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 or white beans (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 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!
Either vegetable oil (canola) or coconut oil. But wow, marzipan sounds incredible. I adore marzipan!
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…
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!
Awww!!! Thank you so much!
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
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!
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.
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!
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
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.
Aww I’m so glad you liked it!
Tara- I used pasteurized egg product to make cookies when I was pregnant, so I could snack away!
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!
Aww!!
Good luck with the Vita convincing!
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!
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!
My little ones are allergic to nuts. Suggestions ? Or can I use their soy nut butter?
Or coconut butter, or use the oil suggestion written in the recipe
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
This recipe was awful. I read the reviews and thought it would be good but really not appetizing and actually kind of gross.
It’s very frustrating to me when someone writes a simple comment saying “this was awful” without giving ANY specifics as to what exactly turned out wrong or why. If you make this recipe as written, it should NOT turn out awful. I have served it to MANY “non-healthy” eaters and every single one loved it. (And if you read the comments here, other people feel likewise.) You’re perfectly entitled to your opinion, but is it really fair to leave such a comment without writing what you did? If you didn’t follow the recipe exactly, I can’t vouch for your results. Maybe you made a change to the recipe that completely threw everything off… If the point of your comment was to try and ask what could’ve gone wrong, I’d be happy to help you. But you need to give me more specifics as to what you did.
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.
Ps. Not a vegan. Still loved it.
(Too much, perhaps!)
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?
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?
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!
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!
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?
why do you have to use dairy-free milk???
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.
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!
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.
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!
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!
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.
actually… hmm i guess garbonzo beans are chickpeas? LOL well nevermind!
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?
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!
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!!!
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!
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!
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.
Made yesterday for the first time…so yummy! Thanks for sharing.
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
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!
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.
lol I’m so glad you liked it!
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!
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!!
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
Aww that makes me so happy!!
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!
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.
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!!
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!!!!
LOL! Aw that makes me so happy!
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!
I seriously can’t wait to try this!
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.
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???
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?
Not a vegan – not even close – but this is delicious!
LOL! I am so glad!!
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…
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?
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.
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.
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!
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.
Oh my goodness, this stuff is amazing!! Pretzels are delicious dipped in it, too.
Ooh wow, I never thought about that! What a genius idea!
Does this dip keep in the fridge?
Yes, for at least a few days
Just saw a link on FB to your recipe. So glad I found your blog! Thanks for sharing!!
I am so glad you found me!
How many people does this serve? If I’m making it for a group of about 15 people, should I double it?
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
.
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!
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!
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!
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!
Sorry, I haven’t calculated it. I did calculate the nutritional info for the pumpkin cookie dough dip, though. This one is probably similar.
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!
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!
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.
Aww I am so glad you found my site! Happy (late) Thanksgiving, Angela
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I used Dairy milk and 3 tablespoons of pb and mine turned out a lot darker than yours. Any idea why?
Sorry, I don’t know
.
What type of brown sugar did you use…regular, dark, light?
I used dark, but any will do.
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!!
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!
Vicki, you are so cute! I loved your pumpkin pie comment, too!
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!
Aww lol I am so glad you found my site!
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!!
Be sure to drain and rinse the chickpeas really well!
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!
Just made it again…AH-MAZING! Not beany at all! Thank you!
I’ve made this 3 times now and LOVE it. I also added cocoa powder to make it more chocolatey. It was awesome! Thanks.
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.
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!
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!
I used cows milk & it was fine.
It was okay… not as good as real chocolate chip cookie dip of course.
Where do you find nut butter?
Hi Kelley,
Nut butter just means whatever one you want to use– peanut butter, walnut butter, cashew butter…
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!
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!!
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.
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
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
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!
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!
You can sub an equal amount of canola or vegetable oil (or coconut oil) for the nut butter
.
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!
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!!
Aww Angela, that makes me so happy!
Give your son a hug for me!!
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!!!
Sorry, I don’t know. I did calculate the calories for the Pumpkin Cookie Dough Dip, though… I think they’re probably pretty similar
.
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
Aww Kate, I am so glad you found me!
. I’ll try to remember to include them in some in the future for you!
I don’t have carb counts for the recipes, though
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 (:
Omgosh! This recipe is amazing. I was so skeptical at first, but now I’m in love!!! Thank you! Love your blog!!!
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!
Yup, quick oats. And yes you can use cow’s milk.
thank you! I’m making this to serve at my daughters birthday party this weekend….can’t wait to see what everyone 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!
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!
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!
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”?
Hmmm… I don’t know! It sounds like an interesting experiment, though! If you try it, let me know!!
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?
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
.
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.
Would it work to use Splenda as a sweetener for this recipe?? I really want to try it, but that is all i have
I know others have tried it and liked the results. I’ve not tried it.
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.
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.
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!!
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.
Canola oil or vegetable oil would be good. Or refined coconut oil (not unrefined, because that would give it a strong coconut flavor).
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
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
.
What exactly is nut butter?
You can use any nut butter. Nut butter just means whatever one you want to use– peanut butter, cashew butter, almond butter, etc
.
Love your recipes!!!! I was wondering if you ever put the nutrition information on your recipes?
Hi Carrie,
Yes, especially with my more-recent recipes, I almost always include a link to the nutritional info now.
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
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?
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!
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.
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!
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
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.
My mind……is blown! Just made this stuff…all I can say is, Katie, you are my hero
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!!
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!
It just means whatever type of nut butter you want to use– pb, almond, coconut butter, cashew butter, walnut butter, etc.
