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…
Genius.
Both this and the blondies taste bean-y to me. Two other tasters liked them so maybe it’s just me? I don’t know, every bite just tastes like garbanzo beans in my opinions =/ Oh well, it was nothing a little cocoa powder and half of a banana couldn’t fix! And since I didn’t use the flax, the dip is a little runny, so I guess it’s now become chocolate banana salsa?
It’s weird; a lot of people have said that they can taste the beans, but no one else can… I think it’s that you can tell if you KNOW there are beans in there, but not if you don’t know.
Chocolate banana salsa sounds delicious! 🙂
I made this and the deep dish cookie with cooked chick peas, almond butter, and rice milk. It was very good. Yes, I could taste the beans but I like beans and loved healthy idea of it. Next time I will use cashew butter instead for more buttery flavor and make it thicker. My deep dish cookie is still cooling so I am excited to try it baked, thanks for creating
I was scrolling through the comments to see if anyone else thought this. I just couldn’t get this to taste right and I think it was because of the beans. It doesn’t taste terrible or anything, just not something I would make again. I blindly fed it to my husband to see if it was just because I knew there were beans in it, but he didn’t like it at all either. Oh well, I have loved every other recipe I’ve ventured to make from your blog!
This was an awesome idea. I mixed some into my oatmeal this morning to make chocolate chip cookie oatmeal. Deeeelish!!
Oh, and I mixed a few dashes of cocoa powder to quash any beany tastes.
In oatmeal? THAT sounds like an awesome idea!
Could I substitute in chia seeds instead of flaxseeds? As much as I love cookie dough, I definitely need this dip in my life! Thanks for another great recipe.
A few other commenters have subbed chia and say it works. I’ve personally not tried it, but I have had success using oats in place of the flax OR simply omitting the flax (and reducing the amount of non-dairy milk).
OK now I have to pull you up on this one and ask how you can be surprised that when you put 2/3 cup sugar in a dip people keep eating it? And how adding that much sugar qualifies it as healthy? Add a bit of sugar to anything and people will dig in (the supermarkets have known this a long time)… OK onto what’s new and the point of this comment, I tried the blondie recipe and sweetened with stevia without any sugar and took that to a party yesterday… people did like it in fact but with nowhere the enthusiasm of your sugar sweetened one, I am still searching that elusive non sugar sweetened baked good crowd pleaser… I am anti sugar it’s true (white poison by my book) but it does nark me when people talk about sugar like it’s harmless and I am going to pull anyone up for calling any recipe that features sugar as the second biggest ingredient “healthy”! OK now rant over!!!
Sarah, the following comes directly from my post about deep-dish cookie pie. But it’s relevant for this recipe too:
“Perhaps calling it “healthy” is a stretch. After all, there’s still sugar, and there are still chocolate chips. But in comparison to your standard cookie pie—with its plethora of butter, eggs, and white flour—the above version is a much healthier alternative, while still tasting just as naughty. Plus, you get lots of fiber and protein from the oats and chickpeas.”
Ok….this was a must try, so I did just that….both kids tried and both kids liked! Not an easy task in my wacky world. My son is a very picky eater and allergic to….well….life, but he loved loved loved this! You are my new picky kid fix. Thank you so much!
Aw!!! This made me so happy! I am happy to be your picky kid fix! 🙂
Mmm i just made it with HempBliss and it was fantastic! Added another dimension. Best dish ever, katie! And you are so generous to be taking it to get togethers..I plan to keep this whole batch to myself!
Aw I’m so glad you like it!!! Haha there are many things I keep for myself… things like my fudge cake or brownies? Yeah, sharing is not caring when it comes to those ;).
I made this for the Harry Potter premiere this week, as my friends and I stood in line for hours. No one could believe it was healthy, because it tasted so sinful! Love it!
I tried this with applesauce, coconut oil and stevia. Running, mushy, nasty. I ended up adding molasses, g-f oats, rice flour, a lot more salt and walnuts. It’s still only mediocre at best. Weird texture. If I were to try this again I’d use nut butter. Seeing as brown sugar isn’t exactly healthy (then again, neither are the chocolate chips), I’d probably try stevia again with molasses. Stay away from applesauce in this. It’s a total flop.
Does this have a garbanzo-bean taste or does it just taste like cookie dough?