Healthy Gingerbread Cookie Dough Dip — No flour, no refined sugar, or oils. Dig into this festive dessert dip without the guilt!
I think I seriously OD’ed on Christmas movies this weekend. Seeing as I’ve watched close to every special and B-rated holiday related film Netflix and Hulu have to offer. You know you’re in for a treat when the title of the movie is a Christmas pun. Like Santa Claws. Or Snow Place Like Home. Trust me, I KNOW.
But my Christmas breeches are bursting at the seems with antici……pation (Rocky Horror anyone?) for the big day. Most all gifts have been bought, wrapped, and nestled under the tree, awaiting to go over the river and through the woods to MJ’s house we go.
So much, that I ALMOST (sugar) plum forgot about this month’s Recipe Redux!
Almost. There’s always room in my Christmas-filled heart for food, blogging, and of course peanut butter. Especially for this month’s theme 😉
Grab a Book & Cook
The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.
We got to do this theme last year as well, where my simply salmon salad made it’s cameo, but this year I took a sweet turn around the bend.
And that’s where my first true love comes into play. I received fellow blogger, Averie’s Peanut Butter Comfort Cookbook a while back, and knew it was long due for another go around. And in good timing I must say!
Since there wasn’t an actual recipe on 154, I opted for the next best thing, and a well-fitted recipe for this time of year.
After the cookie swap and a couple dozen muesli cookies, my tastebuds are a little bit tuckered out on the cookie confections. That is, of the baked variety.
I’ve made Katie’s cookie dough dip last year for our family Yankee Swap, and it was a such a hit, I thought I’d make it a little more seasonal this time around.
And I know, I ate this with MORE cookies, but believe me, I dipped just about everything I have in my fridge..including kale and it was still amazing. Tell me something slathered in spreadable cookie that doesn’t taste amazing, because I’ve yet to find it.
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 teaspoons vanilla extract
- 2 tablespoons molasses
- 1/4 cup natural creamy peanut butter*
- 1/3 cup maple syrup
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 2 tablespoons gluten-free oats (or regular oats if not gluten free)
- Add all ingredients to food processor, and blend until smooth.
- Transfer to a serving bowl, and serve with gingersnaps, graham crackers, or fresh fruit.
- Category: dips, appetizers, holidays
Now generally, when I tell people they’re eating beans for dessert it doesn’t fair well. It’s times like these when I like to keep my dietitian lips shut, but if you want to spill the beans ( I had to do it) then that’s your prerogative.
Unless you happen to be serving it up to a crowd of dietitians and health nuts (like the ones below!) then you OWN THE ISH out of that healthy cookie dough dip!
[Tweet “Gingerbread Cookie Dough Dip with a #healthy secret ingredient! #vegan #glutenfree #thereciperedux”]
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Don’t forget, you have three more days for your chance to win a new pair of compressions socks or sleeves! Get in your entries on Friday’s post!
Make it a great day!
Gingerbread or peppermint?
What’s your favorite cookbook?