Santa can’t be getting enough nutrients eating cookies all the time. Maybe the big guy should try some fiber and protein in his cookies for a change…
If you’re on Pinterest, you’ve seen this recipe. Everyone and their brother has added it to their token food boards.
And one can understand why. Chocolate-Covered Katie, my all-time favorite healthy dessert blogger, never fails to impress.
This recipe is pretty good. It reminded me a lot of her other bean-based cookies I’ve tried on this site.
But there’s something less appealing to me about this dip for some reason. It’s not the unconventional ingredient or the fact that everyone pins it over and over again. I think, instead, well… Just read through my single-serving version and when you get to the end you’ll see how I ate this instead.
- 1/2 cup low-sodium chickpeas or white beans, drained and rinsed
- pinch of salt and baking soda
- splash of pure vanilla extract
- 1 T nut butter or vanilla yogurt (depending on which you’d prefer a scant taste of
- 1 T nondairy milk
- 1 T stevia
- 2 T oats
- as many chocolate chips as you like
- optional: dash of cinnamon
- Chocolate-Chip Mug Muffin (collegiateculinaire.wordpress.com)
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