Chocolate Chip Cookie Dough

I stumbled on this recipe during a phase when I was obsessed with sneaking chickpeas into everything. One Sunday afternoon, I tossed a can into the food processor with almond butter and maple syrup, half-joking that it might taste like cookie dough. It did, and I stood at the counter eating it straight from the bowl with a spoon. My roommate walked in, tried a bite meant for her apple slices, and we polished off the entire batch before dinner.

The first time I brought this to a potluck, I didn't tell anyone it was made from chickpeas. People kept dipping strawberries and pretzels into it, asking for the recipe, and I watched their faces change when I finally mentioned the base ingredient. One friend accused me of lying until I showed her the empty can in my recycling bin. Now she makes it every week for her kids.

Ingredients

• Chickpeas: The creamy foundation that makes this dip surprisingly protein-rich. Rinse them well to avoid any tinny aftertaste.
• Almond butter: Adds richness and that nutty cookie dough vibe. Smooth works best, but crunchy can add unexpected texture if you like it.
• Maple syrup: The natural sweetness that ties everything together without tasting artificial. Dont swap it for honey unless you want a totally different flavor.
• Oat milk: Thins the mixture just enough to make it blend smoothly. Any plant milk works, but oat gives the creamiest finish.
• Vanilla extract: This is what makes people smell it and think dessert. Use the real stuff, not imitation.
• Sea salt: A tiny pinch balances the sweetness and makes the chocolate chips pop.
• Mini chocolate chips: The non-negotiable stars. I use dairy-free, but regular semi-sweet chips work just as well.
• Coconut flour: Optional, but it thickens the dip into something more scoopable if you find it too loose.
• Cinnamon: A whisper of warmth that makes the whole thing feel cozier, especially in colder months.

Instructions

Blend the base:

Toss chickpeas, almond butter, maple syrup, oat milk, vanilla, and salt into your food processor. Run it until the mixture is completely smooth, pausing to scrape down the sides so nothing gets left behind.

Adjust the texture:

Taste it now. If you want it thicker, add the coconut flour and pulse again. If you want a hint of spice, blend in the cinnamon.

Fold in the chips:

Transfer the creamy base to a bowl and stir in the chocolate chips by hand. This keeps them whole and gives you those perfect little bursts of chocolate in every bite.

Chill or serve:

You can eat it right away, but chilling it for half an hour firms it up and makes it even more scoopable. Serve it with apple slices, pretzels, or just a spoon if no one is watching.

Save

I made this for my nephew once when he refused to eat anything green or healthy. He devoured it with graham crackers, licking the bowl clean, and only later did my sister tell him what was in it. He went quiet for a second, shrugged, and asked if we could make it again next weekend. That felt like a small parenting victory I got to witness from the sidelines.

Serving Suggestions

This dip works with almost anything you can pick up and scoop. I love it with crisp apple slices or strawberries for a fresh contrast, but it's just as good with pretzels or gluten-free graham crackers when you want something crunchy. Sometimes I spread it on rice cakes for an easy breakfast or spoon it straight onto banana slices for a quick snack that feels indulgent but isn't.

Storage and Shelf Life

Keep it covered in the fridge and it'll last up to five days, though it rarely makes it that long in my house. The texture firms up when cold, which I actually prefer because it becomes more like real cookie dough. If it gets too thick, stir in a splash of oat milk to loosen it back up.

Customization Ideas

This recipe is forgiving and loves experimentation. Swap almond butter for peanut butter if you want a nuttier flavor, or use sunflower seed butter to make it nut-free for school lunches. You can add a tablespoon of cocoa powder for a double chocolate version, or toss in some chopped walnuts for crunch.

• Try swapping chocolate chips for dried cherries or cranberries for a fruitier twist.
• Add a tablespoon of espresso powder to give it a mocha edge.
• Stir in a spoonful of tahini for a sesame undertone that surprises people in the best way.

Save

This dip has become my go-to whenever I need something sweet that doesn't wreck my energy or make me feel guilty an hour later. It's proof that healthy doesn't have to mean boring, and that chickpeas belong in way more places than salads.

Recipe FAQs

→ What ingredients create the cookie dough flavor?

Vanilla extract, pure maple syrup, and mini semi-sweet chocolate chips combine with almond butter and chickpeas to create the classic cookie dough taste.

→ How can I thicken the spread?

Adding coconut flour helps thicken the texture, while a touch of ground cinnamon enhances the flavor profile.

→ Is this spread suitable for dietary restrictions?

Yes, it is vegetarian and can be made gluten-free and dairy-free by selecting appropriate chocolate chips and plant-based milk.

→ How should this spread be stored?

Store it covered in the refrigerator for up to 5 days to maintain freshness and texture.

→ What are some recommended pairings?

Enjoy it with sliced apples, strawberries, pretzels, or gluten-free crackers for a delicious snack experience.