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Healthy Cookie Dough Dip

EDIT:

If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out.

As is obvious from the fact that I have a Chocolate Covered Katie Pinterest Board, I very much love and appreciate when people pin my recipes. Please accept my apologies, and do not worry about pinning my recipes in the future… I’m honored when people pin things from my site.

HEALTHY COOKIE DOUGH DIP - the recipe has over 350k repins on pinterest! http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Blondies.

I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! So I figured, why bother baking them at all? Especially with the summer weather approaching, this cookie dough dip is a great way to get your blondie fix without turning on the oven.

But will “normal” people like it?

Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. Yes, I have my wonderful taste-testing friends, but by now, they pretty much know that anything I’m asking them to taste will be healthy. Therefore, I worry their judgment might be biased (i.e. they might think, “Well, this is good… for a healthy dessert.) I don’t want my desserts to be good for a healthy dessert. I want them to be good, period.

The following is directly from my About Chocolate Covered Katie page.

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.

Healthy Cookie Dough Dip

Chickpea Cookie Dough Dip

I brought this healthy cookie dough dip to a party. But I didn’t tell anyone it was healthy, and I didn’t tell anyone it was mine. I simply set the dip down on the table amidst the other 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 can’t tell you how many girls said, “Ugh I gotta stop eating this stuff” or “Where are my fat pants?”

When I finally admitted the dip was healthy (and that it contained chickpeas!), no one would believe me. Therefore, this chickpea cookie dough dip recipe is a winner.

Cookie Dough Dip with Beans

Print This Recipe No ratings yet.

Ingredients

  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
  • 1/8 tsp plus 1/16 tsp salt
  • just over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup nut butter of choice (If you use peanut butter, it will have a slight pb cookie dough taste, so if you don't want this, try the Deep Dish Cookie Pie, unbaked. instead)
  • up to 1/4 cup milk of choice, only if needed
  • Sweetener of choice (see note below, for amount)
  • 1/3 cup chocolate chips Or raw chocolate chips - recipe in the Chocolate-Covered Katie Cookbook
  • 2 to 3 tbsp oats (Ground flax will also work)
Total Time: 10m

Instructions

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!

See the following link for: *Sugar-Free Cookie Dough Dip*

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, as is evaporated cane juice. You can get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above.

white bean cookie dough dip

You can, of course, just eat this healthy cookie dough dip by the spoonful. For the party, I served it with graham crackers, but fresh fruit would also be nice. Or, you could get totally crazy and dip in some of these Healthy Chocolate Chip Cookies.

healthy chocolate chip cookies

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Megan says:

    I’m a total chatterbox! I could have a have a 20 minute conversation with a brick wall!
    And that dip sounds SO good! I know what I’ll be snackin on today. :)

    1. Laura says:

      This looks delicious,but will you taste the chickpeas when it’s blended with everything else?

      1. Julia says:

        Nope! I taste SO yummy! Even my kids love it 😉 It really taste SO good. I use mini chocolate chips so you get more chocolate it every bite 😀

      2. jen says:

        I used half the chickpeas bc they had a strong taste, and used more oats, PB and a little coconut butter with agave. My partner was wowed

      3. Elyse says:

        It is important to wash the chickpeas REALLY well, otherwise they do become a bit of a dominant flavor. It’s worth it, though, this batter is really good! :)

      4. Deedeelee says:

        If you’re worried about tasting the chickpeas try white/northern beans instead. Milder flavor :)

  2. Looking forward to the Brownie Batter recipe. :) Love the Blondie Batter dip as well!

  3. lskdjflksjk KATIE UR RECIPES JUST KEEP GETTING BETTER AND BETTER!!!!!!!!!!! that is all I have to SAY!

  4. hehehe…..I love pb chocolate chip hummus :) :) It is rather tasty and delightful!!! And duh! of course they liked it :)

  5. WOAH well I know what I’m making tomorrow…!! 😀 YOU ARE SUCH A CHOCOLATE COVERED GENIUS and you can have my legs or whatever any day if I can have that chocolate covered BRAIN of yours!! Totally making this ASAP! :)

  6. I would love a bowl of cookie dough :) Sounds great to me.

    I am definitely more quiet and am very observant of what is going on around me.

  7. Emily says:

    I second Carrie’s comment!

    I was reading Food Network Magazine and it said some people have a certain gene that makes them love creamy foods. I think I have it! I like cookie dough more than cookies, frosting more than cake, and ice cream is definitely my favorite dessert.
    And I guess this answers the question of “Are you a chatterbox?”

  8. I tried something like this and it was SO so good!! :) I also brought it to a party and it was the first thing to go!! :) Awesome!

    Have a great day!

  9. Emily says:

    Oh and just out of curiosity, what does the baking soda do?

    1. I add it for flavor. Chocolate chip cookies have baking soda (the best ones do anyway!), and I really think it adds a little bite/tang to the flavor of the cookie. :)

      1. Carolyn says:

        I was curious about the baking soda, as well, and here is what I found:
        http://www.joyofbaking.com/bakingsoda.html

      2. Jenn says:

        The flavor?! Blegh! I’m pretty sure baking soda is only to be used as a leavening agent in baked goods, not for flavor. It certainly doesn’t have what I would call a pleasant flavor to add to a dish!

      3. Kia says:

        But hey, it makes it taste more like authentic cookie dough 😀 At least that’s what I thought lol. 😀

      4. Laura H says:

        I actually made this recipe before criticizing it, and it was fantastic. The baking soda is imperceptible, but I know exactly what flavor Katie was hoping to impart. If you don’t like it, why don’t you skip it?

      5. Barb says:

        I tried this recipe today – yum!

        I found this bit on baking soda in hummus on Smitten Kitchen: http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/

        Basically, baking soda can reduce the gassiness associated with fresh-cooked chickpeas.

        Thanks for sharing!

  10. Patty says:

    looks delicious! question: if you don’t have a sweet tooth, why do you only make desserts? I know you want to prove that “healthy can tast naughty” but if you don’t like the taste of “naughty” then what’s the point of replicating it to begin with?

    1. I guess it does sound funny that someone who writes a dessert blog doesn’t have a sweet tooth… but all I mean is that I don’t like my desserts sweet. I still like dessert!!! I just love rich desserts better than sweet ones, if that makes any sense. Like really dark chocolate desserts. Or creamy desserts.
      I’m not big on sweet things like candy or syrup-y dessert… or even things like sorbet. (Some of my recipes, like the cake batter doughnuts, were made more with my readers in mind than me.) But I love desserts like chocolate fudge cake or dark chocolate brownies or pudding.

  11. Sometimes, I am a chatter box.. and then sometimes I am in silent mode. It is funny – when I am at work, I kind of stay off in my own corner of the building.. because I have stuff to do. I went out with a bunch of teachers a while back.. and there were SHOCKED.. they were like.. WOW.. you talk.. and you talk a lot!

    It depends on the environemnt, I suppose!

  12. Kerryne says:

    You are a genius… everyday I come to your blog ready to drool and then ready to bake, or blend :) Can’t wait to try this!

  13. Iris says:

    This looks awesome, and I know exactly what you mean about wanting everyone to like your food, not just health nuts! I sometimes make something and think it tastes amazing and sweet, and then I give it to my boyfriend, and he goes, “Uh…could use some sugar.” So the fact that this was a hit with everyone is a sure sign it’s delicious!

  14. Lauren says:

    I love that people loved it without knowing it was healthy! I’ve made a variation of cookie dough hummus before too, and it was amazing – I can’t wait to try your version!

  15. What a great idea!! I love dip batter :-) Next time I go to a party, I’ll keep this recipe in mind =.

  16. Emily says:

    Cookie dough dip sounds so much better than cookie dough hummus! Great photos girl!

    1. LOL I saw a TON of bloggers make cookie dough hummus a few months ago, but I never felt an interest in getting in on the trend… I think the name turned me off. But I guess my dip is pretty similar to that; I didn’t even mean to make a dip… the recipe came about by accident when I discovered I liked the blondie BATTER better than the actual blondies I was making! :)

  17. Hannah says:

    Everything you make looks insanely delicious- I hate my cooking being on hiatus due to exams! My friends and I are planning on having a CCK based celebration picnic after our exams; this dip is definitely added to the list of recipes :)
    x

    1. Oh my gosh, wow, I am so honored!!! And if there will be chocolate, can I please come? 😉

      1. Hannah says:

        Of course there will be chocolate! And I’d love you to come but how’d you feel about a flight to England? 😉 x

      2. I hate flying… but for a chocolate party and to meet some sweet girls it might be worth it :).

  18. I’m making a gingerbread version this week…. 😉

    1. Oh that sounds incredible! I like the snickerdoodle version even better than the cookie dough one. So I can only imagine how good gingerbread will be!

      1. Kayla says:

        There is a snickerdoodle version of this? I must have missed that! where can I find it? :) I wonder how the gingerbread version worked out?

  19. VEGirl says:

    Oooooh.. tasty! My personality depends on who I’m with– when with people I;m comfortable with, I can be sort of chattery, like low-key high energy (does that make sense?), and crack lots of jokes. Other times I can have a total diplomatic conversation with someone, like at an event I’m hosting.

    Frankly I don’t even know my personality that well! It feels like the person I’m naturally inclined to be goes in and out sometimes!

    1. VEGirl says:

      So I made this before I left the house, let it refrigerate for a couple hours, and when I got home I totally dug in.

      Oh. My. Cookies. This is so delicious! I stevia sweetened it, and put in half the falx (I think I’ll only put a tablespoon in next time), and used normal chocolate chips. They provided just the right amount of sweetness to the dip :). I just ate about a third of the batch, with some corn chips and a spoon ad Dippers. I guess I;m a piggy, too (although that is a compliment in my book :D). I love the lovely flavor the pb imparts, and how it thickens perfectly into cookie dough texture in the fridge. I think it would make a fabulous sandwich (peanut butter and cookie dough sandwich, anyone?).

      Thanks again!

      1. VEGirl says:

        Oh, and I forgot to mention that I actually used lima beans (home canned) since I didn’t have any chickpeas. It worked just the same!

      2. Haha I replied to this on your blog. Pb cookie dough sammie pretty much sounds like the best idea ever!

  20. katie says:

    this looks so darn good!!!!!! Love it!!!

    I am such a chatterbox! I love it ; ) ha!

    love you!

  21. Yum! I love fooling others when it comes to healthy food :)

  22. ahh I’m bringing this to my friends birthday this weekend and doing your little test:)

  23. I’m a huge natural chatterbox. I guess that’s good, seeing as I write for a living! I’ve definitely bookmarked this – cookie dough is one of my favorite things ever, so a healthy version? Count me in!

  24. Marsha says:

    Hi, Katie.
    I really enjoy your recipes and will have to try the blondie batter dip at a social gathering some time soon. Often times I have trouble finding the particular recipe that I’m looking for on your site. I have several favorites and am always having to click through several pages before I can find any of them. Have you considered making one big recipe table of contents or list of links so it is easier? Either that, or I’ll have to just copy each favorite I find into my own CCK word doc.
    Thanks.
    Marsha

    1. Hi Marsha!

      I do have a recipe page: http://chocolatecoveredkatie.com/chocolate-covered-recipes/
      And I just re-vamped it so that you can find ALL of the dessert recipes on one page. Here’s the link to all my dessert recipes: http://chocolatecoveredkatie.com/chocolate-covered-recipes/snackity-snacks/
      Hope that helps! :)

      1. Marsha says:

        Ah…that is just what I was looking for. Thanks a bunch!

  25. Too much delicious-ness in one post! Can’t wait to try these.

    BTW, tried your voluminous oats for the first time and you’re a genius!

    1. Aww I’m so excited you tried it!! :)

  26. Brittany says:

    I love that you just set it down to see what would happen! Too many people get the wrong idea if you mention the word “healthy” and it alters their opinions and taste! This dough looks divine!

  27. Julia says:

    Wow, this looks DELICIOUS. As soon as I get a chance, I’m stocking up on chickpeas. All the recipes you’ve been posting lately are calling my name!

  28. Hela says:

    seriously?? like, SERIOUSLY?????? I am SO gonna make this asap!!! must remember to soak some chickpeas. omg, this looks delicious and I am sure it is perfect!!
    also I must remember your way of sneaking healthy goods to a party 😉
    I ♥ chickpeas and I ♥ your recipes!! (this said a chatterbox who is known for her speed when talking, but who is also a great listener :D)

  29. Karla says:

    Katie, I’ll make this tonight or tomorrow for my boyfriend. He’s about as anti-healthy food as they come. I’ll let you know the verdict! I know *I* will like it though 😉

  30. Gen says:

    So glad you posted this recipe!!!! 😀 It looks amazing!!
    I’m definitely a quiet person……its actually funny, because I “talk” more on my and on other people’s blogs than I do in real life.

  31. Flower says:

    Oh man, you’re a genius!… Are you really from planet earth? 😉

    I’m the quiet type of person. But am therefore very happy when I’m in a group with chatterboxes, makes everything more lively.

    1. I’m from planet chocolate! Oh I wish ;).

      1. Flower says:

        Lol! XD
        I’m sure you’d live in a chocolate house (unmeltable, of course). :)

      2. Nope, no chocolate house… I’d eat it too quickly and then I’d have no home! :(

        hehehe :)

  32. I’m loving this recipe just from the looks! I’ve never thought to use chickpeas for a sweet recipe. I seriously can’t wait to make this!

  33. Leashieloo says:

    O.M.G. I love tricky food like this, totally making it for my BF.

  34. YUMMM. Good work on being sneaky!

    And I totally wonder that all the time when I create recipes–whether I’m obsessed with it because of my weirdo tastes or whether it’s ACTUALLY a winner that other people will enjoy ha. This one definitely looks like a winner. :)

  35. Grace says:

    I’ve been meaning to try dessert hummus for a while but I had some reservations but your experiment has me convinced:) I’m a chatterbox!

  36. Em says:

    this looks so awesome! AMAZING JOB!

  37. I’ve always wished I was a chatterbox. Is that weird? I’m really more of a quiet type, but I always admire the confidence of people who have a lot to say.

    Your cookie dough dip looks incredible!

  38. O.M.G. You are a genius! I have to make this!!! Hmmm….we’re going camping/hiking this weekend, this would be a PERFECT snack!!

  39. Brandi says:

    I can never tell when your post are too wordy, I just love reading them so much I never notice.

    Also I’m a extremely shy person. I think I am getting better at that though.

    I made the chickpea blondies with the brown rice syrup. They did end up being too gooey almost a persimmon pudding texture. That may be because I used coconut oil instead of apple sauce since I was all out. They also had a slight taste of can chickpeas without the bites of chocolate. Overall though they did taste delicious and I’d definitely make them again and again for a healthy slightly sweet snack. I may blog about them later this week. I was also thinking what if you made a savory version, or would that be kind of gross/weird?

    1. Woah, that sounds really cool! Almost like cornbread… I wanna try it!

  40. Peggy says:

    This recipe totally reminds me of this guy’s dessert hummus. It’s like you copied him without even knowing it! http://www.thewannnabechef.net/2011/01/11/peanut-butter-chocolate-chip-dessert-hummus/ They both sound super yummy, definitely on my “to try” list :)

    1. Oh yes, I’ve seen a ton of dessert hummus recipes… as I told another commenter, the funny thing is that I never felt an interest in making dessert hummus or paying attention when someone posted a recipe for it… I think the name turned me off. But I guess my dip is pretty similar to dessert hummus; I didn’t even mean to make a dip… the recipe came about by accident when I discovered I liked the blondie BATTER better than the actual blondies I was making!

  41. O.M.G. I’m making this! Will let you know how it turns out :)

  42. Ragnhild says:

    Ah, I will dream about this tonight!! Cookie dough in a bowl, what could be better?! I need to try this! The only problem is you keep posting all this recipes, I never get around to try them 😛 But please continue, I love it <3

  43. Sukee says:

    Yumm. I just made this. I added the optional flaxmeal which might have been a mistake for me because it came out tasting a little too flax-ey. But, no worries. I added a couple tablespoons of cocoa powder and a little vanilla and now it’s DELISH. And totally, decadently chocolate-covered. I’m eating it with a spoon.

    1. Good call… I always eat it with a spoon too. Oh no wait, sometimes I use my fingers! 😉

  44. Jen says:

    I’ve been seeing quite a few dessert hummuses floating around the blogging community for a while now…I think it’s time I give one of them a try! I love garbanzo beans. I wouldn’t underestimate them in ANY recipe, sweet OR savory, therefore I think this usage of my favorite bean sounds delicious.

  45. Hmmm… B – rownie batter. B – rownie batter… nope, give up! :-)

  46. Jennifer says:

    Katie, you want to know if “normal” people like your recipes? Enter, my mother. Not a particularly daring or adventurous cook. Not one to try new things. Not vegan or vegetarian. She eats a fairly “healthy” diet, but is generally suspicious of things specifically labeled “healthy.” You get the picture.

    Well, this weekend, I went to visit said mother and brought with me my jar of flax seed (which I had taken from her cabinet a while ago because she NEVER used it). I wanted to try your blondies. Mother couldn’t figure out why the weird flax seed stuff was in the house again but I explained that I wanted to try this recipe I saw. Ok, says she. Then, she saw the recipe. Chickpeas? Flax seed? No flour? What?!?!

    Well, we made it. And after the blondies came out of the oven, she just kept moving the tray around and did not even try one of them (she usually “tests” everything she makes almost immediately). Well, my curiousity got the better of me and I tasted them. They were delicious. I gave her a piece. And she loved them. Like really, really loved them. Like, as soon as we finished dinner she wanted her dessert. No waiting for a mother with blondies on the mind.

    This morning when I went to pack my flax seed, the container seemed suspiciously light. I looked in the refrigerator, and there was a plastic storage container filled with flax seed that she had purloined from my jar. When questioned, she said, “Well, you know I have to make those blondies again!”

    So, yes, Katie, “normal” people like your recipes! Thanks for another great one! (And sorry this is so long!)

    1. Wow, this comment made me smile SO much! And oh wow, are you sure we don’t have the same mom? Mine is so suspicious of “healthy” foods, and I often put her green smoothies in a dark glass (with a lid) so she won’t know she’s drinking spinach. But then, after she says she likes something I’ve made for her, and I tell her what’s in it, she doesn’t mind having the healthy ingredients in the future! :)

  47. NO WAY GIRL!!!! These sound AMAZING!!! I know I have to make this now!!!!!! 😀

    I’m so excited that is was such a great hit at the party!! All of your recipes are hits Katie! :)

  48. Amber Schaefer says:

    You are amazing. AH-MAZ-ING! :) Could you make this dip for one? Just so I don’t have a bunch of dip left over when I make this for myself 😉

    1. Sure! Just cut back the ingredients according to however much you want it to make :).

  49. OHMYGOSH…this looks so good! I love it when my healthier desserts fool people into thinking they are indulgent desserts! I can’t wait to make this! 😀

  50. Love this idea! Its like desert humus!

  51. Tricia says:

    YUM!!!! I HAVE GOT TO TRY THIS :)
    You’re a genius 😉

  52. Moni'sMeals says:

    I love this recipe. I made one similiar a few weeks back from a HEAB post. :) I serve mine with ghram crackers.

    I am Not so much a chatterbox… only when I am nervous I suppose!

    I love how you brought this recipe and did not tell anyone what was in it! I do that all the time to prove a point. hehe!

  53. Mellie says:

    This looks amazing! I love hummus and so I bet I would love this. You are genius!

  54. Serena says:

    Uhh, YES I want a big bowl of cookie dough. Healthy too? I think I’m in heaven.

  55. michelle says:

    I’m very shy with strangers and almost uncomfortable but with friends and family I can talk all night! This dip looks so good and I’m thinking about adding some coconut milk and making a fruit dip.

