Peanut Butter Cookie Dough Dip

  • Author: Rebecca Dwyre | Always Nourished
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 6 servings 1x


  • 1 cup chickpeas
  • 2 tablespoons milk (non-dairy, dairy, whatever you have on hand)
  • 3 tablespoons Natural Peanut Butter*
  • 3 tablespoons quick oats
  • 1/4 cup honey (or use maple syrup)
  • 1/2 tablespoon sugar (I prefer organic cane sugar; optional but recommended)
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup chocolate chips, optional but very much recommended


  1. To the food processor add the chickpeas and milk. Blend until chickpeas are mostly smooth. Scrape down the sides of the bowl as needed.
  2. To the blended chickpeas, add peanut butter, oats, honey, sugar (if using), cinnamon and salt. Blend for 1 minute until really smooth and creamy being sure to continue to scrape the sides of the bowl as needed.
  3. Transfer cookie dough dip to a bowl and fold in chocolate chips.
  4. Dip is best if chilled for an hour 2 before being served with sliced fruit, honey crackers (or just by the spoonful!). Keep for up to 2 days in the fridge.


*I used and loved PB&Co’s Smooth Operator Peanut Butter in the recipe!