Jan 26, 2012

healthy peanut butter chocolate chip cookie dough dip

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I love cookie dough.  It's sweet, creamy, and often speckled with chocolate chips or other tasty surprises. 

(I know, I know, you're not supposed to eat the uncooked dough.  But really when it comes down to it, who hasn't?  I may have eaten more in my lifetime than I'd care to talk about.  Forgive and forget, right?)



I have found a solution to the cookie-dough-isn't-healthy-but-oh-so-delicious dilemma!  I present you with cookie dough that isn't really cookie dough.  It's made to be eaten and enjoyed without the help of an oven.

And, the best part is that it's fairly healthy!  Yep, you don't have to feel too bad about eating a ton of this stuff.  In fact, I'm pretty sure that the fiber and protein in this sneaky little recipe may outweigh the sugar =)  Well, maybe not quite.  But it can't hurt.

I know it sounds crazy, but this dip really tastes like cookie dough.  And is delicious with graham crackers or pretzels dipped in it.  It's also good straight from the spoon (not that the self-proclaimed cookie dough addict would know anything about that one).

Healthy Peanut Butter Chocolate Chip Cookie Dough Dip 
Recipe adapted from Chocolate-Covered Katie

Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp vanilla extract
  • 1/4 c peanut butter
  • 3-4 tbsp vanilla soy milk or regular milk
  • 1/2 c brown sugar or white sugar (could do 1/3 c if you don't want it to be too sweet)
  • 3 tbsp flax seed meal or rolled oats
  • 1/3 c chocolate chips (use vegan chocolate chips to make recipe vegan)
Simply puree everything (minus the chocolate chips, of course) in a blender or food processor until smooth.  Mix in the chocolate chips by hand.  Serve cold with graham crackers, pretzels, or your other favorite dippable food.  Cover and refrigerate unused dip.




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