If the idea of brownie batter meeting a sugar cookie makes your mouth water, then get ready because this recipe is for YOU! My Healthy Brownie Batter Sugar Cookie Dip is the perfect snack to satisfy your sweet tooth, anytime of day. Plus, this recipe is super healthy – it’s gluten-free, vegan-friendly, and refined sugar-free, and is perfect for eating alongside your favorite sliced fruit, pretzels, or graham crackers!
Friends, how many of you are “guilty” of sneaking bites of brownie batter before it goes into the oven, even though you know that you shouldn’t? I know I have! I remember being a kid and hearing my mom tell me not to eat the batter (because of the raw eggs), but still sneaking bites anyway. I couldn’t help it – brownie batter is so good!
But, what if I told you that I found something that tastes better than brownie batter? That’s right – I DID, and its name is Brownie Batter Sugar Cookie Dip. Think of this dip as the most delicious cross between nostalgic brownie batter and sweet sugar cookie dough. It’s the perfect dessert dip, and will even give Nutella a run for its money!
And while this recipe is delicious no matter the age, I especially love making this recipe for my kids. It’s the perfect dip to put in their lunches boxes. They’ll think they’re eating a sweet and delicious dessert (and THEY ARE) without noticing that it’s “healthy.” As a mom, I’d call that a win-win!
One of the best parts about this dip? It is PACKED with protein, thanks to a super special ingredient: chickpeas! That’s right, chickpeas form the base of this dip, and load it up with protein, fiber, and vitamins.
Now before you ask if this dip tastes like hummus (which is made from chickpeas), the answer is no. This dip tastes nothing like hummus! In fact, if you didn’t know that there were chickpeas in this recipe, then you’d never guess that they’re in there. In fact, it’ll be our little secret, k? 😉
And here’s a pro-tip: when you’re making this recipe, use canned chickpeas to save you time and money. Then, once you open the can, SAVE THE WATER! The water from the chickpea can is known as aquafaba, and, once it’s whipped using a hand mixer or stand mixer, it takes on a fluffy texture that can be used as an egg-substitute in baked goods and even in mayonnaise. Don’t knock it until you try it – chickpeas are magic!
This delicious dip comes together with less than 10 simple and easy ingredients. Don’t believe me? Just check out this ingredient list for yourself!
The first step to making this dip is to thoroughly wash and drain your chickpeas. This is KEY to ensuring that this dip does not have that chickpea taste! Once your chickpeas are rinsed, add them to a blender along with the rest of your ingredients, and blend until smooth. This will take about 2-3 minutes. Once your dip is smooth, stop the blender, scrape down the sides, and if you prefer a creamier dip, add-in more of your non-dairy milk, one tablespoon at a time.
Once your desired consistency has been achieved, transfer your dip to a bowl, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
I like to eat this dip with sliced apples, strawberries, graham crackers, or pretzels, but you can really eat this dip with anything that you’d like! I also think spreading it on pancakes or waffles would be delicious as well. 🙂
And, let’s be honest… it’s also delicious by the spoonful, and I would not judge you if that’s your preferred way of eating it. Follow your heart’s desire!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!