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…
Just made this.
OMG YUM.
That is all.
First of all, I came across your website via Pinterest. Someone had “pinned” this recipe and and I saw the words “healthy” and “chocolate chip cookie dough”. That sparked my curiosity because I wonder how it could be possible. I clicked the link for your website and that’s when I saw the question, “want to eat a BIG bowl of cookie dough?” Why yes I would! The fact that your non-vegan friends loved it made me want to try it. I am not a vegan nor could I ever be. Sometimes (please don’t take this the wrong way) I feel like vegans have these crazy concoctions and they say that they are soooo tasty, but when I see the ingredients, I want to gag.
Anyway, I decided that I wanted to try it because I was SO curious.
Well I just finished making it and…
It was far better than I could have imagined! Wow. I definitely could not taste the chickpeas! This is going to be a fun one to make and surprise my friends and family. Actually, I can’t wait to have my husband come home from work because I am 100% confident that he will love it.
Thank you for this delicious and healthy recipe! I plan on trying out some of the other recipes that you have on here as well 🙂
Aww this made me so happy! I was worried at first when I saw the part about you wanting to gag lol! I hope your husband likes it too. Thank you so much for trying it!! 🙂
Oh, and lol I feel the same way when I see people going on about how they love things like wheatgrass. I’m like, “Really???!”
I made these last night. They were pretty good, just need semi-sweet chips next time. I also tried to bake some by adding one egg. It was okay, but do you have any ideas that will help it tast better baked?
Gonna make some for the holidays 🙂
Thanks
Try this recipe. It’s very similar and incorporates chickpeas: https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
Love this idea! But…I tried it out using peanut butter (it was all I had) and it tasted a lot like, well peanut butter. Should I use something else to give it more of the cookie dough flavor? It was still yummy, just not what I was hoping for.
Hmmm… how much sugar (and what type) did you use? And also, maybe it depends on the brand of pb? Mine never tastes anything like pb! But I’ve also made it with walnut butter, which is good. Maybe, if you don’t have walnut butter, regular walnuts would even work? (Blend them first to make a butter?)
OK, there are more comments that I didn’t see. I guess peanut butter was correct, but maybe did I use too much?
Hi Mary! Hmmm, maybe it’s the brand of pb? Or… what other ingredients did you use? How much sugar?
I tried this after seeing it on Pinterest (new blog follower now as well!) and I LOVE it!! I do not like beans. at all. However, I love hummus so I thought I’d give this a try and I’m so glad I did! I can’t wait to try different variations. It was good as soon as I made it, but it was fabulous the next day!
I was wondering – do you ever ‘peel’ your chickpeas?
I have never tried it… I know a lot of people like doing it, but I am just lazy lol! I should try it someday!
chickpeas, really?! they kind of gross me out, but I love cookie dough. might just have to get over my fear of chickpeas for this one.
I’ve successfully substituted cannellini beans in her other bean baked goods. I like garbanzos but the texture of the cannellinis just wins me over, so silky! I’m guessing those would work well here, too!
Katie, I LOVE all your bean things. I eat them at least a few times a week. The SO goes nuts over them, too. And I only ever use stevia. 🙂
🙂
I have more in the works!!! I think I need to tag the bean-dessert posts.
Wow, I’m totally making this all for myself this week!! I’m wondering though….I don’t like stevia, can I use ideal instead?
Sorry, I don’t know what that is.
YES, Ideal or xylitol would work great. I hate stevia, too.
Saw this on Pinterest and tried it the next day. And then the next and the one after that. 🙂 I used a combination of cashew butter and almond butter, with almond milk. Used about 3 or 4 Tbsp of sugar in the raw. My cookie / cookie dough OBSESSED 10 yr old practically inhaled it. Her eyes grew wide with her first bite, she gasped, “It’s cookie dough!!” and grabbed the bowl and a spoon! Such an awesome recipe and not a trace of chickpea flavor, which still amazes me. I will definitely be trying lots more of your recipes!
Your comment made me so so happy! Thank you for making it! 🙂
This is a genius idea! I made it and it was a bit runnier than in the picture (perhaps oats instead of flax and too much non dairy milk as you’ve mentioned) and it was also a very nutty flavor (almond milk plus almond butter maybe?). Any suggestions? It was almost there…but tips are appreciated!
Personally, I like peanut butter better for this. Also, did you drain your beans? I still don’t understand how some people are telling me it’s too liquidy… mine is always so dry! Sometimes I even add over 1/4 cup of almond milk to make it the right consistency! But if yours is too liquidy, definitely cut out the almond milk. (Also, I now make this with oats instead of flax. It seems more realistic; cookie dough doesn’t have flax, right? ;))