Here it is, the internet famous original healthy chickpea cookie dough dip recipe!
Chocolate chip cookie dough dip
This is one recipe that everyone should try, if you somehow haven’t already!
With multiple celebrity fans and thousands of food bloggers posting their own versions of the secretly healthy cookie dough dip, it is definitely worth all of the hype.
Currently with over one hundred million views and shares, this famous chickpea cookie dough dip recipe has been featured by Cooking Light, Bon Appetit, CNN, Shape, Glamour, The Philadelphia Inquirer, Fox, ABC, the TODAY Show, and The Huffington Post.
You’ll be shocked at how much it really does taste like actual cookie dough!
You may also like this Brownie Batter Dip
Chickpea cookie dough party dip
But will “normal” people like it?
This was my question after first creating the recipe all the way back in 2011.
While I luckily have adventurous friends and family to taste test recipes, they all know by now that anything I ask them to try will be healthier than traditional desserts.
We fell in love with this chickpea dessert dip, making me wonder if the general population not used to healthy desserts would love it too.
My main goal with all of my recipes is not just for people to say they are good, for a healthy dessert.
I want the recipes to be good, for any dessert!
The following is directly from my page About Chocolate Covered Katie.
I refuse to believe one must give up delicious food in order to be healthy. Healthy food can taste incredible when it’s prepared the right way.
Chickpea cookie dough dip recipe video
Above: Watch the video of how to make the healthy dessert dip
Healthy cookie dough dip?
I brought the chickpea cookie dough dip to a party, not telling anyone it was healthy or that it was mine.
I simply set the dessert dip down on the table amidst the other classic party snacks.
Something amazing happened…
People tried the dip.
They went back for seconds.
Then thirds.
Everyone kept asking, “Who brought the cookie dough dip? I need this recipe!”
And I constantly overheard statements like, “Ugh I need to stop eating this stuff” or “Where are my fat pants?”
Healthy dessert lovers also enjoy Avocado Chocolate Mousse
When I finally revealed the secret ingredient, no one could believe it.
Therefore, this chickpea cookie dough dip recipe is absolutely a winner.
It’s like an unbaked form of the popular Deep Dish Cookie Pie.
I don’t know about you, but when I make that chocolate chip cookie pie, quite a bit of the raw dough gets consumed in the process.
So I figured, why bother baking it at all?
Whether in winter or summer, this easy chickpea cookie dough dip is a great way to quickly get your chocolate chip cookie fix without turning on the oven.
Serving suggestions
For the party, I served the healthy chickpea cookie dough dip with graham crackers and pretzels. Sliced bananas, strawberries, apples, or other fresh fruit are also lovely.
If you are serving it at a holiday event, ginger snaps are a festive dipping option.
Many readers have even written in to say they use it as frosting for pancakes, waffles, cupcakes, or a double layer Vegan Chocolate Cake.
You can of course eat this healthy cookie dough dip by the spoonful.
Or try dipping in any of these Healthy Cookies Recipes.
Chickpea cookie dough dip ingredients
The recipe calls for chickpeas or white beans, pure vanilla extract, chocolate chips, oats or almond flour, nut butter or an allergy friendly sub, milk of choice, and a pinch of salt and baking soda.
You may use chickpeas (also known as garbanzo beans), navy beans, great northern beans, cannellini beans, or butter beans.
Since you will be draining the can and rinsing the beans very well, it is fine to buy either no salt added beans or a can with salt.
If you wish to substitute cooked white beans for the canned beans, the recipe calls for about one and a half cups of cooked beans.
Want to use black beans? Try this surprisingly delicious Chocolate Hummus.
Adding peanut butter will give the recipe a tasty peanut butter cookie dough flavor. If you prefer a more neutral cookie dough taste, go with almond butter, cashew butter, Coconut Butter, or regular butter or vegan butter.
Thicken the recipe with quick oats or oat flour, almond meal or almond flour, or ground flax seeds. Regular flour will also thicken the dip, although it is currently debatable as to whether raw flour is safe to eat.
Why baking soda?
One of the most common questions I receive about this dip is why baking soda is included in a no bake dip.
The short answer is that I had initially intended to bake the mixture the first time I came up with the recipe.
But even more importantly, baking soda adds a slightly salty “cookie dough” flavor to the dish. You can absolutely leave it out if you prefer.
