I saw a recipe on pinterest a while back for chickpea-based cookie dough dip, and some part of my brain rolled over and showed its belly. I can’t have my favorite commercially-prepared cookie doughs (even gluten-free), and I am an avid cookie-dough eater, particularly chocolate-chip cookie dough… so this restriction has hit me right in the feels. Sad trombone.
So the first time I had a free moment and no other desserts in the house, I zipped on over there and made the recipe. It called for peanut butter, which I’m also not supposed to have, but my cookie lust was so strong that I made it as listed, except for the chocolate chips. (I didn’t have any white choc chips either. Alas!)
What I ended up with was a bowl of sweet-ish hummus. And I do love hummus, but… um… no. (I’m not linking to that recipe, because it didn’t work.) I did eat it, but I also did give some to the dog, who was ecstatic. So I looked again.
I found a recipe that used brown sugar instead of the honey used in the first recipe, and I thought, game on!! Made it, and another bowl of much sweeter hummus ensued. I ate this, as I was getting used to the idea of sweet hummus, and I still had no other desserts in the house.
Finally found this last recipe, and had the bright idea of substituting a banana for the nut butter, which will not trigger migraines for me… made it, and the sky lit up with happiness. (OK, let’s be honest, it’s still kind of sweet hummus or banana pudding… it’s not cookie dough, despite the claims of the first recipe author, who’d gushed that people “didn’t notice the difference between cookie dough” and her recipe. I view this claim with extreme suspicion, because what was in my bowl could never be mistaken for cookie dough. Probably, she just makes it a lot better than I do. This is ENTIRELY possible. But I digress.)
So here’s my go-to chickpea cookie dough dip, and I may dink with it in the future and post amendments, but it’s pretty dang good right now. I substitute banana for nut butter, add brown and white sugar because sugar ain’t my problem, and add cinnamon because I love it and I would add cinnamon to almost anything, given the chance. The dog looks hopefully at my bowl, but this is all for me. :}
Final basic recipe came from The Glowing Fridge, and it’s here:
And here’s how I make it:
1 15 oz. can of chickpeas, drained and rinsed
1/4 cup sunflower seed butter – I use 1 banana instead
3 tablespoons maple syrup
1/3 c brown sugar
1 tsp white sugar
1 tsp cinnamon (cassia cinnamon, not ceylon)
2 tablespoons ground flaxseed (or ground oats/oat flour – I used oats)
1/2 tablespoon vanilla extract (less works just fine)
1 tablespoon soy milk (or more as needed – I end up using about 2 Tbsp reg milk)
pinch of salt
1/4 cup carob chips or dairy-free chocolate chips (or white chocolate chips)
Combine all ingredients (except the chocolate chips) in a food processor or high speed blender and blend/pulse until well combined and the mixture turns into a cookie dough like consistency. Add 1-2 tablespoons of milk as needed.
Transfer to a small bowl and fold in the carob or chocolate chips.