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…
Katie, this sounds delicious BUT I have one problem… I have no food processor. Is there anything I can use in place of it?
Okay, I totally want to try this, but I don’t have any nut butter…when you say oil, is that any type of oil???
Well yes… but maybe it wouldn’t taste so good with olive or sesame hehe ;). I’d stick to coconut oil or veg/canola oil.
I posted this earlier, but it hasn’t shown up and I’m not sure if you just have a delay to approve or if I didn’t submit it correctly. I thought of a few things I left out.
I really wanted to like this, but it just didn’t work for me. I made it twice tonight. The first time I peeled most of the chickpeas (I thought I had baking soda, but didn’t so I shelled while my boyfriend did a quick run to the store), used almond butter instead of peanut butter (not a big peanut butter fan), and used chia seeds in place of oats/flax seed. I have old fashioned oats, would that work for oats? I wasn’t sure and saw in the comments that some people used chia seeds and hoped that would work. For the sweetener I used 2T maple syrup and 2T brown sugar, I saw that in one of the comments and thought it seemed like a good mix. I do have a sweet tooth so I’m thinking the third time I make it I will do 1/4 brown sugar.
For the chickpeas, both times I did rinse them, but possibly not as thoroughly so next time I will be more conscious of that since I saw that was a suggestion of yours to cut down on the chickpea flavor.
My mistake for the first one was in blending. I tried adding the ingredients gradually like I saw in a few comments. My blender can be a little finicky in blending things, so I thought that would be better. It was worse and I couldn’t really mix everything till I added milk in the end. Then it was fine. 100% my/my blender’s fault.
It came out a bit too nutty for my taste, but my boyfriend really liked it so it was a mini success. Admittedly, I am not a big nut person, but really hoped I would like it.
The second batch I didn’t shell (laziness) and I used canola oil instead of nut butter and still used chia seeds. I also blended everything together in one go. Worked SO much better. But the mixture had too much of a chickpea taste to it. I tried adding some cinnamon and some cookie butter from Trader Joe’s but it didn’t affect the taste. Boyfriend’s response: it has some weird spice in it.
Any other tips people have done to decrease the nuttiness? Also any tips on how to measure super sticky things like nut butter or honey? I seem to fail everytime. I will probably try the recipe again later, but I am currently out of chickpeas. Might try nutella. Also saw a few other subsitutions like applesauce, honey butter, and maple almond butter. I will post (if this shows up) if I find something that works. Thanks!
I actually found this in my spam folder for some reason :-(.
You made a LOT of changes to the original recipe… I can’t guarantee good results if you make changes to the recipe. That being said, I also stress that it’s important to use a food processor for best blending :).
Sorry again for the delay of the post showing up!
I just made this for my kids (Ages 6 & 8), I used almond butter, 1/3 c brown sugar and 2 pkts Stevia along with ground flax-seed. I didn’t have any graham crackers, so I spooned into into sugar cones- my kids (and husband who hates garbanzo beans!)- loved it! Love your blog, thanks for making healthy taste yummy 🙂
Katie,
I love your recipes! I was just wondering…assuming you use peanut butter and a no calorie sweeter, about how many calories would you say this is in this recipe (either total or how many servings and how many calories per serving)?
oops sorry I didn’t realize I wasn’t seeing all of the comments. thanks!
Hi Katie – just stumbled across your blog and have decided to make this dip for our super bowl party! Can you tell me, though, what kind of ‘nut butter’ you use (Peanut Butter, Almond, etc)
I use pb, but I like the slight pb taste (actually, I can’t taste it!). I use Whole Foods brand, salted.
Hey Katie, I am in love with your blog, im also in love with cookie dough! However, the chickpeas in this recipe put me off so im just wondering that if i made this , would i be able to taste the chickpeas in it? x
Hi Katie! Love your blog! Quick question…my husband has a nut allergy. If I sub oil instead of the nut butter will it make it nasty? How much do you think?
Thanks so much!
Try using this recipe instead: https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
Just don’t bake it ;).
Also, be sure to use a powerful food processor, not a blender.
OMG! Just made this for a dessert dip for the Super Bowl and it is A-mazing! Your website is changing my view on sweets! Thank you Katie!