I used 1/3-1/2 cup brown sugar Healthy Cookie Dough Dip Inspired by: White Bean Blondies. § 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining) § 1/8 tsp plus 1/16 tsp salt § tiny bit over 1/8 tsp baking soda § 2 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, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the Deep Dish Cookie Pie instead. Just don’t bake it.) § up to 1/4 cup milk of choice, only if needed § Sweetener of choice (see note below, for amount) § 1/3 cup chocolate chips, or these: Sugar-Free Chocolate Chips § 2 to 3 tbsp oats (Ground flax will also work) Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough! See the following link for: Sugar-Free Cookie Dough Dip. Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can easily get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)
Posted on: Wed, 07 Aug 2013 01:58:05 +0000
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