In fact, why not try it both ways to see for yourself, it really does add something extra!
Vegan chickpea cookie dough dip
This cookie dessert dip is easily vegan as long as you use dairy free chocolate chips and plant based milk, such as almond milk, soy milk, or coconut milk.
It can also be gluten free if you choose almond flour, flax meal, or certified gluten free oats or oat flour.
2015 edit: When I asked readers to vote for their top 5 absolute favorite recipes from the blog to include in the new Chocolate Covered Katie Cookbook, this chickpea cookie dough dip won by a landslide!
Healthy Chickpea Cookie Dough Dip
Ingredients
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
- 1/8 tsp salt
- just over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter of choice or allergy friendly sub
- up to 1/4 cup milk of choice only if needed
- Sweetener of choice (see note below)
- 1/3 cup chocolate chips or sugar free chocolate chips
- 2-3 tbsp quick oats or almond flour or flaxmeal as needed to thicken
Instructions
- Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can get away with less sugar – some people will be perfectly fine with just 3 tbsp for the whole recipe! See the following link for: Sugar-Free Cookie Dough Dip.Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!View Nutrition Facts
Video
Notes
More Popular Party Ideas
Also, if you want to make your own homemade vegan cookie dough ice cream, try stirring spoonfuls of the cookie dough into my Coconut Ice Cream or the following four ingredient Keto Ice Cream.
Your life might never be the same again…
Hi Katie, love your blog! This recipe looks absolutely delish. I would love to make the sugar-free version for my family, but can’t get the link to work. Tried searching the archives, but no luck. Can you direct me to that version? Thanks ever so much!
The link works for me. Is this the one you are clicking? What do you see if not the actual post? Are you getting an error message?
https://lett-trim.today/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/%3C/a%3E%3C/p%3E
Hi Katie,
Thanks for responding. I couldn’t get it to work when I clicked on it, but I tried a right click and “open in new tab” and that worked. Just didn’t think of that before! Can’t wait to try it. Have a blessed day! 🙂
TY for allowing us to pin your recipes. Pinterest pins are where I found your blog! I generally spend a fair amount of time here because of it. 🙂 I LOVE your blog and recipes. Your writing style is awesome and fun. GREAT JOB!
Hi there, this is great! Do you know the shelf life for this? I’m planning to send this as gifts to be mailed.
Regards
A few days in the fridge. I’m not sure it would do well in the mail unless you bought dry ice or something to keep it cool.
Can you substitute the nut butter with anything (allergy)?
You can either use Sunbutter, or–as it says in the recipe–you can use the following recipe and skip the baking step:
https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
So I made this today with a can of lentils, I used 1/4 cup of pb2 a little light vanilla almond milk and about a 1/4 brown sugar, used 3 tsp flax and 2tbs oats then mixed in some mini chocolate chips and is delicious! I’ve been craving sweets so bad I needed something that at least had something healthy in it andthis is perfect!
This is fantastic!
I like the bit you put about “normal” people liking it. Over the past year or so, eating healthier (and eventually now becoming vegan) my palate has changed considerably. Things that I think are absolutely to die for, others who do not consistently eat healthy think they are not so scrumptious.
Nonetheless, the “normal” people in my life find this dip as delicious as I do. Although, I never told them what was in it 🙂 which has a tendency to change people’s minds
I made it with kidney beans and added a little more vanilla and 1/3 cup of maple syrup + 1 tbs brown sugar…it was perfect 😉 like a red velvet cookie dough! I may have snuck in some cocoa powder too, so it was basically the brownie dip in the end 😀
Is there a link to the nutritional info for this recipe, I.e. Calories, etc. thanks!
She had not started posting nutrition information when she posted this recipe, but I do know that it will be in her cookbook and that the cookbook has nutrition facts. Just in case you are interested. I’m not affiliated with the blog, just a fan!
https://lett-trim.today/faq-page/chocolate-covered-katie-cookbook/%3C/a%3E%3C/p%3E
Quick question… Is this something that I can make in the morning to serve in the evening or do I have to serve it right after making? Also do you store it in the refrigerator?
I was finally able to muster up the courage to make this today, and had everyone try it before revealing what was in it. Everyone said it was good! It tasted like peanut butter cookie dough with chocolate chips…I was impressed. For my sweetener I used a quarter cup of maple syrup. I would make it again!