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…
Why did you add baking soda to this?
Eating this right now, LOVE it! Super easy to make. I used dark chocolate chips and almond milk, and am very happy with the outcome! I will definitely be making this again, thank you for the recipe!
I made this today, absolutely loved it! My family was apprehensive at first, but after they tried it they raved and raved! Thank you for the recipe, I WILL be making this again!
Could I use raisins in place of dates?
I’ve made a bunch of your recipes and love them, but had never made this one until now. I have to say that when I tasted it, I was very confused by the rave reviews. I didn’t like it at all. I thought it still tasted like beans. I stuck it in the fridge and I’m not even sure why. Well, so glad I did! It made all the difference. I decided to taste it again today and it really tasted like cookie dough! I can’t believe what a difference refrigerating it made. So if anyone else is questioning the recipe, stick it in the fridge!
So if you make a massive amount of this dip and decide you don’t need all of it, can you bake it in the oven? Just wondering if I could maybe make it into cookies so I can just leave them out for my roommates to eat!
Yes. Try this: https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
I kust tried this with my new food processor, and I was really sad it didn’t work, because my parents had no faith in it. I rinsed the beans religiously, but I still tasted nothing but sugary beans. It was also really thin, even though I used no milk. Ideas?
It should NOT be thin and liquidy at all. Make sure you drain the beans, and use a high-quality food processor like a cuisinart and blend very well. It should have the exact texture of real cookie dough if made correctly. I can’t tell you what you did wrong, because I wasn’t there to see… but I’ve made this dip at least 30 times and it will definitely be thick if made correctly. Sorry I can’t be more helpful.
I had a similar problem…mine wasn’t too thin, but it wasn’t thick like you would expect with cookie dough. And it tasted horribly of canned beans! I rinsed the chickpeas in water for at least 5 minutes, then drained them super well. And I couldn’t eat more than a couple bites because it was just sweet, peanut buttery beans with chocolate chips. I was so disappointed! What brand of beans do you use, Katie?
Hi Katie. I am very disappointed with this recipe. It turned out too liquidy. HELP ME!!
It should NOT be thin and liquidy at all. Make sure you drain the beans, and use a high-quality food processor like a cuisinart and blend well. It should have the exact texture of real cookie dough!
TThank you very much. I think i might have used too much milk.
when you say nut butter… do you mean any kinda of butter.. like almond, cashew. etc? Thanks!
Yes
.
So I actually made this about a week ago, but forgot to say it… It actually didn’t turn out, I was so depressed, because a lot of the recipes of yours I’ve tried haven’t really worked for me, and I really want them to. (A lot of your recipes have worked as well though) My dad was like “see, thats what you get for making a weird vegan recipe..” Grrr, I so want to prove him wrong!
The texture was really loose, but with a bunch of chunks of chickpea(I don’t know if it is supposed to be like that?) I didn’t even add any milk and I did put the oats in. Also, the flavor was just.. really bad. I’ve read comments on here to make sure to drain and rinse the beans well, so I did, religiously so. I did it a bunch while the beans were in the can, and then I did it a bunch with the beans in the food processor. Is there such a thing as rinsing the beans TOO much, or did I just not rinse them quite enough?
No matter how much pb, brown sugar, or choc. chips I added, I couldn’t make it taste any better. Ideas?
Unfortunately I can’t tell you what you did wrong, since I wasn’t there to see. But I CAN say that I’ve made this at least 30 times and it will definitely be thick if made correctly. Sorry I can’t be more helpful. Be sure to use a high-quality food processor and blend very well. It should have the exact texture of cookie dough.