Of course you all said yes.
Right? Right?
Good, because the following recipe is so delicious you’ll want to do just that.
It’s like a gooey, unbaked form of those Chocolate-Chip Blondies.
I don’t know about you, but when I make the genius 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 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.) But 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 Me 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.
Time to get sneaky!
I brought this 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 recipe is a winner 
.
This dip is high in protein, gluten-free, and it can even be sugar-free!
Cookie Dough Dip
Inspired by this awesome recipe.
- 1 1/2 cups chickpeas (1 can, drained) (250g)
- 1/8 tsp plus 1/16 tsp salt
- tiny bit over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
- up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
- Sweetener (see note below, for amount)
- 1/3 cup chocolate chips or Sugar-Free Chocolate Chips
- 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips.
See the following link for a Sugar-Free Version.
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 easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)
Let’s talk dippage!
You can, of course, just eat this stuff by the spoonful. (I am a piggy, and this is therefore my preferred method of eating the dip.) For the party, I served it with graham crackers. But fresh fruit might also be nice. Or, you could get totally naughty and…
Dip in some chocolate-chip Guilt-Free Cookies.
Yikes, this is a wordy post! I normally try to keep my posts concise, so as not to talk your ears off. I don’t know if you can tell from reading my blog: In real life, I am a chatterbox! I’ll end this post now, but I have a ton of fun recipes to post soon, including Snickerdoodle Dip and Funfetti Blondies.
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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.
Looking forward to the Brownie Batter recipe.
Love the Blondie Batter dip as well!
lskdjflksjk KATIE UR RECIPES JUST KEEP GETTING BETTER AND BETTER!!!!!!!!!!! that is all I have to SAY!
hehehe…..I love pb chocolate chip hummus
It is rather tasty and delightful!!! And duh! of course they liked it 
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! 
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.
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?”
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!
Oh and just out of curiosity, what does the baking soda do?
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.
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?
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.
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!
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!
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!
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!
What a great idea!! I love dip batter
Next time I go to a party, I’ll keep this recipe in mind =.
Cookie dough dip sounds so much better than cookie dough hummus! Great photos girl!
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!
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
Oh my gosh, wow, I am so honored!!! And if there will be chocolate, can I please come?
Of course there will be chocolate! And I’d love you to come but how’d you feel about a flight to England?
x
I hate flying… but for a chocolate party and to meet some sweet girls it might be worth it
.
I’m making a gingerbread version this week….
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!
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!
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 
). 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!
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!
Haha I replied to this on your blog. Pb cookie dough sammie pretty much sounds like the best idea ever!
this looks so darn good!!!!!! Love it!!!
I am such a chatterbox! I love it ; ) ha!
love you!
Yum! I love fooling others when it comes to healthy food
ahh I’m bringing this to my friends birthday this weekend and doing your little test:)
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!
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
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!
Ah…that is just what I was looking for. Thanks a bunch!
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!
Aww I’m so excited you tried it!!
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!
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!
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
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
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.
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.
I’m from planet chocolate! Oh I wish
.
Lol! XD
I’m sure you’d live in a chocolate house (unmeltable, of course).
Nope, no chocolate house… I’d eat it too quickly and then I’d have no home!
hehehe
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!
O.M.G. I love tricky food like this, totally making it for my BF.
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.
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!
this looks so awesome! AMAZING JOB!
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!
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!!
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?
Woah, that sounds really cool! Almost like cornbread… I wanna try it!
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
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!
O.M.G. I’m making this! Will let you know how it turns out
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
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.
Good call… I always eat it with a spoon too. Oh no wait, sometimes I use my fingers!
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.
Hmmm… B – rownie batter. B – rownie batter… nope, give up!
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!)
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!
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!
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 
Sure! Just cut back the ingredients according to however much you want it to make
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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!
Love this idea! Its like desert humus!
YUM!!!! I HAVE GOT TO TRY THIS
You’re a genius
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!
This looks amazing! I love hummus and so I bet I would love this. You are genius!
