I recently made a Brownie Batter Hummus that got really good reviews. So this Snickerdoodle Cookie Dough Dip is another variation of dessert hummus. It’s PERFECT for summer because who really wants to turn on the oven in this heat?
This is dough you can eat straight up, or you can thin it out to make the dip. Win win all around in my opinion.
This Snickerdoodle Cookie Dough Dip is super easy to make. Vegan and gluten free. You only need 4 ingredients + water if it’s needed. Serve with fruit, graham crackers, or eat it by the spoon! 🙂 If you do feel like baking this, I think that could also work.
Snickerdoodle Cookie Dough Dip
Snickerdoodle Cookie Dough Dip
The perfect sweet treat for summer! No bake and great for dipping!
Ingredients
- 1 1/2 cups cooked chickpeas OR 1 can chickpeas, drained and rinsed
- 1/2 cup cashew butter OR nut butter of choice
- 1/2 cup maple syrup
- 1 heaping tsp cinnamon
- Water if needed to get a thinner consistency
Instructions
- Combine all ingredients except water in a food processor and blend until smooth.
Recipe Notes
Optional: Garnish the top with some cinnamon sugar and chocolate chips if you like.
Keep this stored in the fridge. It should last at least a week that way. Enjoy!
