Chocolate Chip Cookie Dough (Print Version)
A creamy, indulgent chocolate chip cookie dough spread made with chickpeas and nut butter.
# What You Need:
→ Base
01 - 1 1/2 cups canned chickpeas, drained and rinsed
02 - 1/4 cup creamy nut butter (peanut, almond, or cashew)
03 - 1/3 cup pure maple syrup or honey
04 - 1 1/2 tsp pure vanilla extract
05 - 1/8 tsp salt
→ Texture & Sweetness
06 - 1/4 cup quick oats (use gluten-free if needed)
07 - 2 tbsp milk of choice (dairy or non-dairy), plus more if needed
→ Add-ins
08 - 1/3 cup mini chocolate chips (dairy-free if desired)
# How-To:
01 - In a food processor, combine chickpeas, nut butter, maple syrup (or honey), vanilla, and salt. Blend until very smooth, scraping down the sides as needed.
02 - Add the oats and milk. Process again until the mixture is creamy and resembles cookie dough. Add more milk, 1 tablespoon at a time, if needed for a smoother texture.
03 - Transfer the hummus to a bowl. Fold in the mini chocolate chips with a spatula.
04 - Serve immediately or chill for 30 minutes for a firmer texture. Enjoy with apple slices, pretzels, or graham crackers.
# Expert Advice:
01 -
- It genuinely tastes like cookie dough but packs protein and fiber
- You can make it in 10 minutes with one appliance to wash
- Perfect for those moments when you want dessert but also want to pretend you're making healthy choices
02 -
- The hummus tastes better after it sits for at least an hour in the fridge, giving the flavors time to really meld together
- If you're not using a high powered food processor, soak the chickpeas in hot water for 10 minutes first to soften them up
03 -
- Really rinse those chickpeas like your life depends on it, any lingering can liquid will affect the final taste
- Room temperature ingredients blend more smoothly, so pull your nut butter out ahead of time