Cookie Dough Dip

This dip is high in protein, gluten-free, and it can even be sugar-free!

Cookie Dough Dip

1 1/2 cups chickpeas (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 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)

up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)

Sweetener (see note below, for amount)

1/3 cup chocolate chips

2 to 3 T oats (or flax meal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of stevia, and add more sweetener if needed. I wouldn't recommend serving an all-stevia version to party guests, though.)