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Healthy Cookie Dough Dip

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HEALTHY COOKIE DOUGH DIP - the recipe has over 350k repins on pinterest!


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

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

But will “normal” people like it?

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

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

I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way.

Chickpea Cookie Dough Dip

I brought this healthy cookie dough dip to a party. But I didn’t tell anyone it was healthy, and I didn’t tell anyone it was mine. I simply set the dip down on the table amidst the other snacks.

Something amazing happened…

People tried the dip. They went back for seconds. Then thirds. Everyone kept asking, “Who brought the cookie dough dip? I need this recipe!” And I can’t tell you how many girls said, “Ugh I gotta stop eating this stuff” or “Where are my fat pants?”

Healthy Cookie Dough Dip

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


Cookie Dough Dip with Beans

Healthy Cookie Dough Dip

Print This Recipe 4.92/5


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


Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!

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

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above.

white bean cookie dough dip

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

healthy chocolate chip cookies

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

    found your site while looking for weight watchers points plus recipes. lol
    i am guessing at this, but you might not follow ww but maybe inclue some nutritional facts so we could figure them out ourselves :)
    i love that you have healthy desserts as that is for sure my downfall. not much of a salty person but if you give me something creamy and on the dessert side i am good :)
    thanks for your great recipes.

    1. Hi Janie :)

      Good news! Almost all posts published after January 2012 have full nutritional stats available on the recipe posts.

  2. Melissa says:

    I found this recipe on Pinterest and was extremely skeptical. HOWEVER, I figured I had nothing to lose, but a can of chickpeas, and a few minutes of time. I was completely blown away!!! My husband loved it, and I brought it intonwork the next day and had my coworkers try it, without telling them what was in it. They all loved it, and couldn’t believe it was made with chickpeas! It was a huge success. I’m a believer, and now a follower. Thanks for this incredible site. I look forward to trying ALL of the recipes!

    1. Aw I am so so glad everyone liked it! It really makes me so happy when someone tells me a recipe is a success!

  3. Allison S. says:

    I made this recipe yesterday, and while the flavor is very yummy, the texture was an issue for me. It is very “gritty”. I swear I had the food processor going for what seemed like an eternity, it just seemed like it was not going to get any smoother. With that being said, I wonder if there is anything I can do with this dip to salvage it or “repurpose” it? Do you think I could bake it and make some type of baked treat out of it? I don’t want to waste it!!

    1. You can definitely bake it, such as in this recipe:
      But the texture should NOT be gritty… it should be like cookie dough. What food processor did you use? And did you make any other changes to the recipe? Did you use canned beans or fresh?

      1. Allison S. says:

        I just have a basic little Cusinart, nothing fancy. I don’t know the exact model, but it’s probably one of the more entry-level food processors on the market. :) I used canned beans as well. I did substitute Zsweet for sugar (erythritol; amazing stuff by the way if you haven’t tried it), which has slightly larger “crystals” than regular sugar. I could distinctly pick out the crunch of the Zsweet crystals, but there were also grits that were not the Zsweet, I even saw some oats that did not get blended. It may be an issue w/ my basic food processor, perhaps a need a better one! Will definitely throw the dough in the oven tonight. Thanks! :)

  4. Stephanie says:

    So would the nutrition information be the same as the blondies? If so how many services would you say the cookie dough dip makes? Just trying to figure out how I can portion it out into about 70-100 calorie snacks. Any help with the nutrition information on this would be greatly appreciated. It’s an amazing recipe :)

    1. Sorry, I don’t actually know the nutrition info for this. I did post nutrition facts for a similar recipe, though:

      1. Stephanie says:

        Thanks, love your blog by the way I have passed it along to many of my friends!

  5. Amber says:

    Ummm….this was absolutely AMAZING!! I dipped an apple in it and couldn’t get enough–I even let my 1 year old son eat it (a great way to sneak protein into a dessert)…Pretty sure it won’t last until the end of the day! I added 2T of brown sugar but could have probably gotten away with 1T just fine….Awesome recipe!!

  6. Veronica says:

    Amazing !!!
    My little ones and I had this tonight while we watched the new Muppets movie. We decided in honor of the movie we should rename it Gonzo Dip ! It was so so so so so good ! My boys practically licked the bowl ! Can wait to see what we will try next week for dessert night !

  7. Newbie says:

    You are my new favorite web site! I’m not vegan but it doesn’t seem too bad with your recipes. My sweet tooth loves your creations!!!

  8. Sunnie says:

    Katie, I was experimenting a bit and made a garbanzo bean breakfast shake based on this recipe, and I just wanted to share it with you – it came out super yummy, and CHOCOLATEY! I posted it on my blog (here:, but I linked back to your original recipe to give you credit. Thank you for your (many) amazing ideas! 😀

    1. Oh wow, awesome! It sounds great! I tried to make a bean-based cookie dough shake once… it was so awful that I scrapped the idea altogether. Good for you for actually making it work! 😉

  9. Anonymous says:

    I’m impressed with the results. I used Enjoy Life’s mini chocolate chips and it tastes great!

  10. Laura says:

    How many calories do you think this has?

  11. Kailee says:

    im totaly new to vegan/healthy things, but recently ive decided to change my ways. and as a sugar addict i can tell you this stuff is pretty close to the real thing! im only 16 and this was easy enough to follow, even though i used a blender to make it. totaly satisfied the serious cravings i was having! thanks so much :)

  12. patti says:

    I made this for the first time recently when guests came over, and it was a huge hit!!! I served it with Trader Joe’s coconut cookie wafers, and it was to *die* for! My (omnivore) husband was in awe, and my son thought it was incredible, too. I talked myself out of eating it for breakfast the following 2 days — but it was amazing as a mid-morning snack. :-) Thank you for your terrific recipes — I can’t tell you how many I’ve bookmarked! I’ve tried several, and I’m working my way through, but there’s just not enough time in the day! Keep up the delicious work, Katie!

  13. Jessica W says:

    I don’t get this recipe. I’m trying so hard! It keeps turning out really thin or tasting like chickpeas still. I feel like i’m following it so closely. Any help?

    1. what food processor do you use? what sweetener do you use and how much? and do you drain and rinse the beans?

      1. Jessica W says:

        That’s my food processor. I used 2/3 cup of brown sugar, and I drained and rinsed the beans. I’m guessing it might be too much sugar? It gets really dark brown and a little soupy. I didn’t need any milk and had to add extra oats.

  14. Thank you so much for sharing this! It is amazing. My 5 y/o son has wheat and dairy allergies, and your website makes feeding him in a way that doesn’t make him feel like he’s missing out quite a bit easier. I used 2 T each if homemade coconut butter and virgin coconut oil (Nutiva) in the batch I made, and it was superb :-)

  15. Kilee says:

    Mmm…my brother doesn’t even like beans and he almost ate it all! haha I don’t know how you come up with these things but they are amazing<3 I enjoy baking/cooking and I always end up eating the final product but now I can make recipes from your blog and not feel so bad 😀 Great job, keep it up. Oh, and you are very pretty (:

    1. Aw thank you! It always makes me happiest when even people who hate beans like the pie! :)

  16. Fun fun yum says:

    Will a hand blender work for mixing the ingredients?

    1. Sorry, I don’t know. I do know I had a lot of trouble with a Vita-mix because the chickpeas were overcrowded and wouldn’t blend.

  17. Maureen says:

    I made mine last night, with dairy milk and brown sugar, amazing! I put a few tablespoons in my oatmeal this morning so I had cookie dough flavored oatmeal. <3

  18. Paula's oVerhauled says:

    I took a big bowl of this dip to work. My dept. devoured it. I served it with apple slices, graham crackers, celery nuggets and prezels.
    I promised snickerdoodle cookie dough dip next week.

  19. Dorota says:

    Hi :) I’ve got a question. Can I use soy or sunflower butter insead of nut butter? And (this is probably a very stupid question) what does ‘T’ stands for? Is is tablespoon (or teaspoon)? You can tell I’m new to the cooking world lol

    1. Yes! And tablespoon. Sorry for the confusion!

      1. Dorota says:

        Thanks for the quick reply!!! And btw I LOVE

      2. Dorota says:

        Thanks for the quick reply! And btw I LOVE your blog :)

  20. Julie says:

    Why has it taken me so long to find your site?? I just made this dip (I used about 1/4 c. honey for the sweetener and I think maybe I will use something granulated next time…or add a bit more oatmeal?). I am totally amazed that chickpeas can taste this sinful! Thank you! Thank you! Thank you! I have been dipping banana spears in it…can’t wait to try it on apple slices!

  21. Julie says:

    Why has it taken me so long to find your site?? I just made this dip (I used about 1/4 c. honey for the sweetener and I think maybe I will use something granulated next time…or reduce the milk). I am totally amazed that chickpeas can taste this sinful! Thank you! Thank you! Thank you! I have been dipping banana spears in it…can’t wait to try it on apple slices!

  22. Johanna says:

    What does T signify? Like in 2 to 3 T oats.
    Thank you! :)

    1. tbsp (or tablespoon)
      sorry for the confusion!!

  23. Ana says:

    This is AMAZING!!! I’m looking forward in giving some to my daughter… if there is any left :)

  24. sooo.. i just found your site.. and i think i love you. healthy eating+ chocolate= happiness!

  25. Bella says:

    This recipe is delicious!! I made it for a family party and everyone loved it.. no one even knew it was healthy :). I totally recommend it. Thanks for the great recipes, Katie!

  26. Tried this recipe for the first time today while the hubs, and I did nothing but laundry and watch movies on Netflix! As usual, it was SCRUMPTIOUS! XOXO

  27. Nanci says:

    This is brilliant!!!!!! I should have taken the 3T first instruction serious with the milk cause mine is a little runny. It’s in the fridge right now to firm up. But OH WOW!! My husband suggested making cookies! always a comic… A big hit for sure and a KEEPER!! Thanks for sharing!!

  28. Anonymous says:

    Hey Katie — when you made this for the party, did you use oil or nut butter? If nut butter, what kinda/how much? Thanks!

    1. Usually plain old peanut butter (not unsalted), the full amount called for in the recipe :).

  29. Abby! says:

    So I was wondering if I could use anything but peanut butter? or maybe just leave it out? My boyfriend is highly allergic to nuts and I want to make this for him and his family and well myself too 😉 and I dont really want to kill him lol So any tips Please Please reply!