  56. Veronica says:

    Katie, I love you! <3 Yes, I totally do want to eat a big bowl of cookie dough, and I love that this is actually a healthy way to do it! I love that you always have testers taste your food before posting it so we know it's approved–that rocks.

  57. wow that is really sneaky! i wonder if other white beans would work like northern beans since they are a bit milder than garbanzos! i must try!

  58. Elise says:

    Yum, I made this with banana butter and no sweetener :) It’s chilling in the fridge right now. I think I’ll have some of it later with a toasted mini whole wheat pita sprinkled with cinnamon 😀 I bet if I had used peanut butter and a sweetener it would be even better but I’ll save that for another time!

  59. Parita says:

    I am so bringing this to the next get together I go to. I’m going to do exactly what you did and not tell anyone it’s healthy. I can’t wait to see the reactions! Thanks for creating and sharing this!

  60. I imagine myself eating this with a spoon. I’ve seen similar variations of this on many blogs, i really need to try it! I’m a introverted person and I used to be very shy. I can talk a lot when I want but mostly I like to listen

  61. BroccoliHut says:

    I often have the same concerns about my recipes–I like them, but I’m a self-proclaimed health-nut who will gladly eat a bag of carrots plain. I often wonder if my recipes are only tasty to me!
    I was a chatterbox child, but I became increasingly reserved with age. I’m pretty shy these days!

  62. this post never showed up in my reader…Weird but Im here now :)

    “But I don’t want my desserts to be good for a healthy dessert. I want them to be good, period.”–AMEN!

    Which is why i admit, i havent done the beans in desserts routine but you give me major hope. I am diggin the recipe! Seriously love anything “cookie dough” so will try this when Im back home!

  63. I’m lovin’ this recipe! I have that same problem with not knowing if people are going to like my healthy recipes that I think taste sooo delicious!

  64. *Andrea* says:

    i think i’ve died and gone to heaven!!! thiis looks amazinggggggg

  65. Charissa says:

    Yes. I do. I would like this. a.s.a.p.

    Please bring it over, lol! 😉

  66. Sam says:

    Oh my goodness, that cookie dough dip looks fantastic! I’m pretty sure I have most of the ingredients to make this already, so after a trip to grab some chocolate chips I should be set.

    I am most definitely a chatter box. I find it difficult to limit the writing in my posts because I could talk for days! In the words of my 92 year old grandmother (to my fiance), “She sure talks a lot, doesn’t she?”

  67. Kristie says:

    Um yes yes and more yes?! This looks perfect in every way. I’m often way more of a fan of the dough (for pretty much anything!) than the actual baked good so this recipe has my name stamped all over it. I’ve done the dessert hummus thing before and just love it but this takes it to a new level for sure. SO excited to try it!

    As for being a chatterbox, I’d say normally I’m more reserved. But I CAN definitely be a chatterbox with certain people, under certain circumstances, on certain topics. It really depends! If I’m on a tangent… I might never shut up :) But I don’t talk about myself all that much so that keeps me pretty quiet in a lot of situations. I’m trying to bump it up a bit though, it can be kind of a pain shutting myself off from others.

  68. BD says:

    Katie, love your site – it is fantastic, just what I need right now! I’m a newcomer to Dallas (Allen) and find it hard to be one of the few Texans that don’t eat meat/cheese and the rest…think you could sympathize…!

    BTW, have you ever checked out http://www.veganfitness.net? An awesome site…saved me when I first switched over.

    1. I haven’t! I’ll have to check it out. Thanks for the link! :)
      And yes LOL we are an anomaly here in brisket country!

  69. Tara says:

    I can be a total chatter box, but it depends on who I’m talking to. If I feel intimidated or I’m uncomfortable in any sort of way, I’m really quiet. If I have something in common with someone and I feel like they don’t mind listening, I can go on and on and on…
    This dip sounds like it would be best with the fingers! I don’t think I could even wait for a spoon!

  70. Michelle R says:

    I am SOO making this tomorrow! I am actually soaking a bag of chick peas now for hummus, how convenient!! YUMMY Thanks Katie!!! :)

  71. kate says:

    I better start becoming a chatterbox because I just started my job at my university’s telefund! I basically hassle alumni for money and pray that they don’t yell at me lol :'(. I’m excited to get a paycheck from a job for the first time EVER so I can your recipes at my new house near my school :D. Can’t wait to have control over my own groceries!

  72. Marissa says:

    OMG you are a genius! I just made this and it was partially because i really didn’t believe it could be that good. I was wrong, it was THAT good! Thanks for another delicious recipe.

  73. What a brilliant idea! Definitely will be giving this one a go, everything on the shopping list already!

    1. I hope you love it! Also, I think your blog name is super-cute (ABC hehe)!

  74. LOVE this “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.”

  75. Sara says:

    I’ve been reading your blog for a while now and every now and then book mark a recipe I want tory. I haven’t gotten around to making any of them yet, but as soon as I saw this recipe I had to make it. I made it last night and added 4 teaspoons of equal to sweeten. I used wheat thins cinnamon stick thingies to dip. Oh my goodness, this is the most delicious dup I’ve ever tasted. I wanted to eat the whole bowl. The real test though was my boyfriend. I didn’t tell him til after what was in it. He was shocked! He loved it and doesn’t even like chick peas! Now I’m dying to bake the blondies!

    1. Haha I always get so excited to know that “normal” people (not just strange health nuts like me!) like one of my recipes!

  76. Liz says:

    Oh-me-oh-my…you come up with the most fantastic looking desserts…your blog name is sure fitting! Can’t wait to try!!

    P.S. Your hair looks too cute in braids!

    Have a fantastic day!

    Liz

    1. Aww thanks! My sister actually did it… while we were on a bumpy bus! She can french braid her own hair too. She’s really talented, that one ;).

  77. Kelsey says:

    After seeing the recipe and realizing I had everything needed (which never happens), I threw this together last night and ate about half of it with a spoon before I got out the graham crackers. The boyfriend took a bite and said, “Isn’t raw cookie dough bad for you?” I took some to work this morning and gave a bite to a co-worker who said “Isn’t it too early for cookie dough?” This really is amazing!

    1. It’s never too early for cookie dough! :)

  78. I’m so moody with if I’m chit chatty or not (probably directly related to my blood sugar)

  79. Omigosh this looks AMAZING- I need to make it asap!

    And I’m def a chatterbox and always have been. Growing up my teachers used to call me Chatty Cathy, which was a doll that my mom actually had growing up! I think my teachers liked it when I was so chatty about school- not so much when I was too busy talking with my friends :) Oops!

  80. Nicole says:

    Thanks so much for this recipe. I’ve been on a candida-free diet now for about a month and have been going crazy with cravings for sweets. I’ve been greedily poring through your blog and finally went out to seek out some liquid stevia (have not been impressed with the crystal/powders I’ve tried before) to make this. I ended up throwing in cinnamon and cloves to cover up a bit more of the chickpea taste, but I’m wondering if maple extract would too… Also, I got my mom to eat some of it too- I don’t even think the WORD vegan had crossed her lips before, muchless any vegan dish :) thanks for your inspiration!

  81. Kerryne says:

    Katie, can this be frozen? I was thinking of making it but I am the only one who will likely be eating it my house and I wondered how long it can be refrigerated for or if freezing it and thawing it out a later time is okay??? Thanks!

    1. Hmmm… I can’t honestly tell you, because I’ve never tried it. But if you do try it, will you let me know? Another commenter said that the actual blondies CAN be frozen :).

  82. Katy sparrow says:

    I loved the cookie dough mousse (the tofu one) so much this a.m. and i just had to try out this recipe for cookie dough dip tonight! Oh my gosh yum. I was actin a fool getting all I could outta the blender. Haha. The rest is chilling in da fridge, gonna take it to my friends later, they’re gonna love it and think it’s craze that me, the healthy kid is bringing such a bomb diggity dessert. It is silky smooth! I chose to add a sprinkling of oats
    My (minor) modification: I put in 3/8 tsp of baking soda (loove that cookie flava it gives!) and oh! for sweetener I used 2 packets of Nunaturals stevia and 1 tsp brown sugar and it tastes great!

  83. WOW! So I just made this tonight and it’s AMAZING! Seriously tastes like cookie dough. I’m going to try the fat free version this weekend as I calculated the ratios with the ingredients I used and it’s quite high in fat. But still pretty guilt free and heavenly.

    I’m not sure if stumbling upon your blog will be a blessing or the start of a horrible sweets addiction :p

    1. LOL! Chocolate is dangerous! It is! I don’t think you can ever feel full when you’re eating chocolate. I can’t, at least… my little fingers always want to go back for more ;).

  84. Veronica says:

    OH MY GOD! So good.

    I used agave, and it was great! Thank you! This is going to be a common dessert in my life, I can tell already. totally satisfying and super easy to make.

  85. If I have chick peas, I’m making this. I’d like to try it with graham crackers, but if I don’t have any, who needs ’em! Thank you Katie!

    1. Suzan says:

      hehe, too cute! i love all your recipes with “character.” Such a spabettie trademark.

  86. Katie, I made the blondie batter (with banana for sweetness) and used it to top my cookie dough oatmeal this morning. OHMYGOSH so good. Thank you, Katie!!

    1. Love your idea to put it on oatmeal!

  87. Stephanie says:

    I just made this the other night for our Bunko group. They were completely surprised when I told them how good it was for you. Not to mention how delicious it was!! 😀 The one question I have for you is: In your photos, yours looks thick like cookie dough, while mine was not thick at all, but more like a salad dressing. The taste was out of this world, but did I leave something out or miss a step to make mine more thin in consistancy? Either way, I’ll be making it again, just wanted to know.:) Thanks..

  88. Marissa says:

    I made this last night with cream cheese instead of nut butter, and oh my goodness its so delicious! I should have omitted or used less milk, though, because its definately more of a dip than the thick cookie dough I was looking for… oh well, I’ll just make sure to do that next time… because there WILL BE a next time! This stuff is SO good!

    I wonder if you could freeze it? One of my favorite guilty pleasures is spoonfuls of frozen Tollhouse cookie dough straight from the tub… I wonder if this would take on that same texture, or just freeze like a rock?

    1. Hey Marissa!
      I think, also, if you’re omitting the flax (or quick oats), you’ll get a runnier result if you use the milk. I use flax, so that’s probably why I need the extra milk!

      If you do try freezing it, let me know how it goes! :)

  89. Sarah says:

    My three year old declared it “the best snack ever!” Thanks!

  90. aly says:

    Hi Katie – this was so yummy! I made the lower fat version too and liked it just the same. BUT is there trick to make beans less constipating? It seems no matter how i prepare them ( i do soak and sprout them too) they always stop me up. maybe there is something besides beans to use in these cookie/dip recipes? any idea’s for me :-)

    1. Hmmm… maybe GasX?
      I always thought beans were supposed to make you MORE regular, because they have a lot of fiber! 😕

      1. Anonymous says:

        Nope gas x just helps with gas. I’ve always had issue with beans, this is first time in years I tried them again. It was so good I’d hate to give up. Combo of fiber and protien do this to a number of people, yet I have only heard to cut them out. Nuts do the same thing to me, I always use more veg in my recipes to counter nuts. I want to try this recipe with another base? used zucchini tonight-not as good.

      2. vicki says:

        Hmmm…. sounds like you might do better on a Paelo diet if beans are an issue

  91. Shannon says:

    Just made this…. addicting and delicious with strawberries dipped it. i had to force myself to put it back in the fridge!! haha your site has inspired my delving into vegan/veggie/healthy desserts. definitely inspiring me and helping me to combat my sweet tooth (or teeth…) in a different- delicious- healthy way! thank you!!

  92. Jillian says:

    Katie!
    I’ve tried three of your recipes. This “cookie dough” being the most recent. You are three for three in my book. YUM! Can I get a YUM YUM?? One word for you: Genius. Spreading the word of your awesomeness! 😛
    Jillian

    1. That means so much to me! My goal in life is to make everyone eat more chocolate ;).

  93. Em says:

    Hey! JUST MADE THIS AND LOVE ITTT!!!
    how long do u think it will last though??
    :(

  94. Em says:

    Hey! JUST MADE THIS AND LOVE ITTT!!!
    how long do u think it will last though in the fridge?

    1. Um… at least three or four days? But probably no longer. So glad you like it!! :)

  95. Jenna says:

    I LOVE all of your recipes!! I made this today and took some pictures. If you’d like to see, they’re on my blog at http://mathgirldaily.blogspot.com/2011/06/bowl-of-cookie-dough-yes-please.html. Thanks for sharing all of your delicious recipes!

  96. Jillian says:

    I have to confess, I laughed a bit at Em’s question….only because I would never have to be concerned with how long this stuff would last….It’s never around long enough for me to consider that question! Either I like this stuff WAY too much or Em has more willpower than I…perhaps both! 😛

  97. Jackie says:

    Hi Katie! I made this the other day and took it to a brunch with me. Everybody who tried it said it was good, but my boyfriend may have prevented some potential tasters from trying it by letting them know it had chickpeas in it after I asked him not to! Oh well. I found it turned out a lot more runny than it looks in the picture you posted, though still tasted good. Is this because I didn’t add the oats?

    1. I’m guessing that must be it, because I do use flax, so I have to add a lot of liquid… but some others who don’t use the flax/oats say that it’s too liquidy. So I edited my recipe to say 1/4 cup liquid, or more or less as needed. I guess if you’re not using the oats/flax, it’ll be less as needed.

  98. Very very interesting! I’ll definitely have to try this recipe. Gorgeous photos too : )

  99. Claudia says:

    Hey Katie, I was in bed last night waiting to fall asleep and I had an idea… couldn’t you somehow add cocoa to this recipe, or to the blondie recipe, and make it “Brownie Batter”? Idk if it would work but just a suggestion I thought I’d share :)

    1. I’m so conflicted! I have TWO brownie batter recipes, and I don’t know which one to post! I don’t know which one is better… lol so I do have a brownie batter recipe, but it doesn’t have a post written about it yet! 😕

      1. Claudia says:

        Well either way I’m sure they’re both delicious!

  100. Ok, So I have to admit that I made this recipe for two reasons: 1. I LOVE cookie dough. I never actually make the cookies, I just eat the dough and 2. I’m skeptic about healthy food. It’s the reason I have a hard time eating healthy-it all tastes so gross! So I gave it a try and before I even got to stick my finger in it, my husband came up and said “what are you making?”, tasted it, and said, “ooh, you’re making cookies!” Oh my gosh! We dipped apples in it. I now must say I have faith in healthy food, as long as I get the recipes from this site. You are a miracle worker. Thank you so much for sharing your talent.

    PS please please please post the brownie recipes. The one thing I love more than cookie dough is brownies.

    Thank you again and again.

    1. Brownies! http://chocolatecoveredkatie.com/2011/06/10/im-obsessed-with-this-dessert/

      (If you really want them to taste like boxed-mix brownies, use dutch-processed cocoa. But I use regular and still think they taste awesome, although not like boxed mixes)

      1. ooh, thank you thank you thank you

  101. Laurel says:

    Genius.

  102. Charlie says:

    Both this and the blondies taste bean-y to me. Two other tasters liked them so maybe it’s just me? I don’t know, every bite just tastes like garbanzo beans in my opinions =/ Oh well, it was nothing a little cocoa powder and half of a banana couldn’t fix! And since I didn’t use the flax, the dip is a little runny, so I guess it’s now become chocolate banana salsa?

    1. It’s weird; a lot of people have said that they can taste the beans, but no one else can… I think it’s that you can tell if you KNOW there are beans in there, but not if you don’t know.
      Chocolate banana salsa sounds delicious! :)

      1. Carly says:

        I made this and the deep dish cookie with cooked chick peas, almond butter, and rice milk. It was very good. Yes, I could taste the beans but I like beans and loved healthy idea of it. Next time I will use cashew butter instead for more buttery flavor and make it thicker. My deep dish cookie is still cooling so I am excited to try it baked, thanks for creating

    2. Katie says:

      I was scrolling through the comments to see if anyone else thought this. I just couldn’t get this to taste right and I think it was because of the beans. It doesn’t taste terrible or anything, just not something I would make again. I blindly fed it to my husband to see if it was just because I knew there were beans in it, but he didn’t like it at all either. Oh well, I have loved every other recipe I’ve ventured to make from your blog!

  103. Minerva says:

    This was an awesome idea. I mixed some into my oatmeal this morning to make chocolate chip cookie oatmeal. Deeeelish!!

    1. Minerva says:

      Oh, and I mixed a few dashes of cocoa powder to quash any beany tastes.

      1. In oatmeal? THAT sounds like an awesome idea!

  104. Danni says:

    Could I substitute in chia seeds instead of flaxseeds? As much as I love cookie dough, I definitely need this dip in my life! Thanks for another great recipe.

    1. A few other commenters have subbed chia and say it works. I’ve personally not tried it, but I have had success using oats in place of the flax OR simply omitting the flax (and reducing the amount of non-dairy milk).

  105. Sarah says:

    OK now I have to pull you up on this one and ask how you can be surprised that when you put 2/3 cup sugar in a dip people keep eating it? And how adding that much sugar qualifies it as healthy? Add a bit of sugar to anything and people will dig in (the supermarkets have known this a long time)… OK onto what’s new and the point of this comment, I tried the blondie recipe and sweetened with stevia without any sugar and took that to a party yesterday… people did like it in fact but with nowhere the enthusiasm of your sugar sweetened one, I am still searching that elusive non sugar sweetened baked good crowd pleaser… I am anti sugar it’s true (white poison by my book) but it does nark me when people talk about sugar like it’s harmless and I am going to pull anyone up for calling any recipe that features sugar as the second biggest ingredient “healthy”! OK now rant over!!!

    1. Sarah, the following comes directly from my post about deep-dish cookie pie. But it’s relevant for this recipe too:

      “Perhaps calling it “healthy” is a stretch. After all, there’s still sugar, and there are still chocolate chips. But in comparison to your standard cookie pie—with its plethora of butter, eggs, and white flour—the above version is a much healthier alternative, while still tasting just as naughty. Plus, you get lots of fiber and protein from the oats and chickpeas.”

  106. Pam says:

    Ok….this was a must try, so I did just that….both kids tried and both kids liked! Not an easy task in my wacky world. My son is a very picky eater and allergic to….well….life, but he loved loved loved this! You are my new picky kid fix. Thank you so much!

    1. Aw!!! This made me so happy! I am happy to be your picky kid fix! :)

  107. Katy sparrow says:

    Mmm i just made it with HempBliss and it was fantastic! Added another dimension. Best dish ever, katie! And you are so generous to be taking it to get togethers..I plan to keep this whole batch to myself!

    1. Aw I’m so glad you like it!!! Haha there are many things I keep for myself… things like my fudge cake or brownies? Yeah, sharing is not caring when it comes to those ;).

  108. Emma says:

    I made this for the Harry Potter premiere this week, as my friends and I stood in line for hours. No one could believe it was healthy, because it tasted so sinful! Love it!

  109. jen says:

    I tried this with applesauce, coconut oil and stevia. Running, mushy, nasty. I ended up adding molasses, g-f oats, rice flour, a lot more salt and walnuts. It’s still only mediocre at best. Weird texture. If I were to try this again I’d use nut butter. Seeing as brown sugar isn’t exactly healthy (then again, neither are the chocolate chips), I’d probably try stevia again with molasses. Stay away from applesauce in this. It’s a total flop.

