No Bake Cookie Dip {Recipe ReDux}

I'm sure by now most of you have heard of the deliciousness that is Cookie Butter.

I haven't tried the crunchy stuff yet, to be honest I'm a bit scared I'll become addicted, but I did find a half eaten jar of the regular kind hidden in my cabinet last week.  A tried a little spoonful, and bam, I was hooked again.

Spreadable cookies in a jar is something I doubt many can resist.

In an attempt to make the remaining butter disappear before I could stuff it all into my mouth in one go, I decided to use it in a bit of my baking.  Or, in this case, no baking.  This months recipe ReDux theme is to go raw and create a quick, no bake, healthy dessert.

I took the cookie route and added a couple tablespoons of Cookie Butter to a typical Cookie Dough Dip recipe.  The result was a thick dip with hints of cinnamon and gingerbread and quite the addictive quality.  If you decide to make it, I must warn you, it may last even less time than the cookie butter.

Cookie Dip (With Cookie Butter!)

• 1 can white beans, drained and rinsed well
• 1 cup rolled oats
• 1/4 cup milk
• 1/2 banana
• 3 tbsp cookie butter
• 2 tbsp molasses
• 2 tbsp sugar
• 1 tsp cinnamon
• 2 tsp vanilla

Place all ingredients in the bowl of a food processor.  Blend on and off until ingredients are well mixed and a thick mixture has formed.  Make sure there are no chickpeas clumps.  Scoop into a bowl and store in fridge until serving time.  Use as a dip for cookies or fruit, or spread onto toast.