almost pie like experience, but honestly, eating it off a spoon is completely valid.

Storage & Meal Prep

This keeps beautifully in the refrigerator for up to five days, actually developing deeper flavor over time. The texture firms up when chilled, so give it a good stir before serving and let it sit at room temperature for about ten minutes.

• Portion it into small containers for grab and go snacks throughout the week
• Sprinkle extra chocolate chips on top before serving for that Instagram worthy moment
• If it thickens up too much in the fridge, stir in a teaspoon of milk to bring it back to life

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Every time I serve this, someone asks for the recipe and then refuses to believe me when I tell them what's in it. That's probably the best endorsement I could possibly give.

Recipe Q&A

→ What gives the spread its creamy texture?

The creaminess comes from blending chickpeas with nut butter and maple syrup until smooth, combined with quick oats and milk to adjust consistency.

→ Can this be made nut-free?

Yes, substituting sunflower seed butter for nut butter creates a nut-free alternative without sacrificing creaminess.

→ How do the oats affect the texture?

Quick oats add gentle texture and body to the spread, helping it resemble cookie dough more closely.

→ What are some good pairings for this spread?

Fresh fruit slices, pretzels, and graham crackers are excellent for dipping or spreading this indulgent treat.

→ Is it necessary to chill before serving?

Chilling for 30 minutes firms up the texture, though it can be enjoyed immediately for a softer consistency.