Catherine

Guilt-Free Cookie Dough Dip With A Surprising Secret Ingredient

I am always looking for the healthiest alternatives to my favorite foods. One of my favorite things to do with friends is bake. You know… typical girls! Most of my “girls baking nights” used to consist of Funfetti cake mix, a package of break and bake cookie dough, and more “sampling” than actually baking. I love doughs and batters, in fact I cannot get enough! When my sister and I used to make cookies and cakes with my mom, we would both argue over who got to lick the bowl and who got to lick the spoon. So glad we never ended up with salmonella! Yikes!

I have come to the conclusion that I love vegan baking because it’s challenging and fun, but really because you can eat all the batter you want without getting sick from raw eggs! On top of using only plant based products for baking (with the addition of natural salt), I try not to use any refined sugar, making my treats pretty much guilt-free.

While eating hummus the other day, something struck me. Why not use chickpeas as a base for a sweet treat? My friend and I made cupcakes from chickpeas before, so I thought it was worth a try to master another dessert. Not only is this a fun appetizer or dip for a party, but these fabulous little legumes are a great source of fiber and protein to keep you full and satisfied.

Now let’s get talking about some dipping action!
Apple slices, whole-grain pretzels, graham crackers, toast, the possibilities are endless!
Question: What would you use to dip into your bowl of Chickpea Cookie Dough?

My recipe is an adapted version from Chocolate Covered Katie’s Cookie Dough Dip. To make the dip as healthy as it could possibly be, I made a few adjustments to the original recipe:

omit baking soda
only 3 tbsp almond butter
2 tbsp rolled oats
no extra milk

Chickpea Cookie Dough Dip
Makes about 2.5 cups of dough
keep servings to 2 tbsp per person/snack

Ingredients:
– 1 15oz can of chickpeas
– 1 + 1/4 cup pitted medjool dates
– 1/2 cup water
– 1/3 cup chocolate chips (of your choice, you could use carob chips for a vegan option)
– 3 tbs almond butter
– 2 tbsp rolled oats
– 1 tbsp + 1 tsp pure vanilla extract
– 1/8 tsp salt
– 3/4 tsp baking powder
– 1/8 tsp baking soda

Instructions:
1. Remove pits from the dates and place in a bowl or jar with 1/2 cup of water.
2. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight).
3. Strain and rinse the chickpeas.
4. After dates have soaked, combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, and salt in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed.
5. Remove dough from the for processor and gently mix in the chocolate chips. Refrigerate and serve cold.

*This post was originally published on Catherine’s Rabbit Food for my Bunny Teeth. For more from Catherine, visit www.rabbitfoodformybunnyteeth.com

My name is Catherine and I blog at rabbitfoodformybunnyteeth.com! I started my blog after losing 80 pounds to show others how I portion healthy balanced meals. Along the way I became obsessed with losing weight and developed an eating disorder. Through a lot of work, tears, ups, and downs, I was able to overcome my eating disorder to be healthy again. My blog is very honest as I like to share not on…

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