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…
Hey Katie! I just found your site and tried this recipe today. Loved it! I’m putting your pic of the finished product (it’s prettier than mine), but am linking it all up to you so my readers can see all your fab recipes!
Aw thank you, Jill!!
Haha that darn cookie dough dip is hard to photograph. I took a ton of photos… and most looked awful ;).
I’ve made this dip countless times now (AT LEAST once a week! LOL), and I recently, accidentally stumbled upon a wonderful tip for smoothness! If you remove the skins from the chickpeas before processing, the consistency is ridiculously, dangerously (because you will want to eat it ALL) silky-smooth! It takes a few extra minutes, but it’s well worth the effort. Just thought I’d share that tidbit! 🙂
OMG. It’s brilliant. Where has this been every month of my life when I need it?
How many calories are there in one serving of this recipe? And how many servings in this recipe?
Just stumbled across this recipe while preparing for a dessert party. Going to make this with sun butter. I hope that works. My son has a tree nut allergy.
So I tried this recipe out for my apartment warming party for this coming weekend. I don’t have a food processor, so I blended up the chick peas in the blender then incorporated all ingredients using a Kitchenaid stand mixer. It seemed to work pretty well. I added almost the full 2/3 cup of brown sugar right away and found it to be a little sweet, so I added less than 1/8 tsp more salt and a few Tbsp of oat flour to counteract the sugar, and it turned out perfectly! I’m also not going to tell anyone that it is pretty healthy, and see what happens. Thanks for the recipe!
I made the Sugar Free version and it was delicious–almost too sweet, in fact! So I can’t imagine doing it with “real” sugar. I used 15 dates and otherwise followed the recipe exactly, so next time I will probably start with 10 and maybe increase to 12 after I taste it. (I also used fresh dates–they were easy to pit after I soaked them overnight–just squeeze and the pit pops right out. Trader Joe’s only carries fresh dates, and that’s the only place I shop.)
The dip is awesome on top of plain oatmeal (I made with coconut milk). My 1-year-old and I both enjoyed it immensely. My son and I ate it on crackers and celery; both delicious.
After a couple of days I was getting tired of the dip, so this morning I added a few dashes of cinnamon and WOW…the flavors just POPPED! So I will probably add cinnamon to mine in the future.
THANKS for the sugar-free version. My son has a weak pancreas and we’re doing everything we can to keep the Type-1 Diabetes that runs in our family away from him. All your sugar free ideas will definitely help.
Wow! This is delicious! Made it in the blender and used peanut butter. My only mistake was I should have stirred the chips in..they got kinda chopped up in the blender
Just came across this recipe on pinterest, looks like it has been around for a while though. I finally made it and I really liked it (my husband did too). Anyway, I don’t normally make things with chickpeas so I was wondering how long this batch would last in the refrigerator? That is if I don’t eat it all right away.
3-4 days covered in the fridge 🙂
Hi Michelle, When I make this, it usually lasts a couple of days in the fridge. Yummy!