My white chocolate cookie dough dip was inspired by this cookie dough dip over at Chocolate-Covered Katie’s blog. At first I tried to make my white chocolate cookie dough dip low oxalate, but this dip is so rich I opted to keep it medium-oxalate and to limit my serving size. If you need to lower the oxalate level, use coconut oil or applesauce in place of some of the sunflower seed butter.
White Chocolate Chip Cookie Dough Dip
- 1 1/2 cups chickpeas (1 can, drained and rinsed very well)
- 1/4 tsp. sea salt
- 1 T pure vanilla extract
- 1/4 cup Sunbutter (or 3 T Sunbutter and one T coconut oil or applesauce)
- sweeten to taste with 1/4 -1/2 cup agave nectar, honey, brown sugar or maple syrup (or try 1 – 2 tsp Better Stevia powder)
- 2 T ground flax
- Up to 1/4 cup coconut milk (or cow or goat milk)
- 1/3 cup white chocolate chips (or try butterscotch chips)
Mix everything but the chocolate chips and the coconut milk in a food processor until well blended. Add coconut milk as needed to get the consistency you want. I usually use 2 T. Add white chocolate chips and spoon the cookie dough dip into a serving bowl. Serve with apple slices or GF graham crackers.
Makes about 1 1/2 cups.
Low Oxalate Info: White Chocolate Chip Cookie Dough Dip has three medium oxalate ingredients, including Sunbutter, chick peas and ground flax. All other ingredients are low oxalate or very low oxalate. The oxalate content of White Chocolate Chip Cookie Dough Dip will vary depending what sweetener you choose and how much sweetener you use. The dip has 1.5 mg. oxalate per tablespoon or about 6 mg. oxalate per 1/4 cup when made with 1/2 cup maple syrup and 1/4 cup Sunbutter. Substituting coconut oil for 2 T of the Sunbutter and 2 teaspoons Stevia powder for the maple syrup reduces the oxalate of White Chocolate Chip Cookie Dough Dip to about 4.4 mg. oxalate per 1/4 cup.
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