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…
I made your cookie dough batter dip yesterday and I loved it. Like REALLY loved it! 😀 I ate it as a dip, in a sandwich, with a spoon… and I think I dreamed about it last night too 😉 I think I could taste the beans a little bit, but that was probably only because I knew they were there. And I loooove beans so I don’t care if I can taste them a bit! The thickness was PERFECT too! I used 1/4 cup quick oats and 1/4 cup almond milk. I also used peanut butter and then omitted the salt because the pb was salted. Oh and I used six drops of stevia for the sweetener and that was perfect! So yeah, another winner for sure, and I’m already dreaming about making it again! And probably soon since I doubt this batch will last much longer… And my mom liked it too! She even knew it was supposed to be cookie dough! 🙂 She thought it could be a bit sweeter – we have different taste buds when it comes to sweetness. AND it really passed the test because even my dad liked it! (That’s definitely saying something as he can be picky!) Of course, he thought it could use a bit more sugar too, so I’ll have to make another batch for my parents sometime and make it sweeter. And my dad had no idea there were beans in it! 🙂 Thanks, as always, for an incredible recipe!
<3 <3
Just tried this last week, so delicious! Consistency was a bit different than I expected but that just means I’ll have to try making it again! Thanks for the recipe 🙂
Is there a single serve version for this? That would be wonderful! Just made the original Chocolate Chip Blondies for my friends yesterday and they were to die for! The chickpeas were my little secret 😉
You can always scale down the proportions of the recipe to make a smaller serving :).
I may or may have eaten 1/4 of this dip with an apple for my afternoon snack today 😉 Love this! And I don’t feel sick and guilty after eating multiple spoonfuls of it (unlike real cookie dough!).
I’m so excited you made it!
I made the dip for a “potluck” this weekend, and I thought it was amazing! I wasn’t so sure when I opened the can of beans. I thought it would be v-e-r-y BEANY. But it was delicious! I’m going to make it again, for sure!
I am so excited you took it to a potluck! I’m always so happy when one of my desserts goes to a party! 🙂
Sadly, I also got a big bowl of liquid. Waaaaaah! For some reason when I added the sugar it just became a bowl of bean-flavored goo. So sad! I followed the rest of the recipe but it didn’t become the lovely thick dollop of awesome shown in the main photo. Beans were drained overnight… any ideas on what went wrong, and how I could fix this?
Did you add the oats? And did you add the extra liquid?
Yes to oats, no to the extra liquid. I think next time I will try blending the beans, then the oats, then will add small portions of sweetener. Thanks!
I just can’t understand where you’d get ANY liquid if you didn’t add any… did you drain the beans before blending? 😕
I know, how weird! I totally drained the beans too. But I am having better success with smaller amounts of sugar. I don’t know why beans + sugar = runny in my neck of the woods. Starting with a thicker mixture and adding sugar gradually is working much better.
Hmmm… well, I’m glad you’ve found a way that works!! 🙂 🙂
i dont really eat beans or chickpeas so i dont really know the difference in them… and ive seen recipes before that call for black beans and i already have those in my house and i was wondering if i could sub those for the recipes that call for garbonzo beans or chickpeas or r they just totally different??
I think the taste would be totally different… but I really can’t say for sure. If you try it, let me know how it goes :).
okayy i think ill just go out and buy different beans then haha
your blog is so much fun to read! i really need to make this dip…or the brownie batter one…i bet it would be fabulous on a big bowl of chocolatey oats!!
Aww thanks so much, Alexis!! 🙂