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…
Oh my goodness…just from this one post I can tell I MUST subscribe to your blog!! Healthy and chocolate…you’re genius!!
*Huge smile* Thank you!!! I’m so glad you found my blog!!
Wow, I am seriously shocked. It tasted good, even when I’d forgotten to add sugar (I have a sweet tooth!), after I added 1 tbsp, it tasted exactly like cookie dough.
WIN!
How do you store this? Should it go in the fridge and how long will it last? I am thinking it will be a great “dessert” in my daughter’s lunch box and would like to make it and use it all week. I am so excited about this recipe!!
Yes, it should go in the fridge. It lasts a couple of days, and it might last longer… but it’s never been around long enough for me to know! 😉
I was wondering why in particular you use nondairy milk… can you just use regular skim milk or 2%?
I am a vegan, so I don’t ever use cow’s milk. But yes, you can.
I am new to your site and am SO excited to start trying your recipes. I have a question regarding nut butter. In this recipe, which nut butter do you use?
For this one, I usually use peanut butter. But you can really use whatever you want! 🙂
This looks and sounds like it’d be really good… but unfortunately, it’s extremely high still in nutritional values. after entering in the ingredients in a nutritional calculator.. the total fat for one bowl of this stuff is 55 grams and carbs are 279 grams (and that’s using light brown sugar in the recipe). I follow Weight Watchers and one bowl about 50-55 points. (I get 29 points for a days worth of food.) Do you have any recipes that are WW friendly? (low fat/carbs)
If you browse my recipe section, many of the recipes (especially the newer ones) will have nutritional info listed. And yes, many of them are low-fat. Also, I am planning on posting a sugar-free version of this dip on Tuesday :).
(And also, the dip is meant to be shared, not eaten as one single serving. Or you could eat it as a spread; it will still have fewer calories than peanut butter.)
Jennifer, I made a few modifications and calculated for weight watchers-I used dark brown sugar and reduced it to 1/2 cup (100 g) and for the nut butter used 3 Tbsp Tahini and 2 Tbsp soymilk-no oats added. That brings the entire recipe to 51 points, but if a serving is a heaping tablespoon, then it’s only 2 points a serving (this way there’s 23 servings in the bowl).
Katie,
Just a couple questions about certain ingredients. What brand of peanut butter did you use? I made this dip tonight using SoyNut butter, but that gave it a very distinct soy bean flavor. I only ask because, not being a vegan myself, I’m not sure if there are certain brands that work better than others to make this recipe vegan. I’m considering making this for a friend who IS vegan for her birthday. Also, do the oats simply add bulk to the recipe? And finally, I used Stevia in my version of this recipe. I noticed that you mentioned that you had used brown sugar in previous batches. Which sweetener did you prefer for a more authentic cookie dough taste? Any feedback that you can give me is greatly appreciated!
Hi Megan,
Most of the people who tested the recipe did not like the stevia at all. Stevia is definitely an acquired taste, and I wouldn’t recommend it for this recipe unless you’re used to the taste. So I’d recommend the brown sugar. (I am planning on posting a sugar-free version this week.) I’ve never actually tried soybean butter. For this, I usually use plain peanut butter (Whole Foods brand). Yes, the oats are for bulk and chew and because cookie dough has oats. But you can leave them out if you wish.
you’re incredible katie!! i just had to share your recipe here:
http://dollarstoremom.com/2011/09/make-healthy-cookie-dough-dip/
thanks for your amazing recipes!!!
Your post is SO kind!!! I just left a comment :).
This is AMAZING! Saw this on Pinterest and followed it to your blog, I made some this weekend and now I am addicted. Thanks for the awesome recipe!
I am so happy you tried it!! 🙂
Silly question…Is nut butter the same as peanut butter? Is that what everyone is using to make this recipe?
Thanks!!
I use peanut butter, but I only said “nut butter,” as opposed to specifically calling for pb, because I know other people have used almond butter or cashew butter or ANY nut butter. Anything you wish :).