Chickpea Cookie Dough Dip (Print Version)

A creamy, fiber-packed dip that tastes like cookie dough.

# What You’ll Need:

→ Base

01 - 1 can 15 oz 425 g chickpeas, drained and rinsed
02 - 1/4 cup 60 g unsweetened nut butter e.g. almond, peanut, or sunflower seed
03 - 1/4 cup 60 ml pure maple syrup or honey
04 - 2 tsp vanilla extract
05 - 1/8 tsp salt

→ Fiber Boosters

06 - 1/4 cup 25 g rolled oats certified gluten-free if needed
07 - 2 tbsp ground flaxseed or chia seeds

→ Mix-Ins

08 - 1/3 cup 60 g dark chocolate chips use dairy-free for vegan option

# How to Make It:

01 - Add chickpeas, nut butter, maple syrup or honey, vanilla extract, salt, oats, and flaxseed or chia seeds to a food processor.
02 - Blend until very smooth and creamy, stopping to scrape down the sides as needed.
03 - Transfer the mixture to a bowl and fold in the chocolate chips.
04 - Serve immediately with apple slices, pretzels, or graham crackers, or refrigerate for 1 hour for a firmer texture.

# Additional Tips::

01 -
  • Creamy and smooth texture that mimics classic cookie dough without raw eggs or flour
  • High in fiber thanks to chickpeas and rolled oats, promoting digestive health
  • Quick to make with no baking required—ready in just 10 minutes
  • Versatile snack that pairs well with fruit, pretzels, or crackers
  • Suitable for vegetarian and gluten-free diets (when using certified gluten-free oats)
02 -
  • Use certified gluten-free oats to keep the recipe gluten-free.
  • For a smoother texture, soak oats briefly before blending.
  • Adjust sweetness to taste by adding more maple syrup or honey.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Check chocolate chips and oats for potential allergens if serving to sensitive guests.
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