A healthy peanut butter cookie dough dip you won’t feel bad about eating. It’s vegan and gluten-free so everyone can enjoy some!
I’m pretty sure sugar should be classified as a drug.
Granted, I’ve never tried any sort of illegal substance, but I’d put good money on the fact that it has you addicted as quickly, if not quicker, as the most hardcore stuff out there.
Prior to Friday, I hadn’t had a real dessert in three weeks and I didn’t really even miss it.
Fruit or a tiny sliver of dark chocolate did the trick if a craving hit.
Then we went away, a 5 course tasting meal and my birthday happened and within 2 days I had consumed more sugar than I probably had in the entire previous month.
And now I want more.
And more.
And more.
For as good as those vegetables tasted when we got home, I got hit with an intense craving for something sweet yesterday afternoon.
I tried to shut it up with lunch, but it came back 2 hours later.
Then I tried to shut it up with a smoothie and it laughed in my face an hour after that.
So here we are with the solution that actually worked – healthy peanut butter cookie dough dip.
And there’s only half a tablespoon of actual sugar in it.
I’ve done the healthy cookie dough dip before and it was good, but this one is on a whole other level thanks to the peanut butter.
Peanut butter does an excellent job of masking the “healthy” in this and makes it much smoother than beans ever could.
It’s sinfully delicious and there’s seriously not one ingredient to feel bad about in this peanut butter cookie dough dip.
Sorta like these peanut butter jelly muffins – another great recipe you can feel good about eating without the guilt!
There are a bunch of ways out there to make cookie dough a bit “healthier”. This recipe uses tofu as the base.
Now, don’t knock it until you try it. I promise, just like when using beans in these Vegan Black Bean Brownies, you can’t taste the tofu once it’s blended together with the oats, peanut butter, vanilla and little bit of sugar.
Plus, the cacao nibs give it a nice chocolaty crunch too.
Use apple slices, graham crackers, cinnamon spiced pita chips or any other vessel you can think of to grab a scoop of this healthier peanut butter cookie dough dip and you’ll be loving this as a fun new afternoon snack.
More cookie dough recipes to try out:
I’ve made a bunch of cookie dough recipes on here so if you prefer eating your cookie dough in bars, give these Cookie Dough Bars with Chocolate Chips and Tart Cherries a try.
If you like cookie dough bites, Pumpkin Cookie Dough Bites (great for fall!) or Healthy Cookie Dough Bites (great for any time of year!) are both good options.
And then, if Nutella is more your style instead of peanut butter, give these Nutella cookie dough balls a shot!
Healthy Peanut Butter Cookie Dough Dip
Ingredients
- 5 ounces tofu, drained & pressed (1/4 of a block)
- 1/4 cup oats
- 2 tablespoons peanut butter
- 1/2 tablespoon turbinado sugar, sugar in the raw
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cacao nibs
Instructions
- Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides once or twice.
- Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly.
- Keep refrigerated.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
When I saw this recipe, I was intrigued. I tried it and am WOW’d!!!! This recipe was awesome. Thanks!!!!!
So glad you liked it!
The more you have it, the more you crave it. The less you have it, the less you crave it. Isn’t that strange how sugar works like that? It’s been over a year since I’ve had any added sugars, and I don’t miss ’em one bit!
I’ve never had tofu before, but this is such a nifty way to use it! I’d love to try out this recipe (sans sugar, of course, haha) with some sunbutter or almond butter – to help those suckers last a little longer! If it weren’t for the fact that they cost about $7 a jar, I would totally sit down and finish it off in one day, whoops!
Oh, now that I look back I see you’ve made the kind with beans!
I’ve also seen this made with chickpeas… You are SO right about sugar. If I cut if out after a few days I don’t miss it, then when you have a little you want more more more!
I made a double batch of this yesterday. As with all awesome recipes, I wanted to take a picture and share it on my blog to help spread the love for the recipe. Well it was so good that I never actually got a picture of it, because I finished the whole thing yesterday! It was delicious!! My new favorite way to use tofu.
Great idea..only I’d have to substitute the sugar added, with …. raisins? or maybe chopped dates? Dried cranberries?
Amazing idea!!! definitely one to pin!
I may end up eating more dip that apples but that’s okay with me!
You said Peanut Butter–I’m there. This looks and sounds amazing. I can’t wait to give this a try!
I can’t tell you how much I agree with you about sugar being addictive. I recently took a hiatus from sugar and once my sugar hiatus was over, there was pudding, there were milkshakes, there was baklava…frozen yogurt…sigh…it’s like an all or nothing thing as far as I’m concerned. On a separate note, your dip looks awesome and I like the cocoa nibs addition! Never heard of turbinado sugar, but I trust it’s a step above cane sugar?