Chocolate Chip Cookie Dough (Printable)
Sweet and creamy chocolate chip dip with protein and fiber, ideal for snacking or desserts.
# What You'll Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened almond milk
03 - 1/4 cup creamy peanut butter or almond butter
04 - 2 tbsp coconut oil, melted
05 - 1/4 cup rolled oats (certified gluten-free if needed)
→ Sweeteners & Flavorings
06 - 1/3 cup light brown sugar or coconut sugar
07 - 2 tsp pure vanilla extract
08 - 1/4 tsp fine sea salt
→ Add-ins
09 - 1/3 cup mini semisweet chocolate chips
# How to Make It:
01 - In a food processor, blend chickpeas, almond milk, peanut butter, melted coconut oil, rolled oats, sugar, vanilla extract, and sea salt until smooth.
02 - Scrape down the sides and continue blending until the mixture is creamy and uniform.
03 - Taste the mixture and adjust sweetness or salt if necessary.
04 - Transfer the hummus to a bowl and gently fold in the mini semisweet chocolate chips.
05 - Serve immediately for a soft texture or refrigerate for one hour to firm up.
06 - Use as a dip for apple slices, pretzels, graham crackers, or enjoy by the spoonful.
# Expert Advice:
01 -
- It tastes dangerously close to real cookie dough but packed with protein and fiber, so you can eat it without the internal debate.
- Takes 10 minutes and requires no baking, making it perfect for those moments when you need something sweet right now.
- Works as a dip, a spread, or eaten straight from the bowl with a spoon—no judgment here.
02 -
- Don't skip the salt—it sounds counterintuitive, but even 1/4 teaspoon completely transforms the flavor by making the sweetness pop instead of feeling flat.
- If your mixture looks too thick, add milk 1 tablespoon at a time rather than all at once; it's much easier to loosen than to thicken.
03 -
- Invest in a good food processor if you don't have one—it's the difference between smooth hummus and chunky disappointment.
- Room temperature ingredients blend faster and more smoothly than cold ones straight from the fridge, so plan a few minutes ahead.