Despite the warnings of a salmonella threat, I have no second thoughts when it comes to snacking on some dough while making cookies. By the time the cookies are on the tray and in the oven, there is a good chance I’ve already eaten a few cookies worth of dough. The problem with the cookie dough snacking is that I usually go on to eat a few cookies fresh out of the oven, and then another cookie or two later once they have cooled off. The dough plus all of these cookies is usually bad news.
But there is something so magical about cookie dough. You just can’t resist it despite the alarm bells going off in your head.
My friend Nellie is a registered dietician, and she is great at making delicious and healthy food. So I was very excited when she passed this recipe on to me. Her cookie dough hummus satisfies both your desire to be healthy and your uncontrollable urge to snack on cookie dough!
Of course, this recipe does not match the sheer decadence of cookie dough, but it is a darn good substitute. Yes, the idea of chickpeas as cookie dough seems kind of strange, but it’s surprising how when blended, it rivals the consistency of your cookie dough. The honey and peanut butter really mask the chickpea flavour.
– Try adding anything you like to make your cookie dough hummus. This recipe is Nellie’s, but you could add dried coconut, other types of nuts, or even cocoa powder or Nutella to make it chocolatey. Get creative!
Special thanks to Nellie for this recipe and allowing me to share it with you. It’s very satisfying to dip some apple slices in my cookie dough hummus for a snack that is much healthier for you than cookie dough!
Click here to view the printable Word version of recipe:
Cookie Dough Hummus
Cookie Dough Hummus
By Nellie Wong
1 can chick peas drained and rinsed
1/4 cup natural peanut butter
1/4 cup maple syrup or liquid honey or a little more if you want it sweeter
3 tbsp almond milk or 1% milk, more if you want to thin out a bit
1 tsp vanilla
1/4 cup chopped walnuts
1/4 mini chocolate chips or more if you wish
Put chickpeas in food processor. Mix until grainy. Add peanut butter, honey, milk, vanilla, chopped walnuts. Mix until a nice smooth consistency. Fold in chocolate chips.
Eat with celery sticks, apple slices, plain crackers, or sliced cucumbers.
Keep in fridge for up to a week. Tastes better when it has been chilled.