This recipe was inspired in part by my friend and fellow AmeriCorps member, Olivia. Olivia and I have been collaborating over the past six months to facilitate monthly cooking club classes at her service site, the Adult Activity Center. Outside of that, Olivia has been a really good friend to me and we have had a lot of new experiences together as first-timers in Ellensburg. So many memories- AmeriCorps conferences and gatherings, dog play dates with Arthur and Lilly, running a .5K, going to a drag show together, and the Mariners game. We’ve had a lot of fun this year, and I am going to miss her spunky personality and adventurous spirit. And I will definitely miss our cooking classes at the AAC!
A few months ago, our cooking club topic was picnic and travel recipes. Olivia brought this really good cookie dough dip made out of chickpeas (garbanzo beans), nut butter, honey, and chocolate chips. Coincidentally, the following month, the food bank I work at was giving out chickpeas. I decided to combine the chickpeas with applesauce and peanut butter, both of which are also common food bank items, to make a bite-size snack version of the dip that I could easily hand out as samples. If you have experimented with aquafaba, or the liquid that comes in a can of chickpeas, you now have a great recipe that will use up the chickpeas as well!
Also included are adaptations for baking the dough into cookies or turning them into a dip.
- 1 ½ cup cooked or canned garbanzo beans (chickpeas)
- ¾ cup peanut butter
- 3 tablespoons applesauce
- 2 teaspoons vanilla extract
- A pinch of salt (if peanut butter is unsalted)
- 1 teaspoon cinnamon (optional)
- ½ cup chocolate chips, nuts, seeds, oats, shredded coconut, or other add-ins of choice
- Drain and pat garbanzo beans with paper towel until dry. In a large bowl, mash beans with a fork or potato masher. You could also use a food processor.
- Add in peanut butter, applesauce, vanilla, cinnamon, and salt. Stir until combined.
- Fold in chocolate chips and/or other ingredients of choice.
- For cookie dough balls: Use a spoon to scoop ½ tablespoon of dough into hand. Roll into ball. Repeat with remaining dough and let balls set in refrigerator until ready to serve. Makes 40-50 bite size balls.
- For baked cookies: Add 1 teaspoon of baking powder to dough. Scoop balls of dough onto oiled cookie sheet and flatten dough with spoon or fork. Bake at 350 degrees F for 10 minutes. Makes 20-25 cookies.
- For cookie dough dip: Stir in an additional 2-3 tablespoons of applesauce or milk to dough to create a more liquid texture. Serve as a dip with apple slices or crackers. Makes about 2 1/2 cups of dip.