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.
- 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.
Serving: 1Tablespoon | Calories: 57kcal | Carbohydrates: 9g | Protein: 1.5g | Fat: 2.1g | Saturated Fat: 0.8g | Sodium: 68mg | Fiber: 1.2g | Sugar: 3.2g