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 made a lot of this stuff and put it in the freezer. It does harden up, and when you first try to eat it you do have to try and scrape off pieces, but it does soften up after a couple minutes. It tasted like chocolate peanut butter ice cream! (I put a lot of peanut butter in mine). I actually liked it better frozen. Now, I make this and put it straight into the freezer. It is sooo good on hot days!
I am so delighted I found your website! I just made this for breakfast with the leftover garbanzo beans I used for my veggie barley soup. My only addition was about a tablespoon of Earth Balance in addition to the PB. I felt this added a nice buttery flavor that went well with the brown sugar and vanilla. Great recipe! Thanks for the share.
I had to comment again.. To say that I made half of the recipe and ate it for breakfast. BEST BREAKFAST EVER HAHAHA! It kept me full for a long time too 🙂
Hi Katie!
Your blog rocks. Congrats on helping so many folks AND kicking ass at having your own business! Some questions from a new reader. How many servings are in this? And do you have any idea on the nutritionals?
Thanks!
Jill
Aw thanks, Jill. I do’t have the nutrition info for this, but I did list it for my pumpkin cookie dough dip recipe, which is similar. Sorry I can’t be more helpful!
Insanely skeptical at first, but LOVE it! I made it only with stevia, and it tastes great! Of course, I am used to this way of eating, but a guy friend came over and also devoured it. Congrats on another killer recipe!
HOLY COW! I get cravings for cookie dough ALL THE TIME, and often freak people out when I’ll whip up a half batch with no intention of cooking it. Well, next time I’ll try THIS and stick my tongue out at them!
Hi Katie! I’ve made this a few times now. The first time I really didn’t like it, but being that it is a reader fav, I just had to give it another chance. The first time I made it with PB and very little brown sugar…not for me. So I added more brown sugar the next time, but it tasted toooo much like PB. I made it again yesterday because I was dying for something sweet but didn’t want to go crazy, and I used LouAna coconut oil instead of PB. AMAZING. I also used a mixture of white and brown sugar and that seemed to help the taste (for me, anyway). Next on my list is those mocha cookies you posted today! They sound awesome!
Hey! I tried to look through the comments but I guess I’m the only one wondering this…so I couldn’t find a can of chick peas but I found a BAG of dry ones. How would I prepare the recipe with these? I was thinking that I should soak them or something? But for how long? Thanks, can’t wait to make this!
Sorry, I’ve only used canned so I don’t know. My guess would be to prepare the dried chick peas according to the package directions, and then proceed with the recipe. 🙂
I’ve made this twice since I posted (eating some now actually) and I just put the chickpeas in water and let them soak overnight. It worked out perfectly. Thought I’d post this in case others had my problem 🙂 for some reason, I couldn’t find canned chickpeas!
I always use dried chickpeas! I soak them overnight and then steam them in a pressure cooker. The dip is always delicious – I make it ALL the time, lol! Did you cook your chickpeas or just use them straight after soaking?
I use them straight after soaking!
I was wondering what could be substituted in place of the nut butter?? thanks!
Before I comment on this recipe, I wanted to say, Katie, that I am very impressed with you! Not only are your recipes creative and health-conscious, but they work, and they’re very good, too. However, what impresses me most about you is your kindness! Never have I run across a blog with as much traffic as yours where the blogger takes the time to respond to almost every comment. Even though this post has over 1,000 comments and was posted over a year ago, you are still responding! Thank you for being consistently friendly and kind (and I know that can be difficult to do when dealing with snarky people!) You are making a difference in the world–not just with creative, fun and healthy food, but with kindness that encourages us all to pay it forward.
Now, for the recipe! The first time I made this, I tried the sugar-free version with chickpeas, dates, and almond butter. I have a very good food processor, so everything blended nicely…and was a bit runny, even though I omitted most all of the liquid and rinsed/drained the chickpeas well. However….the flavor of that version was just…off. Didn’t remind me of cookie dough, and tasted too strongly of chickpea and almond butter…(which gave it almost a bitter taste, by the way, I am starting to think I don’t like almond butter much anymore.) Sadly, the dip just wasn’t edible and I ended up throwing it away.
However, because this recipe seems to be such a smashing hit, I didn’t want to give up! I gave it a second try….this time using white great northern beans (the only kind of beans I had on hand at the time.) I used 3 TB of pb, 3 TB oats, and went ahead and threw in a TB of flaxmeal, just for the fun of it. I did not add any milk or extra liquid. Only used 1/2C packed brown sugar, which made it *plenty* sweet (probably can cut back a tad next time, and I have a huge sweet tooth!) and I went ahead and rounded up the amounts of salt and baking soda to 1/4 tsp, since the tiny amounts seemed too miniscule to make much of a difference.
And I must say….this time, it worked!!!!! I was floored!!! The dip was thick but smooth–no hints of beany flavors, and I couldn’t even detect the pb flavor, either. (And trust me, I have a very discriminating palate, lol.) I suspect the white beans helped, because I think they have a more neutral flavor than chickpeas (I always think canned chickpeas smell like a can of dogfood when I open them, hahaha. Not exactly appetizing.) This is truly delicious and perfect for the inevitable cookie dough craving. There is just the teensiest hint of something “different” about the flavor, but it’s a winner, and I’m so glad I tried it again.
Thank you Katie!
Thank you so much. That really means a lot to me, because I really do try to answer as many comments as possible. 🙂