People often ask me about cookies. I generally steer clear. To be honest, I’ve often found them kind of boring to make. It’s hard to get creative with your regular old cookie. They don’t taste that great to me most of the time. And, to top it off, they’re generally a calorie feast.
Until today. Ha! One small step for womankind…
I found a cookie dough dip recipe on Chocolate Covered Katie’s site and modified it by using less sugar, no milk or oats, and bittersweet chocolate. It’s pretty much to die for. My coworkers swooned and huddled around my desk.
Here’s what you ought to do with it (because you asked): Stir it into ice cream. Bake it into cookies (will it work? I’m about to try it!). Any takers?
- 1 1/2 cups Chick Peas (1 can)
- 1/2 cup Light Brown Sugar
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1/8 tsp Baking Powder
- 1/2 cup Bittersweet Chocolate Chips
- 1/2 cup Almond Butter (or Cashew butter or Peanut butter, etc).
- Open Chick Peas and pour out the liquid, then re-fill with water (this isn't entirely necessary - I just think that replacing the Chick Pea "juice" with water helps eliminate some of the chickpea flavor).
- Blend all ingredients except for chocolate chips in a blender or food processor (I used a hand-held blender in a bowl).
- Once ingredients are smooth, add chocolate chips and stir.