Chocolate Chip Cookie Dough (Printable)

A creamy, sweet dip studded with chocolate chips, great for fresh fruit and healthy treats.

# What You Need:

→ Hummus Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons creamy unsalted nut butter (almond, cashew, or sunflower seed butter for nut-free)
03 - 1/4 cup maple syrup or honey
04 - 2 teaspoons pure vanilla extract
05 - 1/8 teaspoon fine sea salt
06 - 2 to 3 tablespoons milk of choice (dairy or plant-based), as needed

→ Mix-ins

07 - 1/3 cup mini semi-sweet chocolate chips

→ For Serving

08 - 2 cups assorted fresh fruit (apple slices, strawberries, banana, grapes)

# Directions:

01 - Combine chickpeas, nut butter, maple syrup, vanilla extract, and sea salt in a food processor. Blend until completely smooth, scraping down the sides as needed.
02 - Add milk one tablespoon at a time, blending until the mixture reaches a creamy, dip-like consistency.
03 - Transfer hummus to a bowl and gently fold in the chocolate chips using a rubber spatula.
04 - Serve immediately with fresh fruit for dipping or refrigerate for up to 4 days.

# Expert Tips:

01 -
  • It tastes like cookie dough meets hummus in the best possible way, with chocolate chips making every bite feel special.
  • Ready in 10 minutes with zero cooking, perfect for when you need something that feels fancy but requires minimal effort.
  • Kids actually get excited about eating protein-packed chickpeas when they're disguised as a sweet treat.
02 -
  • Drain and rinse your chickpeas thoroughly—even the liquid in the can will make your hummus grainy if you skip this step.
  • Add milk slowly and taste as you go; every food processor is different, and you might need more or less than the recipe suggests.
  • Fold the chocolate chips in by hand at the end rather than blending them, or they'll disappear into brown specks and lose their visual appeal.
03 -
  • Use a food processor rather than a blender for the smoothest, most luxurious texture—blenders tend to aerate it slightly too much.
  • If you want extra richness, try using cashew butter instead of almond; it creates an almost velvety consistency that feels indulgent.

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