My mornings used to look like this:
Drag myself out of bed before sunrise, grab a quick snack while lacing up my sneakers, then rush out the door—rain or sun or snow—to run 7 or 8 miles.
My mornings now look like this:
Wake up and lazily contemplate getting out of bed for a while before actually moving. Eat a big breakfast. Stay in the kitchen to start the day’s baking experiments while still in my pajamas. Honestly, I thought I was going to really miss it when I made the decision to give up running… but that’s not the case at all!
For instance, yesterday morning’s first baking experiment involved oatmeal and raisins and brown sugar and cinnamon, leading me to ponder: Run 8 miles through the Texas heat, or sit on my couch eating oatmeal raisin cookie dough?
If only all questions were so easy to answer.
Oatmeal Raisin Cookie Dough Dip
Adapted from the original: Cookie Dough Dip
- 1 can chickpeas or white beans, drained and rinsed very well (250g after draining)
- level 1/4 tsp plus 1/8 tsp salt
- 1/4 cup rolled oats (20g)
- 2/3 cup brown sugar or coconut brown sugar (150g)
- 2 tsp cinnamon
- 1/4 tsp baking soda
- 3 tbsp oil (30g) or 1/4 cup nut butter of choice
- 2 tbsp applesauce
- 1 tbsp pure vanilla extract
- 1/2 cup raisins (78g)
- 1/2 cup more rolled oats (40g)
Combine first 10 ingredients in a food processor and process very well, until it is completely smooth like cookie dough. (Some commenters had success with a blender, but I did not. Try at your own risk and know the result will be better in a high-quality food processor such as a Cuisinart.) Add the last two ingredients, and blend again—either a little for a chewier dip, or until completely smooth again for a creamier dip. Serve with apple slices, graham crackers, pretzels, fruit skewers, bananas, cookies, use to top pancakes, or whatever else you wish. Note: The raisins give extra texture and sweetness. If you need to omit them, you will have to experiment. For recipe troubleshooting on this or any recipe, see the Recipe FAQ page at the top of the blog.
Click for: Oatmeal Cookie Dough Dip Calories & Nutrition Facts
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This turned out delicious. My only problem with your dips is that I want to eat the entire batch in one sitting. 🙂
This was so amazing, even though I had to make subs due to an oddly stocked pantry. Used half brown sugar, half maple syrup; 2 T oil and 1 T almond butter (it’s all I had!); used dates instead of raisins–amazing! It was a tad sweet for me, which means it’ll be a perfect party dip for all my non-health food friends. So yummy and cinnamon-y and filling. LOVE how filling and satisfying just a little bit is…Thanks for the entire website and especially this dip! 🙂
I still love running, even long distance. But hey, that doesn’t make your recipes any less yummy 🙂 Thanks for sharing!!
I just made this with 3 tbsp of sunbutter, 1/3 cup of brown sugar, and added a few extra raisins. And I’m out of cinnamon so I left it out. Still good!
The recipe says to add the first ten ingredients and then later the last two, but I’m only counting 11 ingredients. So, I made it without the raisins and it turned out awesome!