Uhh, YES I want a big bowl of cookie dough. Healthy too? I think I’m in heaven.
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.
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.
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!
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!
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!
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
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!
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!
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!
i think i’ve died and gone to heaven!!! thiis looks amazinggggggg
Yes. I do. I would like this. a.s.a.p.
Please bring it over, lol!
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?”
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.
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.
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!
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!
I am SOO making this tomorrow! I am actually soaking a bag of chick peas now for hummus, how convenient!! YUMMY Thanks Katie!!!
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
. Can’t wait to have control over my own groceries!
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.
Thank YOU for trying it!!
What a brilliant idea! Definitely will be giving this one a go, everything on the shopping list already!
I hope you love it! Also, I think your blog name is super-cute (ABC hehe)!
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.”
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!
Haha I always get so excited to know that “normal” people (not just strange health nuts like me!) like one of my recipes!
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
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
.
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!
It’s never too early for cookie dough!
I’m so moody with if I’m chit chatty or not (probably directly related to my blood sugar)
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!
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!
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!
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
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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!
Haha baking soda is awesome, right? A few people have been asking me why I put it in things that I’m not going to cook… for the flavah, people! For the fhavah!
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
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
.
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.
So excited you made it!
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!
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!!
Love your idea to put it on oatmeal!
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..
Did you add the flax?
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?
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!
My three year old declared it “the best snack ever!” Thanks!
Best comment ever!
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
Hmmm… maybe GasX?
I always thought beans were supposed to make you MORE regular, because they have a lot of fiber!
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.
Hmmm…. sounds like you might do better on a Paelo diet if beans are an issue
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!!
Aw you are so welcome!
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
That means so much to me! My goal in life is to make everyone eat more chocolate
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Hey! JUST MADE THIS AND LOVE ITTT!!!
how long do u think it will last though??
Hey! JUST MADE THIS AND LOVE ITTT!!!
how long do u think it will last though in the fridge?
Um… at least three or four days? But probably no longer. So glad you like it!!
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!
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!
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?
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.
Very very interesting! I’ll definitely have to try this recipe. Gorgeous photos too : )
Aww thank you!
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
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!
Well either way I’m sure they’re both delicious!
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.
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)
ooh, thank you thank you thank you
Genius.
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?
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!
This was an awesome idea. I mixed some into my oatmeal this morning to make chocolate chip cookie oatmeal. Deeeelish!!
Oh, and I mixed a few dashes of cocoa powder to quash any beany tastes.
In oatmeal? THAT sounds like an awesome idea!
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.
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).
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!!!
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.”
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!
Aw!!! This made me so happy! I am happy to be your picky kid fix!
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!
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
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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!
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.
Does this have a garbanzo-bean taste or does it just taste like cookie dough?
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
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
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
You can always scale down the proportions of the recipe to make a smaller serving
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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!).
I’m so excited you made it!
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!
I am so excited you took it to a potluck! I’m always so happy when one of my desserts goes to a party!
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?
Did you add the oats? And did you add the extra liquid?
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!
I just can’t understand where you’d get ANY liquid if you didn’t add any… did you drain the beans before blending?
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.
Hmmm… well, I’m glad you’ve found a way that works!!
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??
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
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okayy i think ill just go out and buy different beans then haha
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!!
Aww thanks so much, Alexis!!
Just made this– LOVE IT!!!
This is so good
What should I eat this with???!
Anything! Apple slices, bananas, strawberries, graham crackers, a spoon, pancakes, oatmeal, waffles… some people have gotten reeaally decadent and put it on brownies!
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!
Oh I hear you! It has evil powers!
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!
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?
Hmmm… can you tell me exactly what ingredients (and how much) you used?
Where can I find the nutritional facts for this recipe?
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
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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!
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!!
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?
You could try it! If you do, let me know how it goes!
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.
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!
Oh my goodness…just from this one post I can tell I MUST subscribe to your blog!! Healthy and chocolate…you’re genius!!
*Huge smile* Thank you!!! I’m so glad you found my blog!!
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!
