Trader Joe’s Cookie Butter is a jar of rainbows. I wouldn’t joke about these things.
About 3 weeks ago, I was eating straight out of this vessel of happiness when it slipped through my fingers and shattered.
Guess what I did?
I sat down, spoon in hand and ate around the glass.
Yep. I straight up Costanza’d it.
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And when I recounted this tragic story to the cashier at TJ’s the next day while buying a replacement jar, she gave it to me for free. BECAUSE SHE KNOWS.
So naturally, it was at that moment that I realized that if I am going to consume this stuff by the glass-shard spoonfuls, it needs to be a bit healthier.
So I came up with my own healthy cookie dough dip recipe. It’s high in protein, gluten-free and vegan, if you want it to be!
You are welcome.
HEALTHY COOKIE DOUGH DIP
inspired by Chocolate Covered Katie
1 1/2 cups chickpeas (1 can, drained and rinsed very well)
Heaping 1/8 tsp salt
Heaping 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice – I used almond
3 tbsp agave (can also use brown sugar, but it was too grainy for me)
1/3 cup white chocolate chips (can use sugar or dairy free)
2 to 3 tbsp oats or ground flax
Up to 1/4 cup milk of choice – add by the tbsp until desired consistency
Add all ingredients (except for chocolate chips) in a food processor, and blend until very smooth. Then mix in the chocolate chips. If made correctly and blended long enough, it should have the same texture of real cookie dough!
Serve with graham crackers, fresh fruit or your fingers.
What food have you contemplated eating out of the trash? You know you’ve thought about it.
What are your favorite things from Trader Joe’s?