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Molasses Ginger Cookie Dough Dip

no ginger

 

Cookie. Dough. Dip. You read that right. IT IS AMAZING. I’ve been eyeing this recipe from Chocolate Covered Katie for a while, and I decided to make it…with a twist.

The original recipe, which I’m sure is just as delicious, is for a classic cookie dough dip. I decided, however, to try to make a molasses ginger cookie in cookie dough dip form, and I think it worked really well!

Now, when you read the recipe, you’re going to notice that it’s made with garbanzo beans. At first I thought that might taste weird or have a weird texture, but it actually works SO WELL. Just trust the recipe – you won’t regret it! And note, as an added bonus, this recipe is healthier than real cookie dough and naturally gluten free – everybody wins!

 

Molasses Ginger Cookie Dough Dip

Adapted from: Chocolate Covered Katie

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Ingredients:

  • 1 can garbanzo beans, drained thoroughly and patted dry
  • 1/4 cup maple almond butter (or any nut butter)
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 1/4 cup oats (gluten free if you want the recipe to be gluten free)
  • 1-2 teaspoons vanilla
  • 1/8 teaspoon baking soda
  • 1 tablespoon fresh ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • Candied ginger for topping (optional)
  • White chocolate chips (optional)
  • Graham crackers for dipping (or anything you can think of!)

 

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Instructions:

  • Throw everything into a food processor (except candied ginger and/or white chocolate chips) and blend until very smooth.
  • Hand mix in candied ginger and/or white chocolate chips (optional)
  • Put in serving dish and enjoy!
  • Put extra/left over dip a sealable container and refrigerate.

 

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