10Prep Time
10Serves
Easy
About the bake
This cookie dough dip is an alternative to a traditional cookie dough. Chickpeas make up the bulk of this recipe. Team this cookie dough dip with strawberries for a tasty snack.
Method
Step 1:
Combine all ingredients in a blender, except the chocolate chips, puree very well.
Step 2:
Add Milk to help combine mixture if needed
Step 3:
Fold in chocolate chips, serve as a dip for strawberries
Storage and consumption
Refridgerate in an airtight container. Consume within 3 days.
Ingredients
MetricImperial
For the Dip
- 250g Chickpeas (drained weight)
- 1 tsp Baking powder
- 1 tsp Salt
- 55g Proper Nutty peanut butter
- 2 tbsp Maple syrup
- 70g Chocolate chips
- 2 tbsp Oats
- 2 tbsp Truvia calorie free sweetener
- 2 tbsp Almond milk (if needed)
- 1 tbsp Nielsen-Massey Vanilla Extract
Utensils
- Food processor
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Ingredients
MetricImperial
For the Dip
- 250g Chickpeas (drained weight)
- 1 tsp Baking powder
- 1 tsp Salt
- 55g Proper Nutty peanut butter
- 2 tbsp Maple syrup
- 70g Chocolate chips
- 2 tbsp Oats
- 2 tbsp Truvia calorie free sweetener
- 2 tbsp Almond milk (if needed)
- 1 tbsp Nielsen-Massey Vanilla Extract
Utensils
- Food processor