Cookie Dough Dip

This cookie dough dip is really simple, stores easily, and is a tasty alternative to the real thing. You can eat it with a spoon or use it as a dip with graham crackers.

The base of this dough is garbanzo beans (chickpeas) and this particular version does contain sugar (maple syrup) and dairy (milk). You can swap the milk for your favorite nut milk or coconut milk for a dairy-free option. You can also swap the maple syrup for another sweetener, but this may change the texture of the dough. The chocolate chips I used were Enjoy Life brand which are dairy and gluten free.

Here’s what you’ll need:

1 15oz can of garbanzo beans (rinsed and drained)

1/3 cup maple syrup (or sugar-free substitute)

1/2 cup dry oats

2 Tbsp coconut flour

1/4 cup milk (we used whole because that’s what we had but you could swap for lower fat or non-dairy milk)

2 tsp vanilla extract

1/2 tsp salt

1/4 cup chocolate chips (Enjoy Life Dark Chocolate Morsels)

Begin by rinsing and draining the garbanzo beans. Add all ingredients except the milk and chocolate chips into a food processor or blender. Blend or pulse to mix. Add milk and continue to mix until desired consistency. I’ve found that 1/4 cup is usually what is needed, but you may need more or less. The texture should resemble soft cookie dough. It will become more firm when refrigerated.

Stir in the chocolate chips. Store in airtight container in the refrigerator. Will last for 6 days. Enjoy!

If you divide this out into 8 servings, each serving will be about ~180 calories, 27g Carbohydrates, 4g Protein, 3.5g Fat. Swapping some of the ingredients will alter the calorie and macronutrient amounts.


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