Hold the show.
This dip is seriously scrumptious. And it's way healthier than scooping out spoonfuls of regular cookie dough. (Not that I do that.) (Every single time I make cookies.) And this dip is easier and faster to make too!
(And, psst - wanna know a secret? Check out the ingredient list below. You won't believe your eyeballs. And then you'll accuse me of lying about how delicious this dip is. But I promise you. I cross my heart and pinky swear that it's super duper amazingly delicious. I promise.)
Cookie Dough Dip
adapted from Chocolate Covered Katie
1 can chickpeas, rinsed and drained (250g)
scant 1/4 tsp. baking soda
2 tsp. vanilla extract
1/4 c. nut butter (if you use peanut butter, it’ll have a very-slight “pb cookie dough” taste)
1/2 c. brown sugar
1/2 c. semisweet chocolate chips, mini size is best
3 Tbsp. oats (or flaxmeal)
1-4 Tbsp. milk/nondairy milk (start with 1 Tbsp., and add more as needed)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then stir in the chocolate chips.
Oatmeal Raisin variation: Use almond butter instead of peanut butter and add 1/4 tsp. cinnamon. Swap raisins for the chocolate chips.