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…
How much damage does it do if I eat the whole bowl plus the graham crackers?
It’s nearing midnight and I’m feeling hungry. I wonder if looking at your recipes has anything to do with it. Good think I loaded up on dark chocolate bliss squares and milk chocolate cashew clusters at Costco tonight!
Now, the trick is to leave some in the bag.
Oh. my. gosh. I just tried this, and it is AMAZING!!! Thanks so much for posting!
Just made this…its amazing!!!
I have to say I followed this recipe carefully, except for the canned garbanzo beans. I booked my own. It tastes barely like a dessert and not really like cookie dough. I can definitely still taste the garbanzo beans… Could the canned stuff make all the difference? Thoughts?
I am thinking maybe I should try to bake the mixture because it doesn’t really taste like something I want to just sit down and eat with a spoon, as I would real cookie dough.
its not bad. i was a little underwhelmed by it but i didn’t follow the exact recipe. i didn’t blend the chickpeas, i mashed them with a potato masher. it would probably taste better if i did it the right way.
I can’t even tell you how much I love your website. I made your Healthy Chocolate Chip Cookies today and they were amazing. You have a million other recipes I would like to try too. I hope that my blog will be as successful as yours one day. If you’re interested (or even have the time) I would love to have you do a guest post on my blog. I’m in the process of making changes on it and doing a bit of redesigning. Thanks again!
Elisa
This was amazing…tastes incredible! I used low sodium chickpeas and sub’d brown sugar blend for the sweetener… Thanks for sharing!!
Retried this recipe using canned chickpeas & it came out sooooo much better than the first couple times when I used white beans. It is nice & thick, not a runny mess. I’m super ecstatic that this is going to keep my sweet tooth in check! 🙂
Hi, I made your healthy version (with the dates), except I got tired and soaked the dates overnight. What a great idea…for every 5-6 dates you are adding 3 grams of fiber to the recipe. After reading about a few of the entries stating it turned to mush, I decided to hold the milk to the very end. In fact, I didn’t even need to add it. I also just swapped the reg chocolate chips with the mini chips…so they would mix more consistently. I took a cookie scoop and scooped all the dough onto a plate and froze them, then put them in a Ziplock baggie. I added up all the calories and then divided them by how many scoops and for those weight watcher peeps (depending on the scoop size), it’s really easy to figure out the points. I just used the scanner on all the ingredients and with my large scoop it was about 125 per scoop but very high in fiber. What a fun recipe and it didn’t taste beanie at all, nor did the PB overwhelm the taste and I have a very sensitive palate. I think the trick is in the food processor… thanks for this absolutely fun recipe.
I was wondering if you had had nutrition content of your recipies? If so could you please post.
Thank you
Karen
This is a very old recipe, so I hadn’t started posting nutrition facts yet. But all recipes as of at least a year ago will have nutrition info :).
For this one, I do have nutrition facts for a very similar recipe: https://lett-trim.today/2011/11/01/pumpkin-cookie-dough-dip/%3C/a%3E%3Cbr /> I would think the nutrition info wouldn’t be much different.