Edible Cookie Dough. EDIBLE. COOKIE. DOUGH.
We all know the best part of baking cookies is the raw dough. Half of the batter ends up being ate by the spoonful and what’s left is maybe 4 or 5 cookies that actually get baked.
How about we skip the baking all together and make something that’s actually “healthier”. You could say this is a cookie dough hummus, dip, spread, etc. Call it what you want, use it however! It’s great with pretzels, animal crackers, apple slices, and of course, the spoon.
Thanks to beans being 0sp on the new freestyle program with Weight Watchers, this dip I would make often has dropped in points! Only 4sp for 1/4 cup! As far as beans go, I prefer to use a regular white bean (cannellini, great northern, etc) as it doesn’t have much of a “bean” taste in this recipe. The maple syrup and peanut butter added with the beans is the flavor that stands out here. I’ve used chickpeas before and the taste is very prominent. I guess that’s when I would definitely call it a “hummus”. 🙂
Feel free to add other things to make it your favorite cookie dip; oatmeal, raisins, cinnamon, nuts, M&Ms. (adding points as needed, of course).
How will you dip?
Cookie Dough Dip
Author: My Skinny Sweet Tooth
Yields: 6 servings
Serving Size: 1/4 cup
Smart Points per Serving: 4sp
Macros per Serving: 155 calories
9g Fat, 15g Carbs, 7g Protein
• 1 can white beans (cannellini), rinsed and drained
• 6 tbsp (100g) peanut butter
• ¼ cup sugar free maple syrup (I use Joseph’s)
• ½ tsp vanilla extract
• ¼-½ tsp sea salt (to taste)
• 3 tbsp (30g) dark chocolate chips (I use Lily’s)
• In a food processor, blend all ingredients together (except the chocolate chips) until smooth.
• Add the chocolate chips and pulse several times until combined and chips are broken up slightly.
• Keep dip in an air tight container in the fridge.