Chocolate Chip Cookie Dough Dip
Prep time
Total time
This recipe has been gently adapted from Chocolate Covered Katie.
Serves: 8 servings
  • 1 can of chickpeas, rinsed, drained, and patted dry
  • ¼ cup creamy almond butter or sunflower seed butter (for nut-free)
  • ½ cup coconut sugar
  • ¼ cup dairy-free vanilla milk beverage (we used So Delicious Coconut Milk Beverage)
  • 3 tablespoons rolled oats (certified gluten-free, if needed)
  • ⅛ to ¼ teaspoon salt, to taste
  • ⅛ teaspoon baking soda
  • ⅓ cup dairy-free mini chocolate chips
  1. Combine all of the ingredients except the chocolate chips in a food processor. If using a salty nut butter, use just ¼ teaspoon of salt. Process the ingredients until they are completely blended and smooth.
  2. Scrape the dip mixture into a bowl, and stir in the chocolate chips.
  3. Serve with graham crackers or fruit. Refrigerate any leftover dip.
Sweetness Note: If you would like a sweeter dip, you can increase the coconut sugar to ⅔ of a cup or swap in packed brown sugar.
Milk Beverage Note: If you only keep plain milk beverage on hand, simply add 2 teaspoons vanilla extract to the recipe.
Recipe by Go Dairy Free at