  110. Does this have a garbanzo-bean taste or does it just taste like cookie dough?

  111. I made your cookie dough batter dip yesterday and I loved it. Like REALLY loved it! 😀 I ate it as a dip, in a sandwich, with a spoon… and I think I dreamed about it last night too 😉 I think I could taste the beans a little bit, but that was probably only because I knew they were there. And I loooove beans so I don’t care if I can taste them a bit! The thickness was PERFECT too! I used 1/4 cup quick oats and 1/4 cup almond milk. I also used peanut butter and then omitted the salt because the pb was salted. Oh and I used six drops of stevia for the sweetener and that was perfect! So yeah, another winner for sure, and I’m already dreaming about making it again! And probably soon since I doubt this batch will last much longer… And my mom liked it too! She even knew it was supposed to be cookie dough! :) She thought it could be a bit sweeter – we have different taste buds when it comes to sweetness. AND it really passed the test because even my dad liked it! (That’s definitely saying something as he can be picky!) Of course, he thought it could use a bit more sugar too, so I’ll have to make another batch for my parents sometime and make it sweeter. And my dad had no idea there were beans in it! :) Thanks, as always, for an incredible recipe!

    <3 <3

  112. Emily says:

    Just tried this last week, so delicious! Consistency was a bit different than I expected but that just means I’ll have to try making it again! Thanks for the recipe :)

  113. Taylor says:

    Is there a single serve version for this? That would be wonderful! Just made the original Chocolate Chip Blondies for my friends yesterday and they were to die for! The chickpeas were my little secret 😉

    1. You can always scale down the proportions of the recipe to make a smaller serving :).

  114. Dolce says:

    I may or may have eaten 1/4 of this dip with an apple for my afternoon snack today 😉 Love this! And I don’t feel sick and guilty after eating multiple spoonfuls of it (unlike real cookie dough!).

    1. I’m so excited you made it!

  115. Kayla says:

    I made the dip for a “potluck” this weekend, and I thought it was amazing! I wasn’t so sure when I opened the can of beans. I thought it would be v-e-r-y BEANY. But it was delicious! I’m going to make it again, for sure!

    1. I am so excited you took it to a potluck! I’m always so happy when one of my desserts goes to a party! :)

  116. Ainja says:

    Sadly, I also got a big bowl of liquid. Waaaaaah! For some reason when I added the sugar it just became a bowl of bean-flavored goo. So sad! I followed the rest of the recipe but it didn’t become the lovely thick dollop of awesome shown in the main photo. Beans were drained overnight… any ideas on what went wrong, and how I could fix this?

    1. Did you add the oats? And did you add the extra liquid?

  117. Ainja says:

    Yes to oats, no to the extra liquid. I think next time I will try blending the beans, then the oats, then will add small portions of sweetener. Thanks!

    1. I just can’t understand where you’d get ANY liquid if you didn’t add any… did you drain the beans before blending? 😕

  118. Anonymous says:

    I know, how weird! I totally drained the beans too. But I am having better success with smaller amounts of sugar. I don’t know why beans + sugar = runny in my neck of the woods. Starting with a thicker mixture and adding sugar gradually is working much better.

    1. Hmmm… well, I’m glad you’ve found a way that works!! :) :)

  119. i dont really eat beans or chickpeas so i dont really know the difference in them… and ive seen recipes before that call for black beans and i already have those in my house and i was wondering if i could sub those for the recipes that call for garbonzo beans or chickpeas or r they just totally different??

    1. I think the taste would be totally different… but I really can’t say for sure. If you try it, let me know how it goes :).

      1. okayy i think ill just go out and buy different beans then haha

  120. your blog is so much fun to read! i really need to make this dip…or the brownie batter one…i bet it would be fabulous on a big bowl of chocolatey oats!!

  121. Halley says:

    Just made this– LOVE IT!!!

  122. Michelle says:

    This is so good

  123. Grace says:

    What should I eat this with???!

    1. Anything! Apple slices, bananas, strawberries, graham crackers, a spoon, pancakes, oatmeal, waffles… some people have gotten reeaally decadent and put it on brownies!

  124. Kristi says:

    Mmmm . . . after teaching back-to-back fitness classes tonight, I came home craving this cookie dough dip. Protein and carbs to refuel me! Absolutely delicious. But I’ve learned that I should halve the recipe – it’s too good to have on hand!!!! YUM Katie!

    1. Oh I hear you! It has evil powers! 😉

  125. Lauren says:

    I made this yesterday! At first it had a garbanzo bean flavor to it…It might be because I used almond butter? I threw in a tablespoon of vegan butter with a ton of cinnamon and used it as a dip for apples! It was so good! I am going to try the original recipe again with peanut butter and see what happens, and hopefully I’ll have better luck!

  126. Amanda says:

    I just made this and it turned out delicious, but with one problem- mine is MUCH more liquidy than yours appears to be from the picture- thoughts?

    1. Hmmm… can you tell me exactly what ingredients (and how much) you used?

  127. Karen says:

    Where can I find the nutritional facts for this recipe?

    1. I never calculated them/ I gave so many variations/options that there’s no way to calculate. But you can easily do it by adding up all the specific ingredients you used and then dividing by however many servings you eat it in :).

  128. Just ran out to the shop to get a can of chickpeas, I was so keen to try this out! It’s 9pm here and I should be winding down for the night but I wouldn’t have been able to sleep without giving this a go, heheh.

    Fired it all together in my Magic Bullet and it works like a charm!

    Was a bit worried that my family’s Scottish palate would protest so I didn’t tell them about the chickpea’s, but they all tried it and gave it the thumb’s up so what they don’t know won’t hurt them 😀

    I used peanut butter so that it had a recognisable flavour for them and light brown sugar so it had a similar ‘grit’ to cookie dough but I left out the choc chips and it still came out great! Took about 5 mins in the Magic Bullet. Served it with sliced apples this time and will definitely be making more.

    My husband is a keen cyclist so I’ve sold it to him on the merit of being high protein…and tasty too!
    Thanks soooo much!

    1. I’m so glad y’all liked it!
      So awesome you’re Scottish… I’ve always wanted to go there because one of my best friends is from there (and I had a Scottie!! :)).

  129. Ana says:

    I’m LOVING your blog, just an fyi :) . Quick question though. Lately, I have been dealing with a lot of stomach issues and, like you, I’m also naturally small. But now I’ve lost way too much and I’m trying to find a way to get back to a normal weight for me. Due to my issues, I’ve been EXTREMELY limited as to what I can and cannot eat currently my only sources of protein possible are soy products. On that note, could the chickpeas be substituted with tofu?

    1. You could try it! If you do, let me know how it goes! :)

  130. Aly says:

    This is so delicious KT! I just made some in my dorm room (with my snazzy new blender) and now have a jar of it for whenever I need it…and yes, I can be a chatterbox…once I was on a trip with my friend’s family and she and her sister were asleep in the car, so I was talking with her mom for a while, and then there was a slight pause, in which she said, “Talk a lot, don’t you?” It was funny because before that I’d always thought I was more introverted…which is not so after all.

    1. Haha aww I bet she was really happy you stayed awake to keep her company! Road trips can be so boring when everyone falls asleep!

  131. Sheila says:

    Oh my goodness…just from this one post I can tell I MUST subscribe to your blog!! Healthy and chocolate…you’re genius!!

    1. *Huge smile* Thank you!!! I’m so glad you found my blog!!

  132. Jami says:

    Wow, I am seriously shocked. It tasted good, even when I’d forgotten to add sugar (I have a sweet tooth!), after I added 1 tbsp, it tasted exactly like cookie dough.

    WIN!

  133. Jill says:

    How do you store this? Should it go in the fridge and how long will it last? I am thinking it will be a great “dessert” in my daughter’s lunch box and would like to make it and use it all week. I am so excited about this recipe!!

    1. Yes, it should go in the fridge. It lasts a couple of days, and it might last longer… but it’s never been around long enough for me to know! 😉

  134. Jennifer says:

    I was wondering why in particular you use nondairy milk… can you just use regular skim milk or 2%?

    1. I am a vegan, so I don’t ever use cow’s milk. But yes, you can.

  135. Becky says:

    I am new to your site and am SO excited to start trying your recipes. I have a question regarding nut butter. In this recipe, which nut butter do you use?

    1. For this one, I usually use peanut butter. But you can really use whatever you want! :)

  136. Jennifer says:

    This looks and sounds like it’d be really good… but unfortunately, it’s extremely high still in nutritional values. after entering in the ingredients in a nutritional calculator.. the total fat for one bowl of this stuff is 55 grams and carbs are 279 grams (and that’s using light brown sugar in the recipe). I follow Weight Watchers and one bowl about 50-55 points. (I get 29 points for a days worth of food.) Do you have any recipes that are WW friendly? (low fat/carbs)

    1. If you browse my recipe section, many of the recipes (especially the newer ones) will have nutritional info listed. And yes, many of them are low-fat. Also, I am planning on posting a sugar-free version of this dip on Tuesday :).

      (And also, the dip is meant to be shared, not eaten as one single serving. Or you could eat it as a spread; it will still have fewer calories than peanut butter.)

    2. Danielle says:

      Jennifer, I made a few modifications and calculated for weight watchers-I used dark brown sugar and reduced it to 1/2 cup (100 g) and for the nut butter used 3 Tbsp Tahini and 2 Tbsp soymilk-no oats added. That brings the entire recipe to 51 points, but if a serving is a heaping tablespoon, then it’s only 2 points a serving (this way there’s 23 servings in the bowl).

  137. Megan says:

    Katie,
    Just a couple questions about certain ingredients. What brand of peanut butter did you use? I made this dip tonight using SoyNut butter, but that gave it a very distinct soy bean flavor. I only ask because, not being a vegan myself, I’m not sure if there are certain brands that work better than others to make this recipe vegan. I’m considering making this for a friend who IS vegan for her birthday. Also, do the oats simply add bulk to the recipe? And finally, I used Stevia in my version of this recipe. I noticed that you mentioned that you had used brown sugar in previous batches. Which sweetener did you prefer for a more authentic cookie dough taste? Any feedback that you can give me is greatly appreciated!

    1. Hi Megan,

      Most of the people who tested the recipe did not like the stevia at all. Stevia is definitely an acquired taste, and I wouldn’t recommend it for this recipe unless you’re used to the taste. So I’d recommend the brown sugar. (I am planning on posting a sugar-free version this week.) I’ve never actually tried soybean butter. For this, I usually use plain peanut butter (Whole Foods brand). Yes, the oats are for bulk and chew and because cookie dough has oats. But you can leave them out if you wish.

  138. breanna says:

    you’re incredible katie!! i just had to share your recipe here:
    http://dollarstoremom.com/2011/09/make-healthy-cookie-dough-dip/

    thanks for your amazing recipes!!!

    1. Your post is SO kind!!! I just left a comment :).

  139. Michelle says:

    This is AMAZING! Saw this on Pinterest and followed it to your blog, I made some this weekend and now I am addicted. Thanks for the awesome recipe!

  140. Amanda says:

    Silly question…Is nut butter the same as peanut butter? Is that what everyone is using to make this recipe?
    Thanks!!

    1. I use peanut butter, but I only said “nut butter,” as opposed to specifically calling for pb, because I know other people have used almond butter or cashew butter or ANY nut butter. Anything you wish :).

  141. Ali says:

    Wow, Katie – this is amazing!
    Have you tried putting it in ice cream? If I don’t finish the whole bowl first, I plan to attempt freezing it to add to ice cream later to make some vegan cookie dough ice cream! It seems perfectly designed for that…

    1. Ok, you are a genius. I cannot believe I never thought of putting it in ice cream! I mean, I even thought of making cookie dough cheesecake, but never ice cream. Thank you times a million for this comment !!! :)

  142. This recipe is so amazing! I posted it on my community foodie blog, hopefully you’ll come check it out. http://www.facebook.com/thefrenchiefoodie

    C

  143. Leigh says:

    Tried this and it was pretty good, but a bit runny and tasted a pretty nutty. Perhaps because I used almond butter and almond milk? Any suggestions on nut butter and/or nondairy milk?

    1. To be honest, I’m not the biggest fan of almond butter. I know a lot of people love it, but I much prefer the flavor of pb. (So when I make this, I use pb. I do use almond milk, though.) I think it will taste much different with the pb… I enver detect a nutty flavor. But if it’s still too nutty, you might try subbing oil or even walnut butter for the pb.

  144. judice says:

    what kind of chickpeas do i need? do those canned work as well?

    1. Yes, canned are good. Use one can, and be sure to drain and rinse well :).

      1. judice says:

        hmm i just thought of replacing the chickpeas with bamboo shoots or maybe even mung bean sprouts… do you think this might work?

  145. Aurelia says:

    I’m a bit of a late bloomer, but… Deeelicious!

  146. Jaime Tyler says:

    Question, what type of nut butter do you use when you make this? I was thinking peanut butter would definitely have a strong flavor and maybe almond would be better? Not sure.

    1. I usually use pb. But many other commenters have used almond butter. And I think some have even used other nut butters like sunflower… but I’ve only tried pb and walnut butter (also good).

  147. This looks crazy good! I can’t wait to try it out! I think my sons will love it too… just the idea of a sweet dip is so new to me … but being protein and fiber filled = genius! Are you working on a cookbook?! I hope they would use your photography too! : ) Thank you!

    1. Aww thank you! I’ve just started working on one!! :)

  148. Jackie says:

    I was wondering if you could clarify two things for me.. I feel a bit silly for asking but I want to make sure my dip tastes as yummy as possible. I’m not familiar with your website also, as this is the first recipe I stumbled upon. What is your definition of “nut butter”? Are you referring to peanut butter, nutella, almond butter? Also, nondairy milk such as.. soy, rice, almond…anything specific? Thanks :)

    1. Not silly at all!! “Nut butter” means any nut butter, really. Some people have used almond, sunflower, etc. Personally I’d recommend either peanut butter or walnut butter.

      As for nondairy milk, again it can be anything. I try to give options in my recipes whenever I can, because I know not everyone will have the same ingredients on hand. I make this with Silk almond milk.

  149. April says:

    Hi Katie,
    Just wanted to mention that I made this yesterday after finding it on Pinterest. BTW, thanks for following me. I am on a diet, so I tried to cut back on the PB. Wrong move. I couldn’t stand it–the chickpeas were too overpowering. Finally, I swirled in the PB, and VOILA! it was fabulous–just like everyone said. Thanks for this recipe. I shall give it to my dear husband and check back with his $.02 at a later time. He can ALWAYS tell when I’m trying to pull a healthy fast one on him.

    1. Aww lol good luck with your husband! 😉

  150. Brittany R says:

    This sounds FANTASTIC! I have a couple questions for you…what type of nut butter did you use? And when you say non-dairy milk….do you mean soy, almond, coconut or something along those lines? And LAST question….do you post the nutrition facts for your recipes?? Thanks!!!

    1. I usually use pb, but you can use anything. I know a lot of commenters have tried almond butter. And I tried walnut butter once. Nondairy milk, again, can be whatever you wish. I use almondmilk.
      Also, if you read through my recipes, most of them will have a link to the nutritional facts. (This one doesn’t, but most do.)

  151. Sarah says:

    Just made this.

    OMG YUM.

    That is all.

  152. Heather says:

    I made these last night. They were pretty good, just need semi-sweet chips next time. I also tried to bake some by adding one egg. It was okay, but do you have any ideas that will help it tast better baked?
    Gonna make some for the holidays :)
    Thanks

  153. Tracy says:

    First of all, I came across your website via Pinterest. Someone had “pinned” this recipe and and I saw the words “healthy” and “chocolate chip cookie dough”. That sparked my curiosity because I wonder how it could be possible. I clicked the link for your website and that’s when I saw the question, “want to eat a BIG bowl of cookie dough?” Why yes I would! The fact that your non-vegan friends loved it made me want to try it. I am not a vegan nor could I ever be. Sometimes (please don’t take this the wrong way) I feel like vegans have these crazy concoctions and they say that they are soooo tasty, but when I see the ingredients, I want to gag.

    Anyway, I decided that I wanted to try it because I was SO curious.

    Well I just finished making it and…

    It was far better than I could have imagined! Wow. I definitely could not taste the chickpeas! This is going to be a fun one to make and surprise my friends and family. Actually, I can’t wait to have my husband come home from work because I am 100% confident that he will love it.

    Thank you for this delicious and healthy recipe! I plan on trying out some of the other recipes that you have on here as well :)

    1. Aww this made me so happy! I was worried at first when I saw the part about you wanting to gag lol! I hope your husband likes it too. Thank you so much for trying it!! :)

      1. Oh, and lol I feel the same way when I see people going on about how they love things like wheatgrass. I’m like, “Really???!”

  154. Mary says:

    Love this idea! But…I tried it out using peanut butter (it was all I had) and it tasted a lot like, well peanut butter. Should I use something else to give it more of the cookie dough flavor? It was still yummy, just not what I was hoping for.

    1. Hmmm… how much sugar (and what type) did you use? And also, maybe it depends on the brand of pb? Mine never tastes anything like pb! But I’ve also made it with walnut butter, which is good. Maybe, if you don’t have walnut butter, regular walnuts would even work? (Blend them first to make a butter?)

  155. Mary says:

    OK, there are more comments that I didn’t see. I guess peanut butter was correct, but maybe did I use too much?

    1. Hi Mary! Hmmm, maybe it’s the brand of pb? Or… what other ingredients did you use? How much sugar?

  156. I tried this after seeing it on Pinterest (new blog follower now as well!) and I LOVE it!! I do not like beans. at all. However, I love hummus so I thought I’d give this a try and I’m so glad I did! I can’t wait to try different variations. It was good as soon as I made it, but it was fabulous the next day!

    I was wondering – do you ever ‘peel’ your chickpeas?

    1. I have never tried it… I know a lot of people like doing it, but I am just lazy lol! I should try it someday!

  157. mary lynne says:

    chickpeas, really?! they kind of gross me out, but I love cookie dough. might just have to get over my fear of chickpeas for this one.

    1. Melissa says:

      I’ve successfully substituted cannellini beans in her other bean baked goods. I like garbanzos but the texture of the cannellinis just wins me over, so silky! I’m guessing those would work well here, too!

      Katie, I LOVE all your bean things. I eat them at least a few times a week. The SO goes nuts over them, too. And I only ever use stevia. :)

      1. :)

        I have more in the works!!! I think I need to tag the bean-dessert posts.

  158. Cherish says:

    Wow, I’m totally making this all for myself this week!! I’m wondering though….I don’t like stevia, can I use ideal instead?

    1. Sorry, I don’t know what that is.

      1. Janetha says:

        YES, Ideal or xylitol would work great. I hate stevia, too.

  159. Michelle E says:

    Saw this on Pinterest and tried it the next day. And then the next and the one after that. :) I used a combination of cashew butter and almond butter, with almond milk. Used about 3 or 4 Tbsp of sugar in the raw. My cookie / cookie dough OBSESSED 10 yr old practically inhaled it. Her eyes grew wide with her first bite, she gasped, “It’s cookie dough!!” and grabbed the bowl and a spoon! Such an awesome recipe and not a trace of chickpea flavor, which still amazes me. I will definitely be trying lots more of your recipes!

    1. Your comment made me so so happy! Thank you for making it! :)

  160. leigh says:

    This is a genius idea! I made it and it was a bit runnier than in the picture (perhaps oats instead of flax and too much non dairy milk as you’ve mentioned) and it was also a very nutty flavor (almond milk plus almond butter maybe?). Any suggestions? It was almost there…but tips are appreciated!

    1. Personally, I like peanut butter better for this. Also, did you drain your beans? I still don’t understand how some people are telling me it’s too liquidy… mine is always so dry! Sometimes I even add over 1/4 cup of almond milk to make it the right consistency! But if yours is too liquidy, definitely cut out the almond milk. (Also, I now make this with oats instead of flax. It seems more realistic; cookie dough doesn’t have flax, right? ;))

  161. Vanessa says:

    SO good Katie. You are a genius. Thank you!!! My version: http://vkreesphotography.com/vegan-cookie-dough-bites/ =)

    1. Aww so cute! I especially LOVE the cat (Marshmallow). Your photos are beautiful!

  162. Amanda says:

    I’m new to your site, but I made this and it was delicious! I used apples to dip and the juicyness of the apples worked really well. One question though – I made a bit much – is it possible to turn this into the blondie batter and actually cook some of it?

