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…
LOVED them!! I blew my entire family away with this dip and we ate it all up in one night! I used Hü chocolate gems (only 3 ingredients) as my chocolate chips and they came out delicious! Definitely will give this one another round!
Thank you so much for making it! I love those Hu gems too… they are hard to stop eating!
(Katie)
My daughter requested this recipe as frosting on a chocolate cake for her 16th birthday. It turned out fabulous especially if you don’t care for overly sweet cake frostings. Thanks for this recipe.
Happy birthday to her! 🙂
I just made this and I was curious if the thick liquid from cooking my own chickpeas might work in place of the peanut butter. It did! It needed a little more thickening so I used 5 tbs flax meal and a a tbs oatmeal. Swerve brown sugar for sweetner. Baking powder instead of baking soda because someone in my family is sensitive to that baking soda flavor. Thanks for the recipe.
I looked at the nutrition information provided and I don’t understand how the “90 calories per 1/4 cup” was calculated. Calculating only the 4 main ingredients, I get:
1 1/2 cup Chickpeas 315
1/4 cup Peanut Butter 380
1/3 cup Semi Sweet Chocolate Chips 373
2/3 cup Brown Sugar 463
TOTAL 1531
Once everything is blended, it only makes about 2 cups, which would be 8 servings of 1/4 cup. That’s 191 calories per serving with just the 4 main ingredients. Am I missing something???
I was BLOWN AWAY at how good this is. I don’t even like chickpeas but wanted to give it a try and it was actually delicious. Plus it has protein from the chickpeas, which we could all use more of! Thanks for sharing this with the world!
Thank you so much for making it!
“Health food” blogs/companies always base the calories off of the lowest calorie count ingredients or methods they mention. If you look back at the recipe you’ll notice she says “or sugar free chocolate chips,” and “some people will be perfectly fine with just 3 tbsp.” It also conveniently says “sweetener of choice” which technically could be a zero calorie option such as stevia or Splenda. The nutrition table is based off a zero calorie sweetener (or none at all) but does specify below it that caloric sweeteners bump the calories up from 60 to 90.
1 1/2 cups Chickpeas = 360 calories
(Almost every brand has 120 per 1/2c on their labels)
1/4 cup Peanut Butter = 360 calories
(PB is typically 170/180/190, I’m going middle ground with 180)
1/3 cup SUGAR FREE semi sweet chocolate chips = 240 calories
3 Tbsp brown sugar = 135 calories
Total comes to 1,095. For her calculations she said it yielded 3 cups (12 portions), but that really depends on how loose or thick you make it. 1095 divided by 12 is 91.25 calories.
But let’s be honest. If you put one batch made with 2/3c of sugar and regular chocolate chips next to another batch with 3T of sugar and sugar free chocolate chips, 99% of people will prefer the sugary batch.
I loved this recipe and I recommend it to everyone who wants to learn it too.
This is amazing! I’ve subbed PB with rehydrated PB2 or unsweetened applesauce to lower the cals – either works perfectly. I know some ppl question the baking soda but IMO it really gives it that true cookie flavour. (And bonus – helps with chickpea/bean-related tummy issues!)
The only problem is now whenever I’m making garlic hummus or anything else with blended chickpeas, I instantly have a craving for this cookie dip! 😂
😂❤
This is awesome. I used PB2 powder (and soy milk instead of water to make it). I did 1/3 cup brown sugar and less than 1/4 c choc chips. I definitely needed to add extra oats to mine to make it thick enough which I love anyway. it’s delicious.
Hello! I was wondering if I could substitute black beans for the chickpease?
We haven’t tried it in that one, but for a chocolate version with black beans, this one works: https://lett-trim.today/chocolate-hummus-recipe/%3C/a%3E%3C/p%3E