Chocolate Chip Cookie Dough

I was standing in my kitchen at midnight, scrolling through my phone when a friend texted asking if hummus could be dessert. The question stuck with me, so I started experimenting with chickpeas, chocolate, and a hint of peanut butter one random Wednesday. What emerged was something ridiculous in the best way—creamy, sweet, and tasting exactly like edible cookie dough without any of the guilt. Now it's become my secret weapon for impressing people who don't realize they're eating something genuinely good for them.

I brought a batch to a potluck last spring, labeled it vaguely as "hummus," and watched people's faces light up when they tasted it. Someone went back for a fourth helping and whispered, "Wait, this is actually good for you?" That moment right there made the whole thing worth it.

Ingredients

• Chickpeas (1 can, drained and rinsed): The creamy base that makes this work, packed with protein and so neutral they'll take on any flavor you give them.
• Unsweetened almond milk (1/4 cup): Just enough liquid to help the food processor do its thing without making it thin and sad.
• Peanut or almond butter (1/4 cup): This is where the cookie dough magic happens, adding that familiar nuttiness and richness.
• Coconut oil (2 tbsp, melted): Keeps everything silky and smooth; use regular vegetable oil if coconut isn't your thing.
• Rolled oats (1/4 cup): These add texture and make it feel more like actual cookie dough, plus they boost the fiber count.
• Brown or coconut sugar (1/3 cup): Brown sugar gives that warm molasses note that screams cookies, but coconut sugar works if you prefer.
• Vanilla extract (2 tsp): A teaspoon more than you'd think you need because vanilla is what sells the whole dessert illusion.
• Sea salt (1/4 tsp): The tiny amount that makes everything taste like itself, not too much or it gets weird.
• Mini semisweet chocolate chips (1/3 cup): Folded in at the end so they stay distinct little pockets of chocolate instead of blending into the hummus.

Instructions

Combine the base:

Dump your drained chickpeas, almond milk, peanut butter, melted coconut oil, oats, sugar, vanilla, and salt into the food processor and close the lid. Everything's going in raw, which feels slightly chaotic but it works.

Blend until it's butter:

Pulse a few times, then switch to a continuous blend and let it run for 2 to 3 minutes, pausing to scrape down the sides with a rubber spatula. You're looking for something that looks like creamy peanut butter, not chunky hummus.

Taste and adjust:

Stop, grab a spoon, taste it, and decide if it needs more sweetness or a tiny pinch more salt. This is the moment to fix it before the chocolate goes in.

Fold in the chocolate:

Transfer the blend to a bowl and gently fold in those mini chocolate chips with a spatula or spoon. Don't over-mix or they'll start to melt and disappear into the mixture.

Serve or chill:

Eat it right now if you want something soft and spoonable, or chill it for an hour if you prefer it firmer and more scoopable. Both ways work depending on your mood.

Save

The best version of this happened when my partner tasted it and asked, genuinely confused, "Are you telling me this is made from beans?" Watching someone's brain reconcile chickpeas with cookie dough is honestly better than any compliment.

What Makes This Different

Most hummus is savory, built for pita chips and vegetables, but this one swings the other way completely. The trick is that chickpeas are so mild they become a blank canvas, and when you load them up with brown sugar, vanilla, and peanut butter, nobody thinks about beans at all. It's a dessert that happens to be made from legumes, not a vegetable dip trying to be sweet.

How to Serve It

The fun part is figuring out what to dip into it. Apple slices and pretzels are the obvious choices—the salty-sweet thing really works—but graham crackers turn it into basically a fancy s'mores situation. Some people eat it straight from the bowl with a spoon, which is also valid and maybe the purest way to enjoy it.

Storage and Swaps

This keeps in the fridge for about five days in an airtight container, though it rarely lasts that long. If nuts are a problem, sunflower seed butter works beautifully in place of peanut or almond butter. For a refined-sugar-free version, maple syrup or agave syrup swap in for the brown sugar, but you'll need to use a tiny bit less almond milk to keep it thick.

• Nut-free? Sunflower seed butter is your friend and tastes nearly identical.
• Texture preference matters—soft and creamy right away, or chill it first for something closer to cookie dough.
• Double-check that your oats and chocolate chips are certified gluten-free if that's important to you.

Save

This recipe proved to me that the best foods are often the ones that make people question what they're eating in the best way. Make it, watch someone taste it, and enjoy the moment they realize beans just became dessert.

Recipe FAQ

→ What ingredients create its creamy texture?

The combination of soaked chickpeas, creamy nut butter, and a splash of almond milk creates a silky, smooth texture.

→ Can I make a nut-free version?

Yes, sunflower seed butter can replace peanut or almond butter to keep it nut-free.

→ How long should it be chilled?

Chilling for an hour firms the texture, but it can be enjoyed immediately as well.

→ Are there alternatives to refined sugar?

Maple syrup or agave syrup can substitute brown sugar for a refined sugar-free option.

→ What foods pair well as dippers?

Apple slices, pretzels, and graham crackers complement the sweet, creamy dip excellently.