Cookie Dough Dip

Cookie Dough Dip
An instant favorite for cookie-dough lovers young and old alike. A pinch of sea salt combined with dark chocolate chips is like pure heaven in a bowl. Yum!

Ingredients

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3/4 cup (packed) pitted Medjool dates
  • 1/2 cup rolled oats (or use gluten-free oats)
  • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 3 tablespoons water
  • 2 tablespoons sunflower seed butter
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips
  • Directions

  • In a food processor fitted with the steel blade, combine all of the ingredients except for the chocolate chips. Puree until thoroughly combined but still with a bit of texture to it, about 1 minute, stopping to scrape down the sides of the bowl as needed
  • Stir in the chocolate chips by hand.
  • Serve room temperature or chilled with apple slices or graham crackers.
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