Brownie Batter Dip, meet chocolate chip cookie dough dip. This is another bean-based healthy dip that will blow your mind! I had a roommate in college who used to buy the refrigerated logs of chocolate chip cookie dough and snack on them. As bad as that seems, I used to eat raw cookie dough all the time. In fact, I used to purposely leave one or two cookies worth of dough left in the bowl so I could eat it!
Thankfully I’ve discovered this cookie dough dip that is a truly healthy snack disguised as cookie dough! Garbanzo beans are the base and when pureed with some nut butter, raw honey, vanilla, and a handful of chocolate chunks, make the most scrumptious cookie dough that will fool everyone! Packed with protein, healthy fats, fiber, and no refined sugar, this makes a great recovery food after a hard workout. Yes, instead of reaching for your nasty protein bar that has god knows what in it, grab a spoon and eat this cookie dough. Not a hard swap 🙂
I use peanut butter when making this dip (because, peanut butter!), however if you don’t want a slight peanut butter flavor, use cashew butter or almond butter. You can also add more or less sweetener as desired. Next time you get the urge to lick the bowl when making a batch of cookies, reach in the fridge for a jar of this instead.
What’s your favorite type of cookie? I’m already thinking about making more flavors of this tasty dip!
Chocolate Chip Cookie Dough Dip
2 cups of cooked garbanzo beans (or 1 can of garbanzo beans rinsed and drained)
1/3-1/2 cup raw honey or maple syrup
1/4 cup peanut butter (use cashew or almond butter for a neutral flavor)
1 1/2 tsp vanilla extract
pinch sea salt
1/2 dark chocolate bar, chopped or 1/2 cup chocolate chips
1. Add beans and honey to the base of a food processor. Blend for 15-20 seconds, stopping to scrape down the sides as needed. Add the peanut butter, vanilla, and sea salt. Blend until smooth. Pulse in the chocolate chips.