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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Just tried this recipe for the first time today and I loved it! Although I am not surprised as I love all of Katie’s recipes! Taste was amazing. I used a bit too much almond milk so I’ll know better next time. My food processor isn’t the highest quality, so next time I will definitely be soaking the dates longer to get a better texture (Was too excited so I only soaked them for 7 hours). Can’t wait to play around with this recipe and do different flavour variations!
Katie,
Is the 1 tablespoon plus one Teaspoon of vanilla extract a typo??
Do you have the nutrition information for this ? I count calories and net carbs. Thank you!
Hmm it looks like she posted this one years before she’d started posting nutrition facts for all her recipes. But this recipe is in her cookbook, and in the book it lists each tbsp with 30 cals and 5g carbs. Hope that helps!
Thanks for the great recipe Katie! This and your black bean brownies are a hit with my family, book club, parties, etc. 🙂
To call this cookie dough, I think is a lie but deliciousness is definitely not!!!!
Do you think prunes would work instead of dates? I love dates but I have found too many desiccated worms and the evidence of worms in dates and I quit buying them 🙁
Be sure to report back if you experiment!
Hi! What is the purpose of the baking soda in the cookie dough recipe?
Flavor
Thank you!
This is a really fun idea! I made mine with coconut oil, as I do with all my cookie recipes. I also, used a bit of homemade almond milk—think I used a bit too much since the dough turned out a bit thin. My batch batch turned out ok, just too sweet for me. I think next time I will adjust the dates to 2/3 amount called for—as I usually do with sugar when making cookies.
Thanks for sharing with us!
Hi
Is it possible to freeze the dip?
And how long can it last before going bad?
Thanks!
I tried making this with canned white kidney beans and the bean flavor came through at first… (gross)… but after a day I couldn’t taste the beans anymore. Will still be using chickpeas next time!