Flourless White Chocolate Macadamia Nut Cookie Dough Dip
Print

Flourless White Chocolate Macadamia Nut Cookie Dough Dip

An egg-free, gluten-free (and even easy-to-make vegan) cookie dough that makes a healthy snack.
Course Dessert, Snack
Cuisine American
Keyword cookie dough desserts, cookie dough dip, flourless desserts, gluten free desserts, vegan cookie dough
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 288kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

  • 15 oz canned chickpeas rinsed, drained, and dried on a paper towel
  • 2 Tablespoons coconut oil or unsalted butter, softened
  • 2 Tablespoons honey agave, or maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • ½ cup white chocolate chips reserve about a tablespoon for sprinkling on top, if desired. I use Ghirardelli, but you can use vegan if needed
  • ½ cup chopped macadamia nuts reserve about a tablespoon for sprinkling on top, if desired
  • bananas apples, graham crackers, pretzels, etc. for dipping

Instructions

  • Place the chickpeas, coconut oil or butter, honey, vanilla, and salt into a food processor or high-powered blender (I used my Blendtec), and process until smooth.
  • Scoop the mixture into a bowl, add the white chocolate chips and macadamia nuts, and mix in completely.
  • Serve with bananas, apples, graham crackers, pretzels, etc. for dipping.

Notes

Flourless White Chocolate Macadamia Nut Cookie Dough Dip can be stored for several days in the refrigerator, but it will firm up a but, so you may need to serve with a knife for spreading.

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 3mg | Sodium: 308mg | Potassium: 186mg | Fiber: 4g | Sugar: 15g | Vitamin A: 10IU | Calcium: 64mg | Iron: 1.3mg