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 am very anxious to try this after I found it on Pinterest. (I am also going to try tons of your other recipes too 🙂
How could I substitute bananas for dates? Do I use the same amount?
Thank you!
I’ve never tried it with bananas, so you’ll have to experiment! It will taste banana-y, though. (Just thought I’d throw that caution out there, in case you don’t like bananas. I love em.) One recommendation: use very very ripe bananas in order for it to have enough sweetness without sugar.
In the sugar recipe it says you can substitute flax seed for the oatmeal, is there any reason that I couldn’t do the same in the sugar free version?
Sugar is kinda evil, but the real devil is high fructose corn syrup. It’s frustrating how many things use it. I’m on a cleanse/ diet right now and cutting out sugars, artificial sweeteners excluding stevia is quite a challenge! 🙂
Oh sure! You can definitely sub flax. I changed it to oats because I figured oats were more “traditional” for cookie dough, and a lot of people don’t like the taste of flax. But flax will definitely work too :).
Could you do a mix of both?
Hmm I just tried to comment but I don’t see it anywhere here. So trying again. Sorry if it posts twice. I didn’t yet get the chance to try the shake but I did make your dip (which I like to call chocolate chip hummus) over the weekend for my mom’s potluck. She said it was the talk of the town. I actually used raw agave because I didn’t have time to soak the dates. I only got to have a few bites since I sent it with mom for the potluck but it was amazing! I’ll be posting my review with a link back to your site. 🙂 Wow! BTW- check out my vegan mini tiramisu recipe I posted today!
I am of the opinion that no food is the devil. I hate when people vilify one food as the root of all health issues. All foods can fit in a healthy diet, but they all have their place – some you should choose to eat often, some should be eaten on occasion, and some rarely. Yes, it is good to be aware of added sugars, especially in non-sweet items (pasta sauce, crackers, etc), as well as added salt, trans fats, and many other things. But to obsess over them and micromanage them isn’t worth the headache.
And I need to get on this cookie dough/sweet chickpea dip making train. Maybe tomorrow morning I shall whip up a batch to take to work with me. Except I have no chocolate chips…bah!
Agree! People are always appalled to know I sometimes use things like Pillsbury frosting… or even sprinkles. But honestly, I think stressing out about eating “bad” foods is probably worse for your health in the long run than actually having a little bit now and then.
do you know how much i love your blog? Do you know I’m going to have this for breakfast tomorrow?
Thank you, that is all!
Awwwww! 🙂 🙂
All your recipes look delicious, but I can’t try any of them because they all rely on a food processor or blender 🙁 As a college student, I don’t have these things. Do you have any ideas for healthy desserts that don’t require the use of a food processor?
My recipes definitely do not all rely on a food processor or blender! Some do, but there are many that don’t use a blender at all! Here’s a link to all my dessert recipes, many of which are blender-free! 🙂
https://lett-trim.today/chocolate-covered-recipes/snackity-snacks/%3C/a%3E%3C/p%3E
Thanks, I will try some of the cookies that do not require a food processor! They look tasty 🙂
Or you could always sneak a Magic Bullet into your dorm ;).
I am curious as to what the nutrition facts of this recipe is! Looks delicious
This was a really terrific recipe. I was pretty skeptical, but it turned out terrifically- with the addition of more added unsweetened hemp milk with the recipe. I realized it was the mixture plus the milk that really gave it that cookie dough flavor- and the chocolate was necessary in helping with it (I used your coconut oil + cocoa powder recipe). Thanks a bunch!
Aww, you are so welcome!!
Katie, I have a challenge! 🙂 I’ve been wanting to make this ever since your first post on it… but we have nut allergies in the family. Can you wave your healthy magic wand and experiment with no-nut options? I don’t want to sub shortening or something, ewww 🙂
What about coconut butter? (I’m not sure… is that considered a nut or a fruit?) Or sunflower seed butter? Or maybe canola oil?
coconut butter? There’s such a thing? That sounds delicious! (apparently it’s technically a tree nut, huh, who knew. But it isn’t as allergenic as other tree nuts, so isn’t considered a “nut” by most allergy handouts. I know my son can eat coconut, we have it in a lot of treats!)
I had thought about sunflower, but would wondered if it would be too sunflower-y… lol. Maybe I’ll have to try the oil – so as not to affect the taste too much… but coconut… I’m intrigued!
Thanks for the options!
Oh my goodness, you must try coconut butter!!! It is my obsession! I think it’s one of my top 5 favorite foods. It tastes like shortbread! 🙂
(Oh, and I agree about the sunflower butter… it has a very strong taste.)
Do you think leftover of this recipe could be frozen for later consumption? I made this this morning and it is so good! My daughter has a big sweet tooth – going to let her try it this afternoon before I tell her what is in it.
Hmmm… I’m not sure! I know the deep-dish cookie pie can be frozen, but I’m not sure about this dip. I’m wondering if it’d make the beans icy and weird in texture. If you try it, let me know how it goes!
I have frozen it, my recipe is a little different though. You just have to nuke it a little or let it sit out to get it back to the same texture.
I just made this, but I added a little bit of pumpkin, spice, and maple extract for a seasonal kick. YUM.
Oh wow, that sounds SO good!
Yumm! I will definitely try this!
Gourmandelle from Gourmandelle Lifestyle Blog
Can’t wait to try this recipe. One question though…does it have to be non-dairy milk??
Whoops! Nevermind….saw the answer on the orginal version’s page.
I just made this recipe. I used almond extract instead of vanilla and also added pumpkin pie spices. I’m using it to dip my Ambrosia apple. YUM!! I was really wondering if I’d like it but it really is delish!
I just saw this dip, it looks amazing!!! I am in love with cookie dough and I think I need to try this. Thanks so much!!
Katie, I MADE IT! I’ve been dying to make this sugar free version. I’ve tried the other version and it tasted too peanut-buttery for me…. so with this one I was ready to do some tinkering. Mine looks much smoother than yours. I think because I’m using a Blentec. Yours has a more authentic look. (what do you blend in?–i just bought a magic bullet for 30 buck on ebay because of your recipes!) None-the-less… I dove spoon first into my smoother looking cookie dough. yummmmmmm. I had traded in the PB for Nutiva Coconut Mana. Strangley it tasted coconutty… I don’t think it’s tastes coconutty plain, but you probably would have loved it. I think next time I will try coconut-oil. But, since I have two victims…er, taste-testers… in town from college, I decided to keep working on it. I added some almond butter, a little more vanilla, a little more almond milk, I had mistakenly drained my soak water 🙁 and finally it tasted authentic! So I stirred in my chocolate chips… but all the blending had warmed it a bit and my bits were melting EGAD… oh wait E-GOOD! It was yummy… swirls of melty chocolate chips. But, I’m looking for an authentic look so I layered it w/chocolate chips and tucked it in the fridge. I’m now awaiting my always hungry, unspespecting boys that are home from college to give it a taste. Can’t wait!
I use a Cuisinart food processor. So yeah, not as powerful at all. (Also, I changed up the cookie dough dip recipe to say you can use oil… because a lot of people mentioned the pb taste. I guess my certain brand must just not have as strong of an aftertaste as some others, because I can’t taste peanut butter at all. But then again, I really love peanut butter so maybe I can taste it and just don’t realize! ;))