Chocolate Chip Cookie Dough

I was skeptical the first time someone told me hummus could taste like cookie dough. But one afternoon, craving something sweet without the guilt, I tossed chickpeas into my food processor with almond butter and maple syrup. The smell of vanilla hit me before I even turned it off. I grabbed a spoon, dipped it straight into the bowl, and couldn't believe what I was tasting.

I brought this to a potluck once, labeled it mystery dip, and watched people go back for thirds before I revealed the secret ingredient. The look on their faces when I said chickpeas was priceless. One friend even texted me the next day asking for the recipe because her kids had been begging for it since they got home.

Ingredients

• Chickpeas: The creamy base that gives this dip its smooth texture, make sure to rinse them well to avoid any metallic taste from the can.
• Almond butter: Adds richness and a subtle nutty flavor, use smooth not crunchy or the texture won't be right.
• Maple syrup: Natural sweetness that doesn't overpower, I've tried honey but maple syrup gives it that warm cookie dough vibe.
• Oat milk: Thins the mixture just enough to blend smoothly, any plant-based milk works but oat milk adds a hint of sweetness.
• Vanilla extract: The secret weapon that makes it smell and taste like real cookie dough, don't skip this.
• Sea salt: Balances the sweetness and brings out all the flavors, just a pinch makes a huge difference.
• Mini chocolate chips: The fun part that makes every bite exciting, go for dairy-free if you need to.
• Coconut flour: Optional but helpful if your dip turns out too thin, it thickens without changing the flavor.
• Cinnamon: A tiny addition that adds warmth and depth, I add it when I want the dip to feel extra cozy.

Instructions

Blend the base:

Add chickpeas, almond butter, maple syrup, oat milk, vanilla, and salt to your food processor. Blend until the mixture is silky smooth, stopping to scrape down the sides so nothing gets left behind.

Adjust texture and taste:

Taste it with a spoon and see if you want it sweeter or thicker. If it feels too runny, blend in coconut flour a little at a time until it holds its shape.

Fold in chocolate chips:

Transfer the smooth mixture to a bowl and stir in the mini chocolate chips by hand. This keeps them from melting and gives you little bursts of chocolate in every scoop.

Chill or serve:

You can dig in right away if you're impatient like me, or chill it for 30 minutes to firm it up. Serve with apple slices, pretzels, or straight off the spoon.

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There was a rainy Saturday when my niece came over feeling down, and I made this on the spot with whatever I had in the pantry. We sat at the kitchen table with a bowl between us, dipping strawberries and giggling at how ridiculous and delicious it was. She still calls it our secret treat, and now she asks for it every time she visits.

Serving Suggestions

This dip shines when paired with fresh fruit like strawberries, apple slices, or banana rounds. I've also served it with pretzels for a sweet and salty combo, and gluten-free graham crackers when I want it to feel more like dessert. Sometimes I just eat it straight from the bowl with a spoon when no one's watching.

Storage and Make-Ahead Tips

Keep it in an airtight container in the fridge for up to five days, though it rarely lasts that long in my house. The texture firms up when it's cold, which I actually prefer because it feels more like real cookie dough. If it gets too thick after a few days, stir in a splash of oat milk to loosen it back up.

Swaps and Substitutions

If you're avoiding nuts, sunflower seed butter works perfectly and keeps the creamy richness intact. Peanut butter is another great swap if you love that classic flavor, just make sure it's smooth and unsweetened. For a lower-sugar version, try using a few pitted dates blended in instead of all the maple syrup.

• Use any plant-based milk you have on hand, almond and cashew milk both work great.
• Swap chocolate chips for cacao nibs if you want a less sweet, more intense chocolate hit.
• Add a tablespoon of tahini for a slightly nutty, sesame twist that's surprisingly good.

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This recipe has become my go-to when I want something sweet without the sugar crash, and it's proof that healthy can taste indulgent. Whether you're serving it at a party or sneaking spoonfuls at midnight, it just works.

Recipe FAQs

→ What ingredients create the creamy base?

The creamy base is made from chickpeas, smooth almond butter, maple syrup, oat milk, vanilla extract, and a touch of sea salt.

→ Can I make it nut-free?

Yes, substituting almond butter with sunflower seed butter creates a nut-free version without compromising flavor.

→ How do I thicken the texture?

Adding coconut flour during blending helps achieve a thicker, firmer consistency.

→ What are good serving suggestions?

Pair this dip with sliced apples, strawberries, pretzels, or gluten-free crackers for a delicious snack or dessert.

→ How should I store leftovers?

Store covered in the refrigerator for up to five days to maintain freshness and flavor.

→ Are there allergen considerations?

This includes tree nuts and soy; check ingredients carefully or opt for certified allergen-free products when needed.