    Read this! ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    ~cookie crazy!
    Abby :)

    1. Coconut butter… or sunflower butter… Or you can make this recipe and just not bake it:

  30. Jessica says:

    Hi! I saw in the comments you mentioned using quick oats, but would rolled or steel cut work as well?

    1. Sorry, I haven’t tried. I think some of the other commenters have, though.

    2. snenny says:

      Hey Jessica – I tried it myself using regular gluten free oats and it worked great! I’m afraid I don’t know whether they were rolled or steel cut, but they definitely weren’t the quick oats variety.

      Hope you also enjoy cookie dough succcess :)

  31. Danielle says:

    Hi Katie! Love your recipes!! Quick question. Do you think white beans could work for this instead of chickpeas? I know in your Deep-Dish Cookie Pie recipe you can use either, I’m just wondering if they would work here as well.

      1. Zara says:

        I tried white beans the first time around and it tasted really funny. Not sure if it’s because I used soaked dried beans instead of canned, though. I dumped it and opted for chickpeas – much better!

  32. Zara says:

    I recently found your site and I am in love! Not just because we like to eat healthy, but also because we accommodate a lot of food sensitivities in our home, too. I made this for my boys (2 & 4) for “movie night” last night and they loved it! I didn’t have any chocolate chips, so I subbed some cinnamon and raisins – still great! I could spend hours on your site….

  33. Ashley says:

    I just tried this, and it is pretty good, although mine doesn’t look anything like yours does in the picture…mine is slightly chunky and a very dark brown?!?! I used 1/2 brown sugar and 1/2 splenda to sweeten, and it isn’t very sweet. Used a Ninja food processor for mixing/blending/processing! Just wondering why I ran into these problems.

    1. Sorry, I can’t vouch for the results with splenda. Also, isn’t a Ninja a blender? It REALLY needs to be a food processor… I did not have success when I tried to make this in a blender and that’s why I stress the need for a food processor. I use a Cuisinart. It should be the texture of actual cookie dough!

      1. Ashley says:

        I thought our Ninja was a food processor, but I could be wrong! If that is the case, then I don’t have one of those, and with as small as our kitchen is/storage space, I don’t see one in our future until we have more room :( Until then, I will try some of your other recipes, because so many look SO GOOD! :)

        1. Oh no, maybe it is… I have never actually seen one before. I just thought other people said they were blenders. Sorry to be confusing!

  34. snenny says:

    Finally got round to trying this (I know, behind the times, right?) and as usual you’ve created something healthy and crazy delicious! Think I might try making cookie dough cupcakes with this – using the dip recipe instead of making a separate cookie dough to bake inside the cupcake :)

  35. Sarah Torres says:

    Could I use white beans for this? Not always a huge fan of chick peas in a dessert but maybe I just need to blend it smoother? Thoughts?

  36. Kmmcgrath says:

    Hi Katie – I am new to your site and I LOVE it. I wanted to make this recipe as soon as I found the website, especially after all the good results others have been having!
    I didn’t have alot in my cupboard so I had to use a lot of substitutions but it still turned out delicious! I used lentils instead of chickpeas, added a few almonds (ground them first) instead of nut butter and I used honey as my sugar substitute. It was a bit runny because I used a blender so it turned out more like a mousse, and after I refrigerated for an hour or so it set.

    I can’t wait until my next grocery shop visit so I can get the real ingredients and come home and make these the real way! :)

  37. Amy says:

    I have a question, how did you get your dip so light in color? Did you use light or dark brown sugar for this recipie? Mine came out so dark, i used oats not flax and cows milk and dark brown sugar everything else was the same as you did. Thanks. Taste great just does not look anything like yours :-)

      1. Amy says:

        THANK YOU!

  38. Rachel says:

    This dip is Amazing! So this morning I made regular chocolate chip peanut butter cookies made with white flour, butter, sugar, eggs…typical choc chip recipe. THEN I made your version with chickpeas and only added a few spoons brown sugar as you suggested. Absolutely delicious! I actually Prefer your dip to the old bad-for-me version!

  39. Kasey Shuler says:

    So since there is a whole can of chick peas in this dip, can I count it as a serving of veggies? :)

  40. cookiemomma says:

    thanks so much for this recipe – it was fantastic! i did part nutbutter and part chunky peanut butter. delish! thanks again :-)

  41. sarah says:

    I’m wondering if you have experimented with besan? I know with hummus it is easier to create a smoother, less chunky hummus and I’m wondering if/how that might work in this recipe…
    I’m also wonder if you have used fenugreek? I’ve started to experiment for maple flavors but I’m trying to find how other people have used it.

    1. Sorry, I haven’t… I’m embarrassed to say I don’t even know what it is. Off to google! :)

      1. sarah says:

        the besan is just chickpea or garbanzo flour, all depending on where you’re shopping. right now i make a lot of socca with it (like this recipe and it is a good/fast thing to have around if you run out of caned beans and haven’t presoaked any to cook from dry

  42. Mei says:

    I read all 800+ comments and made this recipe for a party. I used white beans, followed the recipe using peanut butter and added cocoa powder, dash cinnamon, chopped up dark chocolate bar and 1/2c coconut flakes. I was so worried with others having issues with runny consistency that I did not add any liquid at first. I eventually added a couple tablespoons of milk. Refrigerated over night and the results…..Yummy!!! We were having taco salad bar so people thought they were refried beans at first.
    Delicious Katie!!! Thank you for sharing!

    1. Wow, you read all of them?! LOL my hat goes off to you… oh wait, I’ve read them all too, I guess. But I think we’re the only two who have! I wish more people would read the other comments, because a ton are repeats!

      Anyway, I’m so glad yours turned out well :) :).

  43. Jules says:

    Hey CCK!!!! when you say that you can sub oil for nut butter/peanut butter, what kind of oil exactly?

    1. coconut or canola or vegetable oil :)

  44. Lorell says:

    Katie, I took this to a den meeting tonight (I work with cub scouts). I told them it was cookie dough dip and they all loved it and wanted the recipe for their moms. We talked about the food guide pyramid for one if the achievements they have to sign off, and we talked about how healthy things can still taste good. At the end of our activities, I told them how the dip had beans in it, and they all just gave me this blank look….it was classic! Thanks for sharing the recipe.

    1. LOL! That’s always my favorite part… revealing the secret. I think the people who are fooled think it’s even more funny than the person doing the fooling. I wish someone would fool me like that. I’m still trying to find a way to like avocado. If someone could secretly put that in a chocolate cake for me… 😉

  45. Sarah says:

    Just saw this posted over on Young Married Chic ( She seems to have been quite inspired by your recipe!

    1. Thanks, Sarah, for letting me know. I saw your comment (I think it was yours, anyway) on her site, and I appreciate it more than you’ll ever know.

  46. Lisa says:

    Young Married Chic blog just stole your recipe!!! :( :(

  47. Theresa says:

    I substituted 1/2 of the nut butter with Trader Joe’s Speculous Cookie Butter…. OH MY GOODNESS! I always get accused of being ‘the healthy one’ at work & we’re having a pot luck tomorrow. I decided to show my coworkers how to have a little healthy fun. I’m not going to tell them until the end of the day! So excited!
    Thanks for the treat:)

    1. That sounds so good! I’m still looking for that cookie butter :).

  48. Cynthia Turner says:

    Do you take those translucent “skins” off the garbanzo beans when using them for your cookie dough dip recipes?

    1. You can, but I never bother.

  49. Justine says:

    I just made this and it is absolutely amazing. Even the boyfriend thought this was delicious (with apples for dipping) and had no idea this was made with GARBANZO BEANS! I may need to make all your garbanzo based recipes! You are amazing.

  50. Amanda Kotyk says:

    Hi there,

    I tried to go through as many comments as I could to see if my question was answered, but I didn’t see it anywhere.
    Do you have any suggestions on what could be used instead of a nut butter? My daughter has sever nut allergies (all tree nuts and peanuts)….this recipe sounds amazing and I would love to try it out.

    Thanks so much,


    1. I think I saw that you found the answer to your question that someone else used coconut oil and it worked. :)

      1. Amanda Kotyk says:

        Yes, thank you so much….after I commented, I found my answer and then couldn’t find my own comment. I’m making this with my kiddos this this week…they each help make at least one recipe a week…they seem to eat better when they get to make it (even all the healthy stuff).

        I love your blog! Have a fantastic week,


  51. Dee says:

    All I can say is wow! I made with almond butter and about 1/3 cup of demara sugar (although I think I will cut that down to just a few tablespoons next time.) Thank you for the inspiration!

  52. Kristen says:

    Hi! Why do you suggest using a food processor instead of a blender? What is the difference? Can you also use a magic bullet?
    Thank you!!

    1. It doesn’t blend well in a blender. No, I wouldn’t recommend a MB. It needs a real fp for best results! :)

  53. Rachel says:

    Ok, so I posted recently on your brownie batter dip that (unfortunately) it didn’t work well for me. All I tasted was the bean flavor. Turns out, it was definitely the fact that I was using a blender in a desperate attempt to make it that day (it just sounded SO good). Well, I bought a little cuisinart processor yesterday and attempted THIS recipe and it was AWESOME! I definitely think my problem with the brownie batter dip was my choice to try my blender. I am very excited to try some of your other recipes now that I have the proper equipment! :)

  54. amanda says:

    Katie you are GENIUS!!!! I am making this dip for my friends tonight and they are never going to believe its healthy(ish-cause i used sugar)!!! i made it with peanut butter-i havent yet brought myself to spend $5 on a teeny jar of almond butter) and it tastes JUST like a peanut butter cookie!! Everyone is going to love it-if theres any left for them!!! Thanks!!

  55. Hey Katie!
    While I mocked these cookie dough -dippers at the beginning, that’s all I’ve wanted to eat this week! Been experimenting with a few recipes, and naturally that involves consulting your blog and plethora of options. I also just returned from a few months in the Dominican Republic, and although I’ve made this dip before, it tasted totally different! That’s because there’s this desert Habichuelas con Dulce (sweet beans) that tastes so similar! It’s kind of a delicacy that people made for us a few rimes that has the same sort of thick taste that you don’t recognize as beans until you think about it tasting like beans. Anyways, it is real good and kind of a complicated recipe but if you ever run into it maybe it’ll remind you of this dip. Here’s a link to a recipe for good measure, but thought I’d give your recipe a fun, international spin. Thanks for all the recipes too!

