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…
when you say nut butter… do you mean any kinda of butter.. like almond, cashew. etc? Thanks!
Yes
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So I actually made this about a week ago, but forgot to say it… It actually didn’t turn out, I was so depressed, because a lot of the recipes of yours I’ve tried haven’t really worked for me, and I really want them to. (A lot of your recipes have worked as well though) My dad was like “see, thats what you get for making a weird vegan recipe..” Grrr, I so want to prove him wrong!
The texture was really loose, but with a bunch of chunks of chickpea(I don’t know if it is supposed to be like that?) I didn’t even add any milk and I did put the oats in. Also, the flavor was just.. really bad. I’ve read comments on here to make sure to drain and rinse the beans well, so I did, religiously so. I did it a bunch while the beans were in the can, and then I did it a bunch with the beans in the food processor. Is there such a thing as rinsing the beans TOO much, or did I just not rinse them quite enough?
No matter how much pb, brown sugar, or choc. chips I added, I couldn’t make it taste any better. Ideas?
Unfortunately I can’t tell you what you did wrong, since I wasn’t there to see. But I CAN say that I’ve made this at least 30 times and it will definitely be thick if made correctly. Sorry I can’t be more helpful. Be sure to use a high-quality food processor and blend very well. It should have the exact texture of cookie dough.
Made with pinti beans 3 tbsp agave 3 tbsp peanut butter and 3 tbsp oats with 1/4 cup choc chips! PERFECT
Hello Katie! Your dip is AWESOME! I made it for a party today and I hope they like it. I did. It’s delicious!
I’ll post the result in my blog then. 😀
So, I’ve made this now 3 times this week. And eaten it all myself. It’s a problem. Instead of oats, I add 1/4 cup of oat flour. It thickens it up slightly. Also usually replace half the sugar with some kind of sugar substitute, but I’m still experimenting on which one I like best. Really yummy, thanks for the recipe!
This sounded like a great idea but everyone I have tried giving it to has spit it out..tastes like cookie dough but I guess its just not our thing. Added a few more ingredients and am to bake them now..oh well I like everything else!
Thank you for these recipes! I’m going to try to switch my junk food addictions to vegan recipes to see if helps me lose a little weight. They all look so good! I’m going to make your chocolate frosting recipe today. This one looks great too!
Thank you for sharing this recipe! I attempted to make it during Hurricane Sandy’s blackout: http://www.youtube.com/watch?v=cihyznyX_Cs&feature=plcp and was very pleasantly surprised with the final result!
🙂 🙂
Alright, so, I’m a first time commenter, and a newbie to your blog, so if I sound crazy, I blame that. I am making this for a bake sale for my youth group (basically, a BUNCH of teen guys and girls), and I’m not gonna tell anyone it is vegan or healthy until after they eat it. Wish me luck?
Also, if anyone knows the nutrition stats on this deliciousness, I would love to know. Pretty please? 🙂
Oh, almost forgot! I am also planning to make the Snickerdoodle dip. So, there is gonna be a whole lotta delish coming out of my kitchen pretty soon!
I really appreciate this! I’ve actually just now discovered your blog and am hoping to try this sometime soon.
The reason I was searching for something like this, is because my mom got sick and she ended up damaging a nerve in her forehead that has something to do with the senses of taste and smell: she doesn’t have either of these senses anymore. For a few months now, she’s been eating Pillsbury cookie dough once or twice a night. Sometimes if she misses dinner, that will be all she eats for the night 🙁 She does it because she knows it tastes good and the feeling of the cookie dough (smooth but with sugary crunch) makes her “feel” like she’s eating something tasty. It bothers me, though, because I’m sure Pillsbury cookies really aren’t the healthiest thing to be eating so much, but I hope making this recipe will be at least a little bit healthier for her 🙂 Thank you so much for making this recipe and I’ll be sure to follow up here if it works for her! <3
Hi Katie,
What is the nutrition info (serving size, cals per serving, carbs, fiber, fat, protein, etc) On this lovely looking dip?
Thank you so much!
Hi Katie! Do you think you could whip up a recipe for gingerbread cookie dough dip? That would be awesome!
I can put it on my list of things to try!
Hi Katie,
Been a lurker for a while on your site. I made this dip and it has been a fabulous mid-morning snack. I posted my modifications (and linked back to your site for the full version) on my blog: http://www.gothicgranola.com/2012/11/the-advice-columnist-on-survival-and.html#more
Thanks for what you do for those of us who enjoy healthy dessert every day!
Love your post… and Jaeger is adorable :).
Made this. Added pumpkin puree. Delicious! Thanks so much : )
would anyone know the nutrition facts on this?
Hey there! I heard about this dip from a radio station I listen to on my morning commute. Someone called in with this cookie dough as the answer to finding the perfect healthy dessert for one of the guys on the show to be able to eat while not scaring off the other guys. (…can you tell I’m a chatterbox too?)
Anyway, I’ve never eaten healthy in my life, haha, but I was really intrigued and once I get curious about something I can’t stop thinking about it until I’ve tried it. So I just gave it a try. It’s /fabulous/, I have to start out by saying. I don’t have the world’s best food processor but I don’t mind the texture, and really, the oats are the only thing that didn’t blend in all the way from what I can tell. But it tastes marvelous and I can’t stop dipping my graham crackers in it. I think I’m going to bring some to work tomorrow and try it out on everyone there… *innocent whistle*
I have a question, though–it’s a bit thin. I followed the recipe exactly but I think when I was adding the milk it may have splashed in a bit too much because it’s more runny, like pudding, not like cookie dough. Clearly this hasn’t affected my enjoyment of it, but what would you recommend for thickeners? Anything? Or should I just try, try again?