Imagine THIS at the cookie swap! ♥
Cookie Dough Dip
Inspired by this awesome recipe.
- 1 1/2 cups chickpeas (1 can, drained) (250g)
- 1/8 tsp plus 1/16 tsp salt
- tiny bit over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
- up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
- Sweetener (see note below, for amount)
- 1/3 cup chocolate chips
- 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.