  56. Bella says:

    I’ve made this so many times, and it is always amazing; but the last time I made it, I subbed coconut butter for the nut butter, and about 1/2 t guar gum in to make it super creamy…. BEST EVER, I could have almost whipped it and put it throught the ice cream maker, or used it for the starter for milk shakes… NOM. Thanks so much for this recipe, I ♥ it!!!

  57. Katie says:

    Love this recipe! I made this tonight with a spoonful of peanut butter and a heaping spoonful of nutella, I also used white chocolate chips instead.

  58. Jessasaurus says:

    are those home made graham crackers?

  59. Kristen says:

    It looks like no one has actually tried it with canola oil instead of peanut butter…does anyone know if that works?
    I got a food processor so now I’m ready to go! :)

  60. Kelly says:

    Hi! I’m sorry if this has been asked/answered already, don’t have time to read all the comments. Is this better/not any better if made in advance? I’m going to make it for a Mother-Daughter Lunch I’m attending tomorrow and was just wondering if I should make it tonight or wait until tomorrow (or if it’s exactly the same, lol).

    Thanks so much, Katie!

  61. Christine says:

    ok so i tried this recipe tonight and the taste is phenomenal, but i can’t get the texture to be as thick as your picture… what should i do differently?

    1. what food processor did you use ?

  62. Kristen says:

    Just read through pretty much ALL the posts…you are so patient!!!! Thanks for always taking the time to answer the SAME question over and over!!
    Thanks! :)

    1. Haha thanks :). It’s crazy, right? I’m thinking of making a whole FAQ page just for this recipe 😕

  63. Christine says:

    I am using a cuisinart food processor. Does it matter which one I use??

    1. It does, but Cuisinart’s good. Now… what beans? Dried or canned? Do you drain and rinse completely? Can you tell me more specifics, because it’s very hard to figure out what could be going wrong, since I’m not there to see. All I can say is that it should be THICK like cookie dough.

  64. Christine says:

    I used canned beans and I thought I had drained completely. Also I used better n peanut butter and 1 tbsp of milk. Also, should I have waited to put the oatmeal in after I processed?

    1. Nope, process all together! I just don’t understand how yours could be thin :-?. Are you using the full amount of sugar?

  65. laura says:

    Is there any possible way to make this without a food processor? We have a pretty good blender, but that’s it

  66. gb says:

    i made this for a party last night and layered it with the brownie batter dip. that’s right. layer of cookie dough, then a layer of brownie batter, cookie dough, brownie batter. ohmygoodnesssogood. we dipped strawberries and potato chips (the surprise favorite) and it was a total hit.

    i find it tasted the best after it chilled for at least an hour. cool, creamy, delicious goodness.

  67. Anonymous says:

    This did not work for me! I was wayyyyyy too soupy :-(

  68. Dawn says:

    I posted this to my facebook wall – it is my favorite!!!

  69. Leigh Stein says:

    Just wanted you to now, i made this with garbanzo beans instead (because i forgot to read the recipe thoroughly) and it came out tasting awesome! I even had my 3 boys try it, 1 of which who is very picky and they all LOVED it. Little did they know its not the processed cookie dough like they thought. Thanks!!

  70. Ruth says:

    This is awesome. I have such a sweet tooth! Even my 9yr old daughter is asking for it. :)

  71. Kelsey says:

    Hi Katie, have you heard of the new peanut butter craze? It’s called PB2 and I was wondering if it fit into what you consider healthy. Also if it would or could be replaced in this recipe.

    1. Sorry, I haven’t tried it in this recipe.

  72. Katie C says:

    Shared one of your delicious looking recipes on Facebook.

  73. Leah says:

    Do you think a magic bullet will do the trick in blending all the ingredients together?? Have you tried with one?

    1. I wouldn’t recommend it.

  74. Katie! I don’t have a food processor. What are the draw backs to using a blender?

    1. Noted in recipe instructions :)

  75. Erika says:

    I am so excited to bring this to a party tonight (definitely going to do the “trick”!)…but I sort of messed it up with the chocolate chips! I soaked and cooked my own chickpeas, and didn’t wait until they were totally cool before adding the chips! They all melted. haha. Oh well, it still tastes good, it is just hard to identify now. . .

    So I made a sign. haha. 😛

  76. Jamie D says:

    I have scoured the comments but can’t find the answer to my question. Do you think tahini would work in place of peanut butter? Thanks!!

    1. Sorry, I haven’t tried it, so I can’t tell you how it would taste. Texture wise it would be fine.

  77. Keri says:

    I LOVE this dip! I am hardcore addicted to it – I make it about once a week! My husband, kids, and I just went mostly vegan (except eggs – we raise chickens!) and cut out processed foods and refined sugar just a couple months ago, and I went gluten-free a month later. But I have always been a dessert junkie, so your website has been such a wonderful source of recipes, information, and ideas for me. Thanks to your delicious, ingenious recipes, I never feel like I’m missing out – in fact, I’ve all but lost my taste for “regular” desserts and I’m a full-fledged healthy dessert convert! You rock!

  78. I posted a link this recipe on our Healthy Weight Loss facebook page. I’m trying to get someone to give it a try and post a review. It sounds so good…but I’m afraid to try it!!! Will one of you brave souls try it out and post a review for our healthy eaters??? Our facebook page is Thanks!!!

    1. lol just read some of the 1,115 reviews on this page! 😉

  79. I tried this; it’s amazing! Gave it to my husband and he loved it, even after I told him it was made with navy beans! It’s going to become a regular snack for us.

  80. Leah says:

    Soooo, this recipe haunted me for weeks. I saw it online and knew that it had potential to be one of my favorite things EVER as I am a cookie monster. It took me a few tries but I wanted to give some tips that I learned and hope it helps anyone else.

    1. Start with 3tbsp of brown sugar and sweeten from there. I think you’re more likely to get it right the first time if you start with a little and move up. 2/3 of a cup was WAY too sweet for my palate (and I have a huge sweet tooth).
    2. Try both chickpeas and white beans. I really loved the texture and lack of “beany” flavor I got from white beans as opposed to chick peas. You may feel differently, your bean brands may differ from mine, etc. and that’s awesome! Recipes are for modifying!! But if chick peas don’t work, or if you think your recipe could be just *thismuch* better, DEFINITELY try the beans.
    3. Not having a food processor didn’t stop me from making the recipe. You almost have to use milk in there, so compensate with some extra oats.
    4. Add more chocolate chips :) :) :)
    5. I liked chilling my dip before eating. It sort of “solidified” the texture for me.

    Happy eating!!

  81. Mia says:

    Katie, I just recently found your blog but I’m addicted! I made this dip with friends at a birthday party, and the four of us gobbled it up with spoons :) thanks for the awesome healthy recipes!

  82. Pamela Frey says:

    Love, Love, Love, your site and all your hard work, thank you sooooo much.
    Please add me to your email list if this is possible.
    Happy Memorial Day!

  83. Sheesh says:

    I made this for a family get together yesterday, it was a hit! I made it a little thinner (added more non-dairy milk) and cut up a bunch of fruit to dip in it. Soooo good. I think I will attempt the sugar free one for myself soon :) I’m sure you’ve probably done it, but I had an idea to mix it in to a non-dairy ice cream. Will have to go look through your ice cream recipes now!

  84. Julie says:

    I calculated calories and came up with 2,073 for the entire recipe… wowzer. obviously don’t eat the entire bowl… but yea.

    I used laura shudder reduced fat PB, 1% milk, light brown sugar, and 3 tbsp oats. I also could not find sugar free chocolate chips, so i used semi-sweet. that obviously brought the number up a lot.

    just to warn everyone.. heh…. but hey… no cholesterol 😀

  85. Carol says:

    Love your recipes Katie! Have you tried the sugar substitute Lakanto? It is completely tasty, has zero calories, looks like light brown sugar and has a brown sugary taste, you can bake with it, and it won’t give you gas! lol! I am integrating it into some of your recipes to see how it works out. Lakanto is a bit pricey and only available over the internet (at least here), but it is delicious!

    1. Sorry, I haven’t tried it.

  86. Shelby says:

    Just made this and thought I would share my experience, as others’ comments greatly helped me. I followed the recipe pretty closely using the 1 can of cannelini beans, 2.5-3 T flax, 2/3 C brown sugar, a little under 1/4 C almond butter (because you said in the recipe that peanut butter would add its own flavor and I didn’t want peanut butter flavored cookie dough), and 1/4 C coconut milk (give or take a bit, as I let each of my kids add some and the total may have been off). The texture was somewhat runny but thickened to a better consistency after refrigeration. That could have been due to a little too much milk. The real problem was that it tasted “healthy.” I was expecting awesomeness after reading rave reviews and was disappointed that it was only alright. My kids didn’t like it at all. After reading a lot of the comments and your responses, I decided it may have been the almond butter giving it the weird flavor so I went ahead and added a heaping tbsp of peanut butter and it was MUCH better and had no peanut butter flavor. Next time I’m using only peanut butter and I’ll just use a little and add it as needed. I just hope the kids aren’t completely against it forever now. I’ll have to bake it for my hubby to eat it because he doesn’t like cookie dough. I’ll let you know what happens!

    1. Shelby says:

      I told my 5-year-old it was different now; she tried it and said, “Oh! Peanut butter!” My 4-year-old tried it and told me it needed more peanut butter. So I guess I was wrong about it not tasting like that but it definitely doesn’t taste just like regular PB cookie dough so I still love it. My oldest does, too, now, and I bet the other one will like it more next time without the almond butter. My 2-year-old won’t try it again but I bet he will next time I make it and hopefully he’ll like it, too.

      1. I’ve never actually tried it with almond butter. (Actually, I don’t really like almond butter!) My favorite is with the peanut butter as well :).

  87. Jenee says:

    I made this using brown sugar xylitol and I made the dates version. Both are good :)

  88. Meredith says:

    I can’t thank you enough for this- it has saved me from eating an entire jar of coconut pecan frosting on numerous occasions and is an even more delicious (and healthier) substitute. Here’s to emotional eating!!

