Raw cookie dough is not something I’ve been tempted to eat. Nor do I like cookie-dough flavored foods like ice cream. But this Cookie Dough Dip is mighty tasty.
It’s especially great when you want something on the sweet side but would rather not dive face first into a box of fried donuts. Not only is this delicious, but it does provide nutritional value: it’s fiber rich (from the beans, dates, peanut butter) and has healthy fats. Yes, I said beans — don’t let that put you off from trying this recipe. Rinse them thoroughly and you’ll never know they make the base of this tasty dip.
The Cookie Dough Dip isn’t cloying sweet, has a great a texture, is quick to prepare, and is inexpensive. And perhaps best of all, you can find all the ingredients at your local grocery store. No expensive, hard-to-find foods here.
Cookie Dough Dip Recipe Ingredients
- 15-ounce can white beans, drained and rinsed thoroughly
- 9 dates*
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter*
- Pinch of salt, optional
- 2 tablespoons oats
- 2-4 tablespoons milk* as needed for consistency
- 1/3 cup semi-sweet mini chocolate chips
- Optional: apple slices, bananas, pretzels
Add all ingredients, except the chocolate chips, into a food processor.
Cookie dough ingredients in the food processor. Seems like an odd combination of ingredients, I know. But just try it.
Blend until it’s a smooth consistency, adding the milk as needed. I start with two tablespoons and add the third and fourth if the mixture is too thick after blending for about one minute.
Blend for about 2-3 minutes,