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!!
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!
I was wondering why in particular you use nondairy milk… can you just use regular skim milk or 2%?
I am a vegan, so I don’t ever use cow’s milk. But yes, you can.
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?
For this one, I usually use peanut butter. But you can really use whatever you want!
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)
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
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(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.)
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!
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.
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!!!
Your post is SO kind!!! I just left a comment
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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!
I am so happy you tried it!!
Silly question…Is nut butter the same as peanut butter? Is that what everyone is using to make this recipe?
Thanks!!
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
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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…
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 !!!
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
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?
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.
what kind of chickpeas do i need? do those canned work as well?
Yes, canned are good. Use one can, and be sure to drain and rinse well
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hmm i just thought of replacing the chickpeas with bamboo shoots or maybe even mung bean sprouts… do you think this might work?
I’m a bit of a late bloomer, but… Deeelicious!
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.
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).
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!
Aww thank you! I’ve just started working on one!!
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
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.
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.
Aww lol good luck with your husband!
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!!!
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.)
Just made this.
OMG YUM.
That is all.
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
Try this recipe. It’s very similar and incorporates chickpeas: http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
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
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!!
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???!”
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.
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?)
OK, there are more comments that I didn’t see. I guess peanut butter was correct, but maybe did I use too much?
Hi Mary! Hmmm, maybe it’s the brand of pb? Or… what other ingredients did you use? How much sugar?
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?
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!
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.
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.
I have more in the works!!! I think I need to tag the bean-dessert posts.
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?
Sorry, I don’t know what that is.
YES, Ideal or xylitol would work great. I hate stevia, too.
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!
Your comment made me so so happy! Thank you for making it!
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!
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?
)
SO good Katie. You are a genius. Thank you!!! My version: http://vkreesphotography.com/vegan-cookie-dough-bites/ =)
Aww so cute! I especially LOVE the cat (Marshmallow). Your photos are beautiful!
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?
Yes, definitely! One of the most popular recipes on my site is the deep-dish cookie pie: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/
Or the blondies are similar: http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
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/
Have you ever peeled the garbanzo beans….it makes them creamier albeit a chore but sometimes a nice touch
I haven’t tried it… I should!!
Just rub between hands….then smooth hummus and such!
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.
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.
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!! 
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?
Wendy,
Did you use a food processor? And all the fat and sugar called for?
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!
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
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!
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!)
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!!!
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!).
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.)
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!
l’ll have to try it again, since I woofed down the first batch!
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.
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!
I’ve made it with Sunbutter and Biscoff spread! So good!
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!
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!
Thank YOU for making it!
This recipe is featured on my post!
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?”
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!
LOVE this recipe! Can’t wait to try it. Does it need to be refrigerated? Doesn’t seem like it…
Hmmm… I always to fridge leftovers, but I’m not sure.
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
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!
Oooh I hope they like it!!
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.
Hi Karla!!
*Waves*
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
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.
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!!
I never notice a pb flavor, but I might be biased because I love pb so much!
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
Your post is adorable! (I couldn’t comment, because I don’t have a wp or google account, but I loved the photos!)
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!
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.
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!
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!
I know, it’s great! I spend way too much time on there. I just love being able to see stuff other people find
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.
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.
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.
*Runs off to peel a banana!*
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!
It’s 240g after being drained, so your can is perfect!
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!
Aww, you are so welcome! And thanks for such a kind comment!
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!
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?)
I had the same problem, I drained the chick peas, and I only used 2 Tbsp oats.. I may add more..
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?
Almond milk definitely will work
.
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.
For flavor
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!
Aww, thank you so much, Wendy!
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
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
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
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?
I’ve never actually tried it with pintos. If you do, definitely tell me how it goes!
Made this tonight. I was skeptical, but it tasted great!
I love this recipe and I love your blog!
LOVE, LOVE, LOVE
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
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!
What kind of milk would you consider non-dairy? We drink almond milk in my house and I’m wondering if this would work?
Yes, that’s perfect! That’s actually what I use, too
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