Loaded with peanut butter, chocolate chips and M&M’s, like the classic cookie, this dip is actually flourless and eggless because of a secret ingredient!
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Dessert, Snack, Dip
One 15 oz. can chickpeas, rinsed, drained, and dried on a paper towel
1/4 c (half a stick) unsalted butter, softened
1/4 c peanut butter
1/2 c brown sugar
2 t vanilla extract
1/4 t salt
1/2 c semisweet chocolate chips
1/2 c old fashioned oats
Two single serving (1.69 oz.) bags or about 1/2 c M&M’s
Pretzels, cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for serving
Place the chickpeas, butter, peanut butter, brown sugar, vanilla, and salt into a food processor, and process until smooth. You may need to scrape with a spatula or break up clumps of brown sugar once or twice in order to get it completely smooth.
Scoop the mixture into a bowl, add the oats and chocolate chips, and mix in completely.
Add the M&M’s and stir briefly to combine (see Note).
Serve with pretzels, cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for dipping or spreading.
Once you’ve added the M&M’s, be careful not to overstir, or the colors will run and get all smeary. If you want to have those bright pops of color, reserve a few M&M’s and press them into the top of the dip just before serving.
Dip can be stored for several days in the fridge, but the oats will soften a bit and the dip will firm up, so you may want to serve with a knife for spreading.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/10/27/flourless-monster-cookie-dough-dip/