Description
Healthy cookie dough you can eat as a dip, or rolled into bites. No worries about raw eggs, or a sugar high. Indulge, guilt free!
Ingredients
- 1 can organic chickpeas
- ¼ cup raw or nut milk (we used homemade vanilla cashew milk)
- ½ cup maple syrup
- ¼ cup nut butter
- 2 tsp vanilla bean powder
- ⅛ tsp sea salt
- ⅛ tsp baking soda
- Lily’s chocolate chips (or allergen-free chocolate chips, we’ve used both!)
Instructions
For the Dip
- Strain chickpeas and put into blender.
- Add maple syrup and milk of choice to blender and blend for a few seconds.
- Add nut butter, vanilla, baking soda and salt. Blend again until creamy and smooth.
- Pour into a bowl and stir in chocolate chips.
For the bites
- Chill cookie dough dip in the refrigerator for a few hours (or overnight) until firm.
- Roll into bite-sized balls and place onto parchment paper.
- Freeze for 30-60 minutes.
- Enjoy!
Notes
- Cookie dough dip is delicious served with sliced fruit, pretzel sticks and graham crackers.
- Store extra cookie dough dip in a sealed container in the refrigerator. Bring back to room temperature before serving.
- Cookie dough bites are best stored in the freezer and should be served straight from the freezer. They soften up too much at room temperature.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 57
- Sugar: 3.2g
- Sodium: 68mg
- Fat: 2.1g
- Saturated Fat: 0.8g
- Carbohydrates: 9g
- Fiber: 1.2g
- Protein: 1.5g
- Cholesterol: 0mg
This looks SO good. Cannot wait to try it. Chickpeas !!! Yes Yes!
How exciting! thank you .
Thanks Carol! Hope you enjoy it as much as we do!
Hope you love it Melissa!
I love that this is healthy! thanks for sharing
YES! It’s amazing that it’s healthy, considering how good it tastes!
Love the ingredients! Can’t wait to try this 🙂
Hope you love it Melissa!
This looks perfect- I love bite sized anything! I make a similar version but haven’t tried them with chickpea flour- thanks!
Thanks Shelby! The bite sized cookie dough balls are awesome to keep in the freezer! Especially in the evening when my sweet tooth kicks in! We didn’t use chickpea flour though, it’s actually a can of drained chickpeas! Not sure how the recipe would work with chickpea flour…might need more milk!?