  89. Kari says:

    I have been reading your blog and gawking at the pictures for months and tonight I finally made one of your recipes and this was it! I’m happy to report that in my four years of marriage, this recipe was reason for busting out my food processor that was a wedding gift and using it for the very first time. Me, my food processor, and my husband (who is enjoying the dip as I type this) thank you. This dip is delicious!

  90. Nicole says:

    How many calories???

  91. Liz says:

    Made it! Loved it! Used stevia and chocolate almond milk. It totally hit the spot and took care of my sweet tooth! Thanks Katie!

  92. Karrie says:

    Can’t find Nut Butter recipe and want to do the cookie dip this weekend. I’m I missing it?

  93. LJ says:

    FYI – hand immersion blenders DO NOT work…. tasted fine but the texture was a huge turn-off… it’s sitting in my freezer, maybe it’ll be better frozen on ice cream….

  94. Danielle says:

    I’ve been a fan of your blog for at least four months now. However, I was studying abroad in Spain for four months – without my own kitchen, which was torture! I was constantly searching your website, dying to try out your recipes. So some family came over for dinner a few days ago and I decided to try a couple out. I knew I would like them since I’m not picky and I know they’re healthy. I was however worried about my family because they’re pickier. I chose this recipe and the chocolate fudge pie. I didn’t tell anyone they were healthy, and served the cookie dough dip first. They all loved it. While they were eating the pie I told them the desserts were healthy. One of my brothers – a very picky eater, doesn’t like anything that is “weird” – was concerned, trying to guess what was in them. When I told everyone chickpeas and tofu (for the pie) they were so surprised. My brother, Kevin, was disgusted, but had already admitted he liked the pie. My other brother, Jeff, had already left, and Kevin called him to tell him what was in the desserts. They all thought it was crazy – and my brother’s were grossed out by the tofu. The next day my brother Jeff called to get the recipes because he wanted to try making them. I just wanted to share my story because I am not a vegan nor is anyone in my family, but we all loved these desserts and they were so easy to make! Thanks Katie!! :)

    Here is a picture of how mine turned out..
    I used almond butter for the nut butter – turned out really well

    1. lol I love it!
      I made the chocolate pie for my boyfriend once, and he claims to hate tofu… so of course I didn’t tell him what was in it. He was so mad when he learned that he’d admitted to liking something that had tofu ;). But then he had another slice, so I guess he got over his anger.

  95. Emmy says:

    I have heard some people have problems with the chickpeas. Is there a specific type I should get or way to prepare them pre-food processor to avoid that?

    1. I’ve used different brands (generic, organic, etc.) and they’re all fine as long as you rinse and drain very well! No need to pre-process. Just be sure to use a good food processor, like a Cuisinart.

  96. Do you store this in the freezer?

  97. Emily says:

    Has anyone had any luck making this then NOT eating it all at once? 😛

    I love this blog because I’m a celiac, a recovering 14-year anorexic, and have lactose intolerance as well. So whether it’s for dietary reasons or neuroses, my diet tends to be really limited. Not only have your recipes introduced me to ideas I never would have thought I could eat, but it has also allowed me to experiment with indulging and NOT feeling guilty about it by exposing myself to “fear foods” that have nothing in them to be scary at all. (Did that make sense?) It’s brought the joy back into cooking, something that I used to avoid like the plague.

    Anyway, so I had a lot of trial and error with this, trying to get the consistency right and then the flavor right… etc. I actually used Better ‘N Butter (this stuff: instead of regular peanut butter. (Try as I might, real peanut butter is still scary to me.) And I took a cue from one of your other dip recipes and added a few dry oats (barely even a few tablespoons.) VOILA. It turned out amazing! I can honestly say I have not touched cookie dough with a ten foot pole since I was a child (I’m 28 now); so this was a huge step for me – and it felt okay!!

    Thanks for what you do! Your recipes help people in more ways than you think they do.

    1. Thank you so much, Emily, for such a sweet comment. I think it’s reading comments like yours that’s my favorite part of blogging :).

  98. Amanda says:

    Hey there – has anyone tried freezing this? I just made a whole bunch and don’t think I can/should eat it all within a few days…
    Maybe I could try freezing some and if it works then I can let you know….otherwise it would be wasted anyways :( but it’s sooooo delicious!

  99. Emily says:

    This stuff is AMAZING! I had to force myself to stop eating eat because I wanted to save some for tomorrow! Great recipe!

  100. HS says:

    I was wondering about the beans in your recipes. What kind of white beans do you use? I looked up “white beans” and it said they are technically “navy beans.” Could I use White Kidney Beans for your recipes? Or does the product come out better if you use chickpeas or navy beans??


    1. You can use any white beans, really. White kidney, cannelini, navy… I think someone said you can even use pintos!

      1. HS says:

        Thanks for the response!

  101. Hey Katie! I just found your site and tried this recipe today. Loved it! I’m putting your pic of the finished product (it’s prettier than mine), but am linking it all up to you so my readers can see all your fab recipes!

    1. Aw thank you, Jill!!
      Haha that darn cookie dough dip is hard to photograph. I took a ton of photos… and most looked awful ;).

  102. Keri says:

    I’ve made this dip countless times now (AT LEAST once a week! LOL), and I recently, accidentally stumbled upon a wonderful tip for smoothness! If you remove the skins from the chickpeas before processing, the consistency is ridiculously, dangerously (because you will want to eat it ALL) silky-smooth! It takes a few extra minutes, but it’s well worth the effort. Just thought I’d share that tidbit! :)

  103. Kara says:

    OMG. It’s brilliant. Where has this been every month of my life when I need it?

  104. ms9 says:

    How many calories are there in one serving of this recipe? And how many servings in this recipe?

  105. Erin says:

    Just stumbled across this recipe while preparing for a dessert party. Going to make this with sun butter. I hope that works. My son has a tree nut allergy.

  106. Laura says:

    So I tried this recipe out for my apartment warming party for this coming weekend. I don’t have a food processor, so I blended up the chick peas in the blender then incorporated all ingredients using a Kitchenaid stand mixer. It seemed to work pretty well. I added almost the full 2/3 cup of brown sugar right away and found it to be a little sweet, so I added less than 1/8 tsp more salt and a few Tbsp of oat flour to counteract the sugar, and it turned out perfectly! I’m also not going to tell anyone that it is pretty healthy, and see what happens. Thanks for the recipe!

  107. Jacque Foster says:

    I made the Sugar Free version and it was delicious–almost too sweet, in fact! So I can’t imagine doing it with “real” sugar. I used 15 dates and otherwise followed the recipe exactly, so next time I will probably start with 10 and maybe increase to 12 after I taste it. (I also used fresh dates–they were easy to pit after I soaked them overnight–just squeeze and the pit pops right out. Trader Joe’s only carries fresh dates, and that’s the only place I shop.)
    The dip is awesome on top of plain oatmeal (I made with coconut milk). My 1-year-old and I both enjoyed it immensely. My son and I ate it on crackers and celery; both delicious.
    After a couple of days I was getting tired of the dip, so this morning I added a few dashes of cinnamon and WOW…the flavors just POPPED! So I will probably add cinnamon to mine in the future.
    THANKS for the sugar-free version. My son has a weak pancreas and we’re doing everything we can to keep the Type-1 Diabetes that runs in our family away from him. All your sugar free ideas will definitely help.

  108. sharla says:

    Wow! This is delicious! Made it in the blender and used peanut butter. My only mistake was I should have stirred the chips in..they got kinda chopped up in the blender

  109. Michelle says:

    Just came across this recipe on pinterest, looks like it has been around for a while though. I finally made it and I really liked it (my husband did too). Anyway, I don’t normally make things with chickpeas so I was wondering how long this batch would last in the refrigerator? That is if I don’t eat it all right away.

    1. 3-4 days covered in the fridge :)

  110. Lexi says:

    Hi Michelle, When I make this, it usually lasts a couple of days in the fridge. Yummy!

  111. Shelby says:

    I have tried this recipe with both SunButter and Almond Butter – both still tasted too “nutty” to pass as cookie dough. Any suggestions other than the link to the other website?

    1. Mia says:

      Lol I’m not Katie, but I agree with you, so I tried cashew butter. It gives it an almost exact cookie dough taste!

  112. Lindsay says:

    Made this for a Father’s Day get together, it was a huge hit!! I broke my food processor and I can’t wait to get a new one just so I can make this again!!

  113. Riley says:

    HELP! I made this yesterday and my chickpeas did not grind (aka the dip is not super smooth), and I can totally taste the chickpeas. I didn’t have any peanut butter so I replaced that with nutella, but the chickpeas are just so overwhelming I don’t know with it. I would love some suggestions (besides adding more sugar because I have already done that) at how to get rid of the chickpea taste.

    1. What food processor did you use?

  114. Bailey says:

    I made this tonight with my mom (who is an extreme sweets kind of person) and we both LOVED it. I recently started the Paleo diet and refused to give up on my favorite dessert (cookie dough) and this was just as good or even better than my 24 grams of sugar cookie dough i ate a few months ago. I am now your biggest fan(:

  115. Rachel says:

    I make this once a week! And eat it myself!! 😮
    I follow your blog religiously, your recipes are awesome. I love finding healthy, low sugar and whole grain recipes! I feel better about eating sweets and serving them to the kids, at least!
    My sister in law and I think you should have a cooking show on food network!
    I can’t wait for the cookbook!
    Thanks again!

  116. Morgan says:

    I just tried this recipe, but I don’t think I left it long enough to mix the chickpeas. It had been blending for about 5 min. But I’m not sure how long you think it should take to completely blend the chickpeas. In the final product I could still see chickpea pieces, and as you can tell, it didn’t turn out well. Just wondering how long you think the chickpeas take to mix in completely! Thanks

    1. What food processor did you use?

      1. Anonymous says:

        I used the kitchen aid

        1. Laura says:

          Is that a food processor? Isn’t a kitchenaid a stand mixer?

  117. Hazyy says:

    I just made it and I’m eating it now! (yes! right now!) for lunch! they’re beans aren’t they? it’s a healthy lunch! 😀

    thankssss a lot for the recipe is amazing.

