This recipe is pretty famous. If I could take credit for it, I’d be famous, too. Alas, I did not create this recipe, but I am famous for bringing it to every party, serving it whenever friends come over, and talking about it way too much.
It’s Healthy Chocolate Chip Cookie Dough Dip. And it is THAT GOOD.
Are you old enough to remember when Ben and Jerry’s introduced the world to Chocolate Chip Cookie Dough Ice Cream? I am. I have fond memories of devouring it on our beloved Vermont trips during my youth. No one even told me I couldn’t eat it because I would get salmonella. But half of me thinks adults made salmonella up so they didn’t have to share the cookie dough. Just a thought…
When I became a grown up, it was less about the salmonella and more about being healthy that kept me away from cookie dough. So not surprisingly chocolate chip cookie dough dip was the first “healthy baking” (even though it’s not baked…) recipe I tried ant 100% loved. (Sadly, all of my healthy recipe trials have not resulted in success. Again, if they did I would be famous.) I’ve been experimenting for years with substituting ingredients to make my favorite recipes healthier, but even I never thought to use
chickpeas in a recipe like my favorite food blogger. Yes, you read that right–chickpeas.
I’ve fooled many a people with this dip. Children and grownups alike. Even people who won’t usually eat a chickpea (crazy! chickpeas are delicious!) are lured by the name alone. Who doesn’t love chocolate chip cookie dough? (If by chance you don’t love chocolate chip cookie dough, I’m not sure we can be friends anymore. Just kidding. Kind of.)
In all seriousness, Katie Higgins of the popular Chocolate Covered Katie
(CCK) blog is a genius for coming up with this recipe. I always happen to have the ingredients on hand, and don’t feel at all bad about letting my kids dig into it. And I always make sure to enjoy a big helping, too. Please check out her blog & her cookbook-you’ll be happy you did. And if you’re a friend of mine, you’ll recognize many of her recipes because I use them ALL of the time.
- 1½ cups chickpeas or white beans (1 can, drained and rinsed very well)
- ⅛ tsp plus 1/16 tsp salt
- just over ⅛ tsp baking soda
- 2 tsp pure vanilla extract
- ¼ cup nut butter of choice (If you use peanut butter, it will have a slight pb cookie dough taste)
- up to ¼ cup milk of choice, only if needed ( I use Almond Milk)
- Sweetener of choice* (I use about ½ cup coconut sugar. Add more depending on your tastebuds)
- ⅓ cup chocolate chips (We use Enjoy Life Brand)
- 2 to 3 tbsp rolled oats or ground flax
- CCK notes you can try to use liquid sweeteners like maple syrup, just decrease the milk.
- After rinsing/draining beans, add all ingredients except milk and chocolate chips to a Food Processor.
- Process until smooth, and add up to ¼ cup milk to achieve desired consistency.
- Mix in Chocolate chips. Taste and add more sweetener if desired.
- Read more at http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/#eM5ZtFxm8dqgHy8U.99
One thing you do need is a Food Processor. Chocolate Covered Katie notes that a blender won’t give the smooth texture you need to make the chickpeas transform from legumes to dessert goodness. So apologies to anyone reading this without a processor as I am now I tease who has piqued your interest and denied your cookie dough dip. Sorry.
This is a nice healthy treat that can break up the gluttony of holiday baked goods, etc. I highly recommend bringing this to a party this season, or serving it at your own. Or just making it at home and eating it with a spoon while wearing yoga pants and watching Love Actually. That’s my plan anyways.
**This is not a sponsored post. I was not compensated in any way for writing this post. I just really like CCK.