Cookie Dough Spread (or Dip)

Think of cookie dough.  Think of peanut butter or your favorite nut butter.  Now mash the two together into one.

The result is the recipe.

So hopefully that image you came up with sounded pretty good.  If it didn’t…. you imagined it wrong 😉
Becuase this Cookie dough Spread is absolutely delicious.  It’s cookie dough minus the raw eggs and rock-in-your-stomach feeling.  And you can put it on things!

Things like…

  1. Pretzels
  2. Fruit
  3. Cookies
  4. Toast
  5. Spoons
  6. Fingers

Morale of the story?  You want this on your plate right now.  Like, right now.

(Right now.)

Cookie Dough Spread

  • 1 cup rolled oats
  • 1/3 cup milk
  • 1/4 cup applesauce
  • 1 cup chickpeas
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips
Combine all ingredients in the bowl of a food processor.  Blend until completely combined, with no oat or chickpea lumps.  Add chocolate chips and blend quickly to combine.  Transfer mixture to jar or other serving container and store in fridge until you’re ready to eat it.  Makes about 1 cup of dip.

You know, I’ve heard cookie dough is a wonderful Valentine’s Day dessert….

7 Comments

  1. James

    February 12, 2014 at 3:07 pm

    Hey this looks like an awesome recipe! Do you have any idea what I could sub for oats to make this grain free? Thanks a lot! 🙂

    1. SS

      February 17, 2014 at 8:49 am

      Hmm, I’m not sure, as I don’t have much experience with grain-free recipes. Maybe you could try subbing in a grain free flour?

  2. Sarah @ Snixy Kitchen

    February 13, 2014 at 4:24 pm

    It’s totally okay to eat this by the spoonful all in one sitting, right? 😉

    1. SS

      February 17, 2014 at 8:49 am

      Oh of course! It has chickpeas in it, so that sort of counts as lunch, right? 😉

  3. Kori

    February 17, 2014 at 8:12 am

    I’ve made a similar dip with chickpeas but I love the idea of adding oats!

    1. SS

      February 17, 2014 at 8:50 am

      I’ve found that the oats help to hid the chickpea flavor a bit more. Please tell me what you think if you give the recipe a try!

  4. Anonymous

    February 22, 2014 at 10:06 pm

    If anyone is interested in a calorie count for this, i figured it out – it is roughly 55 calories per TBS 🙂

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