  118. Amber says:

    did you do something different from the first picture to the other pictures? They look very different to me. Thanks!

  119. Holly Ford says:

    LITERALLY JUST ate this!!!!! It was SO great!!! YOU. ARE. THE. BEST! I come to you to cease any and all cravings!

  120. Casey says:

    When I made this you could really taste the beans…..what did I do wrong?

  121. Anonymous says:

    I made a lot of this stuff and put it in the freezer. It does harden up, and when you first try to eat it you do have to try and scrape off pieces, but it does soften up after a couple minutes. It tasted like chocolate peanut butter ice cream! (I put a lot of peanut butter in mine). I actually liked it better frozen. Now, I make this and put it straight into the freezer. It is sooo good on hot days!

  122. Eileen says:

    I am so delighted I found your website! I just made this for breakfast with the leftover garbanzo beans I used for my veggie barley soup. My only addition was about a tablespoon of Earth Balance in addition to the PB. I felt this added a nice buttery flavor that went well with the brown sugar and vanilla. Great recipe! Thanks for the share.

  123. Mia says:

    I had to comment again.. To say that I made half of the recipe and ate it for breakfast. BEST BREAKFAST EVER HAHAHA! It kept me full for a long time too :)

  124. Jill says:

    Hi Katie!

    Your blog rocks. Congrats on helping so many folks AND kicking ass at having your own business! Some questions from a new reader. How many servings are in this? And do you have any idea on the nutritionals?



    1. Aw thanks, Jill. I do’t have the nutrition info for this, but I did list it for my pumpkin cookie dough dip recipe, which is similar. Sorry I can’t be more helpful!

  125. Melissa says:

    Insanely skeptical at first, but LOVE it! I made it only with stevia, and it tastes great! Of course, I am used to this way of eating, but a guy friend came over and also devoured it. Congrats on another killer recipe!

  126. Anna Bird says:

    HOLY COW! I get cravings for cookie dough ALL THE TIME, and often freak people out when I’ll whip up a half batch with no intention of cooking it. Well, next time I’ll try THIS and stick my tongue out at them!

  127. Kara says:

    Hi Katie! I’ve made this a few times now. The first time I really didn’t like it, but being that it is a reader fav, I just had to give it another chance. The first time I made it with PB and very little brown sugar…not for me. So I added more brown sugar the next time, but it tasted toooo much like PB. I made it again yesterday because I was dying for something sweet but didn’t want to go crazy, and I used LouAna coconut oil instead of PB. AMAZING. I also used a mixture of white and brown sugar and that seemed to help the taste (for me, anyway). Next on my list is those mocha cookies you posted today! They sound awesome!

  128. Amanda says:

    Hey! I tried to look through the comments but I guess I’m the only one wondering this…so I couldn’t find a can of chick peas but I found a BAG of dry ones. How would I prepare the recipe with these? I was thinking that I should soak them or something? But for how long? Thanks, can’t wait to make this!

    1. Sorry, I’ve only used canned so I don’t know. My guess would be to prepare the dried chick peas according to the package directions, and then proceed with the recipe. :)

      1. Amanda says:

        I’ve made this twice since I posted (eating some now actually) and I just put the chickpeas in water and let them soak overnight. It worked out perfectly. Thought I’d post this in case others had my problem :) for some reason, I couldn’t find canned chickpeas!

        1. Keri says:

          I always use dried chickpeas! I soak them overnight and then steam them in a pressure cooker. The dip is always delicious – I make it ALL the time, lol! Did you cook your chickpeas or just use them straight after soaking?

          1. Amanda says:

            I use them straight after soaking!

  129. Stephanie says:

    I was wondering what could be substituted in place of the nut butter?? thanks!

  130. Mia M says:

    Before I comment on this recipe, I wanted to say, Katie, that I am very impressed with you! Not only are your recipes creative and health-conscious, but they work, and they’re very good, too. However, what impresses me most about you is your kindness! Never have I run across a blog with as much traffic as yours where the blogger takes the time to respond to almost every comment. Even though this post has over 1,000 comments and was posted over a year ago, you are still responding! Thank you for being consistently friendly and kind (and I know that can be difficult to do when dealing with snarky people!) You are making a difference in the world–not just with creative, fun and healthy food, but with kindness that encourages us all to pay it forward.

    Now, for the recipe! The first time I made this, I tried the sugar-free version with chickpeas, dates, and almond butter. I have a very good food processor, so everything blended nicely…and was a bit runny, even though I omitted most all of the liquid and rinsed/drained the chickpeas well. However….the flavor of that version was just…off. Didn’t remind me of cookie dough, and tasted too strongly of chickpea and almond butter…(which gave it almost a bitter taste, by the way, I am starting to think I don’t like almond butter much anymore.) Sadly, the dip just wasn’t edible and I ended up throwing it away.

    However, because this recipe seems to be such a smashing hit, I didn’t want to give up! I gave it a second try….this time using white great northern beans (the only kind of beans I had on hand at the time.) I used 3 TB of pb, 3 TB oats, and went ahead and threw in a TB of flaxmeal, just for the fun of it. I did not add any milk or extra liquid. Only used 1/2C packed brown sugar, which made it *plenty* sweet (probably can cut back a tad next time, and I have a huge sweet tooth!) and I went ahead and rounded up the amounts of salt and baking soda to 1/4 tsp, since the tiny amounts seemed too miniscule to make much of a difference.

    And I must say….this time, it worked!!!!! I was floored!!! The dip was thick but smooth–no hints of beany flavors, and I couldn’t even detect the pb flavor, either. (And trust me, I have a very discriminating palate, lol.) I suspect the white beans helped, because I think they have a more neutral flavor than chickpeas (I always think canned chickpeas smell like a can of dogfood when I open them, hahaha. Not exactly appetizing.) This is truly delicious and perfect for the inevitable cookie dough craving. There is just the teensiest hint of something “different” about the flavor, but it’s a winner, and I’m so glad I tried it again.

    Thank you Katie!

    1. Thank you so much. That really means a lot to me, because I really do try to answer as many comments as possible. :)

  131. Macy says:

    Hi! This looks so good! But, are there any substitutes for chickpeas or white beans? We never have those on hand…

  132. I loved this dip! I made it for a girls weekend and it was a huge hit. Thanks for sharing. I love your blog!

  133. Michelle Catlin says:

    My daughter and I just started a healthy eating program and stumbled upon your website while searching for healthier options for our sweet tooths. My daughter is only 8 years old and was feeling so deprived. We just mixed this up and it was a huge success! She says, “That cookie dough is the best thing that happened to me since I started eating healthy” You can be we will frequent your website :) Thanks again…………

  134. Anonymous says:

    I did not like the taste or texture of the recipe. The chickpea taste was overbearing.

    1. Liz says:

      You obviously did something wrong. Like didn’t drain the beans or rinse.

  135. Haley says:

    I can’t believe it – this was incredible! I need to buy more beans for a second batch

  136. Loreita says:

    I substituted an 1/8 cup applesauce instead of the milk. I am making it for a friend who is allergic to gluten and her husband is allergic to dairy and their son is allergic to peanuts and eggs as well as gluten and dairy. So I made it with almond butter and no milk. I am on a stick diet, so I only took a teeny tiny taste and it worked great. I hope they like it:0)

  137. Erin says:

    Oh my goodness this is amazing. I cut down on the sugar and added a few tablespoons or so of instant vanilla pudding because I put that in my chocolate chip cookies normally. The dip tasted less peanut buttery and alot like my choc chip recipe. Everybody loved it at the party I brought it to!!

  138. Josefine says:

    OMG Katie – you are a genius! Just made this – FOR BREAKFAST :-)
    Thank you for your amazing blog!

  139. Hey Katie, I just liked back to this on my blog, as you inspired my own version of this dip. I do add yogurt to the dip!
    Thank for the inspiration.
    Here’s the link:

    I just noticed… you already have such a long list of trackbacks! Wow! 😉

    1. Aw I loved your post. I especially like the Lego princess! And the frog… too cute!

  140. Anonymous says:

    can anyone tell me what the nutritional information for this recipe is? how many servings does it produce?

  141. Connor Dafler says:

    Hey I just made this and I was wondering if you have the nutrition information. I tried to calculate the amount of calories but it ended up being much higher than I would assume. Please let me know if you have the information! It tastes great!!

    1. I don’t have the info, but it’s probably very similar to my Pumpkin Cookie Dough Dip recipe, which does list the info. Sorry I can’t be more helpful!

  142. Connor Dafler says:

    Hi I just made this and I was wondering if you have the nutrition information. I tried to calculate it but the calories ended up being much higher than I thought. Please let me know if you have the information! It tastes great!!

  143. Angela says:

    Hey Katie! Love all your recipes!!! :) I wanted to make this one but do you think I could sub the baking soda for baking powder? Im new at “baking” and cooking so not sure. All I have is baking powder right now. thanks!

    1. Nope, they’re not the same. For this recipe, though, you can leave it out completely :).

  144. Mallory says:

    Is “flax meal” the same as “flaxseed meal”? Do you know if it is gluten free?

  145. Michelle says:

    What’s the serving size and nutritional info on this? I know I’ll be eating it by the spoonfuls!

  146. Gemma says:

    You are amazing. I have been trying to give up sugary foods for ages and I just can’t! You blog is pretty much my saving grace, thankyou so much…. I just went and bought some Hershey’s cocoa on ebay because they don’t sell it in Australia hahaha

  147. Holly says:

    I made this twice, having made some mistakes the first time and got it right the second. The first time I didn’t process the oats or chick peas fine enough, so there were still crunchy bits which didn’t help mask that it was not actually cookie dough. I also used regular (but healthy) peanut butter, and found it to be too overpowering. So, the second time around, I made sure to really finely mix the ingredients, and used almond butter instead. Also used some Stevia in place of part of the brown sugar. It was AWESOME, and everyone at the party freaked out over it.

  148. mee says:


  149. joann says:

    Please tell me more about Nut Butter. i dont want to use peanut butter – so which one is best to get (or make?) for this recipe? thanks!

    1. Karen V says:

      I’ve used cashew butter and I’ve also used Earth Balance buttery spread. YUM both times!

  150. Brielle says:

    What’s the nutritional info in this recipe?

