Pb Oatmeal Cookie Dough Dip With Variations (Healthy)

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Total Time
15mins
Prep 15 mins
Cook 0 mins

This is another wonderful, yummy (I would even say indulgent) bean-based dip. It resembles oatmeal cookies and is so versatile, you can really make it your own. The best thing is, you can eat a whole post of this and dont have to feel guilty, because there are so many good for you nutrients in this. :)

Ingredients Nutrition

  • Plain PB Oatmeal Cookie Dough Dip

  • 96 g oats (I used a mix of oats, spelt flakes and barley flakes)
  • 32 g coconut flour (I simply ground up some unsweetened coconut in the food processor)
  • 2 tablespoons Splenda sugar substitute (use more if you like your dips sweet)
  • 1 pinch salt
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 tablespoon hazelnut-flavored liquid coffee creamer (or use almond milk)
  • 7 tablespoons plain soymilk (unsweetend)
  • 59 g peanut butter (or other nut butter)
  • For A Chocolate Version

  • 2 tablespoons cocoa powder
  • 12 teaspoon instant mocha-flavored coffee powder (or instant espresso powder)
  • For A Raisin Version

  • 2 tablespoons raisins
  • 18 teaspoon cinnamon

Directions

  1. In a bowl combine all of the dry ingredients (oats through salt).
  2. In your food processor or blender combine remaining ingredients and process until smooth. If youre making the chocolate version, add the cocoa and mocha powder in this step.
  3. Scoop this mixture over the dry ingredients and mix until combined. You might need to add a tad more milk depending on how moist your beans are.
  4. If youre adding raisins, stir them in now.
  5. Refrigerate before serving.