Cookie Dough Dip

It just doesn’t get more American than chocolate chip cookies. Well, maybe hot dogs and beer at a baseball game, but the classic Toll House cookie is a close runner up.

When it comes to chocolate chip cookies, there are two kinds of people: those who prefer a warm cookie and those who prefer the raw dough. Personally, I’m in Camp Dough. Don’t get me wrong. I wouldn’t turn down a homemade, gooey, fresh-out-of-the-oven chocolate chip cookie, but if I were forced to choose between said cookie and a spoonful of raw cookie dough, I’d pick the cookie dough every time. Salmonella? That’s just always been a risk I considered worth the while.

I think we can all agree that not all dough is equal. Obviously, homemade from scratch is best. Then comes the Toll House refrigerated variety, followed by other refrigerated brands. At the bottom of the heap is the frozen junk kids sell for school fund raisers (that parents buy and subsequently use to make cookies for the class bake sale. It’s a vicious cycle.).

Just when I didn’t think it could get worse than a tub of frozen Joe Corbi’s, I stumbled across this recipe over at Chocolate Covered Katie‘s blog.

At first, I was skeptical. No, not skeptical. I was down-right cynical. How could puréed chickpeas ever stand as a substitute for a beloved Toll House classic? I could feel my gag reflexes starting to engage as I read the post. Gross! This Katie girl was just some crazy vegan (anyone who doesn’t eat cheese is crazy in my book) whose taste buds had been marred by too may years of too much tofu. “She probably doesn’t even know what real cookie dough tastes like,” I thought to myself.

As I read through the comments, I saw a pattern. People who had actually been brave enough to try it LOVED it. They raved about it. Couldn’t get enough of it. Before long I was convinced I had to try it. I was not convinced it would taste like cookie dough, but since it doesn’t get much cheaper than chickpeas and peanut butter, I figured I had nothing to lose.

Toll House, move over! I would’ve gladly eaten my words, but my mouth was full of cookie dough. And to everyone who thinks I’m some crazy health girl whose taste buds have been warped by too much spinach (so sorry for the snap judgment, Katie), I took this to my small group/women’s Bible study and it was a hit!

Here’s the original recipe and instructions again: Cookie Dough Dip

And here’s exactly what I used:

  • 1 can organic garbanzo beans, drained and rinsed
  • Pinch of salt (my beans were already salted, so I didn’t add much)
  • 2 tsp. vanilla extract
  • 3 tbsp. almond butter
  • 1 tbsp. coconut butter
  • 3 tbsp. skim milk (not being vegan, this didn’t bother me)
  • 2 tbsp. rolled oats
  • 30 (ish) drops liquid vanilla stevia + ½ tsp. blackstrap molasses + 2.5 (ish) tsp. grade B maple syrup¹
  •  1 chocolate bar, chopped in the food processor²

I served it with apple chips (though I think fresh apple slices would’ve been better) and whole wheat pita chips. It would also work well with pretzels. Or just grab a spoon and dig in!

Summary:

  • Taste: A+
  • Ease: A+
  • Time: A+ (the most time consume part was adjusting the sweetness)
  • Clean up: A
  • Serving size: A

____________________

1. The “ishes” are because I went back and forth between adding 7-10 drops of stevia and ½ tsps. of maple syrup until I was happy with the sweetness.

2. I used Green & Black’s 72% Cook’s Chocolate rather than chocolate chips because it is organic and is sweetened with raw cane sugar. I would have preferred Endangered Species’ Extreme Dark, which is sweetened with beet sugar, but the store didn’t have it. I also used the whole bar just because I didn’t want leftovers sitting around my apartment!

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26 January 2012. Recipes/Reviews.

One Comment

  1. Health(ier) Sweeteners « Pray. Eat. Run. Write. replied:

    […] Stevia is my sweetener of choice for iced coffee. I don’t use it for much beyond that, though I did make these delicious peanut butter pumpkin muffins using it. I also use it when I make cookie dough dip. […]

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