Did you grow up fighting with your siblings over who got to lick the batter from the bowl when your mom was baking? Do you still find yourself craving that raw cookie dough? Do you maybe favor the raw dough over the baked cookies? If you answered yes to these questions, you aren’t alone. I love cookie dough and don’t give a damn that it’s not supposed to be eaten raw. However, when I heard about an edible cookie dough dip back in high school, I knew I had to give it a try.
And, boy, am I so glad that I did. Since that time I’ve added several ingredients to improve this recipe, but it’s still incredibly simple. I was super skeptical about the main ingredient, but I was very much proven wrong. You would never know that there were chickpeas in this edible cookie dough dip.
Just do yourself a favor and whip up this yummy treat this weekend. I promise you won’t regret it!
Notes for Making Edible Cookie Dough
Like I said, this recipe is pretty fool-proof and straight-forward, but I do have a few notes that might help.
First, you might think that baking soda is totally unnecessary. And you’re right, it is optional. BUT, I’ve found that it really gives the dip that true cookie dough flavor.
Second, if you plan to use this with graham crackers, I recommend giving it just a bit of time out of the fridge before dipping into it. Or else your graham crackers will likely break.
Feel free to adjust the amount of oat milk and/or swap for a milk of your choice. I like to keep it pretty thick, but you could add more milk to make it a thinner consistency. To keep the recipe completely dairy free, I like to use the Enjoy Life chocolate chips / chunks. So yum!
My final note is this: make at your own risk. It’s truly addictive and although it is healthier than just eating a roll of cookie dough pre-made from the store, it still is a dessert and it’s hard to stop yourself from eating it in one day.
If you make the dip, let me know your thoughts in the comments below! x
Edible Cooke Dough Dip
- food processor
- 1 can chickpeas drained & rinsed
- 0.5 cup cashew butter
- 2-3 tbsp maple syrup
- 1 tsp vanilla
- 0.5 tsp cinnamon
- 0.25 tsp baking powder
- 1 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tsp oat milk
- Chocolate Chips / Chunks to taste
- Drain and thoroughly rinse the chickpeas
- Blend chickpeas and oat milk in a food processor until smooth
- Add all remaining ingredients except for chocolate chips to food processor and blend until mixture reaches a cookie dough consistency
- Fold in chocolate chips
- Chill for at least 1 hour for best cookie-dough-like consistency
- Serve with graham crackers, apples, or eat straight with a spoon