Chocolate Chip Cookie Dough (Printable)

Creamy, sweet dip with chocolate chips and nut butter, ideal for a healthy dessert or snack.

# What You'll 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 - In a food processor, add chickpeas, almond butter, maple syrup, oat milk, vanilla extract, and sea salt.

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

03 - Taste the mixture, then optionally blend in coconut flour for thickness and cinnamon for added flavor.

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

05 - Serve immediately or refrigerate for 30 minutes to firm up. Pair with fresh fruit, pretzels, or gluten-free crackers.

01 -

It tastes like cookie dough but is made from chickpeas, so you can feel good about every spoonful.
It comes together in under ten minutes with just a food processor and a handful of pantry staples.
You can customize the sweetness and texture to match exactly what youre craving that day.

02 -

Rinse your chickpeas thoroughly and pat them dry, or the dip can taste slightly metallic or too thin.
Use smooth almond butter, not chunky, because even small nut pieces will interfere with the silky texture.
Blend longer than you think you need to, the longer you process, the creamier and more dessert-like it becomes.

03 -

Taste as you blend and adjust the maple syrup incrementally, because sweetness tolerance varies and you can always add more but never take it away.
Let the dip sit for ten minutes after blending so the flavors meld together and the texture settles into something even creamier.