Blondie Batter Dip (low-fat variation)
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.
{ 26 comments… read them below or add one }
How much stevia do you use in the cookie dough dip?
It really depends on your own preference. I use only one packet, but I am known to not have a sweet tooh; most people would probably want more. Just put in as much as YOU desire
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it’s funny that one can be known to simultaneously not have a sweet tooth and yet be the queen of desserts
I love my desserts! I just don’t like them super-sweet! Dark chocolate over candy any day
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I’m actually the same way, but no one understands (except my bloggies haha)
What brand of chocolate chips do you use?
Unfortunately, I can’t seem to find a vegan one in Publix (Florida food store), even in their ‘Greenwise’ section, which is all organic and usually vegan foods. I’ve been meaning to ask you this for awhile, but I’ve been caught up with making so many of your no-chocolate-chips recipes.
But this I HAVE to try.
Hmmm… for me, I usually use unsweetened ghirardelli discs. But when I’m baking and others will be eating what I make too, I use Whole Foods brand or Enjoy Life mini chips… sorry I can’t be of more help than that. If Publix doesn’t have any brands that are vegan, you can always buy a vegan chocolate BAR and cut it up into pieces!
I’ll be on the lookout for those! And that’s a great idea with the chocolate bar, thanks : )
Check this out! I just got a pingback and was reading the girl’s post… turns out ghirardelli semi-sweet choc chips are vegan: http://veronicascornucopia.com/2011/05/23/vegan-dark-chocolate-cake-pops/
Okay, thank you!
omg ahhh! this looks seriously so delicious! I’m going to try out the peanut butter version because well, it looks AMAZEBALLS! YUM! thanks katie;)
I tried this version and I can’t seem to get it to taste as good as the peanut butter version. Any advice?
Fat free will never taste as good as a higher-fat version. That’s true of pretty much anything. Have you ever tried fat-free brownies? LOL don’t!
I just made this version and it came out delicious. I used 2 Tbs of maple syrup for the sweetener and added hemp and flax seeds to the mix. Used about 2 cups of beans (made my own from dried. Added in 1/2 an 85% chopped dark chocolate bar. Deliciousness!! I had to force myself to put it away. ~Leslie
Aww yay! I’m so excited you made it!
I just made these too, and it came out much much too runny. I’d try it without the extra 3T of milk first next time. I made it with carob chips for my son and choc chips for me lol. I like it but can definitely see how the ‘regular’ version would be much closer to ‘cookie dough’. I’ll try it the fat/sugar way sometime
This is really weird… I’ve made this a lot and it’s ALWAYS thick! I don’t get it…
Oh, but I DO add the flax/ Did y’all add that?
I didn’t have flax, but did add a bit of hemp seed instead.. it didn’t help. AND, can you BELIEVE that Junior will NOT eat the stuff? I’m like, uh… what? It’s like.. sweet… carob chips… ?? he wanted to pick out the carob chips and not eat it. makes me wonder if he’d eat the “regular” version with the fat/sugar. Hm. I thought about making it for his birthday party on the 12th actually.
Tip for being runny, make sure and drain the beans very well.
I JUST made this- OMG!!! CCK, you are a cookie-dough GODDESSSSS!!! My husband always jokes that I don’t like cookies {or any baked good} as much as the batter/dough it is made from- he is RIGHT, and this hit the spot completely!
I decided to start with the lower-fat version, and it could have turned out runny I think if I had not subbed out 1/2 of a small banana for the applesauce. I also didn’t do an entire 1/4 C. of Almond Milk, but rather poured it in very small amounts into my food processor, but I bet it was only around 3T total of milk. I also used White Beans instead of Garbanzo {it was all I had on hand!} and added some Cinnamon to the batter-
so, in reading this again, maybe it wasn’t the same recipe at all, but you thought it up for me, and I just switched things in and out based on my pantry availability!
Thanks sososososoooooo much Katie!
Awww that’s the best thing about recipes… you can change them to make them into something perfect for YOU!
I’m so happy I’ve just found this recipe! I ate 1/3 can of roasted chickpeas last night (yummm!) but didn’t t really fancy chick peas again this week, I hate wasting food, I am delighted that I’ve found a new way to eat them. I’ll let you know how it turns out.
I hope you like it! Honestly, I recommend the version with fat much more highly… but some people say they like this one
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Will chai seeds have the same effect as flax seeds? I love how all your recipes are so adjustable! I tried this tonight and ended up adding a tbs of bettern’ peanut butter. I wish I had let this sit my fridge overnight rather than scarfing it down. I think it would have solidified better.
Have you ever tried making mashed potatoes with cauliflower? I hate mashed potatoes… and cauliflower… but I actually really like this dish!
Yes, I have
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As for this dip, it should be very thick… Did you drain well? And use a good food processor? That makes all the difference, I think. I tried it with a blender once and it just wasn’t as thick at all!
Ohhh you’re right. I didn’t drain them as well this time and I used a magic bullet (college dorm… so limited) I’ll give it another go when I’m home for the summer! Going to continue making to original dip though! (roommates loooove it too!)
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