Peanut Butter Cookie Dough Dip

5 from 2 reviews

Lightly sweetened with dates and full of fiber from the chickpeas, this dip is sure to be a hit with the whole family!


  • 1 cup pitted dates {about 10 whole dates}
  • 1 cup very hot water
  • 1 (15 oz) can chickpeas, washed & drained {about 1.5 cups}
  • 3 TBSP peanut butter
  • 1 TBSP vanilla extract
  • 1/8 tsp almond extract
  • 1/2 tsp salt
  • 1/8 tsp baking powder
  • 1/4 cup oats {regular or quick}
  • 1 TBSP chopped peanuts, optional


  1. Add the dates to a bowl and cover with very hot water. Let sit for 15 minutes.
  2. Remove dates from the water, reserving the date-soaking water. Add the dates and two tablespoons of water to the bowl of a food processor. Blend until very smooth {once you add the other ingredients, it will not get any smoother}.
  3. Add the chickpeas, peanut butter, vanilla extract, almond extract, salt, and baking powder. Blend until completely smooth.
  4. Add in oats. Blend until smooth {adding an additional teaspoon or two of water if needed to help blend}.
  5. Transfer to a bowl and serve immediately or refrigerate for up to 5 days. Sprinkle with a little extra salt and/or chopped peanuts before serving, if desired.
  6. Serve with fruit slices {or just eat with a spoon}