  151. Erica says:

    Katie, I made these last night and told my boyfriend it was a “healthy” dessert before he dipped in. He guessed that the base was bananas, and couldn’t believe it when I told him it was beans! I consider that a success!

  152. Dee says:

    Question about Cookie Dough Dip Recipe:
    Our pediatrician does not want our 2 y.o. twin sons to eat any type of nuts yet. Do I just omit the nut butter or use a substitute instead for this recipe? We want to try it for our sons as a protein source. Our one son does not eat any meat (by his choice). This recipe was suggested by his nutritionist. Thank you!

    1. Karen V says:

      The nut-free version is linked right in Katie’s post, in the ingredient list.

  153. Madie says:

    Katie, how many servings does this make, and what’s the serving size? I’m trying to find the nutritional information for some of my friends watching what they eat. Thanks!

    Ps. I’m not a vegan, but occasionally I make some of your recipes and they are amazing!

  154. Makenna says:

    Is it bad to make these desserts al the time??? I sure hope not because, I’m slightly addicted… 😛

  155. Liz says:

    I have the pickiest 8 year old on the planet and she ate this!

  156. Tarin says:

    I LOVE all of your recipes!!!!!! I tries this one and it tastes soooo yummy but my texture is off. It’s not a cookie dough texture more like a cake batter. Am I doing something wrong?

  157. Michelle says:

    I decided to try the ‘cookie dough dip’ for Friday night dessert. I wouldn’t let my husband in the kitchen while making it. After dinner I took the dip out and asked him to try it. (We are stationed in Germany, so I picked up some Belgium wafters at a local store) I am allergic to nuts, so i took a gamble and omitted the nut butter and it turned out just fine.
    I spread some dip on a wafer and handed it to him. He said it didn’t smell like cookie dough and asked what I was really feeding him. He tried it, made some faces, took another bite…. “OH MY GOD!! This is F*@*ing AMAZING” Were his exact words. Then he said he feels like such a fat kid. I told him it was healthy and he didn’t believe me. Then I finally told him what was in it and could not believe it.
    This is by far my new favorite recipe! :)
    Will be trying others from your site soon :)

  158. Jess Rose says:

    So…what is the calorie count/nutritional content of this enticing creation??

  159. Jess Rose says:

    So…what is the calorie count/nutritional content of this highly enticing creation??

    1. satm says:

      Thanks for asking Jess! I’ve got the same question.

  160. Lisa says:

    Made this last night. SO GOOD. I did need about 4 tablespoons raw honey + 2 tablespoons brown sugar though to cover up the garbanzo beany-ness. I’m sensitive to certain textures and tastes so the slight bean texture/taste was really off-putting at first. The additional sugar, vanilla extract and dash of butter extract I added did the trick though!

    Surprisingly, it’s filling so I really recommend it to anybody who has a cookie dough craving.

  161. I’m obsessed with this recipe. I love it. I’m wondering if it would taste ok if I used either margarine or banana instead of the nut butter (because the nut butter is so high cal). I love peanut butter but I’m just looking for a lower calorie option.

    1. ps. I tried replacing the nut butter with banana and it was amazing. I also find that this recipe is way tastier with navy beans than with chickpeas, because chickpeas have a pretty strong taste and can overwhelm the other flavours.

  162. satm says:

    I’m new to your blog. It is interesting and entertaining all in one!
    Almost hate to ask, as I don’t see others making this request, but wondered where I can find the nutritional info/ calorie count/ serving size on your recipes…beginning with this recipe.
    Thanks for providing info for sugar free too.
    Great work.

    1. satm says:

      — now that I have posted, I see that Jess Rose has also asked about it. Whew.
      Thanks, Katie, for your help and info.

  163. Lisa B says:

    I made this last weekend and used chickpeas. I liked it but they never got as smooth as I’d have like. Today I made it again and used white beans. The texture is MUCH smoother. I am in fact eating giant bowl with apple slices, pretzel chips and graham crackers as I type this. Mmmmm thanks! :)

  164. Dani says:

    Do you know if this freezes very well? I found a wonderful recipe for chocolate chip cookie dough frozen yogurt that doesn’t need an ice cream freezer: it’s just a normal eggless chocolate chip cookie dough, and then a couple cups of Greek yogurt stirred in and frozen til it’s hard. It was SO good. And I was looking for a healthier alternative for the cookie dough base. Think this would work, or would the blended chick peas have a weird texture when frozen? Nevertheless I WILL be trying the dip at some point :) You’re a genius!

  165. Brandy says:

    Hey Katie! I just made this last night and followed the recipe exactly (using white beans), but I can still taste the beans. Any suggestions?

  166. tayla says:

    all i could taste was chick peas with a sickly sweet taste to them :S are the chickpeas supposed to be that overpowering in flavour?

    1. Zolazoo says:

      Mine tasted the same!

      I’ll try again, but I think I need to change things up a bit.

  167. Amanda says:

    This recipe is amazing…actually, all your recipes are amazing. I’ve made this many times and a few others as well…I’ve got a whole bunch that I want to make ASAP too! My fiancé loves this one, especially if I use peanut butter chips instead of chocolate. The other day I set everything up to make the “blondies” and realized I didn’t have baking powder…apparently, I had bought an extra box of baking soda the last time I went to the store! So I just made this instead. I featured this recipe on my blog,, too :) Thanks for sharing this and keep blogging, I love seeing new recipes!

  168. Kathryn Wong says:

    Looks amazing, but chick peas??? Has anyone tried this recipe? How do the kids like it?

    1. Just check out he comments and you’ll see how many people have tried it. Give it a shot. I bet you’ll love it. I’ve done it with both white beans and chick peas. I prefer the white beans myself. But it’s good no matter how you make it.

  169. Anonymous says:

    just made this! so yummy 😛 i was going to save it for later….but my spoon didnt agree with that. i ate over a quater of the recipie all by myself! i added cocoa powder though just because cocoa powder makes EVERYTHING better. and this a really random and pointless question but about how many boxes of cocoa powder do you go through in a month? i go through 1-2 (i really pike ti bake)

  170. Deb says:

    Where’s the calorie and nutritional info?

  171. Brooke says:

    I made this dip today instead of the deep dish cookie pie (oven not working!), it was yummy. I added more oats than the reicpe called for, used PB, and a little sweetened condensed milk in place of half the brown sugar. However, I was craving a big warm cookie, so I scooped some out of the bowl and into a mug, then mircrowaved it for 70 seconds. SOOO good!! A big thick cookie ready in a little over a changing!

  172. Katie says:

    I just made this last night! It is so delicious! Thanks for a healthier version of something I love. Now I can eat without he guilt! Excited to try many more of your recipes.

  173. Lauren says:

    Why is milk listed as if needed? What determines the need? I would need to use rice milk so I am just curious if I should use it or not.

  174. Dawn Laughlin says:

    I repinned this recipe today, Sunday, it is one of my all time favorites!!! Since my food processer died on me I would love to be the winner of the Cuisinart one!

    You are so sweet for buying one and giving it away yourself!

    Thanks so much!

  175. stephanie says:

    Cookie dough is my downfall! Repinning this and can’t wait to try it

  176. April B says:

    Joined Pintrest today just so I can share all of your amazing recipes! Repinned this recipe of course!!!

  177. Kiah says:

    I just brought this in for the rest of the teachers that I work with and they LOVED it. Thanks!

  178. Emily says:

    Katie- I love making this every couple of weeks because I LOVEEEE cookie dough! I made some this weekend and didn’t have any creamy nut butters to use, so I used tapioca in place of the nut butter- worked like a charm! Thanks again for this fabulous recipe!

  179. Beth says:

    I’m not sure exactly what you mean by “nut butter” I used Almond Butter since you said the peanut butter gave it a peanut butter taste. With the almond butter it still tasted nutty. It was good but not something I’m ready to serve to anyone else yet. They would know something was up. lol What did you use?

    Also…I tried this with a Magic Bullet. Not horrible but there were still chunks of garbanzo beans. haha

    Thank you so much for this website. It is awesome!! I’m so glad to have some healthy alternatives to the junk food I try so hard to avoid.

    1. Hi Beth,
      You REALLY need to use a food processor for this one. Really really ;).
      It just won’t compare in anything else.

      I usually use peanut butter.

  180. Megan says:

    Why did you add baking soda to this?

  181. Lauren says:

    Eating this right now, LOVE it! Super easy to make. I used dark chocolate chips and almond milk, and am very happy with the outcome! I will definitely be making this again, thank you for the recipe!

  182. Lauren says:

    I made this today, absolutely loved it! My family was apprehensive at first, but after they tried it they raved and raved! Thank you for the recipe, I WILL be making this again!

  183. daisymax342 says:

    Could I use raisins in place of dates?

  184. Lauren says:

    I’ve made a bunch of your recipes and love them, but had never made this one until now. I have to say that when I tasted it, I was very confused by the rave reviews. I didn’t like it at all. I thought it still tasted like beans. I stuck it in the fridge and I’m not even sure why. Well, so glad I did! It made all the difference. I decided to taste it again today and it really tasted like cookie dough! I can’t believe what a difference refrigerating it made. So if anyone else is questioning the recipe, stick it in the fridge!

  185. kylie says:

    So if you make a massive amount of this dip and decide you don’t need all of it, can you bake it in the oven? Just wondering if I could maybe make it into cookies so I can just leave them out for my roommates to eat!

  186. laura says:

    I kust tried this with my new food processor, and I was really sad it didn’t work, because my parents had no faith in it. I rinsed the beans religiously, but I still tasted nothing but sugary beans. It was also really thin, even though I used no milk. Ideas?

    1. It should NOT be thin and liquidy at all. Make sure you drain the beans, and use a high-quality food processor like a cuisinart and blend very well. It should have the exact texture of real cookie dough if made correctly. I can’t tell you what you did wrong, because I wasn’t there to see… but I’ve made this dip at least 30 times and it will definitely be thick if made correctly. Sorry I can’t be more helpful.

      1. dani says:

        I had a similar problem…mine wasn’t too thin, but it wasn’t thick like you would expect with cookie dough. And it tasted horribly of canned beans! I rinsed the chickpeas in water for at least 5 minutes, then drained them super well. And I couldn’t eat more than a couple bites because it was just sweet, peanut buttery beans with chocolate chips. I was so disappointed! What brand of beans do you use, Katie?

