What’s low carb, low sugar, gluten-free, and delish?!
Healthy Cookie Dough Dip of course!
I love this recipe, modified from Chocolate Covered Katie. It’s simple, can be done in under five minutes and is yummy!
1 can of chickpeas or white beans (drained)
Just over 1/8 tsp baking soda
2 tsp pure vanilla extract
3 tsp peanut butter (smooth or crunchy – I used gluten free smooth, use to taste some like less)
Up to 1/4 cup milk of choice, only if needed (I used Fat Free Lactaid)
1/2 tsp or less of honey
1/3 cup chocolate chips (I used sugar-free nestle)
Add all ingredients to a good food processor, and process until very smooth. If made correctly and blended long enough, this should have the exact texture of real cookie dough! Only add the milk if your consistency is looking too sticky.
I love eating this plain, spread thinly on pancakes or on rice cakes. It makes a delicious dip for parties and only gets better after it’s been refrigerated. I usually only keep mine 1-2 days, so start with a smaller amount to begin with (as in the recipe), a little bit goes a long way!
Try it and let me know what you think!!!