Chickpea Cookie Dough Dip 

Two words you can print on my tombstone: cookie dough. This may actually be a cause of death for me (I can’t stop eating it!) This is completely vegan and filled with wholesome ingredients and no refined sugars. I used up a whole box of graham crackers today while devouring these. You can also spread it on toast for breakfast or experiment with whatever else goes well with cookie dough. Or just eat it straight from the bowl.


  • 2/3 cup chickpeas (I used rinsed ones from a can)
  • a little less than 1/8 tsp sea salt
  • a dash of baking soda
  • 1 tsp vanilla extract
  • 2 tbsp nut butter (I used almond butter)
  • a little less than 2/3 cup of maple syrup (or honey if non-vegan)
  • 3 tbsp oats
  • about 2 tbsp chocolate chips


  • Add all ingredients to a blender or food processor except chocolate chips, combine
  • Mix in the chocolate chips

*Feel free to experiment with the measurements, you may prefer your dip less salty or choose to add more oats for a thicker consistency! Store in a covered bowl in the fridge for about 3 days (if it lasts that long…)




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