Healthy Cookie Dough Dip (GF)

By Jackie618

Ingredients

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the recipe in this link instead. Just don’t bake it.)
• up to 1/4 cup milk of choice, only if needed
• Sweetener (see note below, for amount)
• 1/3 cup chocolate chips or these: Sugar-Free Chocolate Chips
• 2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)