Do you remember the feeling of being just old enough to get yourself places and feeling like you owned the world? For me, it was when my friends and I got old enough to walk down the street to the shops a few blocks away to rent a movie and buy snacks all by ourselves. No parents, no older siblings. Just us and our movies and our junk food. Sure, it was only a few blocks, but it was a heady feeling. And best of all, we got to pick out whatever treats we wanted with our own money.
My sister was often a salty fan. There was the tortilla chip phase and the Ritz crackers phase and the pretzels phase. I could be convinced to go for those, but given the option, I picked chocolate every time. Possibly my biggest sweets phase was raw cookie dough. Homemade was great, of course, but I had no complaints with the store-bought, pre-made, full of chemicals stuff. In an afternoon, we could go through more of that than I should ever admit.
The appeal of walking to the store and just buying all kinds of junk food is still there, but since I am pretending to be all grown up, I try to resist most of those urges and be a little more responsible in my food choices. But I have never been able to shake that complete love of chocolate chip cookie dough.
If you hang around the food blogosphere, you may have seen some recipes for healthy cookie dough dip. I have been seeing it pop up here and there, and finally I gave in to my curiosity. I set out on my first experiment with a healthy cookie dough dip at least as wary as I was curious. A cookie dough that has no flour, no eggs, and no butter, but instead has chickpeas? And you claim that this stuff tastes good?? I was highly doubtful, but I knew that if there was a chance of a healthier substitute for my cookie dough cravings, I had to at least give it a chance.
Suffice to say I have made this healthy cookie dough dip at least three times in the past month or so.
A disclaimer: it isn’t real cookie dough. It doesn’t have any butter. It doesn’t taste 100% like actual cookie dough. BUT it is such a good imitation, that I am quite happy to sit with a heaping spoonful of this stuff and eat it plain. Give it a try, and let me know what you think.
Healthy Cookie Dough Dip (adapted from Chocolate Covered Katie)
- 14 oz can chickpeas
- 1/8 tsp salt
- 1/8 tsp baking soda
- 2 tsp vanilla extract
- 1/4 cup peanut butter (You could substitute almond butter or any nut butter you prefer, as this will give it a bit of a peanut butter cookie taste.)
- 1/2 cup brown sugar (really between 1/3 and 2/3 cup, depending on how sweet you like it)
- 2 Tbsp oats (Feel free to leave out for a slightly thinner dip or to make it gluten-free)
- 1/3 cup chocolate chips
- Put everything except for the chocolate chips in a food processor and blend until completely smooth.
- Like really completely smooth. If not, the texture might give away that it isn’t real cookie dough.
- Add up to 1/4 cup of milk if needed to smooth out the dip.
- Mix in the chocolate chips, and grab a spoon!
Want a variation? How about mixing in some coconut or almonds or dried cranberries or butterscotch chips? Or how about going even more peanut buttery and adding in some of these adorable little peanut butter chips?
In the UK, I have yet to find peanut butter chips, and after stumbling across a recipe for them, I decided I just had to make myself some. I tweaked the recipe a bit, because the original recipe mentioned that the peanut butter chips lost their shape quickly after being removed from the freezer. Maybe it was my weird UK peanut butter, but my chips didn’t even harden fully after being in the freezer for a couple of days. Making them couldn’t be easier though, and with some adjustments, my second batch hardened nicely in the freezer. As you can see below, they froze enough that as I picked up the greaseproof paper they were on, they just fell right off and held their shape.
Peanut Butter Chips (adapted from Culinary Adventures in the Kitchen)
- 2 Tbsp peanut butter
- 2 tsp melted butter
- 3-4 tsp powdered sugar
- Mix together all of the ingredients in a small bowl until smooth.
- Put the mixture into a piping bag with a very small tip (or a small plastic bag with a tiny bit of the corner snipped off).
- Pipe small chips onto a baking tray covered in greaseproof paper, holding the tip of the bag very close to the tray and pulling up right at the end to get a chocolate chip shape.
- Stick the tray into the freezers for at least 2-3 hours, preferably overnight.
- Pull it out and shake the peanut butter chips off the greaseproof paper into an airtight container.
- Store in the freezer until right before you need them.
These peanut butter chips are so cute and so cheap to make. They would be great sprinkled on ice cream or stirred into some cookie dough dip. Or eaten by the handful straight from the freezer, like some of us do… I haven’t tried them in baking, and I’m not sure how well they would hold up there, but feel free to give it a go, and let me know how it turns out!