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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Just wanted to say thanks for this recipe! My daughter found it on Pinterest, I believe. Anyway, we’re going to try it tomorrow evening. We’re both on a no- to low-sugar diet.
Aww you’re welcome! I hope you like it :).
Thank you for sharing this wonderful recipe. I just tried the one made with brown sugar and it was great! But I do have some diabetic friends and personally hate artificial sweeteners so am excited to see this version using dates! Now I can make a dessert we can all share without feeling bad. By the way, this is wonderful served with broken up ice cream cones to dip!
PLEASE don’t feed dates to your diabetic friends unless you want to put them in a coma!
Thanks for this recipe! I tried it using dates and it’s really good! I’m sensitive to any sugar so this is great! I will let my kids try it after school (without telling them what’s in it of course) as a “treat”!
Any nutrition facts for this awesomeness?
You said I could substitute oil instead of the nut butter? Is this an equal substitution (1/4 cup nut butter = 1/4 cup oil) or is it a different amount? Does it matter what kind of oil?
Hmmm… I’d use coconut or veg oil. And don’t add the milk. Let me know how it goes!
(Also, be sure to use a good food processor.)
Tried this out. Used part peanut butter and part PB2 powder. My consistency ended up a little more runny and chunky (I blame my old food processor). I tried the dip with apples and graham crackers and the flavor definitely goes better with the graham crackers. But my end product looks quite a bit different in flavor and texture. The taste is… okay. I didn’t expect it to taste like cookie dough, and it does have a nice, light sweetness to it, but it’s been in my fridge for a few days now and I haven’t eaten anymore. HA! I am a horrible cook so I probably did something wrong. 🙂
By replacing the pb with pb2, you lost some of the fat. I wouldn’t recommend that if you really want it to taste good.
Also, I highly recommend trying this with a good food processor. The reicpe IS a good one and really does taste like cookie dough if you use high-quality ingredients and tools :).
Yes, I may try it again without substituting any ingredients! My roommate has a nice food processor but she doesn’t trust me with it. Haha! That’s how bad I am in the kitchen. 🙂 Still had fun making it and love your blog! Thanks!
LOL I tried it in my vita-mix once… it was AWFUL! The darn chickpeas stayed kinda chunky… not like cookie dough at all. So I can definitely see why you wouldn’t like it. Who wants chunky cookie dough?! 😉
I just made this in my Vita-Mix. Worked like a charm! But I’ve never heard the old Vitey work so hard. Crazy that it can blend rock hard bananas in an instant, but it was struggling on chickpeas and dates!! Anywho – it turned out AMAZZZZZZZING!!!! Thank you!!
can you put the nutricional info? calories haha
I calculated the calories, and for 61.4 g serving (six servings per recipe), it would contain 290.6 calories.
Hi there,
I have another suggestion for sweetening without sugar. Try Xylit or Erythrit, they are actually healthy. They are good for your teeth (yes!!!), have half as much Calories, Erythrit even has 0 Calories!
It isn’t exactly cheap, but it’s worth it.
I tried it with cakes, Muffins, Cupcakes and it workes fine. It doesn’t work with yeast-it kills the yeast as it kills all the germs that humans have attacking their teeth.
Just some FYI:
I don’t have a food processor so I used my Magic Bullet and just added 2Tmilk to help it blend. I also used the PB2, no regular peanut butter at all. It was DELISH! It was a little bit softer than I had hoped so I just put it in the refrigerator for a little while and it was great! 🙂 thanks so so much. Now I’m going to bake some for breakfast! –ps I was too impatient to soak the dates so I actually used 2T brown sugar, but I’ve soaked the dates for the next batch!