Peanut Butter Cookie Dough Dip

This Peanut Butter Cookie Dough Dip is SO EASY! Creamy, nutty, and sweet, it’s a guilt-free indulgence perfect for parties or solo snacking.

Prep Time 10

Total Time 10

Course Dessert, Snack

Cuisine American

Servings 6 servings

1 can chickpeas or white beans drained and rinsed; for a Keto version, use white beans
2 tsp pure vanilla extract for that warm, sweet flavor
1/4 cup peanut butter or an allergy-friendly substitute like almond butter or sun butter
1/2 cup sweetener of choice such as maple syrup, agave, or a sugar substitute
1/3 cup quick oats or almond flour for a gluten-free option
3/8 tsp salt to enhance the flavors
heaping 1/8 tsp baking soda for a light texture
peanut butter cups and/or peanut butter chips optional, to add extra indulgence

Start by draining and rinsing the can of chickpeas or white beans under cold water to remove excess sodium and ensure a cleaner taste.
In your food processor, add the rinsed beans, peanut butter, sweetener, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
Once your base is smooth, add the quick oats or almond flour and the baking soda. Pulse a few times until just combined to keep some texture.
Taste the dip and adjust sweetness if desired by adding more sweetener. Blend again to incorporate.
If using, fold in peanut butter cups or chips with a spatula to add delightful chunks to your dip.
Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes to allow flavors to meld beautifully.

For a smoother dip, continue blending and add a splash of water if too thick.
Balance overly sweet dip with a pinch of salt or a squeeze of lemon juice.
Enhance peanut butter flavor by adding extra peanut butter or peanut butter powder.
This dip stores well in the refrigerator for up to 5 days; stir before serving again.
Freeze for up to a month but note texture may change slightly after thawing.

Keyword Easy, Gluten-Free, Healthy, Quick, Vegan