  163. Mary Sue says:

    Hi Katie – I saw this post on Pinterest and I have been thinking about it for days… Finally, I made it and had to write about it on my blog! Thanks for doing the hard work in developing the recipe :)

    http://www.eatingstumptown.com/healthy-cookie-dough-and-other-fun-treats/

  164. Michelle says:

    Have you ever peeled the garbanzo beans….it makes them creamier albeit a chore but sometimes a nice touch

    1. I haven’t tried it… I should!!

  165. Michelle says:

    Just rub between hands….then smooth hummus and such!

    1. HealthFoodJunky says:

      I’ve found that “cooking” the canned garbanzo beans in water via stove or microwave also helps them soften and makes it sooo much easier to blend. I’ve never tried peeling them though. Sounds like a good idea.

  166. Megan says:

    So I tried this tonight and it just didn’t turn out well at all. I followed the recipe exactly – I did 3 rounded tablespoons of peanut butter, 3T of milk (not a vegan so I used 1% cow’s milk), 3T of oats, and 1/2c brown sugar (I have a bad sweet tooth). It tasted like weird hummus to me. So then I started to experiment by adding more vanilla, some ground flax seed (cause it was runny) and some cinnamon and more sugar…still no dice. Then I added flour and that just made it even weirder. I guess I’m a total fail at this one. I put it in the fridge anyway and will see if my kids want to eat it, at least it would be an easy way to get some beans into them.

    1. Did you drain and rinse the beans really well? People go crazy for this dip when it’s made the right way, and no one (even non-healthy eaters) has ever told me he/she thought it tasted like weird hummus :(. Hopefully we can figure it out so you can make something you like!! :)

    2. Wendy says:

      Yep, mine tasted like weird hummus, too. Beans were drained and rinsed, I used the oats, everything. Also, the texture was just…off. Chewing on the uncooked oat bits felt wrong, but not in an awesome naughty way. Perhaps soaking them in the milk before processing would help with this, but I’m not sure I’m going to be trying again. Oh well, you can’t win them all, right?

      1. Wendy,
        Did you use a food processor? And all the fat and sugar called for?

      2. Erin says:

        I too was so excited for days until I got all the ingredients, but so disappointed when it tasted like weird hummus. I rinsed beans well, 3 T peanut butter, almond/coconut milk, all the small ingredients, and thought I’d try 1/4 c brown sugar to be a treat tonight. Went back and added oats and it was still ewwww.

        DOH! just realized I used a can and a half of beans. (says 1 1/2 CUPS, andnow I see the 1 can). WHOOPS! I will try again, I can’t give up on this yet! Hopefully I didn’t scare everyone in my house off from my mess up!

  167. Megan says:

    Made this for my boyfriend! He loved it and had no idea that it was made out of chickpeas! That is, until I told him.. then he threw a hissy fit! I love it though :)

    1. LOL! That is my favorite thing to do! Once they already admit to loving something, they can’t retract their statement. I made my bf a tofu chocolate pie once and he was so mad when he found out he’d admitted he liked tofu!

  168. Liz says:

    Hi there!
    I found this recipe after seeing it all over on Pinterest. I was nervous at first, but after reading all the positive feedback it got from other comments, I went ahead and made it.
    And made it again.
    And again.
    And again.

    I have now made this dip FOUR times! The first time was for a neighborhood party, but the next two times I am embarrassed to say were mine, all mine! I can’t get enough. (Oh, and the fourth time was last night for another party, after it received such raves at the first. It was all people could talk about!)

  169. Liz says:

    I’m SO glad I tried this!!! It really is fantastic, so if you’re on the fence (and I was – I did not like my attempt at black bean brownies and I thought my version of white bean cookies were only okay) here are my suggestions: definitely use at least 3 TBS of PEANUT butter but I think 4 would be even better, add at least 4 TBS of sweetener (I went with 2 of brown sugar and 2 of real maple syrup), and add the ingredients in stages. I started with the chickpeas (which I rinsed very well and mostly shelled), then I added the sweeteners and PB, then I added the salt and vanilla. I was happy with the consistency, but went ahead and added 2 TBS of quick oats and then drizzled in the almond milk. Just keep an eye on the consistency as you go and taste test (YUM) so you can adjust for how you want it to be. Also, mini chips help distribute the chocolate throughout. It definitely has an overall nutty flavor and the more and more you eat it, the more you want! I tried mine on graham crackers and banana and can’t wait to try it with apples. I plan to make another batch this weekend with cocoa powder and maybe add peanuts or peanut butter chips. THANKS KATIE!!!

    1. Thanks for such a detailed comment, Liz! I know a lot of people scour the comment section of this post, so I really appreciate your feedback (and I’m sure lots of others do too!).

  170. Karyn says:

    HOLY COOKIE DOUGH BATMAN! If I hadn’t made it myself, I would not believe it isn’t cookie dough (the fattening kind). One question: did you use peanut butter or somthing else. It has the delicious taste of peanut butter but I think I would like to try it without the peanut flavor. Also, did you use non-dairy creamer or somthing else. (I used fat-free french vanilla creamer.)

    1. I do use pb, but I love pb… you could use walnut butter or you might try coconut butter. Or, as I told another commenter, I’d be really interested to know how it’d taste with canola oil subbed for the nut butter. If you try it, I’d love to know what you think!

      1. Karyn says:

        l’ll have to try it again, since I woofed down the first batch!

  171. Quite an interesting recipe :) What can I use if I am allergic to nuts? I’d enjoy trying it… but don’t know what to sub for the nut/peanut butter.

    1. Hmmm… Is coconut butter ok? (Is it ok for people with nut allergies, since it’s really a fruit?) Otherwise, I also know a few readers have tried sunflower butter, but I can’t personally vouch for the taste. And I *think* you could sub vegetable oil, although I haven’t tried this yet either. If you do try it, I’d love to hear what you think!

      1. I’ve made it with Sunbutter and Biscoff spread! So good!

  172. Susan says:

    I just made this for the second time, but the first time using my new Magic Bullet, and it is SOOOO AMAZING!!!! I just keep eating it with a spoon! I love the addition of the oats, too!

  173. Katie, My sister and I made this dip on Saturday and we loved it! Next time we make it, we wont put additional salt in (as the chick peas were salty enough), probably add some more nut butter and perhaps blend the oats to make oat flour before putting into the mix. It was sensational and we can not WAIT to make it again. You are a genius! THANK YOU!

  174. Ali says:

    This recipe is featured on my post!

  175. Christina says:

    Hey Katie! My first visit to your blog :) I can’t wait to make this… in December when I’m done with my low-carb plan. LOL Not sure this would fit in yet. But oh my goodness I want to stick my face in that bowl. It doesn’t taste “beany?”

    1. Hi Christina!!

      LOL no, people don’t think it tastes beany… read all the other comments :) :). Every now and then someone who makes it (and therefore knows the beans are in there) says it has a very very slight taste… but no one to whom they serve it can tell at all!

  176. Cat says:

    LOVE this recipe! Can’t wait to try it. Does it need to be refrigerated? Doesn’t seem like it…

    1. Hmmm… I always to fridge leftovers, but I’m not sure.

  177. Beth says:

    Holy cow! I was skeptical, but craving some cookie dough, so I made this. It was absolutely amazing, and even my meat and potatoes husband loved it! Thanks for the inventive recipe :-)

  178. Jill says:

    I just mixed this up for a Bible study I’m going to tonight and, I have to say, it tastes SO GOOD! I was very skeptical at first. I thought, “turn chickpeas into cookie dough…that’s not possible.” Oh but it’s so possible! I can’t wait to see everyone’s reactions when I tell them what it’s made from. Thanks for sharing this recipe!

  179. Karla says:

    Hi! I discovered your website a while ago and have been salivating at all the recipes! I found your recipe for Fudge Babies through Elana’s Pantry and LOVE them – I’ve made and devoured them a few times already. I finally tried this recipe tonight using dried chickpeas which I soaked/cooked. I used PB, a splash of unsweetened almond milk, 1/4c rapadura sugar, 3T of the oats, and 1/4 mini semi-sweet chocolate (though I prefer dark). I’m just eatin’ it by the spoonful – so good! I can definitely see myself playing around with the ingredients, but it’s great as-is.

  180. twobusymama says:

    Katie! Hi, attempting this recipe now, I’m at the store but I can’t.figure out what nut butter is or where it would be?! All I see is peanut butter almond butter or regular butter! Help?! I’m new to healthy foods 😉

    1. Nut butter just means whatever type you want to use! :)

      So you can use peanut butter or almond butter or even walnut butter or another flavor. I really like either peanut butter or walnut butter in this recipe.

  181. twobusymama says:

    Gotcha!! My store didn’t have any walnut, just almond and peanut. I grabbed the almond – but per your suggestion may use the PB I have here at home. Does it give it a peanut butter flavor, though?? Thank you so much!! :)

    1. I never notice a pb flavor, but I might be biased because I love pb so much!

  182. Kristie says:

    Thank you for sharing this awesome recipe. I found it on Pinterest & tried it. Even my picky 4 year old was begging for more. It was so good I had to link back to your recipe in my latest blog post.
    http://minasarah.blogspot.com/2011/10/kcwc-fall-2011-day-3.html

    1. Your post is adorable! (I couldn’t comment, because I don’t have a wp or google account, but I loved the photos!)

  183. Jenni says:

    This was amazing- thank you! I can indulge my sweets craving without feeling guilty :) Looking forward to trying the snicker doodle and brownie batter versions as well as other yummy recipes from your site!

  184. Katie says:

    It’s me again! The other chocoholic Katie, lol. My mom and I tried this dip and we were pleasantly surprised and how yummy it was. We used graham crackers and those fig newton crispy cookie things as dippers and I was tempted to eat it straight out of the bowl too, lol. Great job, Katie! We hope to try more of your recipes soon. :)

  185. Erica Giles says:

    Oh my gosh, I found this through a picture on Pinterest. My jaw dropped when I read chickpeas. Makes me wonder how it will taste ;-p
    I’m doing a cookie themed party for my son’s birthday and I plan on using this recipe. Thanks!

    1. Ooh I hope he likes it!!
      I just discovered Pinterest… and I probably spend more time on there than I should. It’s a bit addictive!

      1. Erica Giles says:

        I know, it’s great! I spend way too much time on there. I just love being able to see stuff other people find :)

  186. vicki says:

    Katie.. I loved this recipe w/one just one issue… it was more peanut buttery than I was prepared for. Maybe the recipe should be called Peanut Butter Chocolate Chip dip? I should have heeded your note that you can get away w/3 T of PB. I ended up throwing in a banana to try to sublte the pb flavor. There’s no denying it’s a Peanut Butter dip. Is there any way I can make this taste less peanut buttery or do I just need to make a new recipe using less peanut butter next time?

    I do love the recipe and I’m planning to make several of your desserts for company coming soon. My husband insisted I make the deep dish chocolate chip pie for the company and reveal the ingredients after they’ve even it all.

    1. Hmmm… maybe it has to do with the brand of peanut butter? I actually don’t taste pb in mine at all! And no one else has mentioned it when I serve it to them; they just say it tastes exactly like cookie dough!
      But you can also try using another nut butter. Walnut butter would be good, without a strong flavor. Or you can even try subbing canola oil.

  187. vicki says:

    I used the full 1/4 cup of nut butter. I used Justin’s Organic Honey Peanut Butter. I had Honey Almond and Maple Almond on hand also but I thought the Honey PB would be the least over powering.
    I decided to try baking it. Having added the banana, it turned out wickedly good. Banana, PB, Chocolate chip…blondie? It is soooooooo good– so no tears hear!! You should try it. I highly recommend your own recipe using the 1/4 cup PB/w a banana added baked at 350 for 30 minutes. Yummy. (I ate three bars!!)

    I will try this recipe again w/less nut butter next time. I want to perfect it for company.

    1. *Runs off to peel a banana!* :)

  188. Kat says:

    Hi I am a little confused. I have a can of beans, 1.5 cups, but it is 425 grams. Where do you get a can 250g can of beans that has 1.5 cups? Thanks!

    1. It’s 240g after being drained, so your can is perfect!

  189. Jessica B. says:

    Ridiculous!!! I rarely take time to comment on posts, but this is FABULOUS. I found it on Pinterest. I am taking it to a church potluck tonight and can’t wait to tell people what’s in it after they devour it. Great job and many, many thanks for creating healthy, vegan DESSERT recipes! :)

    1. Aww, you are so welcome! And thanks for such a kind comment! :)

  190. Joni says:

    I just tried to make this and it was the consistency of a runny peanut butter (natural style that you have to stir up). I used 1/4C of almond butter for the nut butter and everything else I did exactly as you said. Any suggestions? And I did just use 1 can of chickpeas… The flavor is good, so I think it’s the lack of dough consistency that isn’t cutting it. Love all your recipes I have tried so far!

    1. Hi Joni,

      I’m not sure what could have happened, because mine is always reeeaally thick… but how much liquid did you add? And how much of the oats?
      (Also, just in case: did you drain the chickpeas?)

      1. Jodi says:

        I had the same problem, I drained the chick peas, and I only used 2 Tbsp oats.. I may add more..

      2. I had the same problem too! Tastes fine but totally looks like runny peanut butter (but used almond butter) I am wondering if it was because I used the vitamix blender, not the food processor?? I did everything else like Katie….(coconut palm sugar was used as sweetener) I wish I could make it look more like CCC dough……

  191. Wow! I don’t think I would believe that this tastes so good if not for all the comments! I definitely need to make this for my family sometime soon!

    For the milk, is there a type of milk that is specifically “non-dairy” or would almond milk work?

    1. Chocolate-Covered Katie says:

      Almond milk definitely will work :).

  192. Julia says:

    Lovely recipe and a brilliant idea.
    I do however have one question….Why the baking soda in a recipe that is not cooked?
    Sorry just curious.

  193. Wendy says:

    Katie! I LOVE your blog! I made this dip today (the sugar free version with dates) and it is absolutely amazing..I stumbled upon your blog from foodgawker and it has by far been my favorite :) Can’t wait to try more of your recipes!

    1. Aww, thank you so much, Wendy!

  194. Paris Cole says:

    ok…so I just made the dip and put it on a brown rice cake…SOOO YUMMY…and considering I eat very clean..I’m so glad you create healthy desserts that I can incorporate into my lifestyle!!!!…geesh this deep is so yummy lol….I think I already said that lol

  195. Erin says:

    Love this recipe! Shared it on my blog and linked back to you. You can check it out here:
    http://ecb.edesignsfashion.com/2011/10/20/im-a-piggy-but-a-healthy-piggy.aspx

  196. vicki says:

    The third time is a …charm? My last attempt was the sugar free version. I overblended it, and my additions make it taste like a very fudgey icing. So… don’t know if you already have one of those, but that really rocked as an icing: it was super chocolately and super thick. This time I used a magic bullet instead of my blendtec. I did the chick-peas separately from all the other ingrendients, then blended them together–I should have stirred. I got a very close consistency to your pic and the taste is on point. I did use 2 T Coconut Oil this time instead of a nut butter. Thanks for your tips to help me get this recipe right! I’m not a recipe guru myself, so thanks for the guidance. You, on the other hand are a genious! Hope you are loving your new place :)

  197. Jill says:

    I’m wondering if you could use pinto beans. Do you just use white beans and Garbonzo in your dishes for the color or is it also a matter of taste?

    1. I’ve never actually tried it with pintos. If you do, definitely tell me how it goes! :)

  198. Whitney says:

    Made this tonight. I was skeptical, but it tasted great!

  199. Sonya says:

    I love this recipe and I love your blog!
    I made this for my 2 1/2 and 6year old boys. They ate this up along with my husband who loves cookie dough. I confess I had some for lunch yesterday :-) LOVE, LOVE, LOVE

    I’ve lost 78lbs and I’m trying to take the last few off. I’m always looking for new healthy and tasty recipes. Let me know when you come out with a book! I will be buying one! Also if you haven’t already I would look into finding a publisher/agent.

    Keep the awesome recipes coming!

  200. Emily says:

    What kind of milk would you consider non-dairy? We drink almond milk in my house and I’m wondering if this would work?

    1. Yes, that’s perfect! That’s actually what I use, too :).

  201. Alice says:

    I just made this recipe!
    I live in France and we don’t have nut butter (at least I haven’t seen it, and occasionally there is very expensive imported peanut butter) so I used pâte d’amande instead… it worked, but: I think it’s more similar to marzipan so not really nut butter!
    What kinds of oil would you use?
    I don’t have an oven to bake things in, only a microwave and a hob but I can’t wait to try more of your recipes!

    1. Either vegetable oil (canola) or coconut oil. But wow, marzipan sounds incredible. I adore marzipan!

  202. Crystal says:

    OMG! I miss eating cookie dough. I just bought some gluten free oatmeal so all I am missing is the chocolate chips. I can’t wait to try, sounds yummy…

  203. Nerice says:

    For the last 2 months or so, I’ve been eating 1 sweet treat a week. It’s been difficult, but good. Last night I made this for my husband’ birthday. Wow! He and my male flat-mate devoured it (I may have had a bit/LOTS). It was so so so delicious. Even after I told them it was made for chickpeas, they kept eating – I think they’ve just gotten used to my hippy ways :)

    Thanks so much for this recipe. You are amazing!

  204. Katie, I just made this today and I am IN LOVE WITH IT. I actually ended up using honey to sweeten it and dark chocolate chips. I put it in the refrigerator for a while before digging in because I like cookie dough cold, but ohmygosh it’s SO SO SO good. It’s halfway gone. Already. Is that normal? hehe

  205. Andrea says:

    I’m going to go ahead and be the 336 comment on this post :) I made this recipe tonight and rolled the dough into balls, froze, and coated with a chocolate chip/coconut oil mixture. YES. Thank you for the recipe I will definately be saving this and making again and again!

    Going to test this out on my boyfriend by the way, I am NOT going to tell him there are chickpeas in it! At least till after! 😉

    1. Ooh I hope he likes them!! I made them into a truffles a few weeks ago (with pb as the nut butter) and someone thought they tasted like reeses cups. :)

  206. LooHoo says:

    I really *REALLY* wanted to like this. So much that I did everything “unhealthy” as to make sure it was awesome (I even peeled the chicpeas!). For the nut butter I used Nutella (that’s what I mean by unhealthy), and I used the 2/3 c brown sugar for sweetener. There is no denying the bean flavor. Creative and a great idea though. I don’t think that the recipe is BAD, it is a great alternative snack for those that wish to eat really healthy or have diet restrictions…but didn’t taste like cookie dough to me. I also must include that I really dislike beans. I read all the reviews and so many had said they couldn’t tell the beans were in it, so I was excited to have a way to trick myself into eating them ;). Maybe I just have realllllllllly sensitive taste buds for beany things? Maybe different brands/types of chickpeas have a less distinct flavor? I don’t have much experience with them. Any suggestions and/or substitutes? I know that kind of defeats the purpose, but I really would like to be more healthy!

    1. I think that if you already know there are beans in there AND you know you don’t like beans, you might be subconsciously biased against the recipe before even trying it, so there might be no hope. But I have a ton of healthy dessert recipes that don’t have beans at all, so I’d probably recommend trying something with ingredients you like :)

  207. Tara says:

    Just found this recipe on Pinterest (and promptly repinned it). I’m pregnant, and snatching tastes of real cookie dough is out of the question…so thanks for satisfying my craving! This stuff is amazing and I can’t wait to talk about it on my blog! You’ll get full credit, that’s for sure.

    1. Aww I’m so glad you liked it! :)

    2. Jess says:

      Tara- I used pasteurized egg product to make cookies when I was pregnant, so I could snack away! :)

  208. Jo Clute says:

    EXCELLENT. My kids loved it and I think this recipe might be the one that FINALLY convinces my husband to let me get a Vitamix blender! I’m officially hooked on the site!

