Chocolate Chip Cookie Dough (Printable)

A creamy, sweet dip with chocolate chips, perfect paired with fresh fruit for a healthy indulgence.

# What You'll Need:

→ Hummus Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tbsp unsalted creamy nut butter (almond, cashew, or sunflower seed for nut-free)
03 - 1/4 cup (60 ml) maple syrup or honey
04 - 2 tsp pure vanilla extract
05 - 1/8 tsp fine sea salt
06 - 2 to 3 tbsp (30-45 ml) milk of choice (dairy or plant-based), as needed

→ Mix-ins

07 - 1/3 cup (60 g) mini semi-sweet chocolate chips

→ For Serving

08 - 2 cups (250 g) assorted fresh fruit (apple slices, strawberries, banana, grapes)

# How to Make It:

01 - Combine chickpeas, nut butter, maple syrup, vanilla extract, and sea salt in a food processor. Blend until smooth, scraping down sides as needed.
02 - Add milk gradually, one tablespoon at a time, blending until creamy and dip-like.
03 - Transfer to a bowl and gently fold in chocolate chips using a spatula.
04 - Serve immediately with fresh fruit or refrigerate up to four days before serving.

# Expert Advice:

01 -
  • It tastes indulgent without the guilt, which means you can actually let the kids have seconds.
  • Takes ten minutes and no baking, so it's perfect for when you want something sweet but don't want to heat up the kitchen.
  • Works for potlucks because people are always surprised it's hummus, then they can't stop eating it.
02 -
  • If you add the milk all at once instead of gradually, you'll end up with something closer to soup, and no amount of stirring brings it back.
  • The chocolate chips sink less if you fold them in gently instead of stirring aggressively, and they stay distributed throughout the dip instead of collecting at the bottom.
  • If you make this ahead, the chips soften slightly as the hummus sits, which actually improves the flavor but looks less visually distinct.
03 -
  • If you don't have a food processor, a high-speed blender works just as well, though you might need to blend longer and in batches.
  • The secret to making this taste less like hummus and more like cookie dough is using that full amount of vanilla extract—it's what your brain recognizes as baked goods.

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