Chocolate Chip Cookie Dough (Printable)
A creamy, sweet blend with chocolate chips ideal for dipping fresh fruit and snacks.
# Ingredient List:
→ Hummus Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons creamy unsalted nut butter (almond, cashew, or sunflower seed butter)
03 - 1/4 cup maple syrup or honey
04 - 2 teaspoons pure vanilla extract
05 - 1/8 teaspoon fine sea salt
06 - 2 to 3 tablespoons milk of choice (dairy or plant-based), as needed
→ Mix-ins
07 - 1/3 cup mini semi-sweet chocolate chips
→ For Serving
08 - 2 cups assorted fresh fruit (apple slices, strawberries, banana, grapes)
# Steps:
01 - Place chickpeas, nut butter, maple syrup, vanilla extract, and sea salt in a food processor. Blend until completely smooth, scraping down the sides as necessary.
02 - Add milk one tablespoon at a time and blend until a creamy, dip-like texture is achieved.
03 - Transfer mixture to a bowl and gently fold in the mini chocolate chips using a spatula.
04 - Serve immediately with fresh fruit for dipping or refrigerate for up to four days.
# Expert Advice:
01 -
- It tastes like sneaking raw cookie dough from the bowl, but you can eat as much as you want without worry.
- It comes together in one bowl in under ten minutes, even when you're already tired.
- Kids who refuse vegetables will dip apple slices into this all afternoon and ask for more.
02 -
- If your hummus tastes too beany, you didn't add enough vanilla or maple syrup, just blend in a little more until it tastes sweet.
- Don't skip rinsing the chickpeas well or the texture will be gritty and the flavor will be off.
03 -
- Taste as you go and adjust the sweetness, every brand of nut butter and maple syrup is a little different.
- If you want it even sweeter without adding more liquid, try a tablespoon of powdered sugar instead of more maple syrup.