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Healthy Vegan Cookie Dough Dip

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!


4 comments on “Healthy Vegan Cookie Dough Dip

  1. quiltykanuck
    April 4, 2014

    That sounds sinfully good!

  2. Errign
    April 4, 2014

    I’ve made something similar before – pretty yummy stuff. Unfortunately, my husband is allergic to peanuts and it’s not nearly as good with almond butter or other substitutes!

  3. hollymayroberts
    April 6, 2014

    Reblogged this on Ramblings of Holly May and commented:
    Another healthy yummy treat! 🙂

  4. Pingback: healthy vegan cookie dough | Violet Key

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This entry was posted on April 4, 2014 by in Food and tagged , , , , , , , , , , , , .

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