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!
Trending Now: Almond Flour Banana Bread
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 made this and it’s great! I only needed 2 tbs of peanut butter and skipped the oats. Just adding the date-soaked water and 2 tsp of milk (2%) was sufficient to make it creamy with the peanut butter. Will be trying it with the Healthy Avocado banana bread that just came out of the oven.
I am allergic to nuts. Any suggestions?
Sunbutter or coconut butter?
I used biscoff in this, and it tastes great! Taking it to the lake tomorrow for our non-vegan friends! I love faking people out with healthy stuff!
On your chocolate cookie dough dip,,, I want to know the fat, carbs, protein, fiber. I am on weight watchers and want to eat this but I can’t figure out the points. It is sooooo good!! Thanks for posting and having this blog.
You may want to check out the information on Katie’s pumpkin cookie dough dip link, as they’re similar.
https://lett-trim.today/2011/11/01/pumpkin-cookie-dough-dip/%3C/a%3E%3C/p%3E
I have been dying to make this recipe and I just made it. Unfortunately, I think a couple things went wrong on my part.
I wanted to try a couple of things that other readers suggested, so for those of you wondering about certain alterations/substitutions, looks like I’ll be your guinea pig! 😉
1- Dried prunes instead of dates. I either used too many prunes (measured the same amount as called for the dates) or I just was not crazy about the way the prunes flavored the dip. Dates are hard for me to find, especially pitted dates so that is why I went with the prunes. Looks like I’ll be eating the rest of my prunes as a solo snack.
2- Coconut oil instead of PB. I love nut butters but was running low on my homemade almond butter, so I used coconut oil for this recipe. I used 2 tablespoons of the oil, and I don’t think the amount was an issue as far as fat content (less than recipe calls for) but it depends on personal taste and I was not a huge fan of the coconut flavoring in this recipe. Vegetable oil might have worked better, but I would definitely do a nut butter next time anyway.
3- Cocoa Powder addition. I had originally intended to make this recipe, the SF Chocolate Chip cookie dough. In a last ditch effort to save the flavor (that seemed to be increasingly going downhill), what did I do? I added chocolate! So I ended up making more of CCK’s sugar-free brownie batter dip. I’d like to say that this made a bad cookie dough dip into an excellent brownie batter dip, but the taste still didn’t do it for me. :/ It ended up tasting like a chocolatey prune spread. Kind of regretting each spoonful as I keep thinking about it.
I guess this goes to show how experiments can go awry. Next time, I will definitely go with PB over oil, and probably just go all out with the sugary version since prunes did not prove to be a good sub over dates! I’ll follow the recipe more closely next time.
I’m definitely not giving up on you Katie! 🙂 Obviously this recipe turns out delicious when followed closely, as so many of your fans have found. Guess I’ll have to go to the store tomorrow for some PB so I can make some actually delicious dough dip! (Hmm… should I try the brownie batter or the cookie dough?)
I do wish that when you said “sugar-free” the recipe Was sugar free as opposed to Sucrose-free. Dates have quite a lot of sugar in them even though it’s fructose, not sucrose.
What are the nutrition facts for this?
Hi Katie! I don’t have any dates in my home but I -do- have dried goji berries. Do you think I can use those instead?
Google the sugar content of dates, folks. Hate to break it to everybody, but dates have a higher glycemic index than glucose, meaning any diabetic, like me, could kill them selves with eating copious amounts of these supposedly “sugar-free” recipes. The only advantage they have over white and raw sugar may be additional nutrients and flavor.
This recipe is amazing! I’m eating it by the spoonful. So quick and easy. Needed no alteration at all. Mmmm
My problem with this recipe is that dates, like all dried fruits, are extremely high in sugar carbs. For a diabetic, or someone like me, who is trying to avoid a genetic tendency to diabetes, the dates are higher in carbs than sugar would be.
Katie, would it be possible to get the nutrition information for this delightful recipe? I’d like to know how many kilojoukes per 100g and also the total mass and amount of serves.
Hi Katie! I have been looking at this recipe for a long time and picking just the right day to make this. 🙂 I am very choosy about what recipes I make since I don’t make things too often. Anyway, are these “bakeable”???? I really really like the ingredients in this particular recipe and noticed that there is baking soda, so would they bake? Perhaps I would need to add an egg to keep it together but if I were to bake it should I add more baking soda? Also, could I replace the oat flour with tapioca flour do you think? Thank you!
You can’t really call this sugar free (refined sugar free? Yes) but dates are loaded with natural sugar, very high carb!
Hello Katie! I have been spying on your blog for a while and have tried a few things-like your deep dish cookie cake and chocolate pumpkin brownies. My mother and I have to be on a gluten free diet and we simply LOVE your recipes! Anyway, I made this cookie dip as a frosting for some gluten free brownies. I followed your recipe, using only 1 cup of dates, 2 tb almond meal for the oatmeal, 2tb oil and 2 tb pumpkin for the nut butter( I was out of all nut butters and didn’t feel like making any). I topped it on some fudge brownies and I used your chocolate chip recipe and the end result was AWESOME!!! I could not keep my fingers out of the food processor!! Nor could my little sisters! I thank you sooooo much for putting up all these recipes! I love your bean recipes and I look forward to making more of your recipes! Thanks so much!
~kelly
I made this last week and it made lots but it didn’t last long!! So good. I omitted the oats because I didn’t have any. I’m also thinking… a whole bag of choc. chips was a bit much. I might try finding the smaller chips or only using a half a bag next time. Thanks!!!