From the kitchen

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Abby Bird, Contributing Writer

 

Over the summer, I was looking to try out some new recipes to broaden my horizons, since I eat gluten-free. A friend referred me to a blog called “Chocolate- Covered Katie,” where I found a recipe for an absolutely delicious cookie dough dip. Before anyone freaks out, try the recipe: it is delicious, egg-free, gluten-free, so high in protein that it can practically be dinner, and super easy to make. I tried it out on some friends at a party, and nobody knew the difference. I hope you enjoy it as much as I do!

Cookie Dough Dip:

-1 1/2 cups chickpeas (1 250- gram can, drained) – Yes, chickpeas; trust me on this one.

-1/8 teaspoon plus 1/16 teaspoon salt

-tiny bit over 1/8 teaspoon baking soda

-2 teaspoons pure vanilla extract

-1/4 cup nut butter – I prefer using peanut butter.

-up to 1/4 cup milk

-1/3-2/3 cup of brown sugar

-1/3 cup chocolate chips – This is flexible and sometimes I don’t use any.

-2 to 3 tablespoons oats

-Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Mix in the chocolate chips and dig in with a spoon!

 

 

 Email your family favorites to kuntz@udallasnews.com.

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