    1. Aww!!
      Good luck with the Vita convincing! 😉

      1. Jo Clute says:

        Got the VitaMix for my birthday and it’s been smoothie-ville here ever since! I’m going to try some of your ice cream this weekend!

  209. vicki says:

    The fourth time was the charm! It always tasted good to mt, but the consistency wasn’t quite right or I had too much of pb flavor or too much of a coconut flavor. This time I mashed the chic peas by hand w/a pastry knife. I used JUSTIN’S MAPLE ALMOND BUTTER for the fat. I mixed that and everything else but the chips in the magic bullet. I stirred that into the chic peas and then stirred in the choc chips. It was perfection and my company loved it! :)

  210. Tosha says:

    My little ones are allergic to nuts. Suggestions ? Or can I use their soy nut butter?

    1. Or coconut butter, or use the oil suggestion written in the recipe

  211. Thank you so much Katie! I did only need 3 T of sugar (and I’m actually a recovering sugar addict!). I used 2 T of sucanat and 1T of Truvia and this is so delicious 😀 I’m so happy to have a dessert that’s low in sugar now

  212. Becky says:

    Today, I had two exams. (Junior year college student). I studied for both, but one more than the other, and neither went as well as I had hoped. It was rainy and cold, and I tripped walking to one class and ripped a hole in the knees of one of my favorite pairs of jeans. I was unable to complete homework for one of my classes because of studying for the other two.

    Then I came home, decided to treat myself to a bowl of cookie dough dip (which I have been waiting to make since this summer, or something like that) and some Dancing with the Stars re-runs.

    Suddenly, all is well. :)

    1. Becky says:

      Ps. Not a vegan. Still loved it.

      (Too much, perhaps!)

  213. Julie says:

    This is pure genius and so delicious! It was a great way to get ride of my leftover Halloween candy too! I chopped up Reese’s, Kit Kats, and Hershey’s Bars and added them in. It was nice to enjoy my candy in a less-guilt way. But how do you get it so think (like in your pictures)? I’ve been using oil instead of nut butter- is that why it’s thinner?

    1. Hmmm… mine is super-thick even if I use oil :(. Maybe it depends on how powerful your food processor is? I’m not sure why yours would be liquidy… are you using the oats? And draining the beans?

      1. Julie says:

        Definitely draining the beans but I haven’t used as many oats because I didn’t have the milk to offset them. Maybe that’s the key, I should use the full amount. Thanks! Either way, it’s addictive and my friends and I cannot stop eating it! The first batch lasted 3 days, the second didn’t even make it 24 hours! It’s as good if not better than real cookie dough!

  214. Sarah says:

    Love, love, LOVE this recipe. Made it for the second time tonight and only used 2 T brown sugar, 2 T almond butter, 2 T applesauce and 3 T flax meal. It was perfect.
    I just discovered your blog and am looking forward to making pretty much each and every recipe.
    Have you ever used infant rice cereal? I am just starting to experiment with it, but I make something similar to your pumpkin and banana bread in a bowl with it. I love the flavor and consistency!

    1. Haha my mom will be so happy to know that someone besides her eats baby rice cereal! Growing up, I always made fun of her (in a joking manner, of course), because she liked to buy that Gerber baby cereal for herself. Even now, when I go home to my parents’ house, I find that cereal in the cabinet. So you’re saying maybe I should steal some next time and try it for myself? 😉

  215. ag says:

    why do you have to use dairy-free milk???

    1. As a vegan, I always use nondairy milk. (For this recipe, I use almond milk.) But you can use any type of milk you have.

  216. meagan says:

    why am i the only one who thought this was GROSS!!!!? Made it for a football party and everyone hated it! I followed the recipe to a T (except i omited the oatmeal and milk per your alternative suggestion)

    Yuck!

    1. Sorry, but there’s NO way you could’ve made the recipe to a tee if EVERYone hated it. Maybe you accidentally changed an ingredient amount and didn’t even realize? I have made this dip many, many times and it’s always a huge hit (yes, with people who are used to normal, non-healthy food), so there’s no way everyone you know has such different taste buds from the rest of the world. If you make it correctly, sure, one or two people might not like it. But not everyone.

      1. meagan says:

        I’m sorry I’m not trying to be rude, i just can’t figure it out! I have gone over and over the ingredients and am positive that I followed it perfectly. I used peanut butter for the nut butter and 2/3 cup brown sugar for the sweetner. And like i said, i omited the oats and milk as per your alternative instructions.. maybe that would’ve made it better?? I don’t know!

        And okay not everyone said it was gross but the majority of the people used that term and the others said, “it’s not terrible…”!!

        The only chickpeas i could find at kroger was the kroger brand, so maybe they have a stronger flavor?? I don’t know! I’ve never used chickpeas before so I couldn’t tell ya!

      2. Oh gosh, I wasn’t trying to be mean either!! I hope it didn’t come across that way! It’s just frustrating to not know what could’ve gone wrong when someone makes something, because I wasn’t there… when I post a recipe, my biggest hope is that everyone loves it. I always feel so badly when someone leave a comment saying one of my recipes was a bust. :( I don’t ever want that to happen at all!
        I’ve definitely used the kroger chickpeas before, but you have to make sure to drain them very well. And yeah, the oats definitely make it taste more like cookie dough. Also, blend very very well because you don’t want chunks of chickpeas. But lol you probably don’t want to ever make this recipe again… I just thought I’d offer some ideas, just in case!
        Anyway, sorry again if my above comment came across as being mean. I really wasn’t trying to be! I’m so sorry the recipe didn’t work for you!

      3. meagan says:

        no that’s okay! I totally understand! Thanks for the other ideas! Would garbonzo beans work instead maybe?? I know i like the taste of hummus and i saw someone commented that they used that for a similar recipe.

      4. meagan says:

        actually… hmm i guess garbonzo beans are chickpeas? LOL well nevermind!

      5. Jo Clute says:

        You know, at first I was put off by the “bean-y” smell that the canned beans have. But after it’s gotten cold in the fridge I no longer noticed it. I use dried chickpeas that have been soaked now, no bean smell. Maybe that would help?

  217. Liz says:

    OMG this tastes exactly like cookie dough! I went with your suggestion to use oil in place of pb because I wanted it to taste like Toll House. And it SO does! I think my boyfriend almost likes it more than me! He keeps grabbing the bowl. And says he doesn’t even like beans!

  218. Samantha says:

    Oh.my.Gosh. I have wanting to try this recipe ever since I found it on Pinterest. I am trying to find a hiding place for it so there will be some left for my school aged child and husband. Honestly, I wasn’t sold until I tasted it..I LOVE hummus, but chickpeas and chocolate chips?? I’m a believer!!!! Delicious. Thanks!!!

  219. Lisa says:

    I call this Cookie Daux (like faux) and it’s amazing in frozen dollops. Even better would be to dip them in chocolate and re-freeze!

    1. Haha love your name for it!
      And I can say ffrom personal experience that it’s awesome dipped in chocolate! I just need to get that post up! :)

  220. Mike O says:

    You are a Genius!!!! I added a couple spoons of wheat germ for a little added cookie dough texture. Its crazy because when you think of garbanzo beans you think of savory but this is quite the opposite.

  221. Jane Smith says:

    Made yesterday for the first time…so yummy! Thanks for sharing.

  222. LifesGood says:

    This is great! And FYI for everyone like me..look at the measurments on the chickpea can or you’ll be wondering why your dip is so ‘beany’. Even though the large one LOOKS like a cup and 1/2…it’s way more. :p

  223. kristin says:

    This is insanely good! (but I’m sure you’ve heard that a million times!) I can’t wait to see if it passes the picky husband test!

  224. Kate says:

    Woman. I thought this was going to be a total fail and it was AWESOME! I could not believe it and have been telling people about it ALL DAY. Thanks for thinking healthy and awesome.

    1. lol I’m so glad you liked it! :)

  225. Sarah says:

    I really do think you should try the infant cereal – it’s a great texture and good canvas for flavor. i like earths best organic, and i use the whole grain one with spelt in it. i add cinnamon, vanilla, a little salt and use almond milk as the liquid. i am going to experiment with adding mashed banana and pumpkin too. it really thickens things up too, so i want to further experiment with that!

  226. tried this last night — it has been on my “to-make” list since you posted it — and OMG, it is amazing. I had it for breakfast this morning. I can’t get over how delicious it is! I added extra soymilk for a creamier consistency, and extra cinnamon, and only a teaspoon of sugar (it was just sweet enough!) I have plans to make at least two more batches of it to use up all of the chickpeas in my pantry :) thanks katie!!

  227. Priya says:

    Hi Katie,

    Just made this recipe while visiting my parents. My mom (who is a health NUT) walked in to see me eating a big bowl of “cookie dough” and about had a coronary. After informing her of what it really was, she tried a bite. She has now comandeered the bowl and taken it to a friends house to enjoy without me. Hahah :) If you knew my mom, this would be the BIGGEST compliment! Thanks for the recipe and keep up the good work!!

    Priya

  228. Laura Bray says:

    I found that cashew butter is great to use in this because it naturally tastes very similar to cookie dough, as opposed to peanut butter! Wasn’t a fan of healthy desserts, but your recipes completely changed my mind! :)

  229. bitingback says:

    Ok, you’ve got me. I’m not a healthy eater by most folks definition, but this looks amazing. I’ve put the ingredients on my shopping list and I /will/ be making this before the weekend is over.

    But, then again, I do like black-eyed pea ‘sausage’, and we make a mean pinto bean pie (folks swear we’re lying about the pinto’s) here at the house, so I’m willing to see if someone’s finally made a recipe that will make me like chickpeas.

    1. It’s true that you can’t taste the chickpeas in there (especially if someone else makes it for you and you don’t know they’re in there)… but if you don’t like chickpeas to begin with, I don’t know… lol I can’t guarantee you’ll like it. But I hope you do!! :)

      1. sam c says:

        My fiance HATES chickpeas and even knew they were in it, but he promised he would try it.. and guess who ate the whole bowl while I ran across the street to drop off rent??? :) great job!!! I am now a follower and will be using more of your recipes to incorporate some health to my fiance who is a junk food junky :) thank you!!!!

      2. LOL! Aw that makes me so happy!

  230. Yvonne says:

    Made this yesterday for the first time and it was AMAZING!! I can’t wait to try the rest of your recipes. My husband & I ate the whole thing in about an hour. Probably defeats the purpose of healthy cooking when you eat all of it in one sitting, but it was great!! I’m trying the healthy chocolate chip cookies and brownie batter dip today! Thank you for creating & sharing all your wonderful recipes!

  231. Sundi Jo says:

    I seriously can’t wait to try this!

  232. SStO says:

    This recipe is sooooo good. I can’t believe how yummy it really is. I left out the vanilla simply because I was out but still, it’s awesome. My 7 year old loved it and he doesn’t like chick peas! We dipped chocolate Graham crackers in ours.

  233. Erica says:

    I was SO excited to try this in my Family and Consumer Science class!!! I made it tonight at home (following your recipe exactly) and all I can say is Hmmmm….
    It definitely does NOT look like the same “batter” that you made in the photo.
    I added the 2/3 cup of brown sugar, 3 tablespoons of oil (we can’t use nut butter in a nut free school setting) and all of the other ingredients that you called for. Mine looks more like brown goop than cookie dough.
    What did I do wrong???

    1. Because I wasn’t there when you made it, it’s VERY hard for me to know what could’ve gone wrong. But if you got goop instead of what mine looks like, you definitely did something wrong… are you sure you measured correctly? And did you use the oats? Drain the beans?

  234. Brandy says:

    Not a vegan – not even close – but this is delicious!

  235. Kordi says:

    Hey Katie…So Idk what we did wrong…but we tried your recipe, and it didn’t really work….I’m sorry….we tried nutella for the nut butter…maybe that was it…

    1. Kordi says:

      I’m kind of frustrated that you had nothing to say on my comment to be helpful. Do you only reply to people who love your recipe?

      1. Kordi,
        I get hundreds of emails/comments/facebook messages every day, and it’s just me. I do my best, but I can’t answer every single comment as just one person. Please read through the other comments; you’ll see that yes I do try my best to reply to comments of people who need help with the recipe. So please don’t leave accusatory statements without checking first. :(
        As for what you could’ve done wrong, I really can’t tell you. I wasn’t there when you made the recipe, and you didn’t even say what exactly “didn’t work” about the recipe. I’m not sure what you’d want me to say.

      2. vicki says:

        HOLY RUDENESS BATMAN! Let’s temper our temper before posting and maybe clarifying a bit more instead of expecting someone to read our mind and maybe even attaching a kindly written “could you get back to me w/some ideas please”. I’m being all momma bear right now and you aren’t even my kid… but I’d take you! Blame my age. Anyway. I made this no less than 4 times before I found the perfect combination FOR ME. I made it with w/peanut butter, it was too peanut-buttery for me. I made it with coconut oil—fail. The texture was all wrong. I made it with coconut butter—fail, but it makes a nice icing. I made it by hand. I made it with a magic bullet. I made it in a high speed blender. I finally found what “worked” for me was to use the high speed blender, which doesn’t require much liquid. 3 tablespoons of brown sugar is more than enough. I use 3 tablespoons of Justin’s Organic Maple Almond Butter and only a tablespoon or two of almond milk. I lick the spatula clean and as much as I try to make it two servings, I’m lucky if I make it 1 and 1/2. Sadly, tonight, it was only one. And, my very favoriate dippage is apple slices… but now I just chunk those up, stir them in and shovel. Let’s all be nice to Katie as she fills our bellies w/yummy-ness and understand that anytime you create a ‘taste alike’ recipe, it may need to be adjusted to what tastes most alike for each individual and all of the commenters have great ideas if you are stumped you can usually find a good idea there. :)

      3. Aww thank you so much, Vicki! And I agree about the commenters! People leave some awesome ideas in the comments, and I wish more people would read others’ thoughts!

      4. vicki says:

        Maybe DRAIN AND RINSE CHICK PEAS WELL should be in caps or something because that is the ONLY way this recipe could possibly be awful. Even my fails were entirely consumed. I’ll try not to get all momma-bear again. :)

  236. Lauren says:

    Oh my goodness, this stuff is amazing!! Pretzels are delicious dipped in it, too. :)

    1. Ooh wow, I never thought about that! What a genius idea!

  237. jessica says:

    Does this dip keep in the fridge?

  238. Virginia says:

    Just saw a link on FB to your recipe. So glad I found your blog! Thanks for sharing!!

  239. Brittany says:

    How many people does this serve? If I’m making it for a group of about 15 people, should I double it?

    1. It depends on whether there will be other food at the party. I often just make this one recipe, and there are more than 15 people… but there are other desserts too. If it’s going to be the ONLY dessert, yeah you will probably want to double the recipe :).

  240. Ashley says:

    I just made this literally 10 minutes ago, and OH MY GOD ITS AMAZING!! I was a little nervous at first since I absolutely hate the taste of chickpeas, but I decided to try it anyway. I can’t even taste them! I don’t have a food processor, and my blender didn’t like the chickpeas either, so I put the mixture in the bowl and used a potato masher. This was my test run for Christmas and I’m definitely bringing it!

  241. Kelsey Brott says:

    I must admit, my family was skeptical when I told them I was making cookie dough with chickpeas, but after making it, we are convinced! It really is tasty!

  242. Laura C. says:

    Ok……I have to say…I was VERY skeptical and I really NEVER comment on recipe blogs that I read off of, but I have to say this was the best thing I have ever made that surprised me beyond belief! I am so taken back that it turned out so very good! I will admit I have tried several of your recipes…..one of them was the cookie dough pancakes which I substituted white chocolate shavings for the choco chips and it turned out to taste like vanilla cake and the kids loved it….then I was excited and tried the ranch dip (which I love ranch dip in general) and really just didn’t like the tofu taste it had. My daughter loved the dip, but no one else…..so it was 1:1 at that point…..this recipe makes you 2:1 now. I am hooked! Thanks for your posts!

  243. Elyce says:

    LOVED this dip:) I’m not vegan, but I am always looking for a way to be more healthy. And your website looks like I have a lot of thing to “healthy” up. Just curious…what’s the serving size and nutritional info on this dish? Trying to count calories:) Thanks!

    1. Sorry, I haven’t calculated it. I did calculate the nutritional info for the pumpkin cookie dough dip, though. This one is probably similar.

  244. Andi says:

    Katie-

    Thank you so much for this recipe. I have kept it up my sleeve for a while now. Well, I pulled it out tonight as we have a bunch of family over for Thanksgiving. Everyone one loved it, even my picky kids. After they all admitted to enjoying it and some got seconds I told them about the chick peas. My daughter stopped eating mid bite to find out what a chick pea was. I told her she already publicly committed to liking it so she couldn’t take it back. Everyone got thirds. Thanks so much!

  245. Hi Katie, I’ve been meaning to try this for a while, but being on a diet, I was hesitant to try it with the oil and sugar.
    I actually tried this today, and quartered the recipe, subbing the sugar for sweetener and the nut butter for apple sauce and it turned out so well! I could eat the entire serving I made with no guilt :)
    Thank you!

  246. Angela Smith says:

    I found your site thru pinterest, you have such an awesome site.
    Just made this for a family get together, cant wait for all of them to try it. I didn’t have any nut butter, so I used regular peanut butter. I will definitely pick up some nut butter to try next time.

    1. Aww I am so glad you found my site! Happy (late) Thanksgiving, Angela :).

  247. Kelsey says:

    I used Dairy milk and 3 tablespoons of pb and mine turned out a lot darker than yours. Any idea why?

      1. Kteacher says:

        What type of brown sugar did you use…regular, dark, light?

      2. I used dark, but any will do.

  248. Scarlett Hathaway says:

    So I just saw this and knowing my addiction to cookie dough, there was only a 2 min. window between me and this recipe. I printed it off and dashed down to the pantry to see if by a slim chance, I had a can of chickpeas. Thank goodness my grandmother is the ultimate stock shopper, and I did not have to drive to the store at 8 o’clock at night, just for a can of chickpeas. Phew! I have to say that it is AWESOME. My mom came into the kitchen and looked at me weird when I was making it, “chickpeas and peanut butter?” and a look of disgust came from her face, but I made her try it and even though she prefers her cookies baked, she liked it! I will have to try it with something other than peanut butter next time, but it was defiantly the highlight of my saturday night spread onto a graham cracker!! :)

  249. vicki says:

    I am so addicted to this recipe. I make it at least once a week. I’ve been making it so long I’ve been able to “dial down” the sugar. I love it best with Justion’s Organic Maple Almond Butter. If you’ve never had Justin’s nut butters you are so missing out. The maple almond is to die for. I butter the back of a chocolate chip cookie w/it for a quick filling treat. There isn’t even a hint of PB taste in the cookie dough when I use that. However, the absolute best way to eat it is to chop up an apple and mix it in. I tried it that way when treating a friend and she didn’t want it w/out the apples. The apples added a perfect compliment of sweetness. I tell myself I will stop eating when the chunks from one apple are gone… not managing to keep that goal very well. This has become a meal staple for me. I love it!

    1. Vicki, you are so cute! I loved your pumpkin pie comment, too! :)

  250. Amelia says:

    I just started reading your blog and I want to make SOOO many of the recipes on here, especially this! I am salivating at the thought, hahaha. I wish I had more than one can of garbanzos in my cupboard!

    1. Aww lol I am so glad you found my site! :)

  251. Jess says:

    Hi Katie! I made this last night and it’s pretty good (well, I’ve eaten most of it already!) but I can’t *not* taste the chickpeas, which sorta weirds me out. 😉 It’s better today (being in the fridge helped?), and really good with certain dippers (esp. digestive cookies, which are a lot like graham crackers). I used PB, 1/2 c sweetener (brown sugar + agave + splenda), oats and all the other ingredients as you listed. The taste is good, it’s just that the chickpeas tent to overpower it…any suggestions? Next time should I add a bit more vanilla, blend it longer…or…? Thanks! I’ll be making one of your chocolate pies tonight!!

