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Snickerdoodle Dip

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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!

sn dip

Peek-a-boo!

snickerdoodle batter

I see you!

I invented this dip while making Snickerdoodle Blondies.

Piggy little Katie couldn’t keep her fingers out of the uncooked batter. It was just so cinnamon-licious (which really ought to be a word, don’t you think?).

Oink oink oink! Smile

sn dip untilted

Snickerdoodle Dip

(high-protein and gluten-free!)

Inspried by the extremely-popular 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…

cinnamon-raisin-pizza

Try it as a frosting for the following recipe: Breakfast Pizza Cake.

Questions of the Day:

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. Oink oink, remember?

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Oh holy YUM!! You’ve just given me the biggest dilemma ever-make this or the choc chip one first?!?!

    And haha I don’t think I’ve EVER made something that hasn’t involved a LOT of tasting!! Cookie dough eating is definitely one of the best bits of being a vegan! 😉

  2. Megan says:

    This sounds just as amazing as the cookie dough dip tasted! Yum! :)

  3. Jennifer JCD says:

    You crack me up some days. We made your chocolate chip cookie dough dip (or whatever you called it) and it was AWESOME!! My husband kept going back for more… and more… He was over the moon when I mentioned chocolate chips AND chickpeas were involved: his two all-time favourite foods. My tastebuds had a party too. Needless to say, we both had some more for breakfast. Thanks for all the yummy recipes!!!

    To answer your question of the day, I like to taste a few times when I am cooking too. Quality assurance is taken very seriously. Also, it is very important to make sure those chocolate chips aren’t going stale whilst waiting to be added to a recipe. 😉

    1. Chocolate for breakfast? I KNEW you were my kinda girl!

  4. i KNEW this one was coming!!! im less of a taster and more of a lick the bowl gal :)

  5. Erika K. says:

    These photos are gorgeous! The dip sounds so good. I love your blondies, and now I know what I’ll be trying next! :)

    Also, have you ever tried roasting chickpeas? They taste like popcorn! So good!

  6. Jenny says:

    So many people attest that professional chefs don’t taste as they cook and go along, but… I can confidently argue that that’s a LIIIE. I worked in an up-scale French restaurant last summer, and all the chefs (especially the head chef) tasted [with new spoons each time… yes, poor dishwasher boy. Luckily we had loads of clean spoons] their dishes as they cooked. I do too, and it’s good you do as well. 😀 For exactly the reason you stated! IMO, it’s especially important when cooking spicy dishes! You don’t want it to end up too spicy (though I think there’s no such thing) before you can’t fix it once you’re done.

    I tend to eat as I prepare dishes, too. I’ll steal bits of veggies while chopping, or have spoonfuls of rice while it’s cooking… Gotta make sure everything’s as it should be, right?! Haha 😛

  7. Ahhh I can never keep my fingers out of the batter either. YUM

  8. Picky Nicky says:

    That sounds so good 😀 And I’m totally guilty of licking blender blades…… Yes, the risk is worth it :)

  9. Leslie says:

    The photos are so awesome! I love the first one especially!

  10. Liz says:

    Oh my gosh, I taste test continuously! LIke no one has before, well, except for maybe you it sounds like, we would probably make a pretty good taste testing team! No really, sometimes I test so much that I have to remind myself to STOP so I will have enough for a freakin’ picture! :)

    I am happy to hear I am not the only risk-taker, licking the blender blades…one just must be extra cautious..totally worth it…that, licking the bowl, and taste testing are three of my favorite things about baking! YUM!

    Have a great day!

    LizAshlee

    1. Haha I often DON’T have enough of a recipe left for a photoshoot! Then I’m forced to make more!

  11. Lisa says:

    “Now this next step is very important: Dip every single thing you can grab into the batter. Stuff it all into your mouth.”
    LOL. your hysterical.
    Im so making this. ONCE I finally get myself to the grocery store and buy some beans! im such a slacker….
    I ALWAYS taste as Im cooking. I know one day ill regret it, say when im making cookies with the whole raw egg thing, but I cant help myself :)

  12. Jill K says:

    Yes please! Love all the delish-looking photos, can’t wait to try them out!! Thanks for sharing

  13. Laura says:

    Have just started following your blog – you’re a cookery genius and I love your writing :-) I have just made my first gingerbread men today…yum! Can’t wait to try this. xxx

    1. Aww I’m so glad you found my blog!! :)

  14. Allie says:

    Love this!!! I already made it, even before you posted about it! I made your blondies when you posted the recipe, but like you, I couldn’t wait for them to cook. So I didn’t even bother, I just ate the raw batter on apple slices! It’s genius. YOU’RE genius!

  15. Yummm! I wish I could reach through the computer screen and eat this right now! I definitely sample as I’m baking/cooking 1) because it makes it more fun and 2) because I’m quite bad at it so I gotta check it out before anyone else suffers :-)

  16. Gen says:

    YUM!!!!!!!!!!!!!!!!! I now really, really want to find some chickpeas here! 😀

  17. Laura says:

    I’m literally lusting after this!! And if I’m correct, with stevia, this decadent dessert would be very low in carbs too, right?! Can’t wait to make this!!!

    1. I don’t really know anything about the carbs in this… but I guess it has no flour, so it’d be lower? Maybe? lol

  18. Lisa C says:

    How do you think up these things?! You’re incredible!
    Can I share your brilliant mind? Or at least your brilliant dip? 😉

  19. krickit6 says:

    Tasting-as-I-go is what I love most about vegan baking :-) Its terrible to make a batch of cookies or something with raw eggs and you can’t eat the dough… haha.

  20. I’m definitely guilty of sampling my baked goods before they go in the oven. Baking can take away some of the flavor, so I have to make sure I add enough spices/stevia before it goes in the oven!