Healthy Chickpea Cookie Dough Dip

A goodie and an oldie. Very fast! Chickpea flavor is discernable but can be moderately masked with the correct ingredients: brown sugar -> for flavor close to real cookie dough. I typically use ~ or <1/3 C. Too sweet otherwise. Process very well so it's smooth. I don't have alt nut butters atm, so I used 1T pb, 1T apple sauce (not nec if na), and 2T butter. Like this, the pb doesn't make it into pb cookie dough. (Historically, 1/4 C almond butter worked great.)

This recipe won't fool anyone but it is a tasty and healthy snack. I don't have a good food processor so I doubt I would make this again anytime soon.

Tastes like sweet chickpeas. I won't make again.

Update: Made half the recipe and it turned out yummy. Used 1.5tbsp of maple syrup for sweetener, cashew butter, 1.25tsp of vanilla and a splash of soy milk to thin out the mixture a tad. It was okay. Next time I’ll make it with cashew butter instead of almond butter and will try maple syrup instead of brown sugar. The almond butter flavor came through too much and left the texture a little too gritty for my liking. Excited to try it again. I’ll make a half batch next time since it does make one full 14oz Mason jar.