Cookie dough is magical. Come on, admit that you still lick the batter after making chocolate chip cookies even though you know you're not supposed to ingest anything made with raw eggs! The belly ache is so worth it at times. Well, fear not. This incredible cookie dough dip recipe isn't just safe -- it's actually deceptively healthy. That's right! It's made without sugar, if you can believe it, as well as nut butter and oats. Cookie dough with health benefits -- who would have thought it was possible?!
Just think of all the many ways you could make use of this cookie dough dip, which is brought to you by a dessert blog called Chocolate-Covered Katie. You can fill up a beautiful crystal glass and enjoy it as is or get creative and use it as a filling in between two cookies. Ooh -- you could then freeze it and make ice-cream sandwiches! You could also use it as a spread or to top off your weekend pancakes or waffles.
The possibilities are endless! Did I mention how absolutely simple this is to make?
Cookie Dough Dip
1 and 1/4 cups pitted dates
1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
Heaping 1/8 tsp salt
Tiny bit over 1/8 tsp baking soda
1 tbsp plus 1 tsp pure vanilla extract
1/4 cup nut butter of choice (you can get away with using only 3 tbsp; if you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that)
2 tbsp oats (you can omit if desired)
Milk of choice as needed (depending on the consistency you want)
1/3 cup chocolate chips
In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth. Stir in chocolate chips.
Image via Matthew Mead/AP/Corbis