Cookie dough is one of those guilty pleasures that we sneak in when no one is looking. We know it's not good for us, but cookie dough is also not safe to eat. The raw egg and flour can be contaminated with Salmonella or E. coli and cause mild to severe illness. There is a solution, though!
Nutritious Chocolate Chip Cookie Spread
This Nutritious Chocolate Chip Cookie Spread is both food-safe (no Salmonella or E. coli here!) and a healthful addition to your diet. You can dip apple slices into it; spread it on cinnamon raisin bagels, Graham crackers, and bananas; or just eat it right out of the bowl!
This recipe combines my favorite no-added-sugar cookbook author Jennifer Tyler Lee’s recipe for Pecan Pie No Sugar Granola and the original Sugar Free Cookie Dough Dip recipe by Chocolate Covered Katie.
Nutrition of Chocolate Chip Cookie Spread
The spread can be made with no added sugar (except from the chocolate chips), or you can optionally add a little bit of brown sugar, keeping the added sugar content as low as 2g per tablespoon.
Because Nutritious Chocolate Chip Cookie Spread is made with chickpeas, almond butter, and dates, it is high in fiber. Each tablespoon has about 3.5g of fiber.
A recommended serving size is about 2 tablespoons. If you’re sensitive to beans or fiber, keep to the recommended serving size to prevent bloating, gas, cramps, or uncomfortable GI symptoms. If you’re used to fiber or eat beans regularly, you can increase the serving size as desired.
Because this dessert is low in sugar, high in fiber, and a good source of plant-based protein, it's a smart snack for kids and adults who don't like veggies!
Equipment
This recipe is easy to make if you have a good blender (I used a single-serve Ninja) or food processor. You may need to scrape the sides as you blend.
Allergens in Nutritious Chocolate Chip Cookie Spread
This recipe contains tree nuts. It is free of the other Top 8 allergens.
If you have a tree nut allergy, you can swap the almond butter for a seed butter like sunflower or watermelon seed butter.
Without further ado, here is the recipe.
Nutritious Chocolate Chip Cookie Spread Recipe
Yield: 1 cup
Serving Size: 2 Tbsp.
Prep Time: 10 mins.
Blend Time: 5 mins.
Total Time: 15 mins.
Ingredients
Half of a 15.5 oz. can of garbanzo beans (chickpeas), drained and rinsed well
8 medjool dates, pitted
1/4 cup water
1/4 cup smooth unsweetened almond butter
1/4 cup extra virgin olive oil
2 tsp vanilla extract
1/2 tsp salt
(Optional for sweeter taste) 1½ Tbsp. brown sugar
(Optional to thicken) 2 Tbsp. oats
½ cup dark chocolate chips
Directions
Add the rinsed chickpeas, pitted dates, and all of the other ingredients EXCEPT the chocolate chips to a good blender or food processor. Blend until smooth and creamy, about 5 minutes.
Scrape cookie spread into a bowl and mix in the chocolate chips.
Serve with fruit slices, crackers, or spread on a bagel.
Nutrition
Based on including brown sugar and oats.
Serving Size: 2 Tbsp
Saturated Fat: 2.5g Protein: 9g Fiber: 7g Added Sugar: 4g