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…
Hi Katie! Love your recipes!! Quick question. Do you think white beans could work for this instead of chickpeas? I know in your Deep-Dish Cookie Pie recipe you can use either, I’m just wondering if they would work here as well.
yes 🙂
I tried white beans the first time around and it tasted really funny. Not sure if it’s because I used soaked dried beans instead of canned, though. I dumped it and opted for chickpeas – much better!
I recently found your site and I am in love! Not just because we like to eat healthy, but also because we accommodate a lot of food sensitivities in our home, too. I made this for my boys (2 & 4) for “movie night” last night and they loved it! I didn’t have any chocolate chips, so I subbed some cinnamon and raisins – still great! I could spend hours on your site….
I just tried this, and it is pretty good, although mine doesn’t look anything like yours does in the picture…mine is slightly chunky and a very dark brown?!?! I used 1/2 brown sugar and 1/2 splenda to sweeten, and it isn’t very sweet. Used a Ninja food processor for mixing/blending/processing! Just wondering why I ran into these problems.
Sorry, I can’t vouch for the results with splenda. Also, isn’t a Ninja a blender? It REALLY needs to be a food processor… I did not have success when I tried to make this in a blender and that’s why I stress the need for a food processor. I use a Cuisinart. It should be the texture of actual cookie dough!
I thought our Ninja was a food processor, but I could be wrong! If that is the case, then I don’t have one of those, and with as small as our kitchen is/storage space, I don’t see one in our future until we have more room 🙁 Until then, I will try some of your other recipes, because so many look SO GOOD! 🙂
Oh no, maybe it is… I have never actually seen one before. I just thought other people said they were blenders. Sorry to be confusing!
Finally got round to trying this (I know, behind the times, right?) and as usual you’ve created something healthy and crazy delicious! Think I might try making cookie dough cupcakes with this – using the dip recipe instead of making a separate cookie dough to bake inside the cupcake 🙂
Could I use white beans for this? Not always a huge fan of chick peas in a dessert but maybe I just need to blend it smoother? Thoughts?
You can use white beans 🙂
Hi Katie – I am new to your site and I LOVE it. I wanted to make this recipe as soon as I found the website, especially after all the good results others have been having!
I didn’t have alot in my cupboard so I had to use a lot of substitutions but it still turned out delicious! I used lentils instead of chickpeas, added a few almonds (ground them first) instead of nut butter and I used honey as my sugar substitute. It was a bit runny because I used a blender so it turned out more like a mousse, and after I refrigerated for an hour or so it set.
I can’t wait until my next grocery shop visit so I can get the real ingredients and come home and make these the real way! 🙂
I have a question, how did you get your dip so light in color? Did you use light or dark brown sugar for this recipie? Mine came out so dark, i used oats not flax and cows milk and dark brown sugar everything else was the same as you did. Thanks. Taste great just does not look anything like yours 🙂
Light brown sugar. 🙂
THANK YOU!
This dip is Amazing! So this morning I made regular chocolate chip peanut butter cookies made with white flour, butter, sugar, eggs…typical choc chip recipe. THEN I made your version with chickpeas and only added a few spoons brown sugar as you suggested. Absolutely delicious! I actually Prefer your dip to the old bad-for-me version!
So since there is a whole can of chick peas in this dip, can I count it as a serving of veggies? 🙂
thanks so much for this recipe – it was fantastic! i did part nutbutter and part chunky peanut butter. delish! thanks again 🙂