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…
Wow, Katie – this is amazing!
Have you tried putting it in ice cream? If I don’t finish the whole bowl first, I plan to attempt freezing it to add to ice cream later to make some vegan cookie dough ice cream! It seems perfectly designed for that…
Ok, you are a genius. I cannot believe I never thought of putting it in ice cream! I mean, I even thought of making cookie dough cheesecake, but never ice cream. Thank you times a million for this comment !!! 🙂
This recipe is so amazing! I posted it on my community foodie blog, hopefully you’ll come check it out. http://www.facebook.com/thefrenchiefoodie
C
Tried this and it was pretty good, but a bit runny and tasted a pretty nutty. Perhaps because I used almond butter and almond milk? Any suggestions on nut butter and/or nondairy milk?
To be honest, I’m not the biggest fan of almond butter. I know a lot of people love it, but I much prefer the flavor of pb. (So when I make this, I use pb. I do use almond milk, though.) I think it will taste much different with the pb… I enver detect a nutty flavor. But if it’s still too nutty, you might try subbing oil or even walnut butter for the pb.
what kind of chickpeas do i need? do those canned work as well?
Yes, canned are good. Use one can, and be sure to drain and rinse well :).
hmm i just thought of replacing the chickpeas with bamboo shoots or maybe even mung bean sprouts… do you think this might work?
I’m a bit of a late bloomer, but… Deeelicious!
Question, what type of nut butter do you use when you make this? I was thinking peanut butter would definitely have a strong flavor and maybe almond would be better? Not sure.
I usually use pb. But many other commenters have used almond butter. And I think some have even used other nut butters like sunflower… but I’ve only tried pb and walnut butter (also good).
This looks crazy good! I can’t wait to try it out! I think my sons will love it too… just the idea of a sweet dip is so new to me … but being protein and fiber filled = genius! Are you working on a cookbook?! I hope they would use your photography too! : ) Thank you!
Aww thank you! I’ve just started working on one!! 🙂
I was wondering if you could clarify two things for me.. I feel a bit silly for asking but I want to make sure my dip tastes as yummy as possible. I’m not familiar with your website also, as this is the first recipe I stumbled upon. What is your definition of “nut butter”? Are you referring to peanut butter, nutella, almond butter? Also, nondairy milk such as.. soy, rice, almond…anything specific? Thanks 🙂
Not silly at all!! “Nut butter” means any nut butter, really. Some people have used almond, sunflower, etc. Personally I’d recommend either peanut butter or walnut butter.
As for nondairy milk, again it can be anything. I try to give options in my recipes whenever I can, because I know not everyone will have the same ingredients on hand. I make this with Silk almond milk.
Hi Katie,
Just wanted to mention that I made this yesterday after finding it on Pinterest. BTW, thanks for following me. I am on a diet, so I tried to cut back on the PB. Wrong move. I couldn’t stand it–the chickpeas were too overpowering. Finally, I swirled in the PB, and VOILA! it was fabulous–just like everyone said. Thanks for this recipe. I shall give it to my dear husband and check back with his $.02 at a later time. He can ALWAYS tell when I’m trying to pull a healthy fast one on him.
Aww lol good luck with your husband! 😉
This sounds FANTASTIC! I have a couple questions for you…what type of nut butter did you use? And when you say non-dairy milk….do you mean soy, almond, coconut or something along those lines? And LAST question….do you post the nutrition facts for your recipes?? Thanks!!!
I usually use pb, but you can use anything. I know a lot of commenters have tried almond butter. And I tried walnut butter once. Nondairy milk, again, can be whatever you wish. I use almondmilk.
Also, if you read through my recipes, most of them will have a link to the nutritional facts. (This one doesn’t, but most do.)