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Healthy Vegan Cookie Dough Dip
By Amy DiPaola
1 1/2 cups cooked garbanzo beans
2/3 cups creamy peanut butter
1/4 cup agave nectar or maple syrup
2 Tbs – 1/4 cup water
1/2 cup vegan semi-sweet chocolate chips, roughly chopped or blended
1. Place garbanzo beans, peanut butter, agave nectar and 2 Tbs water in a blender or food processor and blend. Add water as needed (you want a thick cookie dough texture).
2. Cool the cookie dough in the fridge for 30 minutes before stirring in the chocolate chips. Serve with anything! Fruit, graham crackers, pretzels. Use your imagination! This also makes an amazing sandwich spread, like Colin’s favorite Strawberry and Cookie Dough Sandwich. If all else fails, grab a spoon and gobble up!