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5
from 1 vote
Healthy Cookie Dough Dip with Chickpeas
Edible cookie dough recipe, egg-free, vegan, no refined sugar, kid-friendly, no-bake
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Snack
Cuisine:
Snack
Keyword:
dairy-free, egg-free, no-bake, peanut-free, snack, vegan
Servings:
4
Calories:
210
kcal
Author:
Kacie Barnes, MCN, RDN, LD
Equipment
Blender or food processor
Ingredients
1
cup
chickpeas
canned, unsalted or low sodium, rinsed
1/3
cup
raw unsalted cashews
whole or pieces
1/4
cup
oats
original or quick cooking
1
tsp
vanilla extract
1/8
tsp
salt
3 to 4
tbsp
maple syrup
to taste
1
tbsp
milk of choice
+ 1-2 tsp to thin as needed
4
tsp
mini chocolate chips
divided
Instructions
Rinse chickpeas thoroughly and drain.
Add all ingredients except chocolate chips (chickpeas through milk) to high powered blender or food processor.
May need additional 1 to 2 tsps milk to get the blender going and/or thin the consistency to your liking.
Blend until smooth and creamy.
Use spatula to scrape contents out into a bowl. Stir in 2 tsp chocolate chips. Add remaining 2 tsp chocolate chips on top.
Serve as a dip or spread onto apple slices, bananas, graham crackers, or pretzels!
Notes
Serve immediately; or refrigerate for up to 2-3 days, and serve cold from the fridge.
Contains 11g added sugar from maple syrup and chocolate chips.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
24
g
|
Protein:
5.7
g
|
Fat:
8.5
g
|
Fiber:
4.5
g
|
Sugar:
-2
g