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 have just gone sugar-free, and will be sugar-free for a little while, so I was very happy to see this recipe. Does anyone else know of other yummy sugar-free snacks/recipes?
Here are ALL my sugar-free recipes (or ones that have sf options): https://lett-trim.today/tag/sugar-free/%3C/a%3E%3C/p%3E
with the dates do you just use the water that you soaked the dates in or do you include the dates in the recipe as well?
include the dates
I don’t have a food processor, only a blender…do you think I could use a ripe banana instead of the dates to make it easier on the blades, and to produce a smoother batter??
I tried this and it turned out NASTY. I processed it for almost an hour and it won’t get smooth. I followed all the instructions (soaking and everything) but ended up with a brown, chunky, runny paste. This was the first time I ever tried cooking with chick peas. I bought ones in a bag and soaked them overnight as the directions on the bag stated. The recipe didn’t say to cook them so I didn’t, was I supposed to? I feel like I wasted a bunch of food. 🙁
Bummer. The recipe calls for CANNED chickpeas, which are precooked. Dried chickpeas are different and need to be soaked and cooked before they can be used in recipes that called for canned. (And even then I think the texture is a bit different.)
If you used dried chickpeas, you should have soaked them overnight and then cooked them per the directions on the bag. Katie’s recipe uses canned chickpeas that you only need to drain. Next time try the canned or cook the dried ones and you will have better results 🙂
Since I don’t have a food processor, only a blender, I tried using the coconut-date rolls they sell at my local food co-op instead of pitted dates (only ingredients in the rolls are dates and coconuts, but they’re already mushy in texture). I used just under 1c, about 5-6 if I recall. Since I was confused about how much water/liquid to use because I did not soak these dates, I saved some of the canned chickpea water (no-salt-added) and blended that in instead of milk to thin the texture. With enough patience and a little hand-mashing of chickpeas in the early steps to speed things along, came out very well, perhaps even a little too sweet for my taste, but happy to not have had to add any processed sugar!
I wonder what it would be like with banana and/or maple syrup…
…and applesauce instead of pb… Time to go to the store!
I love cookie dough and cannot wait to try this! I was just wondering is there was any way to substitue out the dates! Either way this looks amazing! Thanks for all your awesome recipes!
Make the regular version (the first link of this post). 🙂
Katie, I loved this so much I tweaked it a bit and made my own blog post on it. Thanks for the inspiration! Link here: http://rightangells.wordpress.com/2012/06/09/a-healthy-cookie-dough-recipe/
You’re amazing! Keep up the awesome recipes and beautiful photography 🙂
If you compare 2/3 cup brown sugar to 1 1/4 cup of dates, the calorie/carb count is considerably more with the dates. I’m only saying this because I’m interested in sugar free desserts due to cooking/baking with diabetes. However, if I were to choose a version, I would still choose the one with the brown sugar due to the differences in the carb content. I wonder if you could make it with less dates? In the body, sugar is sugar no matter where it comes from.
I love sugar AND fats! 🙂
I do prefer rich desserts over super sweet candy, given the choice. Refined sugar gives me too many highs/lows so I do try to limit it. Also, I get gestational diabetes when I am pregnant so I have to really avoid it altogether now. So dates and brown sugar are both out for me. I suppose I will have to try this after baby is born! 😉 I am loving your stevia and agave recipes though.