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 agree! Sugar ISN’T the devil! NO foods are the devil! I don’t have the biggest sweet tooth in the world, but I never feel guilty when I do eat sugar…or fat…or anything.
O.K., so I kind of tried the new recipe. I did not have quite enough dates, but I put what I had (whole pitted dates-83 grams) along with about 1/3 cup turbinado sugar and 1/3 cup boiling water. I threw that (without soaking) along with the chickpeas into my food processor and let to blend away. I then added the other ingredients–no milk. I let the oatmeal blend in too. I added the chocolate chips last and let them blend a little so the flecks of chocolate are smaller. Yum, yum, yum!!!
Aw yay I am so so glad it worked for you! 🙂
Oh my!
I just made this and it is fabulous!!! I think I might even like this version better than the one with sugar! YUM!!!
Also, I was brave and took it to a Friday morning prayer group that I go to, and everyone was going crazy for it. I had to tell them afterwards that it didn’t have any sugar or butter. No one would believe me, and now they all want the recipe! Thanks for yet another successful CCK recipe. I don’t know how you do it, girl!
I am in love. I found your blog over the weekend, from pinterest, and I made this (the regular version) the first possible chance I got. Well, fast forward a few days and I have now made the regular version three more times AND I made this new version today! My college roommates and I are all in love with you now. We want to be your foodie groupies (in a non weird way)!!! We love both versions, and not even all my friends are health food nuts like me!
can i replace the chickpeas by anything else?
You can use any white beans or cannelini :).
I’m really excited to try these, but I have a couple of questions. Are the chickpeas required or could I use some other white bean? Also, I’ve never sweetened with dates, so I obviously don’t have them in my home. Would raisins be similar (probably a dumb question) or are dates REALLY what it’s all about? Thanks for posting, by the way. I found you through pinterest and I’m really excited to see what else you have. I’m cutting out the white sugar but occasionally still have those cravings for sweets, not necessarily with sugar, you know?
Yes, you can definitely sub another bean :). I’m not sure about the raisins… it might be good! I’d be curious to know, so if you try it, let me know how it goes! Otherwise, look for dates in the dried-fruit section of a regular grocery store. I never use the fancy, expensive ones. I like the Sunmaid ones that come in a red package. They seem softer than the expensive ones anyways!
Whoops. Didn’t realize the comments went to another page. 🙂 I’d still like to know about the dates, though.
Yay! Yay! Yay! I babysit my younger siblings every Tuesday and lately, those nights have turned into sister bonding time making healthy desserts together (usually from your blog). 😉 We made the deep-dish cookie pie a couple weeks ago, which was deliciousness of course! I recently started “clean eating” and that was the first time I had any type of refined sugar in several weeks. This is a big deal because I am a recovering sugarholic. 😉 So, I am super dee duper excited to see this recipe! I am going to put on a bag of chickpeas to soak tonight just so we can make this next week!
Aww that makes me so so happy!!! And makes me miss my little sister who is off and living alone now. She’s not so little anymore :(.
I had all the ingredients to make the sugar version of this recipe, but then you came out with this one which is very exciting bc I love dates (sadly it means I have to wait till I go to the grocery store to actually GET the dates). A few people were talking about substituting stevia in the recipe and I wondered if anyone had tried Whey Low in theirs instead? Its an all natural sweetner (not close to natural but completely natural).
I don’t know how it would work with a sugar free diet, and it has a tiny aftertaste but I’m pretty sure it would be better than stevia. Just a thought!
I don’t think anyone’s commented saying they tried it, but I do know that a few people have substituted splenda in the recipe and liked it. I guess it just depends on personal tastes. I hate splenda and like stevia, but I know a lot of other people feel exactly opposite! 🙂
Just a little FYI brown sugar is white sugar, it just has molasses added to it. So you are still consuming white sugar. If you really want to go healthier try honey powder.
Ahhh I can’t wait to try this! I love chick peas, but have never tried sweet chick peas….ooo the possibilities.
I think chopped banana mixed lightly with chopped avacado tastes like cookie dough.
Hey Katie! I just made this last night and it was delicious! The only thing I didn’t like though, was the PB after taste. I really enjoy PB by itself, but not PB-flavored things. What could I substitute the PB with (that is not another nut butter)? I think that then, for me, this recipe would be perfect!
Hmmm… maybe it depends on the brand of pb? Mine never tastes anything like pb! But I’ve also made it with walnut butter, which is good. Maybe, if you don’t have walnut butter, regular walnuts would even work? (Blend them first to make a butter?) Or maybe sub oil? I know it needs some kind of fat to taste good. If you try something besides pb, I’d love to hear how it goes!
