Oatmeal Chocolate Chip Cookie Dough Dip
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
250 g pureed chickpeas or cannellini beans (I used a mix)1 g kosher salt 2 tsp vanilla ½ tsp butter flavouring, optional pinch nutmeg 45 g WowButter (or your favourite nut butter)2 tbsp Truvia Brown Sugar Blend (or ¼ cup brown sugar)64 g honey 2 tbsp soy milk pinch baking soda 57 g gluten-free instant oatmeal ¼ cup miniature chocolate chips
Combine the chickpeas, salt, vanilla extract, butter flavouring (if using), nutmeg, WowButter, Truvia Brown Sugar Blend and honey in a food processor and puree until smooth.
Scrape into a bowl and add the soy milk, baking soda, oatmeal and chocolate chips, stirring well until thickened.
Serve immediately or refrigerate up to 1 week in a tightly covered container.
Serving Size: Makes 2 cups, 16 (2 tbsp) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Scrape into a bowl and add the soy milk, baking soda, oatmeal and chocolate chips, stirring well until thickened.
Serve immediately or refrigerate up to 1 week in a tightly covered container.
Serving Size: Makes 2 cups, 16 (2 tbsp) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 81.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 97.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.6 g
- Protein: 2.1 g
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