Healthy Cookie Dough Dip

*1 can 15.5 ounce White Beans, Great Northern or Cannellini or Chickpeas, drained, rinsed and puréed in food processor
*3 tablespoons Rolled Oats or Quick Oats, chopped
*1/4 cup Almond Butter
*1/3-1/2 cup Brown Sugar, to taste
*1/8 teaspoon Sea Salt
*2 teaspoons Vanilla Extract
*Milk or Almond Milk, if needed for desired texture
*3-4 tablespoons Mini Chocolate Chips
**Graham Crackers, any shape for dipping

We made our cookie dough dip a little on the extra gooey side, but we add 1/4 cup of milk, so for a thicker dough dip add less or no milk.

Purée the white beans/chickpeas first then add oats, almond butter, brown sugar, salt and vanilla and pulse in food processor until well combined. Remove cookie dough from the food process and In a small bowl mix in or top the dip with mini chocolate chips. We used Graham crackers for dipping.

Enjoy!

Jamie and Lindy