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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Hi Katie,
I wonder if I could pick your brain about this recipe. I did my best to follow the recipe exactly.
I rinsed and drained the beans very well. I used a mini cuisinart food processer. I used 1/4 cup nut butter, mostly almond, a little PB. I wanted to add less dates and vanilla ( it seemed like so much) but I followed the recipe. I think I may have added too much water for soaking the dates, so I left out the milk. I added the oats. I didn’t think it was thick enough since it’s thinner than my hummus (but that’s my fault) so I added more and more oats, probably 1/3 cup in the end. The result tastes ok for a healthy dip, but its still too thin for cookie dough and it’s way darker than yours. Do you use clear vanilla? The consistency is a little pasty, kind of like a cookie dough, but not as thick. My husband said it tasted like “paste”. It’s very sweet, tastes like dates. I like it alright, but I don’t think my guests and family will like it. Any suggestions?
Sorry for the long post and thanks for all your do! I love your blog- so many great recipes!
I left it in the fridge covered overnight after leaving it in the fridge uncovered for a few hours. It tastes pretty good and it thickened up. My family liked it!
Nope, I use regular pure vanilla extract. I think the problem you are having might be due to using a mini food processor. It’s probably just not strong enough to work properly for this particular recipe.
Thanks for this recipe! I know some people wanted an option without a nut butters, I made mine with 2 tbsp of almond oil and 1 tsp of coconut oil and it turned out perfectly. 🙂
Hey there!
I know this post is fairly old and hasn’t been commented on in about six months, but I wanted to tell you thanks! I made this today, with a few substitutions for what I had around, and it’s great. I am eating low carb and I don’t keep dates on hand, so I used some pureed apple instead (just needed one). I also used flax meal instead of the oats as you recommended to someone else, and I threw in a handful of pecans. It’s in the fridge firming up right now, but I can’t wait to eat more of it. Thanks!
Ha, just realized there are more recent comments!
Can you provide nutritional information for the recipe? Thanks!
I want to thank you for making this truly sugar free. My daughter has a medical condition that prohibits her from consuming ANY processed sugar OR sugar substitutes or simple sugars. She has been sad that she can’t have any sweets other than fruit, but she feels so much better that she hasn’t cared. But you have provided a way for me to make things for her that she can enjoy without pain. Thank you so much and God bless!
I just made this for the first time, and half the recipe is gone! Soooooo gooooood.
I tried this tonight and I love the taste, but it was very runny. I did not add any milk at all. How do you suggest I fix this?
What food processor did you use? And did you drain the beans completely?
Yes beans were completely drained. I used a cuisinart blender/food processor, I used the food processor part. Do you think adding more beans would help the consistency? I’ll keep trying maybe I missed something or added too much of something somewhere. Thanks for the reply.
I just made this for the first time and loved it (couldn’t stop eating it)! Made a second batch (thicker ~ less milk) to roll into bites and dip in melted chocolate! Bringing them to a party Thursday. I just had to push the batter down the sides of the cuisinart several time, and pulse intermittently to ensure it got to the right texture.
YUM! Thanks for sharing! Delicious! :).
#poshpout loves desserts (teehee)
This is amazing!!! I cannot believe the taste!!!! Thanks for this great recipe. I’ll try it next time with white beans 🙂