    1. Be sure to drain and rinse the chickpeas really well!

      1. Jess says:

        Ohh…I don’t think I rinsed the chickpeas!?! I’m definitely gonna try this again! (And I made the chocolate bar pie last night….SOOOO yummy! Hubby & I devoured it, thank you!!) Thanks!

      2. Jess says:

        Just made it again…AH-MAZING! Not beany at all! Thank you!

  252. Aubrey says:

    I’ve made this 3 times now and LOVE it. I also added cocoa powder to make it more chocolatey. It was awesome! Thanks.

  253. Amelia says:

    I made this the first time last night and I CAN’T stop eating it. Soooo good! Awesome work and thanks for an amazing recipe. :)

    1. Amelia says:

      I have this bookmarked, and the bookmark is the title of the page (Want to eat a BIG bowl of cookie dough?) and every time I read I think YES!

      I don’t even need this bookmarked… it’s a staple in my fridge. Stocks in canned garbanzos are going to go up, time to invest!

  254. Kathryn says:

    Would using cow’s milk work ok? I just don’t want to buy non dairy milk if I don’t have to. I don’t think we’d use the remaining amount. I’m trying this recipe this weekend. I too am going to set it out and get their reactions before telling them the ingredients!

    1. Kelley says:

      I used cows milk & it was fine.

  255. Emily says:

    It was okay… not as good as real chocolate chip cookie dip of course.

  256. Kelley says:

    Where do you find nut butter?

    1. Hi Kelley,

      Nut butter just means whatever one you want to use– peanut butter, walnut butter, cashew butter… :)

  257. Kteacher says:

    I just wanted to say that I love this receipe…My two year old doesn’t know what hit him! 😉
    Thanks for all you do to keep us HEALTHY SNACKERS!

  258. Tanille says:

    I made this for me, my husband and my 2 year old. My husband is a chef and can spot an “odd” ingredient on the first bite. He actually watched me make these since he was at the store when I bought the chickpeas. WE ALL LOVED IT!! I was so excited to have something healthy and sweet I could “indulge” in. I still tried to keep it at a minimum with the graham crackers but I really loved the dip. I am serving it at a Mary Kay makeup party this weekend!! Thank you so much for sharing. I am going to be trying more recipes of yours this week!!

    1. vicki says:

      Tanille, if you dip w/apple wedges, you can indulge more and it tastes awesome! I think the dip and apples were made for each other… and it makes it even sweeter.

  259. Erin says:

    This was delicious! I didn’t have oats or flax so I blended up the rest of the ingredients (minus the milk), and then slowly added splashes of milk as I blended to make it creamier. It wasn’t quite as smooth as I’d hoped but I think I probably just didn’t blend it for long enough! I’m gonig to try it with the oats and flax next time which I think will make it thicker. I think it’s even better when it’s chilled! I used about 1/3 cup of Agave nectar and could see using even less, it really doesn’t seem to need much sweetener added at all which is impressive! Glad I found your site :)

  260. Bill says:

    I think this is something I’m going to have to “sneak” in for our office holiday party! To see everyone’s faces when I tell them it has chickpeas in it…LOL

  261. Karizma says:

    Oh sooooooooo perfect for my naughty food cravings!!!! They are sometimes unavoidable… My workout regimine thanks you….ive seriously never seen these creative recipes and I LOVE the taste of this “dough”….regular desserts in my area seem too sugary or dont use substitutes plus portion control….haha good luck resisting that on a diet….this is genius and thanks for the inspiration so i can get back to before baby bod! 😀

  262. Chey says:

    Hi,
    I really love your site! I’m trying to find a healthy way to balance my sweet tooth so this kind of site is perfect. I really wanted to try this recipe but I can’t use nut products, do you have any suggestions for a suitable substitute?
    Thanks!

    1. You can sub an equal amount of canola or vegetable oil (or coconut oil) for the nut butter :).

  263. Melanie says:

    I discovered this recipe via Pinterest this afternoon when I was seriously craving cookie dough, and it is DELICIOUS! Can’t wait to check out the rest of your recipes!

  264. Angela says:

    Can I just say that your recipes make me want to cry?!?!? We recently discovered that my 5 year old son is gluten sensitive. There are many things he can’t have now but soooo many of your delicious recipes will be just fine for him! It’s especially hard around this time of year where there are so many sweet desserts he can’t have…. it makes me sad for him. But I will replace them with yours and he will be a very happy little boy!! Thank you soooo MUCH!!

    1. Aww Angela, that makes me so happy!

      Give your son a hug for me!!

  265. Mary says:

    This is super delicious!! I’ve tried this one and the brownie batter dip–both are really good, but I prefer the chocolate chip cookie one the best. Does anyone know how many calories there are in this per serving (and what would be considered a serving)? I’ve tried to comb comments for the answer but haven’t found any.

    Any insight would be great! Thanks!!!

    1. Sorry, I don’t know. I did calculate the calories for the Pumpkin Cookie Dough Dip, though… I think they’re probably pretty similar :).

  266. Kate Moore says:

    I’m just looking through all the recipes on your blog (which I just discovered about 10 minutes ago via pintrest) and Oh My HECK! These pictures and your descriptions are making my mouth water! The look divine! What great ways to satisfy a sweet tooth on a diet! I was wondering if you had any idea about the carb count on any of these recipes?? I cannot wait to try all of these. My daughters and my husband are all allergic to dairy so these are perfect. You are the new dessert goddess :)

    1. Aww Kate, I am so glad you found me!
      I don’t have carb counts for the recipes, though :(. I’ll try to remember to include them in some in the future for you!

  267. margaret says:

    ok if you have any kind of blender that your even the slightest bit worries about mash the beans first as much as you can! and use extra milk (itll be runnier but o well)… the first time i tried to make this it was just about the most disgusting thing i had ever tasted…. i just made it again and it was pretty dang good unfortunately i cant get over the mental block of the beans though :( but i made my moms junk food addict of a bf try it and he said he really really liked it… just make sure you rinse the beans really well and mash them (:

  268. sam c says:

    Omgosh! This recipe is amazing. I was so skeptical at first, but now I’m in love!!! Thank you! Love your blog!!!

  269. Heidi says:

    I didn’t read all comments below so I’m sorry if these questions have already been answered but does anyone know what kind of oats? is it the quick cook oats? also can I use regular milk? I don’t really have any other uses for non-dairy milk so don’t want to have to buy a container of it for a few tablespoons. I had a friend that made this and brought it to a breakfast meeting….AMAZING! I knew I had to find the recipe and make it myself!

    1. Yup, quick oats. And yes you can use cow’s milk.

      1. Heidi says:

        thank you! I’m making this to serve at my daughters birthday party this weekend….can’t wait to see what everyone says!!!

  270. Maggie says:

    WOW! I’m amazed that chickpeas can taste like cookie dough when combined with sweet stuff. It took me a while to get a decent texture…I tried to blend the chickpeas in a FP first which wasn’t working very well, so I put them in a blender. Still didn’t work very well, so I added everything else, but I couldn’t get it to blend very high up. I think I just underestimated how long I needed to blend it because I put it back in the FP and just let it go for a while and it finally started to get smoother! I think I’ll leave the oats out next time; I put 2 T in and it was just too much grit for me.

    Can’t wait to try it again and hopefully perfect the texture!

  271. Jayme says:

    Thank you! Found your recipe through Pinterest and knew I had to try this! I left out the oats and non dairy and doubled it all for my work’s pot luck and it was a huge hit! No one could believe it was chickpeas and healthy!

  272. Laura says:

    Who are you?! I used to joke around, after I first learned about all of my new allergies, and after I had been baking vegan for a while, that I was the Vegan Baking Queen. I think I must step down from my title, however. I am not gonna lie, I make a mean muffin, but darn girl, you are a pro!!!!!

    I had my doubts, because I have always been for flavor when it comes to dessert. Rarely do I consider health when I consider a cookie (because for heaven’s sake it is a cookie!) But then, your Blueberry Pie Pancakes were so darn good…they have become my go-to pancake recipe… that I decided that I just might try this cookie dough recipe. Honestly, I figured it would taste good, but not like cookie dough. Hot Vegan Dog! That is DELISH. The only nut butter I had around the house was Sunflower Seed butter, and so I used half that and half a butter substitute. I am sure it affected the flavor a little. BUT…. I may have already eaten half!!!!
    Hats (or crown as it were) off to you, Katie!

  273. judice says:

    hm would that be possible with anything else than chickpeas? like… zucchini for example or pumpkin? just put any vegetable in the mixer and make it taste “cookie-dough-like”?

    1. Hmmm… I don’t know! It sounds like an interesting experiment, though! If you try it, let me know!! :)

  274. Nikki says:

    I made this today and am scared i did something wrong. I’m hoping that it just needs to sit in the refrigerator for a couple hours. When I made it, it came out much thinner than i was expecting it to be. Also, is there a certain kind of nut butter you should use? I used almond butter. I’m scared that that was the problem. Any help?

    1. It should definitely NOT be liquidy at all… make sure you drain the chickpeas completely! I don’t know where else any liquid would come from :-?.

      As for almond butter, I personally don’t like the taste much so I wouldn’t use it. But if you like the taste, there’s no reason you can’t use it in this recipe :).

      1. Nikki says:

        It actually set up quite well in the refrigerator and it tasted yummy! All my friends at our party last night loved it and could not stop eating it. I don’t know if I would try the almond butter again, but I’m not very familiar with the nut butters. I think next time I’ll try it with Splenda, I just used light brown sugar this time.

  275. Dani says:

    Would it work to use Splenda as a sweetener for this recipe?? I really want to try it, but that is all i have

    1. I know others have tried it and liked the results. I’ve not tried it.

  276. Jen says:

    Can this be made with a regular blender? I don’t have a food processor or magic bullet. I’m just worried that the chickpeas wouldn’t blend smooth enough.

    1. I know others have done it… but the one time I tried, it wouldn’t blend the beans. If you must use a blender, I’d try blending in batches.

  277. Do I NEED to tell you that this is incredible and I can’t WAIT to try making it!!! Wow, am I glad I found your site!!! Looks like a place full of fantastic recipes!!! Thank you!!

  278. jenn wilmer says:

    This dip is sooooo good!!! What kind of oil can I use instead of the peanut butter? It was good, but just really want a plain choc. chip cookie dough taste.

    1. Canola oil or vegetable oil would be good. Or refined coconut oil (not unrefined, because that would give it a strong coconut flavor).

  279. Joanna says:

    I made this tonight for a Christmas Party. I will say it looked great but wasn’t that good :( I am still going to try some of the other recipes because they do look so good

    1. Oh no, I’m so sorry you didn’t like it! Can you possibly tell me more about the specific ingredients you used? And did you rinse the beans well? The way I make it, everyone always says it tastes just like real cookie dough! Hopefully if you tell me more about the specific ingredients you used, I can help figure out how you can make it so you’ll like it better :).

  280. Hannah says:

    What exactly is nut butter?

    1. You can use any nut butter. Nut butter just means whatever one you want to use– peanut butter, cashew butter, almond butter, etc :).

  281. Carrie says:

    Love your recipes!!!! I was wondering if you ever put the nutrition information on your recipes?

    1. Hi Carrie,
      Yes, especially with my more-recent recipes, I almost always include a link to the nutritional info now. :)

  282. Just tried this last night, using walnut butter and almond milk!

    At first, I was pretty skeptical. The dough tasted slightly “off” due to the chickpeas, and the texture was a bit running. I used a heaping 1/4 cup of brown sugar, which made things plenty sweet, but then I also added a little cocoa powder + extra oatmeal to try to fix the taste/texture. I plopped it in the fridge and checked it about later–thicker but still a little weird taste-wise. This morning, I gave it a second change.

    Much improved! I could still taste the beans a teensy bit, but overall, it was much, much better. I ate it both by the spoonful (the best way), and spread on toast. The latter option was AMAZING! Almost streusel-like after taken out of the toaster oven. To anyone having problems with this recipe, I would suggest allowing it to refrigerate overnight :)

    1. I think maybe people who KNOW the beans are in there can sometimes notice the slight taste. That’s why I don’t tell anyone what’s in it until after they try it ;)… no one (to whom I’ve served the dip) who doesn’t know beforehand can tell.

      Side note: did you drain and rinse the beans well? A few people have said they’ve gotten a runny texture, and I can’t figure out how that could happen. Mine is always so thick… maybe it’s a difference in food processors? 😕

  283. Anonymous says:

    I made this and it was so good! Mine kind of had a faint taste of the chickpeas…. I used canola oil in place of nut butter…do you think that was why? Maybe I could just taste them cuz I knew they were in it, lol… Either way, delicious and a big hit with my vegan friends!

    1. Did you make sure to drain and rinse the chickpeas very well? I do agree with your thought that maybe it’s because you KNEW they were in there… But also, organic chickpea cans tend to have less of an aftertaste, I’ve found.

      1. Anonymous says:

        Thank you!! No, I actually did not rinse them well…I will be sure to next time, tho! Still amazingly delicious and naughty-tasting 😉 thanks for the recipe!

  284. katherine says:

    i love this cookie dough dip! where do you find nut butter though? i had to use peanut butter but i think i would like it even more without the peanut taste

    1. Nut butter just means ANY nut butter you want to try– peanut, cashew, walnut, coconut butter… they make all sorts of nut butters nowadays. For less of a pb taste, try subbing it with an equal amount of canola/veg oil. Or walnut butter, if you can find it and want to try that.

  285. Sarah says:

    My mind……is blown! Just made this stuff…all I can say is, Katie, you are my hero 😉

  286. Cadry says:

    I made this dip for Christmas and served it with a fruit tray of apple slices, banana chunks, and persimmon slices. I added 1/2 tsp of molasses to the dip, because I’m crazy about that flavor in chocolate chip cookies. It was phenomenal! It’s hard to believe that chickpeas can make such a wonderful dessert-like dip! Thanks!!

  287. Kim says:

    Dumb question….what is nut butter? I tried to google it and it came up peanut butter, almond butter, but I couldn’t find just plain “nut butter”
    thanks!

    1. It just means whatever type of nut butter you want to use– pb, almond, coconut butter, cashew butter, walnut butter, etc. :)

  288. MJB says:

    The chickpeas I used (canned organic ones) sort of smelled and tasted a little like dog food….other than that the dip was really good. Are they supposed to have this odor? Did I get the wrong ones?? aghh

    1. Definitely not… it sounds like your chickpeas are rancid or something! I’ve used organic canned chickpeas (in many different dishes) and normal cans definitely don’t smell like that!

      (Side note: do be sure to drain and rinse your chickpeas very well, before blending them.)

  289. soon2bvegan says:

    Are the chocolate chips non-dairy? I assume so in order to be Vegan…?

    1. Yes, I always use non-dairy (vegan) chocolate chips. But it doesn’t matter what brand you use.

  290. Drea says:

    I just found your website via skinnytaste.com. OMG you are a life saver! I’m trying to do the WW thing, and eat gluten free, AND my hubby-to-be is a diabetic with a sweet tooth. I had played with chickpeas before, but never as a cookie dough dip. This totally made me night. I missed cookie dough so much!

    Drea

  291. Ellery says:

    I am ten years old and my mom let me make this dip all by myself because it is healthy. I was astonished that it contained chickpeas in it. My brother is not a fan of any thing healthy. He loved the dip. We didn’t tell him it had the peas in it of course!!! I am soooo reading the rest of your blog and looking forward to making the rest of your recipes. I am sort of a chocolate covered Ellery!!!!

    1. Aww hi Ellery! It’s always nice to know there’s another chocolate-covered person out there ;).

  292. Elizabeth Hayes says:

    Ok, I just made this and the snickerdoodle dip and I am in amazement how good they are! You can’t taste the chickpeas AT ALL! I even took the blender apart so I could get to the batter at the bottom and eat it! My only problem was, both turned out a bit runny, probably because I used oil instead of a nut butter. Do you recommend cutting down on the oil when you are replacing the nut butter with it, or maybe using coconut oil instead? I made some gluten free graham crackers to go along with these so my kids could have them too. Thank you for the great recipe!

    1. Hmmm… I wouldn’t recommend cutting back on the oil. I’ve made the dip with oil and the batter was always thick anyway. I would omit ALL of the milk, though, and use only 3 tablespoons of the oil. Oh, and make sure to drain the beans :). And blend very well and be sure to use all the oats. Hopefully some of that will help!

  293. amanda says:

    how many calories is this recipie?

    1. Sorry, I never calculated it. But I DID calculate the calories in this similar recipe: http://chocolatecoveredkatie.com/2011/11/01/pumpkin-cookie-dough-dip

  294. allison says:

    I made this for a New Year’s Eve party and it was a hit! I could not stop eating the stuff…AMAZING! I added white chocolate chips as well as mini chocolate chips just to use up what I had, and I used brummel and brown yogurt spread instead of any nut butter since I didn’t have any on hand. It tasted exactly like cookie dough! No one had a clue until I surprised them all by telling them what the secret ingredient was…They were shocked and kept digging in!

  295. sabrina says:

    Soo totally making this for our after-finals party! now i just have to figure out how to make this without a food processor…perhaps a blender would work?

    1. If you do it in a blender, I’d recommend doing it in batches. I tried it once in a Vita-Mix, and it was too full– the chickpeas at the top wouldn’t blend at all :-?.

      1. sabrina says:

        thanks for the tip – i’ll try that 😀

  296. Taryn says:

    This is amazing. I can’t believe how good this is and how close it tastes to cookie dough. I adapted the recipe a bit and blogged about it just now. http://eclecticallymodern.blogspot.com/2012/01/cookie-dough-that-is-intended-to-be.html
    I can’t wait to try many more of your delicious recipes, because I am obsessed with dessert but am always trying to make it as healthy as possible! My husband fell for it, he has no clue it’s vegan or made with beans.

  297. Heather says:

    Dude!! This is an AWESOME recipe. I don’t know where you came up with it but I applaud you. Love your blog :))

  298. CookingMommy says:

    I just found your website yesterday thanks for Gina from skinny taste. Ok, cookie dough is my biggest weakness ever! I am counting my WW points though and I want to know approximately how much does this make? I mean are we talking maybe a cup or two cups? I could literally probably sit and each however much it makes. That’s how much I love cookie dough! :-) Thanks for the website and all the cool dessert ideas! :-)

  299. lizzie says:

    hi katie! i’m going to blend spinach into this for dinner 😛
    do you think it will turn out okay?

  300. Angela says:

    Just out of curiosity, what does the nut butter/oil do in this recipe?

    1. Fat is needed for the rich, buttery taste.

  301. Erin says:

    Hey Katie! I wanted to like this dip so much…but it made my tummy and that of others very upset. I am a vegetarian, so i eat beans and lots of fiber all of the time!! I was shocked…sad, because it tastes amazing.

    1. Oh no! If it wasn’t just you, and if you eat beans with no trouble all the time, it sounds like one of your ingredients might’ve been bad :-?. Maybe spoiled beans?

  302. Hello Katie,
    What is the significance of the baking soda in this recipe? I know this is a no bake recipe and leavening has no purpose without baking. My kids really want to make this, but I am skeptical about the ingredients and the raw content. Thank you
    ~MamaMoo

    1. It’s for flavor. My favorite chocolate-chip cookies have a baking soda kick.
      I guess you could leave it out, but I think it tastes better with it.

  303. Brittany says:

    I am dying to try this but I do not have a food processor, do you have any sugesstions on how to make it without one?

    1. If you make it in a blender, maybe try doing it in batches? When I tried putting it all in my vita-mix at the same time, the top chickpeas wouldn’t blend. It made a mess!

  304. Eryn says:

    Do you or anyone else who has made any of the cookie dough dips think subbing unsweetened applesauce for the oil/nut butter would work?

