Print

Healthy Oatmeal Raisin Cookie Dough Dip

white bowl of oatmeal raisin cookie dough dip with apple slices
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Creamy, Healthy, Oatmeal Raisin Cookie Dough Dip served with fruit, crackers, or chips is bound to be your new favorite snack!

Ingredients

Scale

For the dried garbanzo beans (see note if using canned garbanzo beans)

  • 1 pound dried chickpeas (aka garbanzo beans), rinsed and sorted
  • 6–8 cups water (enough to cover the beans by about 2 inches)
  • ½ teaspoon kosher salt

For Oatmeal Raisin Cookie Dough Dip

  • 1 ½ cups cooked garbanzo beans (or 1 15-ounce can low sodium chickpeas/garbanzo beans, rinsed and drained)
  • ¼ cup almond butter
  • ¼ – â…“ cup maple syrup (depending on how sweet you want it)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 2 tablespoons hot water
  • 2–3 tablespoons raisins
  • â…“ cup quick oats

Instructions

For the garbanzo beans

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 50 minutes (this cook time will make them very soft, perfect for hummus and cookie dough).
  3. When cooking is complete, use a natural release.

To make Oatmeal Raisin Cookie Dough Dip

  1. Strain and rinse 1 ½ cups of garbanzo beans.
  2. Place beans in a food processor.  Add almond butter, maple syrup, vanilla extract, cinnamon, kosher salt, and hot water. 
  3. Blend until mixture is very smooth, stopping to scrape it down 1 – 2 times if needed.  Taste and add extra maple syrup and water if a sweeter or looser hummus is desired.  You want it to be thick/creamy, but still thin enough to dip into.
  4. Add raisins and pulse a few times until they are mixed into the dough.  I like them to be chopped up very slightly, but not pureed into the mix.
  5. Transfer mixture to a bowl.  Stir in the oats.
  6. Serve in a bowl with a side of fruit and graham crackers for dipping.
  7. Store leftovers in the refrigerator for up to 7 days.

Notes

  • 1 pound of homemade garbanzo beans is more than you’ll need for this recipe.  Refrigerate leftovers in a little bit of the cooking liquid or freeze in 1 ½ cup portions so they can be used for future batches of hummus or cookie dough. 
  • A 15 ounce can of garbanzo beans can be used in place of homemade.  The mixture won’t be quite as smooth, but it’s still delicious!
  • Swap the raisins for dried cranberries or chocolate chips if you like!
  • A handful of chopped pecans in the dough is delicious if you and your family like nuts in cookies.
  • Use thin, creamy almond butter.  If yours is quite thick, just add more water to the food processor when blending.  Tahini or cashew butter make a great substitute. 
  • Blend until very smooth.  This may take up to 5 minutes of blending, scraping, and blending some more to achieve a very smooth consistency.
  • The cookie dough will thicken once chilled so I suggest making the hummus slightly thinner than you think you want it.  This makes it a lot easier to dip into with fruit and crackers.

Find it online: https://instafreshmeals.com/healthy-oatmeal-raisin-cookie-dough-dip/