  187. Bethany says:

    Hi Katie. I am very disappointed with this recipe. It turned out too liquidy. HELP ME!!

    1. It should NOT be thin and liquidy at all. Make sure you drain the beans, and use a high-quality food processor like a cuisinart and blend well. It should have the exact texture of real cookie dough!

      1. Bethany says:

        TThank you very much. I think i might have used too much milk.

  188. Lynsey says:

    when you say nut butter… do you mean any kinda of butter.. like almond, cashew. etc? Thanks!

  189. Laura says:

    So I actually made this about a week ago, but forgot to say it… It actually didn’t turn out, I was so depressed, because a lot of the recipes of yours I’ve tried haven’t really worked for me, and I really want them to. (A lot of your recipes have worked as well though) My dad was like “see, thats what you get for making a weird vegan recipe..” Grrr, I so want to prove him wrong!

    The texture was really loose, but with a bunch of chunks of chickpea(I don’t know if it is supposed to be like that?) I didn’t even add any milk and I did put the oats in. Also, the flavor was just.. really bad. I’ve read comments on here to make sure to drain and rinse the beans well, so I did, religiously so. I did it a bunch while the beans were in the can, and then I did it a bunch with the beans in the food processor. Is there such a thing as rinsing the beans TOO much, or did I just not rinse them quite enough?

    No matter how much pb, brown sugar, or choc. chips I added, I couldn’t make it taste any better. Ideas?

    1. Unfortunately I can’t tell you what you did wrong, since I wasn’t there to see. But I CAN say that I’ve made this at least 30 times and it will definitely be thick if made correctly. Sorry I can’t be more helpful. Be sure to use a high-quality food processor and blend very well. It should have the exact texture of cookie dough.

  190. Choco-holic ;) says:

    Made with pinti beans 3 tbsp agave 3 tbsp peanut butter and 3 tbsp oats with 1/4 cup choc chips! PERFECT

  191. Lena says:

    Hello Katie! Your dip is AWESOME! I made it for a party today and I hope they like it. I did. It’s delicious!

    I’ll post the result in my blog then. 😀

  192. Meghan says:

    So, I’ve made this now 3 times this week. And eaten it all myself. It’s a problem. Instead of oats, I add 1/4 cup of oat flour. It thickens it up slightly. Also usually replace half the sugar with some kind of sugar substitute, but I’m still experimenting on which one I like best. Really yummy, thanks for the recipe!

  193. Lauren says:

    This sounded like a great idea but everyone I have tried giving it to has spit it out..tastes like cookie dough but I guess its just not our thing. Added a few more ingredients and am to bake them now..oh well I like everything else!

  194. Erin says:

    Thank you for these recipes! I’m going to try to switch my junk food addictions to vegan recipes to see if helps me lose a little weight. They all look so good! I’m going to make your chocolate frosting recipe today. This one looks great too!

  195. VictoriaASOP says:

    Thank you for sharing this recipe! I attempted to make it during Hurricane Sandy’s blackout: and was very pleasantly surprised with the final result!

  196. Jules says:

    Alright, so, I’m a first time commenter, and a newbie to your blog, so if I sound crazy, I blame that. I am making this for a bake sale for my youth group (basically, a BUNCH of teen guys and girls), and I’m not gonna tell anyone it is vegan or healthy until after they eat it. Wish me luck?
    Also, if anyone knows the nutrition stats on this deliciousness, I would love to know. Pretty please? :-)

    1. Jules says:

      Oh, almost forgot! I am also planning to make the Snickerdoodle dip. So, there is gonna be a whole lotta delish coming out of my kitchen pretty soon!

  197. TinyTaniTay says:

    I really appreciate this! I’ve actually just now discovered your blog and am hoping to try this sometime soon.

    The reason I was searching for something like this, is because my mom got sick and she ended up damaging a nerve in her forehead that has something to do with the senses of taste and smell: she doesn’t have either of these senses anymore. For a few months now, she’s been eating Pillsbury cookie dough once or twice a night. Sometimes if she misses dinner, that will be all she eats for the night :( She does it because she knows it tastes good and the feeling of the cookie dough (smooth but with sugary crunch) makes her “feel” like she’s eating something tasty. It bothers me, though, because I’m sure Pillsbury cookies really aren’t the healthiest thing to be eating so much, but I hope making this recipe will be at least a little bit healthier for her :) Thank you so much for making this recipe and I’ll be sure to follow up here if it works for her! <3

  198. Kate says:

    Hi Katie,

    What is the nutrition info (serving size, cals per serving, carbs, fiber, fat, protein, etc) On this lovely looking dip?

    Thank you so much!

  199. Danielle says:

    Hi Katie! Do you think you could whip up a recipe for gingerbread cookie dough dip? That would be awesome!

    1. I can put it on my list of things to try!

  200. Undead_q says:

    Hi Katie,
    Been a lurker for a while on your site. I made this dip and it has been a fabulous mid-morning snack. I posted my modifications (and linked back to your site for the full version) on my blog:

    Thanks for what you do for those of us who enjoy healthy dessert every day!

    1. Love your post… and Jaeger is adorable :).

  201. Casey says:

    Made this. Added pumpkin puree. Delicious! Thanks so much : )

  202. Jordana says:

    would anyone know the nutrition facts on this?

  203. Annie says:

    Hey there! I heard about this dip from a radio station I listen to on my morning commute. Someone called in with this cookie dough as the answer to finding the perfect healthy dessert for one of the guys on the show to be able to eat while not scaring off the other guys. (…can you tell I’m a chatterbox too?)

    Anyway, I’ve never eaten healthy in my life, haha, but I was really intrigued and once I get curious about something I can’t stop thinking about it until I’ve tried it. So I just gave it a try. It’s /fabulous/, I have to start out by saying. I don’t have the world’s best food processor but I don’t mind the texture, and really, the oats are the only thing that didn’t blend in all the way from what I can tell. But it tastes marvelous and I can’t stop dipping my graham crackers in it. I think I’m going to bring some to work tomorrow and try it out on everyone there… *innocent whistle*

    I have a question, though–it’s a bit thin. I followed the recipe exactly but I think when I was adding the milk it may have splashed in a bit too much because it’s more runny, like pudding, not like cookie dough. Clearly this hasn’t affected my enjoyment of it, but what would you recommend for thickeners? Anything? Or should I just try, try again?

  204. Danielle says:

    Love the idea! Is there a good sub for the chickpeas/beans though? I’m deathly allergic to both :/

  205. Leah says:

    Hi Katie!

    I’m 17 and I’ve been eating healthy and vegan for three years now and love it! I found your recipe two weeks ago and I’ve legitimately made it EIGHT TIMES!! No joke – I’m seriously on this cookie dough craze right now! My favourite way to make it is to use peanut butter and a little cocoa powder, like a double chocolate (I added the chocolate chips, too!) peanut butter cookie dough!! The cocoa powder also makes it thicker, too. I also really like mint extract and cocoa powder for a peppermint brownie-like consistency.

    Thanks so much for the AWESOME recipe! I made my mom try it (who is by no means a health nut) and she really couldn’t believe it was made of chickpeas, either! Yay!!

    Thanks again,


  206. Brooke says:

    After looking at this recipe for months, I finally made it with white beans and I love it! The texture is amazing! I used peanut butter and oatmeal because I love them both and it tastes great. Added about 1/2 cup brown sugar but might try less next time, and added some chopped super dark chocolate. My littlest one is a picky eater but she is eating too–glad it is full of beans and not butter, sugar and flour! Thank you for this recipe!

  207. Amy says:

    I’ve been DYING to make this recipe for months but didn’t have access to all the staple ingredients and food processor at my apartment in college so when I came home today for Thanksgiving break I made it right away! WOW WAS IT GOOD! I was worried that it would have a bean / hummus taste to it but it literally tastes like pure cookie dough! My family loves it, and my Mom even put it on her chocolate chip pancakes! Thanks for the amazingly addictive dip and I can’t wait to try more of your recipes! You are by far the best blogger / baker I have ever found!

  208. Ashley says:

    This got such rave reviews at the last dinner party, it has been requested for Thanksgiving!! Yumm!! Thanks for all your fun healthy recipes.

  209. alessa says:

    absolutely brilliant. i’m not a huge chickpea fan, but the PB cuts the flavor. kudos if you were the first to come up with this, and thanks for posting even if you weren’t. i certainly never would have thought of it.

  210. Jessica says:

    I went to go make this and realized that I had no sweetener in the house… no dates… no sugar… no agave.. nothing. After much searching a brainstorming (because I was too lazy to go to the store lol) I decided to try making it with some Juice Plus+ French Vanilla Complete protein mix (veggie based, no dairy/whey – check my website if you’d like more info) I was afraid it would make it too thick but I offset it with a bit more soy milk and it was AMAZING! I’m confident that you could do this with any protein powder that isn’t gross [hard to find]. I’m going to see if it passes the boyfriend test tonight! Thanks so much!! I will definitely be bringing this to my team holiday dinner!

  211. Nili says:

    Hi:) I love your blog, it’s absolutely amazing! Probably my favorite health food blog so far. I had a quick question, can I use my vita-mix? I know you said some people haven’t had good results, but why wouldn’t a vitamix work vs a food processor? Also, I have steel cut oats and can they be used for the recipe (sorry if obvious question). Thank you:D!

    1. Nili says:

      Btw, I made this the other day with quick oats and the vitamix, and it was amazing:D:D:D.. Definitely gonna try to make it into an ice cream later on. Btw, if anyone’s worried about using a vitamix, I wouldn’t. All you need to do is use your tamper. *****plus I didn’t add any milk, and it was just the right consistency. Good luck:)!

  212. Cassidy says:

    Soooo, I just made a cookie dough milkshake with this stuff.
    Best thing I’ve *ever* put in my mouth. *Ever*. :3

  213. Serena says:

    I made this for the first time today and it was fan-FREAKIN-tastic! So delicious and deceptively healthy :)

    i was wondering — would you be fine with me making a Youtube video about how to make this (obviously crediting you and linking to your blog)? :)

  214. Rebecca says:

    My friend Angela turned me onto your recipes by making this dip for me. Only she used a banana instead of any sweeteners. She served it to me and my four kids. None of us knew there were beans in it. The kids were devouring it when Angela says, “Who wants to know the secret ingredient?” My Katy says “I do.” When Angela said beans, my Katy says, “Are you serious? Oh well, it tastes good.” Then she proceeded to eat as much as we would give her! A whole pan was gone in under 5 mins! Love your recipes. Thanks for your hard work!

