Want to eat a BIG bowl of cookie dough?

Of course you all said yes.
Right? Right?

Good, because the following recipe is so delicious you’ll want to do just that.

The graham crackers as dippers was just simply perfect.
This dip is high in protein, gluten-free, and it can even be sugar-free!

Cookie Dough Dip

Inspired by this awesome recipe.

1 1/2 cups chickpeas (1 can, drained) (250g)
1/8 tsp plus 1/16 tsp salt
tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
Sweetener (see note below, for amount)
1/3 cup chocolate chips
2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips.