Below is a lower-fat version of the blondie batter dip. (If you can spare the calories and fat, I think the version with pb tastes much yummier—and much more like actual cookie dough!) This version is more like a snack. And I definitely wouldn’t serve it at a party.
For a lower-fat version:
- 1 1/2 cups chickpeas (1 can, drained) (250g)
- heaping 1/8 tsp salt
- 1/8 tsp baking soda
- 1/4 cup applesauce
- 1-2 tsp vanilla extract
- 1/4 cup plus 3T nondairy milk (or more or less, as needed… start out with less)
- Sweetener (see note below, for amount)
- 1/3 cup chocolate chips
- Optional: I add 1/4 cup flaxmeal for omega 3s and a fun texture
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
Sweetener Notes: I used 2/3 cup brown sugar when I made this for the party (*but I also used the higher-fat version). I’ve also used stevia before. And liquid sweeteners (agave, maple, etc.) are fine as well.
Also, it turns out you CAN do a fat-free version of the Chocolate-Chip Blondies.