I know that the cookie dough dip turned crazy huge when Chocolate Covered Katie put out her recipe for chocolate chip cookie dough dip. It looks amazing! I’ve always loved chickpeas, especially because they have a neutral flavor that you can use in savory or sweet dishes. So, when I was whipping up my Quinoa Goji Oat Cookies, I made a mental note that the dough would be amazing as a dip. When I started making the dip, however, my heart cried out for oatmeal raisin cookies, thus my Oatmeal Raisin Cookie Dough Dip was born!
You should serve this at your next party or the next time you curl up to watch a movie, and you’ll be amazed at how well it’s received! I ate mine with some sliced pear and some gluten-free pretzels, but it’d be amazing with just about anything!
Too yummy not to eat with everything in your pantry!
Oatmeal Raisin Cookie Dough Dip
2/3 cup chickpeas (1/2 of a can, drained and rinsed)
2 Tbs. unsweetened applesauce
2 tsp. water
¼ tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
3 Tbs. Splenda
1 tsp. brown sugar
1/8 tsp. baking soda
1 Tbs. toasted old fashioned oats*
1 Tbs. raisins (I use golden raisins)
*You can skip toasting the oats, but I feel like the toasted oats bring that “baked cookie” flavor aspect to the dip! Just throw them into a 350 degree F oven (on a baking sheet) for 6-10 min, or until just starting to get golden.
~Put all of the ingredients, up through the baking soda, into the food processor. Blend together until silky smooth. Put the dip into a bowl, stir in the oats and raisins. Serve with sliced apples or pears, cinnamon grahams (pictured), pretzels, or anything your heart desires!
Strike up a conversation: What do you like to dip in sweet dips?
Hello again Melissa! I remembered when you mentioned this recipe to me when I shared my chickpea truffle recipe with you that I had tried out recently. Well, I just tried this dip out, and I LOVE it. Truly! It’s so yummy. Thank you for sending it my way. 🙂