  305. Bonnie says:

    I was really excited about this recipe, but I’m getting a really funky after taste. Do you think it may be the brand of garbanzo beans? Or maybe I need to add something else? Thanks for your help!

    1. Did you make sure to drain and rinse the beans very well? And use all the fat/sugar called for in the recipe? And blend in a food processor (not blender)? It definitely shouldn’t have a funky taste!

  306. Nicole says:

    Getting ready to make this NOW :0) Super excited to try it! BTW What is the nutritional information? I didn’t see it…but then again I could have missed it..LOL!

  307. Debbie says:

    This is wonderful!!!!! I will bring to work to snack on with an apple, it will keep me going..
    Thanks

  308. Jen says:

    Just made this. Yummy! Eating it with graham crackers and apple slices. I used coconut milk since I’m non-dairy. I blended it pretty smooth in my Vita-Mix. May try a chunkier version sometime too. Delish.

  309. indigodream says:

    Man, am I the ONLY person that this was a FLOP for?

    My choices: (2oz + 1oz Maple Almond Butter, 1/2c Brown Sugar, 1tbsp Skim Milk, 1.5tbsp Steel Cut Oats)

    The dip turned out WAY dark (the color of the brown sugar, really) and kinda runny. Taste-wise was not even close to cookie dough and the oats made it really gritty.

    I have read CCK’s replies in the comments that seem to suggest peanut/walnut butter is better. Is there a recommended brand? Also, it is the steel-cut oats that make it that weird texture? I REALLLLLY want to make this work!

    1. I’d use quick oats if possible. Also, did you make sure to completely drain the beans? And use a food processor?

  310. Amy says:

    Finally had the crowd to make this tonight and it was a huge hit! I’ll definitely be making this again in the future. :)

  311. Kristi says:

    This looks amazing! I’m curious, though- is it possible to substitute the chickpeas for say, some sort of white beans? I’m allergic to chickpeas but I really want to make this!

  312. amy says:

    loved this! thanks a million.
    but i have a question for you: what bean do you think has the mildest “bean” flavor. the husband isn’t a fan of the bean taste or texture. i think the blender plus milk (yum yum yum) eliminates the distinctive texture, but do you know if there a milder bean than garbanzo?

    your blog is fantastic. thanks!

    1. I’ve heard that organic brands have less of an aftertaste. Also, make sure to drain the beans and rinse VERY well.
      Otherwise, it’s just a taste preference… some people like cannelini, butter beans, garbanzo, white kidney beans, etc.

      1. amy says:

        thank you! i’ll definitely be trying other bean varieties in attempt to convince my hubby to try these. :)

  313. Melissa says:

    This looks soooo delish! I am new to the healthy eating front. I use ground flaxseed in my breakfast smoothie. Would this work as the flaxmeal? I’m allergic to oats, so that is out. :)

    1. Melissa says:

      Just researched my own question and found my answer. :)

  314. Lecia says:

    I am so happy I found your website! My husband and I are slowly changing the way we eat, and it is so nice to see healthy desserts! It may not be so hard now. Do you have nutritional facts for all your recipes? Thanks from you newest fan!!

    1. I do have them for many of my recipes. Just click on the link that says “Nutritional Info” found right after the recipe instructions. If a particular recipe has nutritional info, it’ll be listed there.

  315. Mina says:

    Oats are not gluten free! I checked with both coeliacs in the family. Can you use almond meal instead of flax meal?

    1. Look for certified gf oats, like Bob’s Red Mill oats. But yes, you can probably use flaxmeal.

  316. BakingNoob says:

    Mine turned out really urny, why is that and what do I do to fix it? I used oil instead of butter so I was thinking that might be why?

    1. I’m not sure what “urny” means, but it doesn’t sound good…Do you mean runny? If so, please read other comments. (You can press “control f4” to search the scary amount of comments for keywords such as runny, to see what people have said. Hope that helps!)

  317. Nikki says:

    I am always trying to find recipes that include healthy ingredients so that I can trick my toddler into eating good for him food and this one was a hit! Not only did he love it, but so did I and since I am expecting again, I have a feeling that this is going to be made a lot! Thanks for a great recipe! I can’t wait to try your others!

  318. Debbie says:

    Just curious, can you actually bake the cookie dough to make cookies or is this strictly a uncooked dessert? I like healthy and have friends looking for gluten free. Thanks for sharing!

    1. Yes! You definitely can :).

      I have recieps on my site for blondies, truffles, and even deep-dish cookie pie. They’re all posted under the tag beans” http://chocolatecoveredkatie.com/tag/beans/

  319. Kendyll says:

    I am totally new to cooking and baking. When you use the abbreviation T (2 to 3 T oats)
    What does that mean? And if I’m using Stevia how much should I use?
    Thanks!
    Kendyll

    1. T is tablespoon, and I wouldn’t recommend it with stevia. Although I like it with stevia, most people prefer the sugar and I’d never bring it to a party with stevia ;).

  320. Kimberly says:

    I am not a “healthy-food” person or anything near it but I absolutely LOVE this dip! I made it for my family to try and they cannot get enough of it. This will be my favorite sweet snack from now on!

  321. Kara says:

    I don’t know why, but I tried this and it just tasted like chickpeas. I followed the directions, but I couldn’t eat it :(

    1. Did you drain the chickpeas? And what sweetener did you use? Did you use all of the sweetener called for? And what food processor did you use? If made correctly, NO one should be able to taste the chickpeas in it… and I’ve tried it on quite a few people ;).

  322. Macey says:

    I found this on pinterest, made it last night, and LOVE IT!! It tastes so good… my food processor is small, so I had to blend a bit at a time, but it was amazing… even my husband loved it (and he wasn’t so sure when he saw the chickpeas). Thank you so much for this guilt free dessert!

  323. Ashley says:

    All I can say is OMG

  324. Rachel says:

    I can’t remember how i stumbled across your blog, but i am so glad that i did!
    I am always aiming to be the healthiest version of myself, but sweet foods are absolutely my down fall. I could happily eat cake for breakfast lunch and dinner, with a few chocolate snacks thrown inbetween for good measure! So i was stoked to find your website, and to be able to make yummy foods that i know will be good for me and won’t make me bloated or give me cramps or feel generally icky. This is the first recipe of yours i made, i was totally skeptical because i’ve only ever used chickpeas for savouries, but it works so well! I kept it in the fridge and ate it with a spoon over a couple of nights :)
    I can’t help but wonder what would happen to this ‘cookie dough’ if you attempted to bake or otherwise cook it? Like make a chickpea pattie kinda thing out of it and fry it in a pan? Mmm, slightly melty choc chips! Yum!
    Thanks again for your inspirational work!
    x

    1. LOL you would get blondies or cookie pie: http://chocolatecoveredkatie.com/tag/beans/

      Thanks for such a sweet comment!!

  325. johannah says:

    This is soooooooo good!!!!!!!i am not a vegan but i wanted to try tjis i was a little worried but it is amazing!!!!!!!!!!!!

  326. Amanda says:

    I just made this using 1T milk, the oats, and 3/4 c brwn sugar. Also added some PB. The consistency is mediocre, and I must not have drained the chick peas well enough, because it contains too much flavor from them. So maybe consider draining well and rinsing? I don’t have much of the cookie dough flavor because of this. Fail. I will have to try again when I get more beans. I hope I can get it to turn out as amazing as you all have! Any other suggestions?

    1. Drain AND rinse VERY well :). That should make a big difference. But also, make sure you’re using a good food processor. I tried this in a blender once and it was awful, so the fp can make a big difference too.

  327. Carissa says:

    I LOVE this dip. I want to make it to bring to a pot-luck at work next week, but my boss is a vegan. Besides the milk substitute, is there something I should be mindful about regarding the chocolate chips also?

    Thanks in advance!

    1. Hi Carissa!

      Yes, make sure that your chocolate chips don’t contain milk, butter, butteroil, butter fat, whey… good brands include Whole Foods vegan (green package), Enjoy Life, Sunspire vegan, or even Ghirardelli semi-sweet (the ones in the gold package). Most can be found at a health food store, but I can actually find the Ghirardelli ones even at my local grocery store :).

  328. Lauren says:

    Hi Katie!

    I just wanted to thank you for this recipe. I found your blog yesterday and decided to give this cookie dough dip a try. I’ve got to admit I was skeptical as a non-vegan but OH MY GOODNESS – divine! My husband and I ate it right up. I can’t wait to bring this to the next party (“a-la-Katie”) and see what everyone else thinks. Great job!!

    Lauren

  329. Ginnie says:

    Made this a couple days ago and we love it! I eat it with celery and my husband dips pretzel rods in it. Yum!

  330. Kristen says:

    I’ll admit it…I was skeptical…BUT – just made this and it is AMAZING!!
    Thanks so much – love all your recipes!

  331. Sunny says:

    Oh.My.Goodness!!! I want to hug you! Just made this and you are a GENIUS!!! I will absolutely be trying some of your other recipes. Soon. Thank you! Thank you! Thank you!!

  332. lanie says:

    You are a genius. I just made this for my five kids (and one, picky husband.) Not one of them tasted anything amiss and all were confused and delighted that their mom was feeding them cookie dough in the middle of the day. Once I told them the secret ingredient, I burst out laughing, while they just looked at each other, shrugged and went for more. Great site, so happy I found you!

  333. Julie says:

    So, I made the cookie dough dip. I added raw sugar, almond milk, flax seed, and a little peanut butter. I held my breath as anti-health-eating hubby took a bite, sweet-tooth 4 yo bit, and my 8 yo son tried it. All loved it and didn’t even question it being “healthy”! Thank you for sharing your talents!

  334. Heather Stark says:

    Thanks for the recipe! I used honey butter (lower in fat and naturally sweet) and I added cinnamon and a little bit of oat flour. It was delicious!!

  335. sierra says:

    I am a little bit nervous about trying this….seeing the chick peas and what not. I am really looking for the chocolate chip cookie dough taste but I don’t know if this will taste like it? I am most definitely not worried about my weight in fact I could due to put on a few pounds but I am looking to eat healthier like this. My only worry is that It wont taste like cookie dough.

  336. Casey says:

    The single oddest and most AMAZING things I’ve ever made/eaten!!! This is my first “Katie” recipe and I can’t WAIT to make more (in fact, I’m going to make the chocolate chip cookies right now too). So how “healthy” is your stuff if you eat mass quantities of it all at once?!?!?!? 😉

    1. LOL! You’ll probably be extra healthy from all that chocolate. 😉

  337. Sarah says:

    Holy yum sauce—I am so in favor to this recipe. I am making it this weekend for sure.

  338. Erin says:

    I make this all the time. Especially for a girls night. My favorite thing to do is- roll to dough into balls, freeze and then (if i am feeling really fancy), I’ll make dip it in some bittersweet chocolate. holy cow!!

  339. Cat W. says:

    Hmm, I just made this after drooling over it for the past few days, but it just tastes way too salty to me! The can of chickpeas I used was apparently slightly bigger than yours (I measured–it was about 10-15 beans over 1.5 cups, but I threw them in there anyway b/c what am I going to do with 10 chickpeas?). I guess I should have splurged the extra 10 cents for the low-sodium beans? Also, I drained but didn’t rinse them–maybe that was the problem? I kept trying to add some milk (ended up with about 3.5 T total) to quell the saltiness, but it won’t go away. I used canola oil instead of nut butter, so I guess I can’t blame that. This doesn’t taste like cookie dough to me :( Any tips, anyone??

    Also, I don’t have a food processor (had a small one that broke and don’t have the means to get a decent one)–I used a blender. Are there any tips for doing the recipes on this site with a blender?

    1. Not rinsing can DEFINITELY cause a huge difference. But so can using a blender… I tried it once in a blender and it is MUCH better with a fp.

      1. Cat W. says:

        Well, crap. Wish I’d found your blog BEFORE Christmas! Coulda asked Santa . . .

  340. Lauren says:

    This recipe did not work for me. I have sweet/salty/vanilla bean paste with chocolate chips in it. It’s about 2/10 stars so I feel like I’ve wasted a lot of expensive ingredients on this one (will go in the trash). The last recipe I tried from this blog was also a failure. I have plenty of experience with vegan/allergen friendly dessert making. I wonder what I’m doing wrong…(I’ve got my vitamix/food processor and the whole she-bang).

    1. Instead of just leaving a comment blasting my blog for bad recipes, wouldn’t it be better to try and tell me more specifics about what you did so maybe I can help figure out where you went wrong? Can you tell me what food processor you used, if you rinsed the beans, and what nut butter you used?

  341. Becky says:

    Why do you use the baking soda for this recipe? I’m just wondering because I don’t happen to have any on hand and I forgot to pick some up when I went out for the garbanzo beans. I feel pretty silly for forgetting…lol But I haven’t had a reason to buy it for my boyfriend’s place until now.

    1. It’s just for flavor. I bet you can omit it :).

  342. Katie says:

    Nutrition Facts
    User Entered Recipe ( 0.5C brown sugar, .3C canola oil, skim milk)
    1 Serving
    Amount Per Serving
    Calories 1,656.6
    Total Fat 74.6 g
    Saturated Fat 13.6 g
    Polyunsaturated Fat 19.1 g
    Monounsaturated Fat 38.6 g
    Cholesterol 1.2 mg
    Sodium 3,635.5 mg
    Potassium 1,399.5 mg
    Total Carbohydrate 279.4 g
    Dietary Fiber 21.3 g
    Sugars 178.2 g
    Protein 23.5 g
    Vitamin A 4.2 %
    Vitamin B-12 3.9 %
    Vitamin B-6 88.7 %
    Vitamin C 23.8 %
    Vitamin D 6.2 %
    Vitamin E 60.7 %
    Calcium 33.2 %
    Copper 71.7 %
    Folate 64.7 %
    Iron 53.2 %
    Magnesium 60.2 %
    Manganese 206.0 %
    Niacin 5.1 %
    Pantothenic Acid 16.5 %
    Phosphorus 61.2 %
    Riboflavin 17.1 %
    Selenium 22.9 %
    Thiamin 22.2 %
    Zinc 38.8 %

  343. Jenica R. says:

    I made this today and I was pleasantly surprised! It was delicious! I can’t wait to try other healthy desserts!

  344. Lecia says:

    I LOVED this!! I made it and took it to our friends house and didn’t tell anyone that it was healthy. I waited for EVERYONE to take a bite and talk about how much they love it, THEN I told them what I made it with. They couldn’t believe it. I was skeptical, but it was excellent. I can’t wait to try more!! Also, both my kids loved it, they still have no idea it was healthy, and my son doesn’t like veggies at all. He normally gags, he’s two, he absolutely loved it.

  345. Alan Kleesattel says:

    Can/do you Drain/Rinse the chickpeas?

  346. Sue says:

    I love the recipe idea! I’m sure the girls at my Bible study would LOVE this! So when I went grocery shopping the only kind of canned chickpeas I saw was the “salt added” kind. This might be a stupid question, but for the canned chickpeas, should I use the “no salt added” kind? That’s what I’m assuming since I wouldn’t want a salty cookie dough dip and since the recipe calls to add salt. Thanks!

    1. I think it’s ok to use either, because you’ll be draining them anyway. But be sure to rinse very well! :)

      1. Sue says:

        Alright, cool! Thank you so much! I just discovered your site, and I’ll definitely be checking it out often!!! :)

  347. becky says:

    what’s the nutrition facts for this recipe??!?

    1. I haven’t calculated them. I did calculate the facts for my Pumpkin Cookie Dough Dip… they’re probably pretty similar to that one.

  348. brandy says:

    Hi … If I don’t have a food processor, is there another way to miss all these goodies up? I have a small personal sized Hamilton Beach blender but I don’t know if that will do the trick. I am not good in the kitchen so this could be a big task for me. Any advice would be greatly appreciated. Thanks for all your healthy options. :)

    1. I know some people have had success with a blender, but when I tried it the beans stayed chunky and it was just weird! Maybe try blending in small batches?

  349. Sue says:

    Did you list the nutritional information for this one and I missed it?
    Thanks!

  350. Caroline says:

    Could you ad an egg, and than give them a baking?

  351. becky says:

    I opened up a can of chick peas for the first time and they did not smell all that great. I am hesitant about making a dessert out of chickpeas : /

    1. Rinse rinse rinse!! Drain and rinse very well!

  352. Julaine says:

    OH MY WORD!
    Now i figured this recipe would be good with all it’s great reviews…but I had no idea that it would be THIS good!!!!!!!! YUMMMMO!!!
    great job! LOVE IT!!!

  353. Anna says:

    I love this site!!

    Just thought I’d tell you (in case you hadn’t run into this yourself!) I froze some of this recipe. It is pretty good frozen.
    BUT if you microwave the frozen dough for 14 seconds I swear it is even better than the original recipe. I know, not possible right? Try it…

  354. brandy says:

    so i made this. it’s more like soup and it was hard to get away from the tast of chickpeas. hopefully next time will be better. thanks and keep em coming.

    1. Did you drain the beans? Use the oats? Use a food processor?

  355. Wow! This dip is deeelicious!!! I couldn’t stop eating it! lol Thanks for posting! I can’t wait to make this for a party!_kelli

  356. Katrina says:

    OMG! Thank you so much for this recipe! I have celiac disease and I’ve been having a craving for cookie dough, but I’m trying to lose weight and any cookie recipes without gluten have rice flour which has TONS of calories! You’ve found a new fan :)

  357. Teresa says:

    Made this tonight! Very tasty! Wondering…. couldn’t read through all the comments to find out, but wondering if anyone has tried this with Nutella! Or maybe combo of PB and Nutella.

  358. Julie says:

    When making the sugar free version do you use 1 1/4 c whole dates or chopped dates?

    1. Whole dates, well-packed… so chopped dates would be ok too!

  359. Paula says:

    HUH? Chickpeas? oh now you’ve got me curious …

  360. Chickpeas and chocolate chips. What a truly magnificent idea. I will have to try this out over the weekend. I wasn’t really planning on having a superbowl party, but perhaps I should.

  361. Kasi Andrade (@spaysirah) says:

    This is sooo delicious, super yum. 😀
    I’ve been looking at this recipe for months & kept forgetting to get the garbanzo beans, but I finally did two days ago… Made it for breakfast this morning, teehee. ^.^ My daughter loved it too, thanks!

  362. kim says:

    Wow!!! Katie you have changed my world! I made the ‘sugar free” batter and used regular mini-chocolate chips. Overnight in the fridge and this stuff IS AMAZING! I used only 1 cup of the dates (I was afraid of the dates, honestly) and added 1/2 packet of Splenda and a bit more salt. I’m known to eat the Nestle tubes of chocolate chip cookie dough right out of the fridge, so I had such high hopes and it met ALL of them and more!!! Thank you-Thank you- Thank you!!

  363. Nicole says:

    Hi Katie, just made the Cookie dough dip and my 4 boys (12,10,5,5) ate it right up! Boy were they fooled! They were a little apprehensive to try it because they thought it was unbaked cookie dough with raw eggs and they hear me say all the time that they can’t eat the dough because of the eggs. Thanks for a healthy treat!

  364. MaryBeth Lonergan says:

    Just made this and it is amazing! I am packing it up to bring to work with me tomorrow. Am going to share it with my friends that were calling me a ‘freak” for even pinning it! I’m not even a little worried about them liking it. They’ll love it!

  365. Heidi C. says:

    I’ve made this delicious cookie dough dip a couple of times and have found that folks seem to like the dip I’ve made with dry garbonzo beans that I’ve soaked and cooked instead of canned beans…..

    They say the canned beans( drained and rinsed) had a lil taste of beans, while the non canned beans had no bean flavor.
    Not sure if this may help out anyone.

    I used dates for sweetner for both.

    LOVE IT!!!!!
    Thank you Katie!!!!

