Hi chocolate cinnamon sticks!
Well, except cinnamon sticks aren’t yummy, because you can’t eat them. I’m striking out here; first with yesterday’s fruit loop fiasco, and now this. Let me make it up to you.
How? Why I’m so glad you asked!
I invented this dip while making Snickerdoodle Blondies.
Snickerdoodle Dip
(high-protein and gluten-free!)
Inspried by the extremely-popular Chickpea Cookie Dough Dip.
- 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
- 3 tbsp nut butter of choice (or other fat source) (see link below for fat-free option)
- 2 tsp pure vanilla extract
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- sweetener (see note below, for amount)
- 1 tbsp unsweetened applesauce
- 1/4 cup ground flax or quick oats (20g) (you can omit)
- 2 and 1/4 tsp cinnamon
- optional ingredients: a pinch cream of tartar, raisins
Drain and rinse your beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. Now this next step is very important: Dip every single thing you can grab into the batter. Stuff it all into your mouth.
Click on the following link for a Fat-Free Option.
**People with “normal” tastebuds will probably like 3/4c brown sugar. You can also use stevia if you like the taste of stevia-sweetened desserts, or liquid sweeteners are fine, as is white sugar or evaporated cane juice. Tastes differ, so just sweeten until it suits you! Dip apple slices or crackers, spread on a banana or toast, or…
Try it as a frosting for the following recipe: Breakfast Pizza Cake.
Do you taste as you’re cooking?
Or do you wait for the final product before taking a taste? I like to take a few tastes as I go. That way, if a recipe isn’t turning out well, I still have a chance to fix it. And you can bet whenever I cook with chocolate chips… well, let’s just say not all the chips end up in the actual recipe.
Oh my gosh! This is SOOO delicious! I also tried baking it for 20 minutes at 350 degrees, and it totally turns into cookies!
I would LOVE to make this, but my daughter is allergic to peanut butter & can’t have tree nuts! What can I use instead?
sunbutter?
Why is there baking soda in it? It’s such a tiny amount.
It is actually for flavor!
Cant wait to make it for my foodie superbowl get together!!!!!
After making the cake batter dip twice with MUCH success (YUMMMMMMM), I tried making this snickerdoodle dip. I followed the recipe exactly and it’s hard and doughy. 🙁 Has great flavor but it’s just way too thick. any ideas on what I did wrong and what I may can do differently? Can a can of chick peas be extra hard? I noticed when making the cake batter dip, my ingredients blended quickly and very well. This snickerdoodle dip didn’t blend as well and I had to run it through 3x before chick peas were blended up. ????? HELP! I want to try it again with better success.
Might’ve been a fluke or something mis-measured. The two recipes have the same base, so if one worked the other should as well.
Hi Katie
I am a vegan from Cape Town, South Africa. My story is almost exactly like yours – I was initially vegetarian and then became full on vegan exactly 28 days ago. I am (and always have been) obsessed with chocolate and love to bake yummy desserts. I have been searching for healthier yummy vegan dessert recipes and was SUPER excited to find your blog! Yesterday I made your snickerdoodle blondies, deep dish cookie pie, fudgy brownies and pumpkin creamcheese cake – all AMAZING! Thank you so much for doing what you do! I now follow your blog daily to see if there are any new recipes to try:)
Talita
I quick-calculated this and I got about 1000 calories for the whole batch with 1/4 cup brown sugar! Does that seem about right?
I’m currently sitting in front of the computer eating this with a spoon 🙂 I had to forego the vanilla extract and applesauce because I’m out. Instead i added some almond milk. I also didn’t have quick oats so i pulsed some old fashioned oats in my coffee grinder a couple times and it worked great 🙂 Thank you for a healthy alternative to a recipe my kids have been bugging me for for ages 🙂
I just made this – used a little less sugar as those I cook for aren’t used to quite so much, and had to add a little more salt because I cooked my own chickpeas. Also, dark brown sugar will turn the “batter” dark. SO TASTY!
Oh, and also added a little hazelnut milk to thin it out a bit.
Katie I had seen your site before but never tried anything…. tonight I jumped in and made this snickerdoodle dip. Fabulous! I didn’t really know what to expect, but it’s like eating cookie dough! I made it with about 4 “scoops” stevia and 2 heaping tbls brown sugar and it was perfect! wow! I already am planning tomorrow’s attack with apples and more… Thanks!!