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…
Can you take normal butter or it won’t work?
Sure that would work!
This is delicious, but unfortunately the calories definitely didn’t add up for me. I only used 2 tablespoons of oats, 3 tablespoons of brown sugar, and about a tablespoon and a half of skim milk and all the other measurements were the same. It yielded about one and three-quarter cup of cookie dough with a quarter cup serving being 170 calories. So I was a little bit bummed out that a quarter cup was almost double the calories that were listed. I still think it’s a delicious recipe! It’s just not the low-calorie recipe I was looking for.
I would look at two things – the skim milk (quadruple the amount of calories as unsweetened cashew milk) and if you used an online calculator, the big ones are notoriously incorrect on beans. Hope that maybe helps get your numbers lower!
Could I possibly have your calorie breakdown? I referenced the calories of the chickpeas on by bag of dried chickpeas, a can of chickpeas I had, and an online source. If it’s too much trouble, no worries! 😊
Is this a dough to make cookies…or a dip? What do you dip into it? And if it’s a dough, how long do you cook it? I’m sure it’s fantastic, but directions aren’t clear to me. Too many pop ups maybe.
Very excited to try this recipe but I hate food waste. How long does this dip keep for in the fridge? Can I freeze it? 😊
3-4 days. Will probably not have as creamy a texture but should otherwise be fine to freeze!
Amazed that this really does taste like cookie dough and it’s great. For sweetener, I used honey and it works very well, just added a few more oats. I’m using graham crackers as dippers. So good!
How about using PB2 or PB2 w/Cocoa to reduce the nut butter calorie count (along with reducing sugar)? Have you tried this by chance? (Yep, I’m counting WW points 😊)
Well, it has finally happened – I am officially a vegetarian now. I’ve tried off and on for years to kick meat out of my diet with no luck because every vegetarian thing I’ve ever eaten has been middling, at best. Then I made this dip and it was fabulous – even my daughter loves it! Then I started poking around the rest of the blog and discovered your enchilada soup recipe and that turned out amazing, too. I took the time to pull up a dozen or so recipes from the blog and it turns out there is a ton of delicious, meat-free food out there. Who would have thought? We are still doing dairy and eggs, but this is a huge change for our household and it is all thanks to Katie!
Ha, love this! I’m not a vegan either, but I am so much closer than I was now that I work for Katie and am eating vegan desserts all the time!
Jason (media relations)
Maybe this tastes like cookie dough to people who haven’t eaten sugar in years, but to me it tastes like the sum of its parts and nothing more. I ended up using a full cup of brown sugar and a half cup of oatmeal and it was still too runny and lacked cookie flavor. Instead, it tasted like sweet peanut butter and chickpeas. I won’t make this again.
Been making this for over a year now! I rinse the chickpeas beforehand to get rid of salt/ flavor, add cinnamon or fall spices, and always add a helping of oats, flax, chocolate chips, and sometimes shredded coconut. Great with any nut butter!
I made it with a can of white cannellini beans, sweetened with 1/3 cup of maple syrup and it was AMAZING. Very liquidy though so next time more oats (I used 3tbs). Didn’t even need the chocolate chips. Delish!!!
I consulted this recipe to make my own chickpea cookie dough pancakes! They came out PERFECT! I also wanted to let you know that I gave you a backlink to this page on my own blog where you can find my recipe!
https://www.ahealthyprofit.com/chickpea-cookie-dough/