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
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.)
Are the chocolate chips non-dairy? I assume so in order to be Vegan…?
Yes, I always use non-dairy (vegan) chocolate chips. But it doesn’t matter what brand you use.
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
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!!!!
Aww hi Ellery! It’s always nice to know there’s another chocolate-covered person out there
.
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!
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!
how many calories is this recipie?
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
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!
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?
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
.
thanks for the tip – i’ll try that
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.
Dude!! This is an AWESOME recipe. I don’t know where you came up with it but I applaud you. Love your blog
)
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! 
hi katie! i’m going to blend spinach into this for dinner
do you think it will turn out okay?
Just out of curiosity, what does the nut butter/oil do in this recipe?
Fat is needed for the rich, buttery taste.
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.
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?
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
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.
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?
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!
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?
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!
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!
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!
This is wonderful!!!!! I will bring to work to snack on with an apple, it will keep me going..
Thanks
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.
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!
I’d use quick oats if possible. Also, did you make sure to completely drain the beans? And use a food processor?
Finally had the crowd to make this tonight and it was a huge hit! I’ll definitely be making this again in the future.
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!
Yes, any white bean.
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!
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.
thank you! i’ll definitely be trying other bean varieties in attempt to convince my hubby to try these.
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.
Just researched my own question and found my answer.
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!!
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.
Oats are not gluten free! I checked with both coeliacs in the family. Can you use almond meal instead of flax meal?
Look for certified gf oats, like Bob’s Red Mill oats. But yes, you can probably use flaxmeal.
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?
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!)
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!
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!
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/
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
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
.
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!
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
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
.
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!
All I can say is OMG
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
LOL you would get blondies or cookie pie: http://chocolatecoveredkatie.com/tag/beans/
Thanks for such a sweet comment!!
This is soooooooo good!!!!!!!i am not a vegan but i wanted to try tjis i was a little worried but it is amazing!!!!!!!!!!!!
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?
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.
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!
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
.
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
Made this a couple days ago and we love it! I eat it with celery and my husband dips pretzel rods in it. Yum!
I’ll admit it…I was skeptical…BUT – just made this and it is AMAZING!!
Thanks so much – love all your recipes!
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!!
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!
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!
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!!
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.
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?!?!?!?
LOL! You’ll probably be extra healthy from all that chocolate.
Holy yum sauce—I am so in favor to this recipe. I am making it this weekend for sure.
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!!
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?
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.
Well, crap. Wish I’d found your blog BEFORE Christmas! Coulda asked Santa . . .
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).
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?
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.
It’s just for flavor. I bet you can omit it
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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 %
I made this today and I was pleasantly surprised! It was delicious! I can’t wait to try other healthy desserts!
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.
Can/do you Drain/Rinse the chickpeas?
Yes!! Very well
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!
I think it’s ok to use either, because you’ll be draining them anyway. But be sure to rinse very well!
Alright, cool! Thank you so much! I just discovered your site, and I’ll definitely be checking it out often!!!
what’s the nutrition facts for this recipe??!?
I haven’t calculated them. I did calculate the facts for my Pumpkin Cookie Dough Dip… they’re probably pretty similar to that one.
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.
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?
Did you list the nutritional information for this one and I missed it?
Thanks!
Could you ad an egg, and than give them a baking?
No need to even add egg
http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/comment-page-2/
(You can also make blondies or even muffins)
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 : /
Rinse rinse rinse!! Drain and rinse very well!
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!!!
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…
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.
Did you drain the beans? Use the oats? Use a food processor?
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
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
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.
When making the sugar free version do you use 1 1/4 c whole dates or chopped dates?
Whole dates, well-packed… so chopped dates would be ok too!
HUH? Chickpeas? oh now you’ve got me curious …
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.
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!
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!!
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!
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!
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!!!!
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!!
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!
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!
Did you drain and rinse VERY well? And use all the sugar (not splenda or stevia) and fat called for in the recipe?
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
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!
I haven’t… but I know a lot of others have had success with the dried beans
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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
Aww wow, Megan, I am so honored!
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!
I highly recommend a Cuisinart! Mine is over 7 years old, and yet it still works really well
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What kind of oil (olive oil or vegetable oil?) can you add instead of peanut butter? If so which one? Thank you = )
You could always do this recipe, and just don’t bake it: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie
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!
I haven’t! That sounds like a fabulous idea
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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!!
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
PS- I ADORE the idea of cookies you dip on cookie dough batter!! Beyond cute!!
Hey Katie this looks awesome!!
BUT I don’t have a food processor, so is there anything I can use in place of it???
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.
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?
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.
You could always do this recipe, and just don’t bake it: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie
Katie, this sounds delicious BUT I have one problem… I have no food processor. Is there anything I can use in place of it?
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???
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.
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)?
oops sorry I didn’t realize I wasn’t seeing all of the comments. thanks!
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!
I actually found this in my spam folder for some reason
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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
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Sorry again for the delay of the post showing up!
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
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)
I use pb, but I like the slight pb taste (actually, I can’t taste it!). I use Whole Foods brand, salted.
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
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!
Try using this recipe instead: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/
Just don’t bake it
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Also, be sure to use a powerful food processor, not a blender.
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!
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!
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
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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.
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.
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!
Aww thanks!
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!!
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!
Ok- one more newby question: Recipe calls for nut butter. However, if I dont want a peanut butter taste -what do you use?
You could use walnut butter or coconut butter or even canola/veg oil.
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.
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!
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