Cookie Dough Dip
Want to eat a BIG bowl of cookie dough? This dip is high in protein, gluten-free, and it can even be sugar-free!
Want to eat a BIG bowl of cookie dough? This dip is high in protein, gluten-free, and it can even be sugar-free!
- 2 tsp pure vanilla extract
- 1 1/2 cups chickpeas or white beans (1 can drained) (250g)
- 1/8 tsp plus 1/16 tspâ salt
- tiny bit over 1/8 tsp baking soda
- 1/4 cupâ nut butterâ (you can get away with using onlyâ 3 tbsp. i it’ll have a slight “pbâ cookie doughâ€â taste, so if you don’t want this, try the recipe in this linkâ instead. just don’t bake it.)
- up to 1/4 cup milk of choice only if needed
- 3 tbsp brown sugar
- 1/3 cup chocolate chips or these:â sugar-free chocolate chi
- 2 to 3â tbsp oats (or flaxmeal) (you can omit for a thin
- Carbohydrate 20.4967125086759 g
- Cholesterol 0 mg
- Fat 0.00126 g
- Fiber 0 g
- Protein 0.0260100000106138 g
- Saturated Fat 0.00021 g
- Serving Size 1 1 Serving (23g)
- Sodium 5.96400000247656 mg
- Sugar 20.4967125086759 g
- Trans Fat 0.000756 g
- Calories 84 calories
Step-by-step
- Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth.
- Then mix in the chocolate chips.
Using a blender instead of a food processor ruins the emulsion of this dip. Blades placed high in a standard blender jar fail to catch dense legume matter. A wide food processor bowl forces whole beans downward against a rotating blade. This shearing action shatters bean cell walls mechanically.
Legume Emulsification and Sugar Chemistry
Canned chickpeas and white beans contain high levels of storage proteins and starches. Pureeing them releases amylose and globulin proteins into the surrounding liquid. These molecules act as natural surfactants. They trap air bubbles and fat droplets from the nut butter simultaneously. Sucrose crystals from brown sugar dissolve into this starchy matrix. Water molecules form hydrogen bonds with the sugar hydroxyl groups. This interaction suppresses water activity and thickens the continuous phase.Flavor Balancing and Texture Control
Pure vanilla extract contains hundreds of volatile compounds dissolved in ethanol. Alcohol evaporation allows vanillin molecules to bind directly to lipid receptors on the tongue. Salt lowers the vapor pressure of water. This enhances sweetness perception without adding extra sugar. Adding oats or flaxmeal introduces dietary fiber. Fiber particles absorb excess free moisture to prevent a watery consistency. Process the mixture until completely smooth. Stir chocolate chips in manually at the end to keep their structural integrity intact.
