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…
I made this with coconut oil instead of nut butter.
I used coconut milk as the milk alternative
It was excellent! Thanks for the recipe, I’m going to share your website with my friends.
This is good to know….we have nut allergies in our home, so I am was looking for an alternative. Good to know that coconut oil works well.
I am not vegan but I am trying to eat more fruits, vegetables and fiber. I love sweets but try not to eat them. I have had a cold lately and have been craving sweet treats and soup. The soup craving I had no problem giving in to but have been trying to ignore that sweet tooth. But it wasn’t going away. So, I tried making this yester. I used the peanut buttter, oatmeal and real milk. I have no problem using soy or but the dairy milk was in my refridge. I wasn’t going to open a container of soy for 1 tbl. And that is all I added. 1/4 cup would be way too much. At first I could taste the chick peas but it still wasn’t bad, just not cookie dough. But after I refridgerated it overnight it thickened up and took on the consistency of real cookie dough. Wow! it is good. Today I’d swear it was the real thing though a peanut butter chocolate chip cookie. I like pb so it is okay with me. For sweetner I used the recommended amt of brown sugar splenda which would be a mix of half and half. Next time I will use less. It was kind of sweet for my taste. But if I were to make it for a group I’d probably use the full measurement most people like stuff sweeeter tasting than I do.
This is amaaaazing! I ate so much I feel sick, but it’s sooo good I couldn’t stop! Yuuum!!
Unfortunately, I have to join the ”runny and disappointing” group 🙁
I had such high hopes for this one! I used a little less than 1/4 cup of peanut butter and only 1 tablespoon of milk. I ended up having to add an additional CUP of oats in an attempt for it to have SOME semblance of doughy goodness but even that didn’t help. Would using flax-meal instead of oats make a difference? I’m reticent to try this one again for fear of wasting more money!
Runny and gritty (due to the massive amount of oats I used) = unpinning from my Pinterest board 🙁
Actually, everyone else who’s had the “runny” complaint was able to figure out their error if they responded to the following:
1. What food processor did you use?
2. Did you use all the sugar?
3. Did you drain/rinse the beans well?
If made correctly, this recipe will not be runny.
I used a Kenwood food processor which I use to make hummus and that always comes out perfectly smooth so I don’t think it’s the FP. I used all of the sugar – lightly packed. Perhaps I shouldn’t pack the sugar? And yeah, I did drain and rinse the beans REALLY well! I read a comment that suggested using dry (reconstituted) beans as opposed to canned?
I’m an American girl living in the UK and everything is SO expensive here (for instance, the can of chickpeas I bought was roughly $4. OUCH! Also, big bags of chocolate chips are non-existant. I bought what I could find which was about 2/3 of a cup worth of chips for right around $3. UGH!). I want to try this recipe again but my pocketbook is scared.
Thanks for your help, I really want this to work!
Hmmm, maybe can sizes are different over there? Not packing the sugar shouldn’t make a difference. But what is the can size?
The cans here are physically the same size as back home but I just checked and it says there are only 230g of chickpeas once drained. I guess the missing 20g totally threw this recipe off?
Hmm could be. In such a small recipe, almost 2 tablespoons is a lot :-?.
I got the “thin and runny” when I used the 2/3 of sugar. Cut it down by a LOT.
I would go so far as to suggest that you remove the statement in your post about using 2/3 of a cup because it makes a product that’s far too sweet, brown, not cookie-dough-like and runny runny runny. Encourage people to start with 3 T of sugar and go from there! It made ALL the difference in my 3 attempts at the recipe!!
lol if you use a food processor (Cuisinart’s a good one), the texture should be fine even with all the sugar. But I’m glad you found a way to make it work with a blender!! 🙂
Mimi, where are you shopping for beans??? I just bought a tin of chickpeas from sainsburys for 69p!!
is there anyway you can make this if you don’t have a food processor?? or is it a picky food processor only recipe?
If you try in a blender, you might want to do it in batches… and I can’t guarantee good results 🙁
How long will this keep in the fridge?
At least a few days 🙂
I made this recipe last night for my partner and I and the result was alright. After 1/2 cup of brown sugar I still tasted the chickpea flavor, and I did rinse them well. I used 4 tbsp peanut butter and while I didn`t find the pb flavor overwhelming at all, my partner did. He did not enjoy the recipe and didn`t want to finish his serving, but I tweaked it a bit to make it better and enjoyed it. The chocolate chips are definitely a must in this, and I would say so are the oats! It`s a really neat concept and I will make it again and tweak aroung until I get it where I want it. Thanks for your creative ideas!
Hi Kate,
What food processor did you use? Using a good fp is important. Also, when I make if for people accustomed to “normal” desserts, I always use the full amount of sugar.
This would be amazing with Stacy’s Pita Chips (the cinnamon flavor)..can’t wait to try it!
nut butter? whats that? almond butter? cashew butter? peanut butter? I really wanna make this…
Whichever one you prefer 🙂
Oh Katie, I managed to find a way to screw this one up royally! 🙁 as far as the wet stuff, I used oil (3T), 2T milk (I used 2T oatmeal too), but I subbed in 1/3C turbinado, and bit less than 1/3C agave for the brown sugar…and it’s soooooo liquidy! I tried adding another tablespoon of oatmeal, but it didn’t do much to thicken it…I’m so sad! I stuck it in my fridge after I mixed in the chips (it IS very delicious, though), hoping maybe I could figure out a way to thicken it up a bit. …if not, maybe I’ll try baking it? I dunno what I’ll end up with, but hey…I’ll make it work. If you have any ideas what liquids I should cut or reduce for next time, please let me know. Thanks!
Oh my! I may have just found my solution…I was inspired by your single lady cupcakes…so you know what…I just made cookie pie; for one. It. Was. Amazing. I spooned some of my somewhat thickened, but still too runny to be a dip stuff into an oiled coffee mug and microwaved it for 90 seconds. Oh dear. Oh my. It was ooey, gooey, and perfect. I hope I can re-create my mistake in the future, because this is just PERFECT to have as a single-serve snack. Thank you, thank you, a thousand times, thank you!
Oh wow, that’s genius! 🙂
I was SO thrilled it came out the way I was hoping when I pulled it out of the microwave…thank goodness I stumbled upon the microwaved version of your single lady cupcakes, or I never would’ve thought to make a single lady cookie pie! Lol Sometimes mistakes really can be awesome! 😀