Chocolate Chip Cookie Dough (Printable)

Sweet, creamy chocolate chip cookie dough flavored spread ideal for snacks and desserts.

# What You Need:

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 1/4 cup smooth almond butter (or peanut butter)

03 - 1/4 cup pure maple syrup

04 - 2 tablespoons oat milk (or other plant-based milk)

05 - 1 tablespoon vanilla extract

06 - 1/4 teaspoon fine sea salt

07 - 1/3 cup mini semi-sweet chocolate chips (use dairy-free if desired)

08 - 2 tablespoons coconut flour (for thicker texture)

09 - 1/4 teaspoon ground cinnamon

01 - Place chickpeas, almond butter, maple syrup, oat milk, vanilla extract, and sea salt in a food processor.

02 - Process until the mixture is completely smooth and creamy, scraping down the bowl sides as needed.

03 - Taste and, if preferred, blend in coconut flour for thickness and ground cinnamon for added flavor.

04 - Transfer the hummus to a bowl and fold in the mini chocolate chips by hand.

05 - Serve immediately or refrigerate for 30 minutes to achieve a firmer consistency. Enjoy with fruit, pretzels, or graham crackers.

01 -

It tastes like actual cookie dough but leaves you feeling energized instead of sluggish.
You can make it in under ten minutes with ingredients you probably already have.
Its versatile enough to serve at a party or hoard in the fridge for midnight snacking.

02 -

Rinse the chickpeas thoroughly or the dip will taste slightly metallic and throw off the whole dessert illusion.
Dont skip scraping down the sides of the processor. Unblended chunks of chickpea hiding at the bottom ruin the silky texture.
If you add the chocolate chips before blending, they'll turn into brown specks instead of staying intact.

03 -

Use a high-speed blender if your food processor struggles. It makes the texture insanely smooth.
Taste before you add the chocolate chips so you can adjust sweetness or salt without fishing them out later.
Make a double batch. Seriously, it disappears faster than you think.