Secret Ingredient Cookie Dough Dip

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.

Ingredients

• 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

 Directions

-In a blender, puree the chickpeas. Then add in the remaining ingredients, except the chocolate chips.

-Blend once more until smooth dip forms. Once finished, whip up the dip in a cute bowl, and prepare whatever dipping sticks you’d like.

I actually ended up treating my dip more like a dough and baking it into cookies, but you can dip banana rounds, apple slices, large nuts, whole-grain graham crackers…

Maybe even actual cookies!?

Or you could really take yourself on a culinary trip and serve atop a chocolate cake…

Oh, the possibilities. Cooking is always better when it’s creative.

Related articles

• Chocolate-Chip Mug Muffin (collegiateculinaire.wordpress.com)