Chocolate Chip Cookie Dough

I was skeptical the first time someone told me chickpeas could taste like cookie dough. It sounded like one of those internet recipes that promises magic and delivers mush. But curiosity got the better of me one rainy afternoon when I had a can of chickpeas, a jar of almond butter, and a serious sweet tooth. The blender whirred, I tasted it, and I actually laughed out loud because it worked.

I brought this to a potluck once without telling anyone what was in it. I just set it out with apple slices and pretzels, and people kept coming back for more. When someone finally asked for the recipe and I said chickpeas, the room went silent, then erupted in disbelief. That moment made me realize how powerful a little kitchen creativity can be.

Ingredients

• Chickpeas: The base of the whole thing, and you need to rinse them really well or the hummus will taste slightly bitter and beany instead of sweet.
• Almond butter: This adds creaminess and that nutty richness you get in real cookie dough, and smooth works better than crunchy unless you want texture.
• Maple syrup: It brings natural sweetness without feeling artificial, and you can adjust it depending on how sweet your chocolate chips are.
• Oat milk: Just enough to loosen the mixture so it blends smoothly, and any plant milk works if thats what you have on hand.
• Vanilla extract: This is what makes it smell like actual cookie dough, so dont skip it or use imitation.
• Sea salt: A tiny pinch balances all the sweetness and makes the chocolate flavor pop.
• Mini chocolate chips: Folded in at the end so they stay whole and give you little bursts of chocolate in every scoop.
• Coconut flour: Optional, but it thickens the dip if your chickpeas were too wet or you want it more scoopable.
• Cinnamon: A small addition that adds warmth and makes the whole thing feel cozy.

Instructions

Blend the base:

Throw the chickpeas, almond butter, maple syrup, oat milk, vanilla, and salt into the food processor. Blend until its completely smooth, stopping to scrape down the sides so nothing gets left behind.

Adjust the texture:

Taste it, and if you want it thicker or less sweet, blend in the coconut flour and cinnamon. This step is all about making it yours.

Fold in the chips:

Transfer the creamy mixture to a bowl and stir in the chocolate chips by hand so they stay intact and dont melt from the blender heat.

Chill or serve:

You can eat it right away if youre impatient like me, or chill it for half an hour so it firms up and feels more like real cookie dough. Serve it with whatever you like to dip, fruit, pretzels, or even a spoon.

Save

My niece once ate half the bowl before dinner and then asked if she could have it instead of dessert. I said yes because technically it had protein and fiber, and she hugged me like Id just given her the best gift ever. Thats when I knew this recipe was a keeper.

Serving Suggestions

I love pairing this with crisp apple slices because the tartness cuts through the sweetness, or with salty pretzels for that sweet and salty contrast. Strawberries work beautifully too, especially in the summer when theyre juicy and you want something light. If youre feeling indulgent, grab some gluten-free graham crackers and pretend youre eating actual cookie dough.

Storage and Make-Ahead Tips

This keeps in the fridge for up to five days in an airtight container, and it actually tastes better the next day once the flavors have melded. I like to make it on Sunday and snack on it all week when I need something sweet but dont want to bake. Just give it a stir before serving because it might firm up a bit in the cold.

Customization Ideas

You can swap the almond butter for peanut butter if you want that classic peanut butter cookie vibe, or use sunflower seed butter to make it nut-free for school lunches. If you want it extra decadent, stir in a tablespoon of cocoa powder and turn it into double chocolate chip. Some people like to add a handful of oats for texture, but I prefer it smooth.

• Try swapping half the chocolate chips for white chocolate or dark chocolate chunks depending on your mood.
• Add a pinch of espresso powder to deepen the chocolate flavor without making it taste like coffee.
• If you want it sweeter, drizzle a little extra maple syrup on top right before serving instead of blending more in.

Save

This recipe taught me that dessert doesnt have to be complicated or full of butter and sugar to feel like a treat. Sometimes the best indulgences are the ones that surprise you.

Recipe Questions & Answers

→ Can I use a different nut butter?

Yes, sunflower seed butter can replace almond butter for a nut-free option.

→ How do I make the dip thicker?

Adding coconut flour while blending helps thicken the texture without altering the flavor.

→ Can this be refrigerated?

Yes, store covered in the refrigerator for up to 5 days to maintain freshness.

→ Are dairy-free chocolate chips suitable?

Absolutely, using dairy-free chocolate chips ensures the dip remains vegan and allergy-friendly.

→ What are good serving ideas?

Serve chilled or room temperature with sliced apples, strawberries, pretzels, or gluten-free crackers.