I made this last night and both my boyfriend and I loved it. It was fantastic (though I may have used too many dates – they are so big they it’s tough to get them really into “cup” format so mine may have gone over). Regardless, we loved it!!
I hate giving out cup measurements for dates for that very reason! If only everyone had a food scale lol. It’s so hard to figure out how to measure dates, because it can be packed or loose, and it depends on the brand of dates!
In any case, I’m so glad y’all liked it!! 🙂
I tried this but added evaporated milk and my sis in law thought it was ice cream. It tasted great and I put almond blended for the nut butter absolutely heavenly
Ooh cookie dough ice cream. Yum!
Dates are getting soaked now..
Love your recipes, dont get me wrong. But its misleading to say that this recipe has no sugar. It has no added sugar, but it definitely has plenty of sweet from the dates. Naturally occurring sugars (like those in fruit) are no better for you than good ol’ white sugar. However, getting your “sweet” from things like dates and fruit is a much better option, beucase those things comes with added nutrients and fiber white sugar lacks. Sorry to say, this recipe definitely doesnt count as low-carb friendly.
Hi Andrea,
The recipe has no sugar: that white stuff. Naturally-occurring sugars are completely different (and have a different effect on the body) from added sugars. Even vegetables have naturally-occurring sugars. I didn’t classify the recipe as being low-carb.
Natural sugars are most definitely NOT the same as added sugars. If that were true, we could all just eat twinkies all day and take a vitamin pill!
Sugar is NOT sugar. Naturally occurring fruit sugars are MUCH healthier as they are in their complete form, a WHOLE food. (ie: the WHOLE date compared with sugars that have been stripped and refined from their natural source). I react VERY badly to refined sugar, but have no reaction to natural, whole sugars. So sugar is definitely not sugar. The body responds very differently to refined sugars as opposed to whole sugars.
I’m a certified holistic practitioner and holistic nutritionist. So believe me, I have seen the ill effects of refined sugars, yet have “cured” diabetics through an unrefined diet that included a very good portion of fruit and even unpasteurized honey. By “cured’ I mean they were able to regulate their blood sugar and were able to get off of all of their medications (including injections).
I haven’t researched it, but recent studies have shown that fructose (fruit sugar) is even worse than white sugar. In my opinion if the fruit fiber is included if may be a bit better (I’m not sure if the studies tested just fructose or used pureed fruit). As a diabetic, fruit and even starchy vegetables (starch turns into sugar) definitely do affect the body just as sugar does. My doctor told me even tasting something sweet (even if it is artificial sweetener) raises blood sugar. I have tested that and he is right. I haven’t tested this, but I read that even smelling something sweet raises blood sugar. I eat a low carb, very low refined food diet and I have never taken any diabetic medications. I don’t even eat store bought dressing, mayo, etc. I have learned that increased blood sugar increases insulin. Insulin, pushed carbs into the cells to store as fat and if insulin is kept elevated it will not allow the fat to leave the cells (that’s why diabetics have a harder time losing weight). Also, insulin is what causes damage to the body. For nondiabetics, small amounts of sugar/starch are ok because the cells react properly to the increased sugar.
Totally agree that it’s misleading. Fruit has a lot of sugar, especially dates, and especially dried dates. Sugar IS sugar, whether it’s from fruit or is HFCS. The body does not process it any differently–it’s just that fruit provides more nutrients. This recipe is healthier than cookie dough, but I would guess it has a pretty high sugar content nonetheless. Saying it’s sugar-free is like saying orange juice is sugar-free; it’s just not.
Did you even read the comment above yours 🙁
And no, sugars and sugar = two totally different things! Even the FDA agrees, and that’s why companies like Smuckers can sell sugar-free jams.
The FDA isn’t an authority. They are under the thumb of big industry. They wouldn’t even approve Stevia (which has been used for hundreds of years) as a sweetener for a long time because the artificial sweetener industry didn’t want the competition. Also, they have approved many additives that are not healthy and allow the industry to hide those additives. I don’t know if a decision has been made yet, but several months ago I heard that the FDA is considering allowing Splenda to be added to milk products without being listed on the label.
I am a medical student who just went throug an intensive nutrition/food metabolism course and I can attest to the fact that the way your body processes sugar from fruit and table sugar are different. The reason that they are different is the fructose to glucose ratio. Your body has transporters in your intestine that regulate the amount of glucose that comes in. Your body does not regulate the amount of fructose that comes in. (this is why people don’t like high fructose corn syrup)