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 made this recipe, and it tastes good, but the texture seems off. Yours looks so thick and scoop able. I used zero milk in mine and it was still on the watery side. What did I do wrong?
Mine came out super thick and doughy, but here are some guesses –
1) did you rinse/dry your beans? Cooking water or the the liquid from the can would add extra liquid.
2) did you use more than 1/2 a cup of water to soak the dates?
3) did you use an oily nut butter (or just straight up oil instead of nut butter)?
4) did you accidentally double any of the other liquids?
I know those all sound like really silly obvious things, but they’re stuff I’ve done myself, so I thought I’d mention them! ;-p
Hey has anyone tried this in a nutribullet? I don’t have a food processor but I am DYING to try this… It has a milling blade, would this be necessary? Or could I just use the regular one? Also if someone has tried it, how many batches would it take? Thanks;)
Do you know the nutrition for this?
Thanks 🙂 xxx
Oh man! I must have the super-bean-detector taste buds because I’ve yet to find a beans-in-dessert recipe that didn’t taste beany to me. That said, I love the idea of this recipe and that you make healthier versions of beloved desserts that non-healthfoodies can enjoy. Though I eat almost no processed sugar, I still haven’t been able to bring myself to enjoy Stevia in any quantity and cookie dough is definitely something I miss.
I think your recipe a great starting place and will definitely try making it again with a few tweaks – reducing the amount of dates (was a bit too sweet for me), adding a couple drops of molasses to try and cloak the bean flavor a bit more. When I made it this time, I used date rolls instead of soaked dates (no patience!) and a combo of cocoa nibs and 87% chocolate bar, chopped – will probably do that next time as well.
Anyway, I hope this post doesn’t sound critical – just sharing my experience. I actually really love your ideas and am so thankful that you test them out for us and then see fit to share them with the world.
I make a slightly tweaked version of this recipe all the time now! I even use it for celery/carrots. I know weird but its so good! Thank you!!
I do believe sugar is the devil. (Alongside white flour of course.)
Ok, this looks fabulous!!! Buuut, I just tried
making it for the 1st time and it turned out
NOTHING like what urs looks like. I assumed
And was correct that the pitted dates would
make it dark in color. I did let them sit in water
overnight. I bought garganzo beans
cuz that’s what it said these chickpeas were also
referred to as. I don’t have a food
Processor so I used a mixer, but do not like the
Texture or taste at all… any suggestions on what
I mite try different or did wrong.?
Unfortunately, you have to use a food processor.
Whats the nutritional info like for this or the regular cookie dough dip?
Thanks!
Sorry, the only one I have it calculated for is the Pumpkin Cookie Dough Dip (a similar recipe, so maybe the nutritional info is similar?)
Reaaly good and better than expected! Used 3/4 cup organic no salt bpa free chickpeas, 1/2 cup pitted soaked Organic dates plus 1/4 cup liquid, 2tsp vanilla, pinch each salt and baking soda, 2tsp melted coconut oil and vegan chocolate chips. Added bit unsweetned almond milk. Super yummy with vegan coconut milk ice cream. Didn’t taste beany at all.
I don’t really like raisins in my cookie dough. Are the dates in this recipe anything like that?
No, as they are fully blended :).