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Chocolate Chip Cookie Dough Dip
No sugar added, gluten free, vegan cookie dough dip made with chickpeas and dates
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Author
Meme
Ingredients
▢
15
ounce
can chickpeas
rinsed and drained
▢
¾
cup
dates
▢
2
tablespoon
nut butter
almond butter, sunflower seed butter, peanut butter, cashew butter all work
▢
2
tablespoon
warm water
▢
1
tablespoon
vanilla extract
▢
⅛
teaspoon
almond extract
▢
½
cup
oats
▢
⅛
teaspoon
baking powder
▢
⅛
teaspoon
salt
▢
½
cup
semi sweet chocolate chips
Instructions
Add the chickpeas, dates, nut butter, warm water, vanilla extract, and almond extract to a food processor.
Blend until completely smooth.
Add in oats, baking powder, and salt, and process until combined. Transfer to a bowl.
Best if refrigerated for at least 1 hour before serving. Keeps up to 5 days refrigerated.
Notes
*Makes 2 cups