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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Ok. I have a love hate relationship with you right now. I made this recipe this morning, and I am mind blown by how fantastic it is! I love you for sharing this recipe so I can make it and delight in one of the most delicious things in life, but I hate you because this recipe is 100% addicting and any time I am not around it/eating it, I wish I was. You have ruined all other food for me.
Bottom line, thanks 🙂 You seriously rock my socks. This webiste is amazing.
I’m so sorry to say that but I tried this recipe twice and it was a disaster … The texture is really similar than the ” real ” recipe, but the taste as nothing similar 🙁
It juste tasted like chickpeans and dates.
I wish i knew what went wrong while doing it
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
50+ years ago people ate 8-10 pounds of sugar per year, on average. Now that average is 150-200 pounds per year. Excessive sugar is the cause of heart conditions, cancer, among other things. This is the reason we spend more money than any other country but are FAR from the healthiest. We eat too much sugar.
I seem to be just the same as you! You can keep the candy and sweets, I’ll have double helpings of whipped cream instead :’) Really adore the blog and I’m so looking forward to making this recipe x
Oh man, this is DELECTABLE. It’s hard to sleep knowing that a big bowl of this is sitting upstairs in the fridge… Mine turned out a bit darker, but I think that’s because I had no vanilla on hand so I used a blend of brandy and rum extract (actually turned out quite tasty). Oh, and, once again, you’ve inspired a recipe! Your blog is quite the creative source for me 😛 It’s a cookie dough milkshake that uses frozen pieces of this cookie dough dip. Here’s the link if you’re interested: http://dreamsofsugarplumcakes.tumblr.com/post/81046248878/amazing-news-cookbook-healthy-chocolate-chip-cookie
I tried this recipe yesterday and it was very good! I had tried it once before and it had turned out a bit mushy but this time it wasn’t. I even made the sugar-free chocolate chips. It is much better after having been refrigerated for a few hours to thicken, i found it was rather thin and pudding like unless refrigerated. thanks for the recipe Katie!
I wanted to give this a try subbing coconut oil for the nut butter and xylitol (a heaping 1/4 cup) for the dates. Put everything in my food processor. Wasn’t good at all. 🙁 I may try again with a homemade sugar-free “brown sugar”.
Hi! For how long can you store the leftovers in the fridge? Can I put it in the freezer and defrost it before I eat?
I’ve made this and the sugared version several times and love it! I use closer to half/half quantities for the chick peas and peanut butter because I cut way down on the sweetener (only 2 spoonfuls if I use agave, for example).
Anyway, question is: twice I’ve noticed the taste go funny. Kind of sour and rancid. It happens after less than a week (it never lasts longer!), being stored in the fridge… Has this happened to anyone else?
A silly question I’m sure, but when you say to replace the peanut butter with oil if you don’t want that peanut butter taste…what kind of oil exactly? Thanks!
Coconut, canola, or vegetable.