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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What if I use half a banana instead of dates? they are kinda difficult to find around here…
Oh and well, I don’t have a strict policy about sugar consumption but, since I like tea & coffe & everythinghot&drinkablethings without sugar, I just have it in very small situations (desserts <3), but sometimes I use this disgusting liquid sweetener my mom uses. In general I try to watch fats&carbs and calories because I'm always overweight :/
I haven’t tried it. But if you experiment, I’d love to hear how it goes :).
So I did a huge test of diff ingredients with this yesterday.
Beans: garbanzos, cannelini, navy beans are pretty much the same. garbanzos are a little meatier/dryer. that actually could be good for some who like really chunky cookie dough.
nut butters: coconut, pb, cashew. coconut gives coconut flavor. peanut butter really depends on the brand. i actually most liked the freshly ground kind–it gave a great texture and didn’t taste like peanut. cashew obvi is totally neutral and nice.
didn’t use oats, used water instead of any milk. i figure if i’m gonna use a nut milk what’s the difference from having put nut butter in.
BAKING SODA IS KEY! it really does give it the kick and I added extra. other things that give it good texture are lots of chips :).
for anybody nonvegan (I’m not, in fact I’m paleo more often than not but I eat legumes occasionally), I am going to try it with butter. cuz really–that’s part of the real thing. i bet vegan butter spreads would be good too.
sweeteners: stevia, banana, xylitol. banana gives a banana flavor. stevia is good. xylitol gives it the crystal texture! i liked that.
in one version I added pea and egg protein powders. I really liked that addition.
I also made one a snicker doodle!! just add a bunch of cinnamon.
nutmeg is a great addition as well. (I thought about Monica’s cookie fest on Friends when she’s trying to copy the toll-house recipe haha)
Wow, thanks for such in-depth feedback.
And now I’m missing Friends… and Phoebe :).
“Nestle Tollhouse?!?”
Oh Kimbie, thank you so much for all the testing! I wasn’t a fan of the meatier texture of the garbanzos so I’ll be trying one of the other beans. I’ll add extra baking soda and might try the cinnamon too ’cause I LOVE snicker doodles. I’m also nonvegan but love to try the recipes because I’m trying to lower my cholesterol. Please update again when/if you try the butter. I don’t have the luxury to make this and not eat it, so I’d really hate to ruin a batch.
I don’t have a food processor but this worked fine in my Ninja. Yummy! Katie, I love your recipes.
I made this today – the second recipe I have made from your blog (well, third if you count the 3-ingredient chocolate bars I made at the same time for this recipe). I loved it! At first I struggled a bit, but I think that was from eating too much hummus the day before and my body complaining about too many beans!
I especially couldn’t stop eating it (straight from the bowl) after I added about 1-1.5 teaspoons of cinnamon – just gave it an extra kick! So yummy! I’m taking what is left (I managed a little restraint in the end) to my friend’s house tomorrow to share the love!!
Does anyone know the calorie amount?
I love sweet things, and I never feel lethargic ever!! I hear people talk about how sugar makes them feel crappy…but i don;t know…I always feel great!! I always seem to have lots of energy!! LOL!!
ok, I’m obsessed with this recipe. but today I gave it a nice twist, maybe you can try it and upgrade it since you’re in summer?
I used one medium very ripe frozen banana instead of the dates; I added no oil and used dry (and reconstituted) white beans.. the other thing I did was using your chocolate magic shell and layered it with the dip (which is adding some oil anyways), and sprinkled chocolate chips on top. I created some sort of cookie dough-chocolatey ice cream. it was AMAZING! :)!!!! (yummy and high-protein desserts make me really really happy)
Yesterday I tried the recipe with sugar but I decided to change because I think I discovered I have sugar addiction D:! I don’t use much sugar normally (not even sweeteners) and I got really anxious after eating the whole recipe, I was craving sugar and high-carb foods the rest of the day. Now after this sugar-free version I feel more calm and not craving carbs at all, just high-protein deliciousness 🙂
hughs Katie!
CCK! I just finished a batch. AMAZING! I wasn’t too sure, mumbling to myself as I blended away… Then I took a taste… UNBELIEVABLE! I am serving this poolside in Missouri to girlfriends today. Thank you!!
Thus was heavenly! I made it for a party and had to restrain myself from eating it all before it even started! Mine however came out very brown, not at all beige. But I used raisins instead of dates so that may be it.
I’ve been obsessed with your brown sugar version of this recipe! I made it 3 times in the last 2 weeks (love it with apple slices). I decided to try this version as I’m trying to eat less processed foods. Yum! It is certainly different than the sugar version, but absolutely delicious! The color was pretty close to your picture, and I only used about a cup of dates. Thanks for another wonderful recipe to satisfy my sweet tooth!