From our friends at My Whole Food Life
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.
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!
The perfect sweet treat for summer! No bake and great for dipping!
Prep Time: 5 min
Total Time: 5 min
1 1/2 cups cooked chickpeas OR 1 can chickpeas,
drained and rinsed
1/2 cup cashew butter OR nut butter of
1/2 cup maple syrup
1 heaping tsp cinnamon
Water if needed to get a thinner consistency
Combine all ingredients except water in a food
processor and blend until smooth.
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!