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…
Made it! Loved it! Used stevia and chocolate almond milk. It totally hit the spot and took care of my sweet tooth! Thanks Katie!
Can’t find Nut Butter recipe and want to do the cookie dip this weekend. I’m I missing it?
FYI – hand immersion blenders DO NOT work…. tasted fine but the texture was a huge turn-off… it’s sitting in my freezer, maybe it’ll be better frozen on ice cream….
I’ve been a fan of your blog for at least four months now. However, I was studying abroad in Spain for four months – without my own kitchen, which was torture! I was constantly searching your website, dying to try out your recipes. So some family came over for dinner a few days ago and I decided to try a couple out. I knew I would like them since I’m not picky and I know they’re healthy. I was however worried about my family because they’re pickier. I chose this recipe and the chocolate fudge pie. I didn’t tell anyone they were healthy, and served the cookie dough dip first. They all loved it. While they were eating the pie I told them the desserts were healthy. One of my brothers – a very picky eater, doesn’t like anything that is “weird” – was concerned, trying to guess what was in them. When I told everyone chickpeas and tofu (for the pie) they were so surprised. My brother, Kevin, was disgusted, but had already admitted he liked the pie. My other brother, Jeff, had already left, and Kevin called him to tell him what was in the desserts. They all thought it was crazy – and my brother’s were grossed out by the tofu. The next day my brother Jeff called to get the recipes because he wanted to try making them. I just wanted to share my story because I am not a vegan nor is anyone in my family, but we all loved these desserts and they were so easy to make! Thanks Katie!! 🙂
Here is a picture of how mine turned out..
http://postimage.org/image/w4aj647uj/
I used almond butter for the nut butter – turned out really well
lol I love it!
I made the chocolate pie for my boyfriend once, and he claims to hate tofu… so of course I didn’t tell him what was in it. He was so mad when he learned that he’d admitted to liking something that had tofu ;). But then he had another slice, so I guess he got over his anger.
I have heard some people have problems with the chickpeas. Is there a specific type I should get or way to prepare them pre-food processor to avoid that?
I’ve used different brands (generic, organic, etc.) and they’re all fine as long as you rinse and drain very well! No need to pre-process. Just be sure to use a good food processor, like a Cuisinart.
Do you store this in the freezer?
fridge 🙂
Has anyone had any luck making this then NOT eating it all at once? 😛
I love this blog because I’m a celiac, a recovering 14-year anorexic, and have lactose intolerance as well. So whether it’s for dietary reasons or neuroses, my diet tends to be really limited. Not only have your recipes introduced me to ideas I never would have thought I could eat, but it has also allowed me to experiment with indulging and NOT feeling guilty about it by exposing myself to “fear foods” that have nothing in them to be scary at all. (Did that make sense?) It’s brought the joy back into cooking, something that I used to avoid like the plague.
Anyway, so I had a lot of trial and error with this, trying to get the consistency right and then the flavor right… etc. I actually used Better ‘N Butter (this stuff:http://betternpeanutbutter.mybrands.com/Bettern-Peanut-Butter-Low-Sodium) instead of regular peanut butter. (Try as I might, real peanut butter is still scary to me.) And I took a cue from one of your other dip recipes and added a few dry oats (barely even a few tablespoons.) VOILA. It turned out amazing! I can honestly say I have not touched cookie dough with a ten foot pole since I was a child (I’m 28 now); so this was a huge step for me – and it felt okay!!
Thanks for what you do! Your recipes help people in more ways than you think they do.
Thank you so much, Emily, for such a sweet comment. I think it’s reading comments like yours that’s my favorite part of blogging :).
Hey there – has anyone tried freezing this? I just made a whole bunch and don’t think I can/should eat it all within a few days…
Maybe I could try freezing some and if it works then I can let you know….otherwise it would be wasted anyways 🙁 but it’s sooooo delicious!
This stuff is AMAZING! I had to force myself to stop eating eat because I wanted to save some for tomorrow! Great recipe!
I was wondering about the beans in your recipes. What kind of white beans do you use? I looked up “white beans” and it said they are technically “navy beans.” Could I use White Kidney Beans for your recipes? Or does the product come out better if you use chickpeas or navy beans??
Thanks!
You can use any white beans, really. White kidney, cannelini, navy… I think someone said you can even use pintos!
Thanks for the response!