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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ok so im going to try this once i get chickpeas im pretty scared because last time it was a disaster! because my blender didnt like the chickpeas so i now i have a better blender (kinda) and im going to mash them first…. wish me luck!
last time i added everything in the blender and forgot about the chickpeas and i thought it was so good when i had a taste of it! then i realized i forgot the chickpeas and was basically eating sugar hahaha
Shear Genius! The only reason to bake cookies is so that you can eat the dough. So of course I only bake once in a while. Now I can have cookie dough without guilt! Thank you:)
I want to try this so badly. Just a couple of questions. In your opinion, does using peanut butter give it a peanut butter-y taste? I LOVE peanut butter, but if I were to make this, I’d want more of a chocolate chip cookie dough flavor, not peanut butter. I was just a little confused by the instructions on if using peanut butter was OK for the flavor I want. Also, when you say sub oil, do you mean just vegetable oil? It just seems odd to me because peanut butter and oil are such different consistencies (but believe me, I’m no expert cook haha).
Also, I don’t have a food processor (college kid) but we do have a Magic Bullet, which is kind of like a food processor? Maybe? Do you know? haha I’m just learning the cooking basics if you couldn’t tell. 🙂 haha
I didn’t think it had a pb taste… but everyone else said it does with the pb! And just use less milk if using oil :).
I don’t think it would work in a MB, because it might not be powerful enough to blend the chickpeas… my blender just made a mess, so a fp is better. Maybe, if you must use a MB, try doing it in batches?
I wanted to chime in here (a bit late probably to help the original poster but may help others). I’m not quite sure how a Magic Bullet is set up since I don’t have one. I also didn’t have a food processor, but I had a “Handy Chopper” which is pretty small and has a single pulse button which rotates a 2-blade post. It definitely takes more time but if you take it bit by bit, it does it. I did 1/2 the dates until they were creamy then scraped them into a separate bowl. I did the other half and scraped out again. I mixed all but the chickpeas together in the bowl really well with a spoon. Finally, I did a bunch of small batches of the chickpeas. Each batch until creamy and scraping into the bowl, mixing well as I went.
So, yeah, it’s possible in batches but it takes a lot of time and effort. Someday, I’m going to have a food processor!
Hi! (probably wayy too late to help original) but I have a nutribullet (I figure it’s pretty much the same thing as a MB) and in the handbook it gives a recipe using canned chick peas, all it says is pulse until smooth. (likely due to strength of machine) I’m going to try it tomorrow in the NB in batches and will let ya know how it turns out;)
*Sigh*
I hate when recipes say “No sugar” when they’re not really. To me, “no sugar” really means NO sugar. Last time I checked dried fruit is incredibly high in sugar. This isn’t “sugar-free” it’s just a different source of sugar. But anywho, still looks yummy. Maybe I’ll make it one day.
Sara,
The only sugar in this recipe is the naturally-occuring sugars in the fruit. There is no white sugar, maple syrup, or even agave. (I agree with you that I find it ridiculous when something says “sugar free” and then is sweetened with agave.) But VERY few recipes have no naturally-occurring sugars; even vegetables have sugars!
Agree that dates make this a very high-sugar treat, but come on, you can’t make something that could remotely be called cookie anything without some kind of sweetener.
Personally, I’m perpetually bummed by the “sugar free” recipes make with synthetic sweeteners out the wazoo. This might not be a healthy breakfast, but it’s a great alternative to the standard cookie dough I like to scarf by the spoonful. Thanks, Katie, for doing the hard work of figuring out a no-processed sugars/no added sugars version of my very favorite treat!
this is a great recipe! and I don’t know if you get this alot but you kind of look like Rachel McAdams. 😀
Aww lol thank you!!
Did this recipe turn out almost as good as the one using brown sugar? I have a low carb cookie recipe my sister-in-law made using only stevia and I loved it, but there isn’t a whole lot of flour or a base ingredient to make the stevia aftertaste mild enough to not taste funny. I was thinking I could make this and take it with apple slices and graham crackers to my sister-in-law’s house for the holidays. I’m excited to try it.
It’s good in its own right, but it tastes much different from the brown sugar one!
If you try it, I’d love to know what you think :).
OMG I NEED TO EAT THIS NOW!!!! it looks absolutely AMAZING!! You seriously always have the BEST recipes!! i love your blog <3
I'd love it if you would check out my blog!!
chocolatecoveredsneakers.wordpress.com
Hi Katie! I have been reading reading your blog for awhile, but have not gotten around to trying this recipe. I finally did last night and cannot BELIEVE how amazing it is. Even my mom who isn’t too keen on health foods couldn’t even tell it was made of atypical ingredients. I love your approach to food, life, and health and look forward to some more awesome recipes 🙂
I am dying to try this out, but we have nut/ coconut issues around here. Could I just use 3T of oil? If so, what kind would you suggest? Thanks so much!
Yes, you definitely can! You might want to cut back on the other liquid a little.
Canola or veg oil would be fine. 🙂
Could you possibly use some kind of soy milk for this recipe??
Yes, yes you definitely can use soy milk 🙂