The Famous Chocolate Chip Cookie Dough
No ratings yet
Add to Collection
Go to Collections
Katie Higgins from Chocolate Covered Katie
milk or milk sub
less or more as needed.
peanut butter or allergy-friendly alternative OR 3 tablespoons vegetable oil OR melted coconut oil
can chickpeas or white beans, drained and rinsed very well
xylitol or raw granulated sugar of choice
quick oats, or ground flax
pure vanilla extract
teaspoon baking soda
plus 1⁄16 teaspoon salt
to 1⁄2 cup chocolate chips or vegan chocolate chips
Divide recipe in half and blend in two batches.
Add ingredients in the order listed except for the chocolate chips and blend until smooth.
*: Use Medium Speed. Twister Jar works best. For Fourside/Wildside Jars, may need to stop the machine, scrape ingredients towards the center, and continue blending.
or other variable speed blender: Start on Variable Speed 1, turn machine on and slowly increase to Variable Speed 10/High, using the tamper to press ingredients into the blade.
Add up to 1⁄4 cup milk as needed, blend until the final result has the texture of cookie dough.
Turn off the blender and stir in the chocolate chips.
Refrigerate leftovers in a covered container for up to 4 days.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our
weekly photo contest
! :) Tag @BlenderBabes & #BlenderBabes
1. For a thicker consistency, add a bit more oatmeal.