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’d love to take this to a party tonight, but it has to be NUT FREE – I’m a little hesitant about using canola oil – what would you think of just using plain old butter? Or margarine? Any suggestions for making it yummy without any nuts? Thanks!
Here, maybe try this recipe instead (and just don’t bake it). https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
I haven’t tried using margarine in the cookie dough dip so I can’t say how it would taste! Might be good… who knows!
Just made this & it turned out delicious-ly 🙂 Thanks for taking the guilty out of this guilty pleasure! Going to try the Raw Mint Chocolate Chip Shake next!!
Just tried it. Yum! I subbed about 2 T of coconut oil for the nut butter, and used navy beans instead of chick peas. It worked fine for me, but there is a slight bean-y aftertaste–though nothing too strong. I added a bit of cocoa powder to the mix, and it seemed to cover most of it up. I’ll definitely try chick peas next time I make it. Awesome recipe, thanks!
In the recipe it says to use nut butter, but if you don’t want to use peanut butter than can substitute with oil….what type of oil would you use and how much? Do you use personally use peanut butter or oil? Thanks for the recipe! 🙂
Hi Katie!
I love your website, and have tried several recipes (cake batter doughnuts =AWESOME!). I just made this dip this evening and it didn’t turn out like I thought it would 🙁 I followed your recipe to a “T” and it tasted like chickpeas. I added the brown sugar, still chickpea-ey, I 2 T of Agave, beans, then I added 1 cup of Stevia. STILL wasn’t sweet enough! I have a sweet tooth–but not over the top. My husband tried it, first bite he said “this is REALLY good”, but then didn’t take another bite after the second–he said something tasted “off”. I ended up melting 1/2 bar of milk chocolate and adding it into the mixture and sticking it back in the fridge–I hope it’s better tomorrow. Wonder what I did wrong? I used my Ninja chopper–which works really well. I drained and rinsed the chickpeas well too. ho-hum.
I didn’t mean in there that I added “beans” after the Agave BTW, I meant it still tasted like garbanzo beans. LOL.
Direct quote from Wyatt (a.k.a. “bean hater #2) when I made this for the umpteenth time: “Mommy, when I make the ‘Allergy Scouts,’ you get TWO badges for making this snack, because it has no gluten, soy or peanuts, it’s delicious and HELFY! (Healthy, to those who are not seven and missing a TOOF on top)” Katie, while you may not have any food allergies, you sure make our household a LOT happier! BTW, I didn’t have any garbanzo beans in the house, so I reconstituted some bob’s red mill garbanzo flour with water (with ratios according to the hummus directions) and added a little almond meal for texture, since garbanzo flour is SUPER SMOOTH and not cookie dough-like. We used sunbutter for our nutbutter of choice, amande almond milk plain yogurt in lieu of milk (it made it a little more dip-like), gluten-free oats and Enjoy Life allergen-friendly chocolate chips.
awww! 🙂
And I’m so glad to know it works with garbanzo bean flour! I have a package and never know what to do with the stuff!
I tried this and found the chick peas to be a bit overpowering. Maybe I didn’t drain them enough?
This looks (and sounds) DELISH! I am a Weight Watchers member, and I was wondering if you have the nutritional stats for your recipes. It would be great to figure out the PointsPlus value on these yummy treat 🙂
Great recipe- took me a few times to figure out a good combination, but I love it. However, I think people take “healthy” as an excuse to eat the whole bowl. Just an FYI for people- when I entered the recipe with 3 tbs of peanut butter, 3 tbs of agave, and 1/2 cup of oats (leaving all other parts of the recipe the same), here are the nutritional stats I found:
Calories: 1300
Grams of Fat: 40
Grams of Protien: 47
So yes, overall the ingredients are way better for you, but I don’t recommend eating the whole bowl in one sitting. The great thing is that the protein fills you up, so you don’t want to eat the whole bowl.
Oh no, definitely it should be used as a dip! Thanks, Amy! (I actually have nutritional info included for the pumpkin version, which is similar.)
how many calories are in in?