Cookie Dough Dip

Do you ever make cookies, but all you want to eat is the cookie dough?

If your answer is yes, then you’re not alone.

I had heard of cookie dough dips before, so I decided to adapt a recipe for chickpea cookies that I posted on my Instagram a few months back!  Now you don’t even need to bother with making cookies in order to eat cookie dough 🙂  And did I mention it’s gluten and soy-free and vegan?

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Here’s what you’ll need:

  • 1/8 cup gluten-free oats
  • 1 and 1/2 cups chickpeas (one 15 oz. can, thoroughly rinsed and drained)
  • 1 teaspoon cinnamon
  • 3 tablespoons organic maple syrup or agave nectar
  • 1 tablespoon almond butter (You can substitute any nut or seed butter, but for those with allergies, coconut oil would probably also work although I have not tried it.)
  • 2 tablespoons almond milk (or any type milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup dairy-free chocolate chips (I use Enjoy Life brand)
  • Salt

After draining and rinsing the can of chickpeas, combine all ingredients except chocolate chips in a food processor.  Once everything has blended into a uniform mixture, fold in the chocolate chips.  Eat right away or refrigerate until the cookie dough is cool (my personal preference).  Dip in gluten-free pretzels or anything you want.  I usually just eat it with a spoon–haha!

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