Is it cookie dough or hummus? Dip or a spread? The answer is, all of the above and then some. Yes, this is technically a dessert hummus and not an actual cookie dough. However, it tastes just like it. When I make this I usually double or triple the recipe so it lasts me the entire work week. In my experience, making double or more allows the dip to mix a bit more evenly as my food processor is quite large. Those who have a smaller processor or blender, perhaps a bullet blender, may find that a single recipe blends very well. This will of course vary depending on what blender or processor you have. Like I said, this recipe is not an actual dough therefore it is not meant to be baked in an oven. Think of this as a deliciously sweet dip, spread, or just a simple dessert to eat as is with a spoon. High in protein due to the combination of the chickpeas and protein powder, this treat will leave you feeling satiated for a long time. If using protein powder, keep in mind that flavors vary and some brands tend to be very sweet. If that’s the case, adjust the sweetness with your maple syrup using less or none at all. Using unflavored protein is also an option. You can also completely leave out the protein powder if you’d like. Just make sure you decrease the amount of date water you add by at least half. This recipe works great with almond, cashew, and walnut butters. If you have a nut allergy feel free to sub your favorite seed butters.

Ingredients:

1-398ml (14oz) can of chickpeas, drained and rinsed, or 1 1/2 cups of cooked chickpeas

1/4 cup rolled oats (use certified gluten free if needed)

1/4 cup almond butter or whatever nut and/or seed butter you prefer

2 tbsp of vanilla or unflavored protein powder (I prefer sunwarrior brand)

3 dates pitted, I used medjool

1-2 tbsp maple syrup depending on how sweet you like your cookie dough

1 tsp vanilla extract or vanilla paste

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup chocolate chips

Procedure:

Soak dates in 1/2 cup of water and let soak for 5-10 minutes while you measure out the rest of your ingredients.

Remove the soaked dates from the water and reserve remaining liquid. To a food processor or blender add the soaked dates and all other ingredients except for the chocolate chips and reserved date water.

Pules the machine a few times to get everything going. Let the processor run for 30-45 seconds, adding in up to 5 tbsp of reserved date water while the machine is running. Blend until everything starts to look smooth and creamy.

Stop the processor and scrape down the sides of the bowl to make sure everything gets incorporated. Continue to run the machine for another 45-60 seconds. You don’t want to process or blend for too long incase the mixture starts to heat up too much. This could cause the chocolate chips to melt into the batter. Not a bad thing, just not the aesthetic we’re going for.

Add chocolate chips and pulse the machine for 2-3 seconds until the chips are just incorporated. You can also opt for just stirring in the chocolate chips.

Scoop the cookie dough out of the bowl and serve as is with just a spoon. You can also serve this as a sweet dip for fruits and/or confections. This dip/spread goes great in a stuffed date with some additional mini chocolate chips or cacao nibs. Serve immediately or store in the fridge in an airtight container for up to 5 days.