Chocolate Chip Cookie Dough (Printable)
Smooth and sweet chocolate chip blend with a creamy texture perfect for dipping or spreading.
# What You'll Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup natural almond butter or peanut butter
03 - 1/4 cup pure maple syrup
04 - 2 tbsp milk of choice (dairy or plant-based)
05 - 2 tsp vanilla extract
06 - 1/4 tsp fine sea salt
→ Flavor & Texture
07 - 1/3 cup rolled oats (certified gluten-free if needed)
08 - 1/3 cup mini chocolate chips (dairy-free or regular)
# Directions:
01 - Combine chickpeas, almond butter, maple syrup, milk, vanilla extract, and sea salt in a food processor. Blend until completely smooth, scraping down sides as needed for uniform consistency.
02 - Add rolled oats to the processor and pulse a few times until just combined. This creates a subtle cookie dough texture while maintaining the creamy base.
03 - Transfer mixture to a mixing bowl. Gently fold in chocolate chips by hand until evenly distributed throughout the dip.
04 - Serve immediately with apple slices, pretzels, or graham crackers. Refrigerate in an airtight container for up to 5 days.
# Expert Advice:
01 -
- It tastes exactly like raw cookie dough but comes with actual nutrition and zero guilt
- Ready in ten minutes flat using ingredients you probably already have in your pantry
- Satisfies that late night sweet tooth without turning on the oven or dirtying multiple bowls
02 -
- Over blending the oats will make this hummus gluey, so trust the pulse method
- The consistency will thicken up in the fridge, so keep that in mind when adding your milk
- Serving this chilled really makes it taste like real cookie dough straight from the fridge
03 -
- If your hummus still tastes like chickpeas, keep blending and add another teaspoon of vanilla
- Using room temperature ingredients helps everything blend faster and smoother