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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do you know how much i love your blog? Do you know I’m going to have this for breakfast tomorrow?
Thank you, that is all!
Awwwww! 🙂 🙂
All your recipes look delicious, but I can’t try any of them because they all rely on a food processor or blender 🙁 As a college student, I don’t have these things. Do you have any ideas for healthy desserts that don’t require the use of a food processor?
My recipes definitely do not all rely on a food processor or blender! Some do, but there are many that don’t use a blender at all! Here’s a link to all my dessert recipes, many of which are blender-free! 🙂
https://lett-trim.today/chocolate-covered-recipes/snackity-snacks/%3C/a%3E%3C/p%3E
Thanks, I will try some of the cookies that do not require a food processor! They look tasty 🙂
Or you could always sneak a Magic Bullet into your dorm ;).
I am curious as to what the nutrition facts of this recipe is! Looks delicious
This was a really terrific recipe. I was pretty skeptical, but it turned out terrifically- with the addition of more added unsweetened hemp milk with the recipe. I realized it was the mixture plus the milk that really gave it that cookie dough flavor- and the chocolate was necessary in helping with it (I used your coconut oil + cocoa powder recipe). Thanks a bunch!
Aww, you are so welcome!!
Katie, I have a challenge! 🙂 I’ve been wanting to make this ever since your first post on it… but we have nut allergies in the family. Can you wave your healthy magic wand and experiment with no-nut options? I don’t want to sub shortening or something, ewww 🙂
What about coconut butter? (I’m not sure… is that considered a nut or a fruit?) Or sunflower seed butter? Or maybe canola oil?
coconut butter? There’s such a thing? That sounds delicious! (apparently it’s technically a tree nut, huh, who knew. But it isn’t as allergenic as other tree nuts, so isn’t considered a “nut” by most allergy handouts. I know my son can eat coconut, we have it in a lot of treats!)
I had thought about sunflower, but would wondered if it would be too sunflower-y… lol. Maybe I’ll have to try the oil – so as not to affect the taste too much… but coconut… I’m intrigued!
Thanks for the options!
Oh my goodness, you must try coconut butter!!! It is my obsession! I think it’s one of my top 5 favorite foods. It tastes like shortbread! 🙂
(Oh, and I agree about the sunflower butter… it has a very strong taste.)
Do you think leftover of this recipe could be frozen for later consumption? I made this this morning and it is so good! My daughter has a big sweet tooth – going to let her try it this afternoon before I tell her what is in it.
Hmmm… I’m not sure! I know the deep-dish cookie pie can be frozen, but I’m not sure about this dip. I’m wondering if it’d make the beans icy and weird in texture. If you try it, let me know how it goes!
I have frozen it, my recipe is a little different though. You just have to nuke it a little or let it sit out to get it back to the same texture.
I just made this, but I added a little bit of pumpkin, spice, and maple extract for a seasonal kick. YUM.
Oh wow, that sounds SO good!
Yumm! I will definitely try this!
Gourmandelle from Gourmandelle Lifestyle Blog
Can’t wait to try this recipe. One question though…does it have to be non-dairy milk??
Whoops! Nevermind….saw the answer on the orginal version’s page.
I just made this recipe. I used almond extract instead of vanilla and also added pumpkin pie spices. I’m using it to dip my Ambrosia apple. YUM!! I was really wondering if I’d like it but it really is delish!