Ingredients:

• 14 oz can chickpeas
• 1/8 tsp salt
• 1/8 tsp baking soda
• 2 tsp vanilla extract
• 1/4 cup peanut butter (You could substitute almond butter or any nut butter you prefer, as this will give it a bit of a peanut butter cookie taste.)
• 1/2 cup brown sugar (really between 1/3 and 2/3 cup, depending on how sweet you like it)
• 2 Tbsp oats (Feel free to leave out for a slightly thinner dip or to make it gluten-free)
• 1/3 cup chocolate chips

Instructions:

• Put everything except for the chocolate chips in a food processor and blend until completely smooth.
• Like really completely smooth. If not, the texture might give away that it isn’t real cookie dough.
• Add up to 1/4 cup of milk if needed to smooth out the dip.
• Mix in the chocolate chips, and grab a spoon!