Chocolate Chip Cookie Dough

I was skeptical the first time someone handed me a bowl of dessert hummus at a potluck. Chickpeas in a sweet dip? It sounded bizarre until I tasted it and realized it was creamy, lightly sweet, and shockingly similar to real cookie dough. I went home that night determined to recreate it, and after a few tweaks, this version became my go-to when I want something indulgent without the sugar crash.

I first made this for my niece who was convinced she hated chickpeas. I didnt tell her what was in it until after she had scraped the bowl clean with apple slices. Her face when I revealed the secret ingredient was priceless, and now she asks for it every time she visits. Its proof that sometimes the best recipes are the ones that surprise you.

Ingredients

• Chickpeas: The creamy base that mimics cookie dough texture once blended, and rinsing them well prevents any beany aftertaste.
• Almond Butter: Adds richness and that nutty depth you expect in cookie dough, though peanut or sunflower seed butter work just as well.
• Maple Syrup: The natural sweetness that balances the earthiness of the chickpeas without tasting artificial or overpowering.
• Oat Milk: Loosens the mixture to a scoopable consistency, and any plant milk works if thats what you have on hand.
• Vanilla Extract: This is non-negotiable for authentic cookie dough flavor, so use the real stuff if you can.
• Sea Salt: A small pinch enhances the sweetness and makes every other flavor pop.
• Mini Chocolate Chips: Folded in at the end for that classic cookie dough look and little bursts of chocolate in every bite.
• Coconut Flour: Optional, but it thickens the dip beautifully if you want it closer to actual dough than hummus.
• Cinnamon: A subtle warmth that makes the whole thing taste homemade and comforting.

Instructions

Blend the Base:

Add chickpeas, almond butter, maple syrup, oat milk, vanilla, and salt to your food processor. Blend until the mixture is silky and no bits of chickpea remain, scraping the sides down at least once to ensure everything incorporates evenly.

Adjust Consistency:

Taste the mixture and decide if you want it thicker or spiced. If so, pulse in coconut flour and cinnamon until you reach your preferred texture.

Fold in Chocolate:

Transfer the smooth dip to a bowl and gently stir in the mini chocolate chips by hand. This keeps them whole and gives you those perfect little pockets of chocolate.

Chill or Serve:

You can enjoy it right away for a softer dip, or refrigerate for thirty minutes if you want something thicker and more scoopable. Pair it with fruit, pretzels, or anything you would dunk into real cookie dough.

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One evening I served this at a casual game night without announcing what it was. Everyone assumed it was some fancy store-bought dip until someone asked for the recipe. When I told them it was chickpeas, the room went silent, then erupted in disbelief and laughter. That moment reminded me how food can be playful and surprising, not just fuel.

Serving Suggestions

This dip shines when paired with crisp apple slices, fresh strawberries, or pretzel sticks for a salty-sweet contrast. I have also spread it on rice cakes, stirred it into oatmeal, or eaten it straight off a spoon when no one was looking. It is versatile enough to work as an afternoon snack, a dessert platter centerpiece, or even a sneaky breakfast if you are into that sort of thing.

Storage and Make-Ahead Tips

Store any leftovers in an airtight container in the fridge for up to five days, though it rarely lasts that long in my house. The dip thickens as it chills, so if it gets too firm, just stir in a splash of oat milk to bring it back to life. I have even frozen small portions in ice cube trays and thawed them for quick single servings, which worked surprisingly well.

Customizations and Swaps

If you need a nut-free version, sunflower seed butter is your best friend and tastes nearly identical. For extra decadence, try stirring in a tablespoon of cocoa powder or swapping half the chocolate chips for white chocolate. You can also add a pinch of espresso powder to deepen the chocolate flavor, or use honey instead of maple syrup if that is what you have.

• Try peanut butter for a classic cookie dough vibe with a hint of nostalgia.
• Add a tablespoon of flaxseed meal for extra fiber and a subtle nutty note.
• Swap chocolate chips for chopped dark chocolate or cacao nibs if you want something less sweet.

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This humble little dip has become my secret weapon for impressing guests and satisfying late-night cravings without guilt. I hope it surprises you as much as it surprised me the first time I tried it.

Recipe Questions & Answers

→ What gives this dip its sweet flavor?

Pure maple syrup and vanilla extract contribute natural sweetness, complementing the nut butter base perfectly.

→ Can I use other nut butters instead of almond butter?

Yes, peanut butter works well, and sunflower seed butter is a great nut-free alternative.

→ How can I make the dip thicker?

Adding coconut flour during blending helps achieve a denser, scoopable texture without changing the flavor.

→ Are chocolate chips necessary in the dip?

They provide texture and bursts of semi-sweet chocolate that enhance the flavor, though they can be omitted if preferred.

→ What are some serving suggestions for this dip?

It pairs wonderfully with sliced fruits like apples or strawberries, pretzels, and gluten-free crackers.

→ How should leftovers be stored?

Cover the dip and refrigerate for up to 5 days to maintain freshness.