  366. Kaycee says:

    Has anyone ever tried using Garbanzo Bean (Chickpea) Flour instead of the ground Chickpeas? I don’t have a food processor, so I’m thinking of trying it out! I will probably have to add a little more liquid, but it seems like it will work!!

  367. Sheleen says:

    Katie! This dip is fantastic! I also used my food processor for the first time in the ten years I’ve had it. :) Not only is this dip tasty, but it gave me the idea to lighten up my peanut butter a bit. Instead of eating straight peanut butter, I combine it with the chickpeas and sweeten it back up a little with Truvia. I like that it’s a little bit lighter and healthier now to eat with carrots, celery, pears, apples, and bananas. I can’t wait to try more of your recipes!

  368. Alecia says:

    i was so excited to try this! i’ve done it twice now and it just tastes salty because of the beans. i tried chickpeas first, then white northern beans, and both times- salty and beany! urgh! what am i doing wrong? i REALLY want this to work! hahaha i LOVE cookie dough!

    1. Did you drain and rinse VERY well? And use all the sugar (not splenda or stevia) and fat called for in the recipe?

  369. Rachel says:

    I made a different version of this the other day – with chickpeas, instant oats, stevia, brown sugar, vegetable oil, cocoa, vanilla essence and choc chips. Deeelicious, and it looked just like a brownie mix! Nom nom nom

  370. Thanks for the recipe, I can’t wait to try it. Have you ever used dried garbanzo beans? I’m wondering how different my process would be because I have dried beans at home and I try not to use canned stuff due to the sodium. I’m going to try a overnight soak tonight…wish me luck!

    1. I haven’t… but I know a lot of others have had success with the dried beans :).

  371. Megan Baker says:

    Just made this…obsessed. I talked about you in one of my most recent videos Katie! I am obsessed with your recipes.

    Lots of love,
    Megan

    1. Aww wow, Megan, I am so honored! :) :)

  372. Shalayna says:

    Any tips for those that haven’t purchased a food processor (yet!) I’m going to have to get one soon but would love to make this recipe this weekend for the big game!

    1. I highly recommend a Cuisinart! Mine is over 7 years old, and yet it still works really well :).

  373. becky says:

    What kind of oil (olive oil or vegetable oil?) can you add instead of peanut butter? If so which one? Thank you = )

  374. Megan Baker says:

    Ok Katie…
    I made this earlier on today…ate some…became obsessed. I then left some for my roommate to try and she ate A LOT of it! (haha). I got home from class this afternoon and wondered what it would taste like to microwave it some. OH MY GOD IT IS AMAZING! Have you tried it? I have a new obsession.

    Thank you so much!

    1. I haven’t! That sounds like a fabulous idea :).

  375. Liz says:

    OMG!! Just made this recipe and it’s totally fabulous! I was skeptical but wanted to try it out before bringing to a Super Bowl party on Sunday. This batch of cookie dough is mine!! :-)

  376. Holly says:

    Oops! I used a blender and it got way too fluid! My mistake! I tried to add back in more oats but they wouldn’t really blend in! Oh well, I’ll try again soon! I used almond butter and it didn’t quite taste right either. I’m interested to try PB and coconut oil. I could see the merit of the earlier suggestion to grind the oats into flour FIRST. Wonder if mine was just wrong from the blender. I’ll try again to go to a Superbowl party this weekend! I just discovered your wonderful blog and I’m so excited!! 😉 I’ve been vegan off and on for years with limited success so this should really help me! Thanks!! ;D

  377. Holly says:

    PS- I ADORE the idea of cookies you dip on cookie dough batter!! Beyond cute!!

  378. Aarika Williams says:

    Hey Katie this looks awesome!!
    BUT I don’t have a food processor, so is there anything I can use in place of it???

    1. Some people have had luck with blenders… but I’d recommend doing it in batches, and I still can’t guarantee it’ll work, because I tried it in a blender once and it stayed chunky.

  379. For the sweeteners, are there other sugar-free sweeteners besides stevia that are not artificial sweeteners out there. I get so confused on what is sugar free but not artificial. Would you recommend using liquid or dry forms of these sweeteners? I find that it’s been hard to figure out how to use stevia on things because a little can taste so sweet and it’s hard to substitute in traditional recipes. How do you use your stevia?

  380. Missy says:

    Hi,

    Quick question, when you say if you don’t want peanut butter you can sub oil, how much oil? Do you mean in lieu of any nut butter or just in lieu of peanut butter? I happen to HATE peanut butter! Thanks.

  381. Aarika Williams says:

    Katie, this sounds delicious BUT I have one problem… I have no food processor. Is there anything I can use in place of it?

  382. Nicole Peltz says:

    Okay, I totally want to try this, but I don’t have any nut butter…when you say oil, is that any type of oil???

    1. Well yes… but maybe it wouldn’t taste so good with olive or sesame hehe ;). I’d stick to coconut oil or veg/canola oil.

  383. Ellie719 says:

    Katie,
    I love your recipes! I was just wondering…assuming you use peanut butter and a no calorie sweeter, about how many calories would you say this is in this recipe (either total or how many servings and how many calories per serving)?

  384. Ellie719 says:

    oops sorry I didn’t realize I wasn’t seeing all of the comments. thanks!

  385. NV says:

    I posted this earlier, but it hasn’t shown up and I’m not sure if you just have a delay to approve or if I didn’t submit it correctly. I thought of a few things I left out.

    I really wanted to like this, but it just didn’t work for me. I made it twice tonight. The first time I peeled most of the chickpeas (I thought I had baking soda, but didn’t so I shelled while my boyfriend did a quick run to the store), used almond butter instead of peanut butter (not a big peanut butter fan), and used chia seeds in place of oats/flax seed. I have old fashioned oats, would that work for oats? I wasn’t sure and saw in the comments that some people used chia seeds and hoped that would work. For the sweetener I used 2T maple syrup and 2T brown sugar, I saw that in one of the comments and thought it seemed like a good mix. I do have a sweet tooth so I’m thinking the third time I make it I will do 1/4 brown sugar.

    For the chickpeas, both times I did rinse them, but possibly not as thoroughly so next time I will be more conscious of that since I saw that was a suggestion of yours to cut down on the chickpea flavor.

    My mistake for the first one was in blending. I tried adding the ingredients gradually like I saw in a few comments. My blender can be a little finicky in blending things, so I thought that would be better. It was worse and I couldn’t really mix everything till I added milk in the end. Then it was fine. 100% my/my blender’s fault.

    It came out a bit too nutty for my taste, but my boyfriend really liked it so it was a mini success. Admittedly, I am not a big nut person, but really hoped I would like it.

    The second batch I didn’t shell (laziness) and I used canola oil instead of nut butter and still used chia seeds. I also blended everything together in one go. Worked SO much better. But the mixture had too much of a chickpea taste to it. I tried adding some cinnamon and some cookie butter from Trader Joe’s but it didn’t affect the taste. Boyfriend’s response: it has some weird spice in it.

    Any other tips people have done to decrease the nuttiness? Also any tips on how to measure super sticky things like nut butter or honey? I seem to fail everytime. I will probably try the recipe again later, but I am currently out of chickpeas. Might try nutella. Also saw a few other subsitutions like applesauce, honey butter, and maple almond butter. I will post (if this shows up) if I find something that works. Thanks!

    1. I actually found this in my spam folder for some reason :-(.

      You made a LOT of changes to the original recipe… I can’t guarantee good results if you make changes to the recipe. That being said, I also stress that it’s important to use a food processor for best blending :).

      Sorry again for the delay of the post showing up!

  386. Colleen says:

    I just made this for my kids (Ages 6 & 8), I used almond butter, 1/3 c brown sugar and 2 pkts Stevia along with ground flax-seed. I didn’t have any graham crackers, so I spooned into into sugar cones- my kids (and husband who hates garbanzo beans!)- loved it! Love your blog, thanks for making healthy taste yummy :)

  387. Jaime says:

    Hi Katie – just stumbled across your blog and have decided to make this dip for our super bowl party! Can you tell me, though, what kind of ‘nut butter’ you use (Peanut Butter, Almond, etc)

    1. I use pb, but I like the slight pb taste (actually, I can’t taste it!). I use Whole Foods brand, salted.

  388. Sarah :) says:

    Hey Katie, I am in love with your blog, im also in love with cookie dough! However, the chickpeas in this recipe put me off so im just wondering that if i made this , would i be able to taste the chickpeas in it? x

  389. Casey says:

    Hi Katie! Love your blog! Quick question…my husband has a nut allergy. If I sub oil instead of the nut butter will it make it nasty? How much do you think?
    Thanks so much!

    1. Try using this recipe instead: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/

      Just don’t bake it ;).
      Also, be sure to use a powerful food processor, not a blender.

  390. Melissa says:

    OMG! Just made this for a dessert dip for the Super Bowl and it is A-mazing! Your website is changing my view on sweets! Thank you Katie!

  391. Alisha says:

    Question! I tried making the homemade chocolate bar and froze it for a day but it never got completely hard :( can you tell me what I was doing wrong?! Thanks I hate that I messed up using such expensive ingredients!

    1. Sorry, it’s very hard to know what might’ve gone wrong when I wasn’t there to see exactly what you did. I really don’t know, because mine always get rock hard :(.

  392. Hellana LaRos says:

    This is so yummy! I just made it for my daughter and she loved it!!! Her big decision now is to eat it with apples or bananas. Little does she know that she is basically eating hummus!!! Great way to sneak healthy ingredients into an unsuspecting child.

  393. Jessica says:

    I made this for our Super Bowl party. My step-daughter loved it so much that she hugged me. I guess it was a hit! Even the guys were in to it, and of course no one could believe it was made out of chick peas! Thanks for the great recipe.

  394. Cookiemother says:

    Wow! That’s amazing! I used honey, and some dark chocolate I had, I just slivered it with my chef’s knife. Food processore’d it up, and it’s amazing! I can slightly taste the chick pea taste, but we love them in my home, so that’s cool. Thanks for sharing! I’m signing up for emails! :-)

  395. Molly says:

    This looks amazing and I’ve been wanting to make it for some time now but I don’t have a food processor. I was wondering if this could be made in a magic bullet? Or would that not make it smooth enough?

    Thanks!! :)

  396. Emily says:

    SO GOOD! The whole room of 20+ non vegans spent the entire superbowl party trying to guess what the secret ingredient was… “nutmeg?” “cocoa?” Nobody had any idea it was made from chick peas, and it got devoured. Definitely making this any time I want to blow away a bunch of non vegans with how amazing and healthy vegan desserts can be!

  397. LouAnn says:

    Ok- one more newby question: Recipe calls for nut butter. However, if I dont want a peanut butter taste -what do you use?

    1. You could use walnut butter or coconut butter or even canola/veg oil. :)

  398. Julie says:

    I made this last night for a Super Bowl party to serve with animal crackers, graham crackers, and Granny Smith apples; I left out the oats because I wanted a creamier consistency and I used about 4 T each brown sugar and peanut butter. I have to admit, I was *slightly* disappointed with this recipe. I thought it tasted good and everything, but it somehow didn’t taste as much like cookie dough as I thought it would. I’m not exactly sure what I’d expected though. Perhaps I would use more sugar next time? (And there will be a next time.)

    With that said, everybody at the party seemed to love it. I’m not sure if it was just the taste or if they were also wowed by fact that it’s “healthy.” Regardless, I had numerous people ask for the recipe, so I’d say it was a hit. :)

  399. Lori says:

    Tried this recipe last night as a healthy Super Bowl recipe. OMG, super yum. I basically did not crave any other snacks yesterday and just kept eating a bite when I craved something sweet. Came home today from work, and was craving a snack, so I had a few bites again. I don’t think I will be sharing with anyone. Everyone thinks I am nuts when I tell them I made cookie dough out of chickpeas, but I guess it’s their loss. More chickpeas for me! :)

  400. Paigey says:

    There should be a warning label on this recipe for the people that don’t have a good blender! I used my bullet and the dip did not turn out too great… But I think it would have if my blender could have made everything really smooth. Mine was super chunky and tasted funny because you could REALLY taste the chick peas that weren’t ground up too well… It was still OK though.

    1. Laura says:

      There literally are about repeated warnings from Katie in the comments, as well as in the recipe itself, to use a food processor. Seriously, it seems deeply unfair to complain about this when it’s actually noted very plainly in the recipe itself and if you read the comments, even just a few of them, it would have been addressed.

    2. Aliece Dice says:

      Katie recommended you use a good quality food processer. The Nutribullet is not a food processor.

  401. Katie says:

    This is the 4th recipe of yours of tried, and I couldn’t be happier. I love turning to your blog when it’s my womanly time of the month, and my cravings are so out of control I’d eat a chocolate covered shoe! You give me a bit healthier alternative to the shoe…Immediately after making it, I tried it with pretzels, Nilla wafers, and graham crackers. Ruined my dinner. Totally worth it!

  402. Anonymous says:

    This dip is amazing!! My college-age son and I have become addicted to it!!!

  403. Allie says:

    I made this dip for the superbowl :] My dip looked a bit darker than yours, no idea why. The dip was great, but the best was that I had some leftover dip & mircowaved a glob of it on a plate for about a minute & it made a cookie! All I am saying is it’s the best vegan cookie I ever had. I used soy milk & almond butter.

  404. Marissa says:

    I really don’t read blogs (hardly every!) but I discovered yours off of pinterest. I love it and I’ll definitly have to start paying attention to blogs – especially yours. I have yet to try out any of the recipes, but according to the comments I know they’ll all be delicious! Thank you for making this blog

    1. Aww thank YOU for such a sweet comment :).

  405. Autumn says:

    I know you say not to but is it possible to use a blender for this if I don’t have a food processor?

    1. I tried it once and the chickpeas wouldn’t blend… but it’s your call! Maybe do it in batches?

      1. Autumn says:

        Thank you! I just now looked through and found 2948712984 comments asking the same question as I did…haha so I really appreciate your response :) You are always so good about answering peoples’ comments! :)

  406. Susan Tempelaere says:

    I am so going to make this. But I have to let Vegans know Honey is a good Healthy sweetener choice too! Bee keeping is good for bees! We are bee keepers. Things I have read in books about being Vegan and Honey are very misinformed, and I know no beekeeper would do ever! Like burn the hives because they do not make honey in winter and get new bees each season. The equipment and bees are far to expensive to do that and new hives would not produce as much honey as established hives. Bee’s are the ultimate work alcoholics! If they fill a hive with honey, they swarm to a new place so they can fill it with more work & honey! Way more than they will ever need. We keep them disease free etc…Beekeeping is a good thing! A symbiotic relationship!

    1. Thanks, Susan, for your comment. I really appreciate the insight from someone in the know, because I’ve never really understood the vegan arguement against eating honey. As an ethical vegan, I’ve never had a problem with honey… I know a lot of other vegans do actually eat honey (or “mostly-vegans” since technically it isn’t in the definition of “vegan” to eat honey). I don’t go out of my way to eat it, but I won’t freak out if someone makes a dish for me that contains it. Honestly, I think people might get caught up in being “vegan” to the definition… and they forget the TRUE reason they’re vegan: not to live up to a definition, but to cause as little harm to others as possible. :)

  407. Susan Tempelaere says:

    Thanks Katie, I learned about being Vegan from my son in law. He is vegan for ethical reasons as well and he has influenced me. One example is I only now eat free range eggs that I get directly from the farmer and know how the chickens are able to live. No Store bought ones from chickens living in small cages on top of each other. How terrible! Thanks for such great recipes! I will be checking here often!

  408. Natalie says:

    Katie I worship this dip. I made it for a party last weekend and believe it or not people didn’t want to eat because they thought it was actually cookie dough. I had to go and explain your wonderful secret and after that everybody was very willing to indulge. :)

    Thanks for the great recipe!

  409. Victoria says:

    I wanted to like this so bad! I followed the directions exactly (rinsed the beans VERY thoroughly) and added the full sugar but it still just tasted…eh. Like sugary hummus with chocolate chips. I even tried adding cocoa powder and gluten-free flour but alas it didn’t pass the friend test. It just tastes too odd to me to be a real ‘cookie dough’ flavor. It is growing on me slightly after it refrigerated for a while, so maybe it will get better with a little time. Its probably my fault for not being too crazy about garbanzos in the first place.
    Anyway I do really like your other recipes! Especially the chocolate brownie batter pancakes. Rock on!

    1. Hi Victoria,
      Did you make sure to use a good food processor, not a blender? That can make all the difference in the world! And all the peanut butter?

      1. Victoria says:

        I used a magic bullet…heard someone in the comments did the same thing and it turned out just fine, but maybe that was my problem. I really need to invest in a food processor! I used about half of the pb because I have the smuckers natural brand which I consider to be the best pb EVER but it is very robust-flavored. I added the flax too! Maybe I’ll try it again when I have an actual food processor.

      2. If you also only added 1/2 the pb, is it really fair to say you followed the recipe exactly? 😕

      3. Victoria says:

        Well, you said it could be subbed with oil, so I did half and half to keep the consistency right. I guess I just need a food processor for it to work right. Oh well!

      4. Oh oh ok LOL! I thought you meant you did 1/2 the fat. People have done that… subbed 1/2 applesauce and then wondered why it tasted bad.

        I guess yeah it’s probably the fault of the bullet then. I tried it once in a blender, and the chickpeas stayed chunky. It was awful lol! Chunky chickpea cookie dough? Um no, no thank you ;).

  410. Kim says:

    Hi Katie!!
    I absolutely LOVE your site! I have been “spreading” the word on this dip to everyone. The girls at work were skeptical, until they tasted it! Now, those calorie-counting crazies want to know about how many calories are in each serving of the dip, and the baked cookies. Can you help me with that?
    Thanks so much for your time and recipes!

    1. Sorry, I don’t have the calorie count for this one.

  411. Lannie says:

    Seems fruitless to add another comment when you have hundreds, but seriously, I made this and I couldn’t believe how delicious this was. I’m definitely planning on doing a post on it on my own little baby blog!

  412. Jacki says:

    Chocolate Covered Katie, you are a GENIUS!!!! just had to say that…thank you so much for this recipe it is INCREDIBLE!!!

  413. Can’t say my trial batch turned out successful or not because instead I broke a blender! =/ I didn’t have a food processor so just used my blender to try my luck at the recipe but it was so thick it wouldn’t blend and instead burned up the motor of the blender and smoked up the house! I guess I can’t try it until I can convince my husband to buy me a new blender (#6 of my lifetime)! That’s why I hate cheap blenders! Can’t wait to finish trying out your recipe though!

  414. Rachel says:

    I’m not sure about this recipe… It tasted kind of off to me. Maybe I didn’t grind up the beans enough or something. But I’m excited to try other recipes!

    1. Can you give me more specifics about what ingredients you used? And what food processor?

  415. Sarah B says:

    I tried this recipe this evening, and mine came out really thin and runny. You pictures seem to make it look thick, kind of like icing. Any thoughts as to why this might have happened. I used the 2/3 cup brown sugar, 3 T oil, 1 T milk, and 3 T oats. Any thoughts as to what might have gone wrong?

    1. What food processor did you use?

  416. Kelly says:

    I love this recipe! Thank you so much! I’ve made it several times now. I’m a stevia fan, so I tried it with 1 1/2 Tbsp. honey and 1/8 tsp. stevia powder and it was perfect for me. Yum!

  417. Fiona says:

    I ran out of chickpeas, so I just tried making it with kidney beans. It was excellent!

  418. Amy Thoms says:

    I made this recipe and it was absolutely amazing. I tweaked it a bit by adding in some vanilla protein powder. I can not believe how much it tasted like cookie dough. Thanks so much for sharing!

  419. Jess says:

    I am sooo happy Pinterest lead me to you!! Your recipes are amazing! I loved this one and I even left out the brown sugar and used stevia.. It is really good frozen :). I am tryong the blondies tjis week and the fudge cake today :).