fbpx Print

Healthy Pumpkin Cookie Dough Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2 tablespoons (dairy free) milk of choice or water
  • 1 15-ounce can white beans or chickpeas, drained and rinsed well
  • 1/2 cup + 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1/4 cup No Added Sugar SunButter (no added sugar preferred)
  • 2 tablespoons pure maple syrup (more if you want a sweeter result)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Add all ingredients except for chocolate chips to a high-powered blender and blend until smooth. You may need to pause blender to scrape down sides, and then continue to blend.
  2. Fold in chocolate chips.
  3. Transfer cookie dough into a freezer-friendly container and freeze for 15 minutes, or until cookie dough is cold. Alternatively, you can refrigerate for a few hours.
  4. Serve with sliced apples, celery or carrot sticks, whole wheat crackers or a spoon!

Store in refrigerator or freezer. Cookie dough will stay fresh in the fridge for about a week, or in the freezer for ~1 month. Enjoy!