Cookie dough. It’s one of life’s little pleasantries. I mean, come on, who doesn’t sneak a little taste of the raw cookie dough while baking? I certainly do, even though my Grandma taught me as a child that one does not eat raw dough because of the raw eggs. What can I say? I’m a rebel. 🙂
Anyway, as great as raw cookie dough tastes, it does not make a real snack. It’s also not very good for you.
So, when I saw all these recipes on Pinterest for Chocolate Chip Cookie Dough Dip, I was intrigued and wanted to see what it entailed. I’m the first to admit that dips aren’t always my thing. Non-dessert dips tend to include ingredients that I don’t like — particularly mayonnaise — so I generally am not interested in either eating them or making them.
A few of the recipes actually were very much like real cookie dough and were generally just egg-free versions of the real thing. But, a lot of them were healthier, “fake” cookie dough versions made out of chick peas (a.k.a. garbanzo beans) which are the main ingredient in hummus.
At first I was kind of skeptical. Despite my partial Middle Eastern background, I was never a huge fan of hummus because I usually find it grainy and dry. That being said, however, I wanted to try out the dip.
I made it once last year and it turned out OK, but not great. But, after making it a couple more times this year, I’ve changed ingredients around and played with the recipe and think I’ve ended up with a pretty good version.
So, here’s my recipe for Chocolate Chip “Cookie Dough” Dip:
Note: This picture shows a double recipe.
- 1 can chick peas/garbanzo beans
- 3 Tablespoons oats
- 2 Tablespoons vegetable oil or olive oil
- 1/4 cup sweetener of choice — I use 3 Tablespoons of Light Brown Sugar and 1 Tablespoon of White Granulated Sugar. You could also use Splenda, Honey, or another alternative sweetener. You can also adjust the amount based on preference.
- 1/8 Teaspoon Baking Soda
- 3 teaspoons vanilla extract
- 1/3 cup semi-sweet chocolate chips
- Food processor
- Measuring spoons
- Can opener
1. Safety first! Make sure you properly know how to use a food processor. The blade is very sharp.
2. Open and drain the can of chick peas and rinse them thoroughly. Add the chick peas to the food processor.
3. Turn on your food processor for about 30 seconds and allow the chick peas to break down a little bit before you add the other ingredients.
4. Next, add the oil, oats, vanilla, sweetener, and baking soda. Turn the food processor back on and let it run until the mixture is smooth.
5. You may find that the mixture is slightly dry. If so, add a splash of water until it is a smooth, creamy consistency. If, for some reason, the mixture has too much liquid, add an additional tablespoon of oats.
6. Pour the mixture in your favorite serving bowl and stir in the chocolate chips.
7. Serve with graham crackers, Nilla Wafers, or other cracker or cookie of choice and Enjoy!
So what do you think, would your friends be able to tell the difference?