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…
This is the 4th recipe of yours of tried, and I couldn’t be happier. I love turning to your blog when it’s my womanly time of the month, and my cravings are so out of control I’d eat a chocolate covered shoe! You give me a bit healthier alternative to the shoe…Immediately after making it, I tried it with pretzels, Nilla wafers, and graham crackers. Ruined my dinner. Totally worth it!
LOL 🙂 🙂
This dip is amazing!! My college-age son and I have become addicted to it!!!
I made this dip for the superbowl :] My dip looked a bit darker than yours, no idea why. The dip was great, but the best was that I had some leftover dip & mircowaved a glob of it on a plate for about a minute & it made a cookie! All I am saying is it’s the best vegan cookie I ever had. I used soy milk & almond butter.
I really don’t read blogs (hardly every!) but I discovered yours off of pinterest. I love it and I’ll definitly have to start paying attention to blogs – especially yours. I have yet to try out any of the recipes, but according to the comments I know they’ll all be delicious! Thank you for making this blog
Aww thank YOU for such a sweet comment :).
I know you say not to but is it possible to use a blender for this if I don’t have a food processor?
I tried it once and the chickpeas wouldn’t blend… but it’s your call! Maybe do it in batches?
Thank you! I just now looked through and found 2948712984 comments asking the same question as I did…haha so I really appreciate your response 🙂 You are always so good about answering peoples’ comments! 🙂
I am so going to make this. But I have to let Vegans know Honey is a good Healthy sweetener choice too! Bee keeping is good for bees! We are bee keepers. Things I have read in books about being Vegan and Honey are very misinformed, and I know no beekeeper would do ever! Like burn the hives because they do not make honey in winter and get new bees each season. The equipment and bees are far to expensive to do that and new hives would not produce as much honey as established hives. Bee’s are the ultimate work alcoholics! If they fill a hive with honey, they swarm to a new place so they can fill it with more work & honey! Way more than they will ever need. We keep them disease free etc…Beekeeping is a good thing! A symbiotic relationship!
Thanks, Susan, for your comment. I really appreciate the insight from someone in the know, because I’ve never really understood the vegan arguement against eating honey. As an ethical vegan, I’ve never had a problem with honey… I know a lot of other vegans do actually eat honey (or “mostly-vegans” since technically it isn’t in the definition of “vegan” to eat honey). I don’t go out of my way to eat it, but I won’t freak out if someone makes a dish for me that contains it. Honestly, I think people might get caught up in being “vegan” to the definition… and they forget the TRUE reason they’re vegan: not to live up to a definition, but to cause as little harm to others as possible. 🙂
Good recipe. I use maple syrup. Surprisingly, I tasted before and after with the baking soda and preferred it with the baking soda. Katie, when a profit and big business mix, the bees suffer terribly. Please your homework before posting that honey doesn’t harm the bees.
Thanks Katie, I learned about being Vegan from my son in law. He is vegan for ethical reasons as well and he has influenced me. One example is I only now eat free range eggs that I get directly from the farmer and know how the chickens are able to live. No Store bought ones from chickens living in small cages on top of each other. How terrible! Thanks for such great recipes! I will be checking here often!
Katie I worship this dip. I made it for a party last weekend and believe it or not people didn’t want to eat because they thought it was actually cookie dough. I had to go and explain your wonderful secret and after that everybody was very willing to indulge. 🙂
Thanks for the great recipe!
I wanted to like this so bad! I followed the directions exactly (rinsed the beans VERY thoroughly) and added the full sugar but it still just tasted…eh. Like sugary hummus with chocolate chips. I even tried adding cocoa powder and gluten-free flour but alas it didn’t pass the friend test. It just tastes too odd to me to be a real ‘cookie dough’ flavor. It is growing on me slightly after it refrigerated for a while, so maybe it will get better with a little time. Its probably my fault for not being too crazy about garbanzos in the first place.
Anyway I do really like your other recipes! Especially the chocolate brownie batter pancakes. Rock on!
Hi Victoria,
Did you make sure to use a good food processor, not a blender? That can make all the difference in the world! And all the peanut butter?
I used a magic bullet…heard someone in the comments did the same thing and it turned out just fine, but maybe that was my problem. I really need to invest in a food processor! I used about half of the pb because I have the smuckers natural brand which I consider to be the best pb EVER but it is very robust-flavored. I added the flax too! Maybe I’ll try it again when I have an actual food processor.
If you also only added 1/2 the pb, is it really fair to say you followed the recipe exactly? 😕
Well, you said it could be subbed with oil, so I did half and half to keep the consistency right. I guess I just need a food processor for it to work right. Oh well!
Oh oh ok LOL! I thought you meant you did 1/2 the fat. People have done that… subbed 1/2 applesauce and then wondered why it tasted bad.
I guess yeah it’s probably the fault of the bullet then. I tried it once in a blender, and the chickpeas stayed chunky. It was awful lol! Chunky chickpea cookie dough? Um no, no thank you ;).
Hi Katie!!
I absolutely LOVE your site! I have been “spreading” the word on this dip to everyone. The girls at work were skeptical, until they tasted it! Now, those calorie-counting crazies want to know about how many calories are in each serving of the dip, and the baked cookies. Can you help me with that?
Thanks so much for your time and recipes!
Sorry, I don’t have the calorie count for this one.