It is so crazy how much this healthy and sugar free cookie dough dip not only looks like cookie dough but actually tastes so much like real cookie dough!
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No Sugar Cookie Dough Dip
On Friday night, my original Chickpea Cookie Dough Dip went viral, with over 2 millions views!
It’s been such a wild past few days.
Thank you to everyone who’s been sharing it!
With so many more people finding that post, I spent yesterday afternoon doing something I’d meant to do for a long time: creating a sugar-free version of the cookie dough dip.
You might also like these Black Bean Brownies
Since posting the original recipe, I’ve received many, many requests for a sugar free option.
But until now, the only suggestion I had was to replace the sugar with stevia.
I do not recommend using only stevia in this recipe; very few people will think the result tastes good.
Instead, here is a brand new sugar free version that does taste good and is sweetened only with fruit!
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Above – watch me make the original version
Do you ever watch the amount of sugar you eat?
A lot of people will probably disagree with me on this, but I do not believe sugar is evil. I think it is fine in moderation for the general population.
However, it seems like the more sugar you eat, the more you crave.
Then it becomes a problem, because – if you are anything like me – too much sugar makes you feel sick and lethargic.
When I was in high school and hated being skinny, I put myself on an incredibly high sugar diet that included multiple slices of layer cake and pints of ice cream every day.
It was super fun for a while… until I went off to college and started eating even more sugar, with very few vegetables finding their way into my daily diet.
I was tired all the time. Once I realized the source of my lethargy was all the sugar, I drastically changed my eating habits.
Now, since I eat much less sugar, I find that I do not crave desserts that are anywhere near as sweet.
People always ask why I have a dessert blog if I do not like sweets. The answer is that I still do love desserts; I just like them creamy and rich, not sweet and saccharine.
I might not like sugar, but I sure do love dessert!
*Chocolate version here: Chocolate Hummus
Sugar Free Cookie Dough Dip
Ingredients
- 1 can chickpeas or white beans (For low-carb, try this Keto Cookie Dough Dip)
- heaping 1/8 tsp salt
- heaping 1/8 tsp baking soda
- 1 tbsp + 1 tsp pure vanilla extract
- 1/4 cup nut butter of choice
- 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
- 1/3 cup chocolate chips OR Sugar Free Chocolate Chips
- 2 tbsp oats or almond flour, optional
- milk of choice as needed (I used a few tbsp)
Instructions
- *Using peanut butter will give a peanut butter cookie dough flavor. If you prefer a more neutral taste, you can use almond butter, cashew butter, regular butter spread, coconut butter, or oil.In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates' soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth. This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!
Notes
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I think chopped banana mixed lightly with chopped avacado tastes like cookie dough.
Hey Katie! I just made this last night and it was delicious! The only thing I didn’t like though, was the PB after taste. I really enjoy PB by itself, but not PB-flavored things. What could I substitute the PB with (that is not another nut butter)? I think that then, for me, this recipe would be perfect!
Hmmm… maybe it depends on the brand of pb? Mine never tastes anything like pb! But I’ve also made it with walnut butter, which is good. Maybe, if you don’t have walnut butter, regular walnuts would even work? (Blend them first to make a butter?) Or maybe sub oil? I know it needs some kind of fat to taste good. If you try something besides pb, I’d love to hear how it goes!
I made this last night and both my boyfriend and I loved it. It was fantastic (though I may have used too many dates – they are so big they it’s tough to get them really into “cup” format so mine may have gone over). Regardless, we loved it!!
I hate giving out cup measurements for dates for that very reason! If only everyone had a food scale lol. It’s so hard to figure out how to measure dates, because it can be packed or loose, and it depends on the brand of dates!
In any case, I’m so glad y’all liked it!! 🙂
I tried this but added evaporated milk and my sis in law thought it was ice cream. It tasted great and I put almond blended for the nut butter absolutely heavenly
Ooh cookie dough ice cream. Yum!
Dates are getting soaked now..
Love your recipes, dont get me wrong. But its misleading to say that this recipe has no sugar. It has no added sugar, but it definitely has plenty of sweet from the dates. Naturally occurring sugars (like those in fruit) are no better for you than good ol’ white sugar. However, getting your “sweet” from things like dates and fruit is a much better option, beucase those things comes with added nutrients and fiber white sugar lacks. Sorry to say, this recipe definitely doesnt count as low-carb friendly.
Hi Andrea,
The recipe has no sugar: that white stuff. Naturally-occurring sugars are completely different (and have a different effect on the body) from added sugars. Even vegetables have naturally-occurring sugars. I didn’t classify the recipe as being low-carb.
Natural sugars are most definitely NOT the same as added sugars. If that were true, we could all just eat twinkies all day and take a vitamin pill!
Sugar is NOT sugar. Naturally occurring fruit sugars are MUCH healthier as they are in their complete form, a WHOLE food. (ie: the WHOLE date compared with sugars that have been stripped and refined from their natural source). I react VERY badly to refined sugar, but have no reaction to natural, whole sugars. So sugar is definitely not sugar. The body responds very differently to refined sugars as opposed to whole sugars.
