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’ve made this before and loved it! This time, however, I am considering making it as part of my toddler’s school lunch. The problem is that the school is nut free, and I would not be able to follow the recipe 100%. Any suggestions on what could possibly work as a nut butter substitute?
what is the nutrition information (carbs, etc.) for this desert? Thank-you
Here is the recipe for Katie’s raw cookie dough, with a nutrition link. It has similar values to the healthy cookie dough recipe. https://lett-trim.today/2016/07/11/raw-cookie-dough-recipe/%3C/a%3E%3C/p%3E
Dear Katie,
What is the difference between the cookie dough dip and raw cookie dough recepie? Trying to decide which to make.
Thanks
I am allergic nuts, is there anything I can use in replacement of nut butter?
Hi Katie,
I really appreciate your recipes – and moreso just the ideas. I am a bit shocked at this one though. I made it exactly as the recipe called for except a little extra vanilla and about half a tsp of almond extract (I’ve gotten in the habit of making real cookies this way). I have been greatly minimizing my added sugar intake but I wanted to make the recipe the way you did, brown sugar and all, to see how much it tasted like cookie dough.
I was shocked how sweet it tasted with the 2/3 cup brown sugar. Not saying I’m shocked how sweet 2/3 cup brown sugar is, but I was expecting that maybe the beans would absorb some of the sweetness so that it was undetectable, but that didn’t quite happen. I realize you say that different people will take different levels of sweetness, and that’s certainly true.
I don’t particularly think this tastes like real cookie dough because it’s missing many key components of real cookie dough – the buttery brown sugar taste, and even the taste of flour. I also wasn’t a fan of the pieces of oatmeal. I have a Cuisinart food processor but you can still detect the bits of oats. I also could clearly taste the nuts in it, despite using cashew butter (which had a very mild and sweet flavor).
What I really liked this for though, was making vegan ice cream and throwing in vegan “cookie dough” pieces. I added extra oats and eventually also flour until it was literally the consistency of cookie dough, a little firmer even. I rolled them into balls and stirred them into the ice cream and let it firm up. They taste better to me mixed into the ice cream and have a texture of cookie dough pieces.
I appreciate the recipe and as I said, the idea itself as I’d not heard of cookie dough dip before but it made me think (my favorite two desserts are chocolate chip cookies and ice cream) about cookie dough ice cream.
Next time, I think I will omit the oats (or grind them into oat flour prior to adding) and the nut butter, use the beans, use real butter, and brown sugar, with some flour and then still the salt and baking soda.
Please don’t take this comment as being overly critical. I’m not vegan, I’m not vegetarian even, I was just trying my hand at a vegan cookie dough ice cream because a place over here makes some and it’s amazing and my dad prefers vegan to regular dairy, so I was trying it out for him. Since I’m used to Nestle Tollhouse cookie dough, that’s what I’m comparing it to and writing to let other people who might be in the same boat that it’s not going to taste like Tollhouse, but it’s still good. Even though I don’t like it, my boyfriend and my nephew really do! Thank you again!!
**I’m using Pillsbury flour and I’m not too concerned with it but if I had to omit the raw flour I’d still want more oats or another type of flour (something to dry it out to make the balls since I’m not using it as a dip).
Seriously, SO good! Made it last week as something sweet to snack on instead of the usual brownie or cookie I buy at the hospital cafeteria… she wasn’t lying, it tastes JUST like cookie dough. I used coconut sugar and didn’t add the almond milk and refrigerating it really gave it that cookie dough texture. I’ve already had 4 people ask for the recipe!
Also, I used Sunflower seed butter for my nut butter… really good!
If not doing this from a can, are the chickpeas cooked or not?
Cooked.
Thanks!
Amazing recipe! I used butter beans and 1/2 of a frozen banana and 3 dates as the sweetener. Perfect!
Absolutely wonderful recipe! I used vanilla stevia and Lilys chocolate chips for a low glycemic option. I just made it again and had run out of vanilla extract so I used maple extract instead and its just as good.
We have made this more than a few times as a healthy alternative to cookies/cookie dough (cookie dough being my youngest son’s kryptonite), but I had to comment on this particular occasion. My son made this on his own for the first time & didn’t bother to add sugar. It came out really, really good and we are going to leave out the sugar from now on, which works out just fine, as we are quite heavy-handed with the chocolate chips anyways. It also gives it a great taste between the subtlety of the dough & the decadence of the chips. We also saved the water from the chickpeas to make Katie’s vegan marshmallow fluff 🙂