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’m wondering if you have experimented with besan? I know with hummus it is easier to create a smoother, less chunky hummus and I’m wondering if/how that might work in this recipe…
I’m also wonder if you have used fenugreek? I’ve started to experiment for maple flavors but I’m trying to find how other people have used it.
Sorry, I haven’t… I’m embarrassed to say I don’t even know what it is. Off to google! 🙂
the besan is just chickpea or garbanzo flour, all depending on where you’re shopping. right now i make a lot of socca with it (like this recipe http://tasty-yummies.com/2012/04/13/kalamata-olive-and-herb-socca-with-roasted-vegetables-gluten-free-vegan/) and it is a good/fast thing to have around if you run out of caned beans and haven’t presoaked any to cook from dry
I read all 800+ comments and made this recipe for a party. I used white beans, followed the recipe using peanut butter and added cocoa powder, dash cinnamon, chopped up dark chocolate bar and 1/2c coconut flakes. I was so worried with others having issues with runny consistency that I did not add any liquid at first. I eventually added a couple tablespoons of milk. Refrigerated over night and the results…..Yummy!!! We were having taco salad bar so people thought they were refried beans at first.
Delicious Katie!!! Thank you for sharing!
Wow, you read all of them?! LOL my hat goes off to you… oh wait, I’ve read them all too, I guess. But I think we’re the only two who have! I wish more people would read the other comments, because a ton are repeats!
Anyway, I’m so glad yours turned out well 🙂 :).
Hey CCK!!!! when you say that you can sub oil for nut butter/peanut butter, what kind of oil exactly?
thanks so much and I LOVE THIS BLOG AND YOU AND EVERyTHING IN IT AHHHHHH!!!
coconut or canola or vegetable oil 🙂
Katie, I took this to a den meeting tonight (I work with cub scouts). I told them it was cookie dough dip and they all loved it and wanted the recipe for their moms. We talked about the food guide pyramid for one if the achievements they have to sign off, and we talked about how healthy things can still taste good. At the end of our activities, I told them how the dip had beans in it, and they all just gave me this blank look….it was classic! Thanks for sharing the recipe.
LOL! That’s always my favorite part… revealing the secret. I think the people who are fooled think it’s even more funny than the person doing the fooling. I wish someone would fool me like that. I’m still trying to find a way to like avocado. If someone could secretly put that in a chocolate cake for me… 😉
Just saw this posted over on Young Married Chic (youngmarriedchic.com/2012/04/healthy-chocolate-chip-cookie-dough-dip/). She seems to have been quite inspired by your recipe!
Thanks, Sarah, for letting me know. I saw your comment (I think it was yours, anyway) on her site, and I appreciate it more than you’ll ever know.
Katie!
Young Married Chic blog just stole your recipe!!! 🙁 🙁
Katie,
I substituted 1/2 of the nut butter with Trader Joe’s Speculous Cookie Butter…. OH MY GOODNESS! I always get accused of being ‘the healthy one’ at work & we’re having a pot luck tomorrow. I decided to show my coworkers how to have a little healthy fun. I’m not going to tell them until the end of the day! So excited!
Thanks for the treat:)
xo,
Theresa
That sounds so good! I’m still looking for that cookie butter :).
Do you take those translucent “skins” off the garbanzo beans when using them for your cookie dough dip recipes?
You can, but I never bother.
I just made this and it is absolutely amazing. Even the boyfriend thought this was delicious (with apples for dipping) and had no idea this was made with GARBANZO BEANS! I may need to make all your garbanzo based recipes! You are amazing.
Hi there,
I tried to go through as many comments as I could to see if my question was answered, but I didn’t see it anywhere.
Do you have any suggestions on what could be used instead of a nut butter? My daughter has sever nut allergies (all tree nuts and peanuts)….this recipe sounds amazing and I would love to try it out.
Thanks so much,
Amanda
I think I saw that you found the answer to your question that someone else used coconut oil and it worked. 🙂
Yes, thank you so much….after I commented, I found my answer and then couldn’t find my own comment. I’m making this with my kiddos this this week…they each help make at least one recipe a week…they seem to eat better when they get to make it (even all the healthy stuff).
I love your blog! Have a fantastic week,
Amanda
You too! 🙂