Save This creamy spread blends chickpeas and almond butter with maple syrup and vanilla for a naturally sweet, smooth base. Rolled oats add a subtle chew reminiscent of cookie dough, while mini chocolate chips provide bursts of rich flavor. Ideal chilled or at room temperature, it pairs delightfully with fruits and crackers. Nut-free and gluten-free variations are possible.
With minimal prep and no cooking required, this easy-to-make dish is a wholesome, indulgent option for sharing or snacking anytime.
My roommate walked into the kitchen last week, caught me scooping what looked like cookie dough straight from the food processor, and gave me this look of equal parts judgment and curiosity. I handed her a spoon without explaining anything. Three minutes later, she was standing at the counter with me, both of us scraping the bowl clean while planning our next snack attack. This stuff is dangerous in the best possible way.
The first time I made this for a dinner party, I set it out with apple slices and pretzels without saying what it was. People kept asking me where I bought this amazing dessert dip, and when I finally dropped the chickpea bomb, nobody believed me. Now it's the one thing my friends actually request when they come over.
Ingredients
- Chickpeas: Drain and rinse them really well, maybe even give them a quick pat dry
- Almond butter: Natural stuff only, the kind where you have to stir the oil back in
- Maple syrup: Pure maple syrup gives the best caramel notes, but honey works in a pinch
- Milk: Just enough to get things moving, start with less and add more if needed
- Vanilla extract: Dont skimp here, it's what makes the whole cookie dough illusion work
- Sea salt: Just a pinch, but it cuts through all the sweet and makes everything pop
- Rolled oats: These create that genuine cookie dough texture we're all chasing
- Mini chocolate chips: Because tiny chocolate chips distribute more evenly and that's just science
Instructions
- Blend the base:
- Toss those drained chickpeas into your food processor with almond butter, maple syrup, milk, vanilla, and salt. Let it run for a solid few minutes until it's ridiculously smooth, stopping to scrape down the sides more often than you think you need to.
- Add the texture:
- Throw in the rolled oats and pulse just three or four times. You want to still feel some oat texture, not turn it into baby food.
- Finish with chocolate:
- Dump everything into a bowl and fold in those mini chocolate chips by hand. Try not to eat it all before it hits the serving bowl.
- Serve it up:
- Grab some apple slices, pretzels, or graham crackers and go to town. Leftovers keep beautifully in the fridge for up to five days, if they last that long.
Save I've started making a double batch on Sunday and keeping it in the fridge for those afternoon cravings that usually send me to the vending machine. Something about having this ready and waiting makes me feel like an adult who has their life together, even if I'm standing over the sink eating it with a spoon.
Playing with Flavors
Sometimes I throw in a pinch of cinnamon or swap the almond butter for peanut butter when I want something that reminds me of those classic lunchbox cookies. A tablespoon of coconut flour instead of some of the oats makes it extra creamy and gives this subtle sweetness that people can never quite put their finger on.
Serving Ideas That Work
Beyond the usual dippers, I've started spreading this on toast for breakfast, swirling it into oatmeal, or even just eating it straight. My personal favorite hack is warming it for ten seconds so the chocolate chips get all melty and it becomes this incredible warm dessert dip situation.
Make It Your Own
This recipe is basically a template for whatever vibe you're feeling. Use sunflower seed butter for nut free, add some crushed graham crackers for extra crunch, or throw in some chopped nuts. The possibilities are endless and most of them are delicious.
- Try tahini instead of nut butter for a slightly more sophisticated flavor
- Add a spoonful of cocoa powder for a chocolate cookie dough version
- Roll the finished mixture into balls and coat them in sprinkles for a fun party treat
Save Whoever decided dessert hummus should be a thing deserves some kind of medal. Now go forth and confuse your friends with the most delicious bean dip they've ever tasted.
Recipe FAQs
- → What gives this spread its creamy texture?
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The combination of smooth almond butter and well-blended chickpeas creates a rich, creamy base.
- → How do the oats affect the texture?
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Rolled oats add slight chewiness, mimicking the texture of cookie dough without overpowering the spread.
- → Can I substitute almond butter with another nut butter?
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Yes, peanut or sunflower seed butter works well if nut allergies are a concern.
- → How should this be stored?
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Store in an airtight container in the refrigerator for up to five days to maintain freshness.
- → What are good pairings for this spread?
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Try it with apple slices, pretzels, or graham crackers for a delightful contrast in flavors and textures.
