I’ve seen many versions of cookie dough dip all over the blogworld.
Some made with a butter base, others made with… wait for it… chickpeas. I know. I, too, was shocked. I mean… chickpeas ground up into a paste is also known as hummus. And hummus is supposed to be garlic-y, salty, and well… not for dessert. Beans should NOT be associated with anything sweet, but you’ve gotta stick with me on this one. You cannot taste the chickpeas AT ALL in this recipe. Dessert Hummus? Yes please.
If you’re like me and can’t keep your fingers out of the cookie dough batter bowl, this dip is for you. And if you’re even more like me and can’t help but to feel a tad guilty after a few too many spoonfuls of said cookie dough, this dip is for you.
I blended the chickpea base with a touch of milk, reduced fat cream cheese, peanut butter, oats, vanilla extract, and a ton of cinnamon. I added a touch of brown sugar to slightly sweeten it up. Creamy, dreamy, good-for-you snickerdoodle cookie dough tasting exactly like cinnamon spiced snicker doodles. A dream come true, no?
Serve it with salty pretzels, animal crackers, graham crackers, apple or pear slices. Or spread it on top of toast, waffles, or a bagel! Or…. eat it with a spoon because… you should.
Skinny Snickerdoodle Cookie Dough Dip
Serve dip chilled. If gluten intolerant, make sure the oats are certified gluten free.
- 1/4 cup almond milk (or fat free half-and-half or skim milk)
- 1/4 cup peanut butter
- 1/4 cup old-fashioned rolled oats
- 2 Tbsp reduced fat cream cheese (or fat free)
- 1.5 cups chickpeas (1 can), drained and rinsed
- 1/4 cup light brown sugar
- 2 tsp vanilla extract
- 2 tsp cinnamon (plus more for garnish)
Drain and rinse your beans very well. Pat dry.
Add all ingredients to the food processor, starting with the milk at the bottom. Blend until very smooth, scraping the sides of the blender down every so often. You will need to stir it every 30 seconds or so to get things moving.
Garnish with a touch of cinnamon and enjoy!
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