Healthy “Cookie Dough” Dip

This dip is so delicious (and nutritious!) kids won’t know what hit them! Try with sliced apples, bananas, or smeared on brown rice cakes.

1 15oz can white beans or chickpeas, drained and rinsed well

1/8 tsp salt

2 tsp vanilla extract

¼ cup nut butter of your choice (peanut, almond, cashew, sunflower seed)

¼ cup maple syrup

1/3 cup chocolate chips, optional

3 tbsp ground flaxseed

milk (dairy alternatives are fine)


Add all ingredients except chocolate chips and milk to food processor. Process on high speed until smooth and creamy. Add milk as needed to thin dip. Once desired consistency has been achieved, add chocolate chips and pulse briefly until mixed. Store in airtight container in the fridge for up to one week.

Note: Nut butter may be eliminated for children with allergies. Substitute an equal amount of milk of your choice.