Chocolate Chip Cookie Dough (Printable)

Sweet and creamy chocolate chip cookie dough-inspired dip with almond butter and chickpeas, perfect for snacks or desserts.

# What You'll Need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup smooth almond butter (or peanut butter)
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons oat milk (or other plant-based milk)
05 - 1 tablespoon vanilla extract
06 - 1/4 teaspoon fine sea salt

→ Add-ins

07 - 1/3 cup mini semi-sweet chocolate chips (use dairy-free if desired)

→ Optional

08 - 2 tablespoons coconut flour (for thicker texture)
09 - 1/4 teaspoon ground cinnamon

# How To Make It:

01 - In a food processor, blend chickpeas, almond butter, maple syrup, oat milk, vanilla extract, and sea salt.
02 - Blend until completely smooth and creamy, pausing to scrape down the sides as needed.
03 - Taste the mixture, then blend in coconut flour and ground cinnamon if a thicker texture and extra flavor are desired.
04 - Transfer the hummus to a bowl and gently fold in mini chocolate chips by hand.
05 - Enjoy immediately or chill for 30 minutes to firm the texture. Serve with fruit, pretzels, or gluten-free cookies.

# Expert Tips:

01 -
  • It satisfies your dessert cravings while sneaking in protein and fiber from chickpeas.
  • You can make it in under ten minutes with ingredients you probably already have.
  • It tastes so close to actual cookie dough that kids and adults both devour it without realizing its secretly healthy.
02 -
  • Rinse your chickpeas thoroughly or your dip will taste like the can, I learned that the hard way on my first attempt.
  • Blend longer than you think you need to, the creamier it gets the more it tastes like actual cookie dough.
  • Don't add the chocolate chips to the food processor or they'll disappear into brown specks instead of staying chunky.
03 -
  • Let the dip sit for a few minutes after blending, the flavors meld together and it tastes even better.
  • If you want it extra thick and scoopable, add one or two tablespoons of coconut flour and blend again until it holds its shape.
  • Taste as you go and don't be afraid to add an extra splash of vanilla or pinch of salt, small tweaks make a big difference.

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