I’m a certified holistic practitioner and holistic nutritionist. So believe me, I have seen the ill effects of refined sugars, yet have “cured” diabetics through an unrefined diet that included a very good portion of fruit and even unpasteurized honey. By “cured’ I mean they were able to regulate their blood sugar and were able to get off of all of their medications (including injections).
I haven’t researched it, but recent studies have shown that fructose (fruit sugar) is even worse than white sugar. In my opinion if the fruit fiber is included if may be a bit better (I’m not sure if the studies tested just fructose or used pureed fruit). As a diabetic, fruit and even starchy vegetables (starch turns into sugar) definitely do affect the body just as sugar does. My doctor told me even tasting something sweet (even if it is artificial sweetener) raises blood sugar. I have tested that and he is right. I haven’t tested this, but I read that even smelling something sweet raises blood sugar. I eat a low carb, very low refined food diet and I have never taken any diabetic medications. I don’t even eat store bought dressing, mayo, etc. I have learned that increased blood sugar increases insulin. Insulin, pushed carbs into the cells to store as fat and if insulin is kept elevated it will not allow the fat to leave the cells (that’s why diabetics have a harder time losing weight). Also, insulin is what causes damage to the body. For nondiabetics, small amounts of sugar/starch are ok because the cells react properly to the increased sugar.
Totally agree that it’s misleading. Fruit has a lot of sugar, especially dates, and especially dried dates. Sugar IS sugar, whether it’s from fruit or is HFCS. The body does not process it any differently–it’s just that fruit provides more nutrients. This recipe is healthier than cookie dough, but I would guess it has a pretty high sugar content nonetheless. Saying it’s sugar-free is like saying orange juice is sugar-free; it’s just not.
Did you even read the comment above yours 🙁
And no, sugars and sugar = two totally different things! Even the FDA agrees, and that’s why companies like Smuckers can sell sugar-free jams.
The FDA isn’t an authority. They are under the thumb of big industry. They wouldn’t even approve Stevia (which has been used for hundreds of years) as a sweetener for a long time because the artificial sweetener industry didn’t want the competition. Also, they have approved many additives that are not healthy and allow the industry to hide those additives. I don’t know if a decision has been made yet, but several months ago I heard that the FDA is considering allowing Splenda to be added to milk products without being listed on the label.
I am a medical student who just went throug an intensive nutrition/food metabolism course and I can attest to the fact that the way your body processes sugar from fruit and table sugar are different. The reason that they are different is the fructose to glucose ratio. Your body has transporters in your intestine that regulate the amount of glucose that comes in. Your body does not regulate the amount of fructose that comes in. (this is why people don’t like high fructose corn syrup)
I am very anxious to try this after I found it on Pinterest. (I am also going to try tons of your other recipes too 🙂
How could I substitute bananas for dates? Do I use the same amount?
Thank you!
I’ve never tried it with bananas, so you’ll have to experiment! It will taste banana-y, though. (Just thought I’d throw that caution out there, in case you don’t like bananas. I love em.) One recommendation: use very very ripe bananas in order for it to have enough sweetness without sugar.
In the sugar recipe it says you can substitute flax seed for the oatmeal, is there any reason that I couldn’t do the same in the sugar free version?
Sugar is kinda evil, but the real devil is high fructose corn syrup. It’s frustrating how many things use it. I’m on a cleanse/ diet right now and cutting out sugars, artificial sweeteners excluding stevia is quite a challenge! 🙂
Oh sure! You can definitely sub flax. I changed it to oats because I figured oats were more “traditional” for cookie dough, and a lot of people don’t like the taste of flax. But flax will definitely work too :).
Could you do a mix of both?
Hmm I just tried to comment but I don’t see it anywhere here. So trying again. Sorry if it posts twice. I didn’t yet get the chance to try the shake but I did make your dip (which I like to call chocolate chip hummus) over the weekend for my mom’s potluck. She said it was the talk of the town. I actually used raw agave because I didn’t have time to soak the dates. I only got to have a few bites since I sent it with mom for the potluck but it was amazing! I’ll be posting my review with a link back to your site. 🙂 Wow! BTW- check out my vegan mini tiramisu recipe I posted today!
I am of the opinion that no food is the devil. I hate when people vilify one food as the root of all health issues. All foods can fit in a healthy diet, but they all have their place – some you should choose to eat often, some should be eaten on occasion, and some rarely. Yes, it is good to be aware of added sugars, especially in non-sweet items (pasta sauce, crackers, etc), as well as added salt, trans fats, and many other things. But to obsess over them and micromanage them isn’t worth the headache.
And I need to get on this cookie dough/sweet chickpea dip making train. Maybe tomorrow morning I shall whip up a batch to take to work with me. Except I have no chocolate chips…bah!
Agree! People are always appalled to know I sometimes use things like Pillsbury frosting… or even sprinkles. But honestly, I think stressing out about eating “bad” foods is probably worse for your health in the long run than actually having a little bit now and then.