Chocolate Chip Peanut Butter Cookie Dough Dip


15.5 cans:   chickpeas
1/8 tsp:   sugar
2 tsp:   vanilla
1/4 cup:   peanut butter
1/4 cup:   milk
1/4 cup:   maple syrup
4 packets:   stevia
1/3 cup:   chocolate chips

Serves: 6
Prep Time: 10 minutes

Cookie dough dip vegetarian

Say it isn’t so! I get to eat raw cookie dough?! This amaz­ing cookie dough dip is based off a recipe on the healthy dessert blog Choco­late Cov­ered Katie. I have adjusted the recipe to suit my per­sonal taste, so feel free to change up the sweet­ener or the type of nut but­ter. This recipe has inspired me to tweak the ingre­di­ents a bit and adven­ture into other cookie dough fla­vors. Stay tuned for future recipes! Enjoy!

  • 15.5 oz. can of chick­peas (1 1/2 cups, rinsed & drained)
  • 1/8 tsp salt
  • 2 tsp pure vanilla extract
  • 1/4 cup peanut butter
  • up to 1/4 cup milk of choice (I used soy), only if needed
  • 1/4 cup maple syrup
  • 4 pack­ets ste­via sweet­ener (or 1/4 cup brown sugar in place of both sweeteners)
  • 1/3 cup choco­late chips (I used mini chips)

Blend in a food proces­sor all ingre­di­ents (except the choco­late chips) until smooth. Taste test for desired sweet­ness. When blended to desired con­sis­tency, put dip into a large bowl and fold in choco­late chips.
Serve with gra­ham crack­ers or apple slices.

Store in the refrig­er­a­tor for up to 5 days. Adjust sweet­ener to taste. I like my dip lightly sweet, so the recipe was devel­oped around that sweet­ness. Use vegan or gluten-free ingre­di­ents if needed.

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