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…
Question! I tried making the homemade chocolate bar and froze it for a day but it never got completely hard 🙁 can you tell me what I was doing wrong?! Thanks I hate that I messed up using such expensive ingredients!
Sorry, it’s very hard to know what might’ve gone wrong when I wasn’t there to see exactly what you did. I really don’t know, because mine always get rock hard :(.
This is so yummy! I just made it for my daughter and she loved it!!! Her big decision now is to eat it with apples or bananas. Little does she know that she is basically eating hummus!!! Great way to sneak healthy ingredients into an unsuspecting child.
I made this for our Super Bowl party. My step-daughter loved it so much that she hugged me. I guess it was a hit! Even the guys were in to it, and of course no one could believe it was made out of chick peas! Thanks for the great recipe.
Wow! That’s amazing! I used honey, and some dark chocolate I had, I just slivered it with my chef’s knife. Food processore’d it up, and it’s amazing! I can slightly taste the chick pea taste, but we love them in my home, so that’s cool. Thanks for sharing! I’m signing up for emails! 🙂
Aww thanks! 🙂 🙂
This looks amazing and I’ve been wanting to make it for some time now but I don’t have a food processor. I was wondering if this could be made in a magic bullet? Or would that not make it smooth enough?
Thanks!! 🙂
SO GOOD! The whole room of 20+ non vegans spent the entire superbowl party trying to guess what the secret ingredient was… “nutmeg?” “cocoa?” Nobody had any idea it was made from chick peas, and it got devoured. Definitely making this any time I want to blow away a bunch of non vegans with how amazing and healthy vegan desserts can be!
Ok- one more newby question: Recipe calls for nut butter. However, if I dont want a peanut butter taste -what do you use?
You could use walnut butter or coconut butter or even canola/veg oil. 🙂
I made this last night for a Super Bowl party to serve with animal crackers, graham crackers, and Granny Smith apples; I left out the oats because I wanted a creamier consistency and I used about 4 T each brown sugar and peanut butter. I have to admit, I was *slightly* disappointed with this recipe. I thought it tasted good and everything, but it somehow didn’t taste as much like cookie dough as I thought it would. I’m not exactly sure what I’d expected though. Perhaps I would use more sugar next time? (And there will be a next time.)
With that said, everybody at the party seemed to love it. I’m not sure if it was just the taste or if they were also wowed by fact that it’s “healthy.” Regardless, I had numerous people ask for the recipe, so I’d say it was a hit. 🙂
Tried this recipe last night as a healthy Super Bowl recipe. OMG, super yum. I basically did not crave any other snacks yesterday and just kept eating a bite when I craved something sweet. Came home today from work, and was craving a snack, so I had a few bites again. I don’t think I will be sharing with anyone. Everyone thinks I am nuts when I tell them I made cookie dough out of chickpeas, but I guess it’s their loss. More chickpeas for me! 🙂
There should be a warning label on this recipe for the people that don’t have a good blender! I used my bullet and the dip did not turn out too great… But I think it would have if my blender could have made everything really smooth. Mine was super chunky and tasted funny because you could REALLY taste the chick peas that weren’t ground up too well… It was still OK though.
There literally are about repeated warnings from Katie in the comments, as well as in the recipe itself, to use a food processor. Seriously, it seems deeply unfair to complain about this when it’s actually noted very plainly in the recipe itself and if you read the comments, even just a few of them, it would have been addressed.
Katie recommended you use a good quality food processer. The Nutribullet is not a food processor.