Wednesday, March 26, 2014

Chocolate chip cookie dough dip

If you have ever met Jen then you know that she is a germ-a-phobe. This aspect of her personality extends to the kitchen as well. Forget about attempting to eat raw cookie dough in this house... until now. Introducing egg-free, wheat-free cookie dough. Perfect for dipping graham crakers or spoons into.


  • 1 can of chickpeas, drained and rinsed

  • 1/8 tsp of salt (optional)

  • 2 tsp vanilla

  • 2 tbsp peanut butter or other nut butter

  • 2 tbsp honey (or 1 tbsp brown sugar and 1 tbsp honey)

  • 2 tbsp of whole roasted flaxseeds ground (or 2 tbspn quick cooking oats)

  • 1/4 cup of almond milk

  • 3 tbsp chocolate chips

  • Directions
    Put the chickpeas, salt, vanilla, peanut butter, honey, and flaxseeds in the food processor.
    Turn on and drizzle the milk in a little at a time until the consistency you want is reached.
    Transfer to a bowl and stir in the chocoalte chips. Serve alongside graham crackers.

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