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…
What could I substitute for the peanut butter if I don’t want that peanut butter flavor?
Hi, try almond butter, cashew butter, coconut butter, trader joes mix nut butter, or coconut oil also works!
The nutritional value lists it as Peanut butter dip instead of chickpea cookie dough. Are they the same? Also you list it as 12 servings…how many cups does it make?
Thanks
I make this recipe all the time. It’s too sweet for me, so use little sugar (maple syrup) and always sub raw cacao nibs for the chips (just sprinkled on top, not blended). I like oats, so add more. Today was the first time I used tahini–used just 2T with 1/4C oats and 1T maple syrup. Then, added 1/4C oats to the bottom of a bowl, plopped bean mixture on top and sprinkled with 1T nibs, 2T pumpkin seeds, 2T chopped up non-crystallized ginger chunks, and 1T date syrup over the top. It turned out pretty good! I don’t like the taste of tahini at all, but it’s barely noticeable in this mashup.
My yield was a scant 2 cups, although I followed quantities given in the recipe, adding a few more chocolate chips even. How long does this dip keep in refrigerator? Can it be frozen?
My mind is forever blown by this recipe. So great. I stick with 3 T of brown sugar to sweeten. Perfection. Cookie faux dough. Great recipe. Thank you!
Thank you!
It’s hard to find things for my son who has a host of anaphylactic food allergies. I made this using ingredients he could have and he LOVED it. He opted for a spoon instead of graham crackers after his first taste! I used Bob’s Red Mill gluten free flour, sweetened almond milk, WOW butter (about a giant spoonful more than the recipe called for) and and an extra splash of vanilla extract, and brown sugar as the sweetener when we made our version. It was really good, and everyone else that tried it had no idea that is was “fake” (in their words)!
I have been looking for Hungryroot’s Almond chickpea cookie dough recipe and came across your recipe which is somewhat similar. Their premade dough does not have milk or flax egg. In the ingredient list there is coconut sugar instead of brown sugar, Tahini, and baking powder. I would love to duplicate it using your recipe as a base but I’m not sure how to figure out dry:wet and sugar:fat proportions. As a baker, can you tell me what has worked for you?
Deee-lish & a great way to get some plant fiber into my picky 6yo. Subbed in pumpkinseed butter because of nut allergies; finished product was therefore greenish. So I threw in 2 tablespoons of cocoa powder & called it Chocolate Chocolate Chip Cookie Dough Dip. Huge hit with kiddo & hub, especially with apple slices & graham crackers for dipping. Thank you Katie!
Made this today because I had a major craving (have made the deep dish cookie pie before and holy cow), and decided on a whim to try a couple swaps. I added a scoop of vanilla protein powder (because I needed some today) and used the whole 1/4c milk. I also used 4 Tbs of PB2 cashew powder instead of the regular nut butter. I added 1/3 c oat flour and used liquid truvia as my sweetener (used 3tsp, would probably do 2 next time. I did make mine in my blendtec and it was AWESOME. Can’t wait to try your other chickpea cookie dough recipes this way! Pretty much just ate it with a spoon, it was so good!
Delicious dessert dip!