- 1 1/2 cups chickpeas (1 can, drained)
- 1/8 tsp salt
- 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup peanut butter
- up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
- 2/3 cup brown sugar
- 1/3 cup chocolate chips
- 2 to 3 T oats (You can omit, but also omit the milk if you do)
How can this go wrong? you ask. What part of this super-simple recipe could possibly lead to struggles?
Clearly, you don't know me very well.
So we have a small blender. Actually, it's meant for smoothies. So I started attempting to blend up the chickpeas, but they were just too dry. So I added some milk. Then I added some more milk. Then a little more. Finally they all blended smooth.
I added the salt, baking soda, vanilla, and peanut butter. It didn't all fit in the blender, so I stirred it in a new container. It was the perfect consistency. And since I wanted to keep this recipe gluten-free, I opted to not put the oats in the mix. But remember what the recipe says about oats and milk? Sigh.
I had two ingredients left. I added the brown sugar, expecting the consistency to be enhanced.
On the plus side, I managed to score some rice flour and added that to the dip. It made the consistency more cookie dough-like, kept it gluten free, and didn't really affect the flavor. Throw some chocolate chips in there and pretend the whole thing didn't happen.
It was a hit! Graham crackers were my instinct to serve it with as well - but I don't blame you if you just eat it plain. Obviously, this doesn't taste exactly like cookie dough. But it is so fantastically close that no one will know unless you tell them the secret - it's healthy!