  215. Carol says:

    My mom’s reaction to this last time I made it was too funny, she’s always yelled at me for eating raw dough as a kid, and I had to keep telling her there are no eggs or flour in it. My dad thought he misheard when I said beans were the main ingredient. I’m making it again for my family, I’m sure the guys will be shocked

  216. Marksnona says:

    I served this with low fat graham crackers a a snack on Christmas Eve with several asking “what is this stuff? It is awesome!” Only after the comments did I reveal the ingredients and most did not believe it is made with garbanzo beans. Love it! Will serve it again.

  217. SARAH D says:

    made this (again) tonight but with great northern beans instead of garbanzo beans… the consistency was much smoother but also more liquid-y… so i added more oats and some guar gum powder. i also used applesauce mixed with PB2 instead of peanut butter. and half a teaspoon of butter extract. love it!!

  218. caitlin says:

    Hi, I wanted to let you know this recipe was really awful. I have tried it twice, rinsing the beans extremely well. Just horrible.

  219. Kellsie says:

    Ohmahgosh, I FINALLY made this and the verdict is in……..unanimously awesome! I loved this so much, I even had it for a lunch/snack with mini pretzels to dip in it. So delicious! Thank you so much for this surprisingly well mixed combination of flavors because my brain would never have thought this up.

    By the way, I am eating a small tub of it while I write this. Yum yum yum.

  220. limey says:

    I love this recipe! Except I’m a dum-dum and didn’t have any sugar when making this. So I used hot cocoa instead. Chocolate chocolate chip cookie dough! I’m going to take it to work today >.>

  221. Michelle says:

    I’m sometimes a chatterbox too! The other day I was out with my friends and I talked soo much lol! Also, my mom can talk anyone’s ear off. Yeah, and my grandma, sister, cousins, aunt and boyfriend are all a bunch of chatterboxes. Sometimes, though, I don’t want to be a chatterbox so I’m more quiet. It kind of goes back and forth, but I can definitely be a chatterbox.

  222. Shira says:

    So….I’ve been wanting to try this recipe forever. But I was also skeptical about it actually tasting like cookie dough. But today (a year later? haha) I finally got my act together and made the cookie dough dip and Snickerdoodle Blondies, and girllllllllllllllll you are my new best friend!!!
    (I used Splenda Brown Sugar Mix -just halfed the amount of regular)
    OMG they really do taste like cookie dough! I forced my mom to try it-I literally had to run after her in the kitchen with the spatula because she was like noooooo, ewww! And finally she tasted it and was like, OMG this is amazing!
    Thank you:) <3

  223. Stephanie says:

    I tried this tonight! It DOES taste kind of healthy, but it helped my cookie dough craving :) Also, I didn’t have a food processor so I used a blender. I put it on the ice crush setting and once it got mushed a little, I put it on the shake setting for about 30 seconds. That worked perfectly for me :)

  224. Jess says:

    Do you think this could be made into frozen yogurt like other eggless cookie dough dips are? Those just add it to vanilla yogurt and freeze

    1. Sure.
      (Use the alternative option under the cookie dough part of the recipe.) :)

  225. Jenna says:

    I used 1/3 cup stevia and 1/3 cup agave and they tasted great!

  226. Jenna says:

    I like to use a couple tablespoons of the stuff to make an instant cookie in the microwave! just zap for 60 secs!

  227. Rena says:

    I just made this using some liquid stevia and xylitol and flaxseed. I also used water since i didnt have any milk in the house. It came out amazing! My kids are eating it and loving it!

  228. Meghan says:

    Everyone raved about this and couldn’t believe it was white beans!! I think next time ill try peanut butter. For dippers, I used nilla wafers and gingerbread apple chips.

  229. Rene says:

    Good stuff! I used maple syrup to sweeten (started with 1/3 cup, and added about another tablespoon or so). I also added about 1 tablespoon of whole wheat pastry flour, just to give it a bit more substance and a more “flour-y” flavor. Obviously, it’s not gluten free with the ww flour. It’s good plain right off the spoon, but it takes on a near angelic quality eaten off a graham cracker. Thanks, Katie, for a home run slam dunk!

  230. Eloise says:

    Hey ! i love your recipes and i worship your website 😛
    but i was wondering, if i dont have the beans used in your recipe what can i use as a substitute ?
    Thanks so much !

  231. Anonymous says:

    I added a teeny weeny bit of flour and then fried up some small pancakes. They don’t really set like pancakes, but the crispier edges and soft insides are delicious. Add less chocolate chips if you’re gonna make pancakes… the chocolate gets real melty and overwhelming. Also, keep the pancakes really small – the dough doesn’t set like real pancake batter, so it can get messy. YUM!

  232. PJ says:

    I added a teeny weeny bit of flour and then fried up some small pancakes. They don’t really set like pancakes, but the crispier edges and soft insides are delicious. Add less chocolate chips if you’re gonna make pancakes… the chocolate gets real melty and overwhelming. Also, keep the pancakes really small – the dough doesn’t set like real pancake batter, so it can get messy. YUM!

  233. Chenoa says:

    Hi Katie,
    What are the servings in your recipes and also other nutritional facts?? we are low carbers too and would LOVE to try out your recipes if we knew!!!! thank you!!!

  234. Jocelyn says:

    What would you recommend as a natural substitute for the brown sugar? I’m debating between agave, honey and pure maple syrup. I don’t like to add sugar to stuff, but I’m thinking if I’m serving this to some men at a super bowl party, they’re going to want it! Just not sure what is best for flavour… as well as quantity?? Want to keep it to a minimum but still taste delicious!

  235. Heather says:

    We just tried this with a can of butter beans (since we don’t have any chickpeas right now) and it worked great! I actually may like this better than the chickpea version. :)

  236. Kylie says:

    Hmm, I didn’t have much success with this recipe. The first time I tried it, the flavor of the nut butter (which was MaraNatha Roasted Almond Butter) hugely overpowered the other flavors, and the second time all I could taste was beans. Maybe the ‘roasted’ part of the almond butter was what threw things out of balance?

    Anyway, I adore your blog and look forward to more recipes! :)

  237. Bobbie says:

    Made this last night for our Super Bowl party. I only have a small, cheap-o food processor, and had to blend a little at a time. I also only had peanut butter, and you were right about the peanut butter cookie dough taste. Everyone loved it, but would rather go for standard chocolate chip cookie dough next time. Also, it seemed a little “grainy” or “gritty”. I’m guessing that’s due to the el cheap-o food processor though. I also will probably cut back on the brown sugar. Used the flaxmeal because I’m allergic to oats. All in all, though, great recipe. Like I said, everyone loved it, especially the kids!

  238. Nadia says:

    this is so addictive. it was great with graham crackers but SOOO much better with strawberries. definitely making this again!

  239. Lindsey says:

    Hello, just thought I would let you know this looks absolutely delicious…and the recipe is so clever!! It’s so exciting to read through your recipes; I’ve got to try something!

  240. Anonymous says:

    Just made this and it is AMAZING! and that’s coming from a full fledged sugar/ gluten / “normal” desserts eater. Can’t wait for my family to come home and try it and see their faces when i tell them its made from beans! (oh and i made it in a blender and it worked great)

  241. Lindsey says:

    WOW!!! I just made this for my roommates- I used white beans, peanut butter, vanilla rice milk, and brown sugar to make up the whole combo. It is AMAZING. My brother said “OMG I can’t stop eating it…’s so weird, but so good!! Thanks =)

  242. ALI says:

    TOO GOOD! I was skeptical at first, but it really tastes like real cookie dough! New not-so-guilty pleasure!

  243. Devyn says:

    I just tried this…oh my, it is so wonderful!

    I didn’t have any brown sugar, so i used honey and white sugar :)
    also, the blender did work for me, but it definitely would have been easier with a food processor


  244. Christy S. Lube says:

    FINALLY got around to making this a few days ago, it is SO amazing!! Made the snickerdoodle version the next day. Absolutely awesome. Yesterday, I made another batch of this one, but instead of chocolate chips, I put in some white chocolate chips and some macadamia nuts. OH my goodness yum! 😀 😀 😀 Still can’t believe it’s beans…

  245. wendy says:

    Just made chocolate chip cookie dip, and just ate some! Just excellent, and I can’t wait to try more gf recipes. Thanks so much.

  246. Megan says:

    OH MY GOSH. After looking at this recipe for the longesttt time, last weekend finally me and some friends made it and we could NOT. STOP. EATING. IT. Soooo last night I made some more for just myself.. needless to say I had a glass filled with it last night, this morning I had 2 spoonfuls of the stuff, and just now I had 2 more spoonfuls. I can’t help myself- It’s just to darn good!!!! YUM:D

  247. margarita says:

    hi katie!
    I was just wondering if you can provide the dietary facts of this yummy looking dip?
    Thanks for all the cool recipes!

  248. Shannon says:

    Made this last night, and at first wasn’t happy with it. It smelled and tasted like chickpeas to me when I used 3 tbsp of oil instead of peanut butter.
    Refrigerated it overnight, then added a couple tbsps of peanut butter today, and it was much improved. The pb masks the smell and taste of the chickpeas. I can still detect the chickpeas a little bit though.
    Delicious with apple slices. Next time I’m going to try a different type of white beans rather than chickpeas to see if there is less bean flavour.

  249. Elizabeth says:

    I just made this and I was pretty skeptical but it’s actually pretty good!!! Trust. I’m not even like a health foodie or anything, I have pretty “normal” taste buds. I used 1/4 cup of brown sugar for sweetener and I peeled the chickpeas before use and rinsed well. I used my Vitamix instead of a food processor and the texture is really quite PERFECT. I’ve just mixed in cocoa powder and shredded coconut as well. It’s not as saccharine as traditional cookie dough, so bare that in mind, but it’s pretty tasty. Try it!

    1. Elizabeth says:

      I just tried making this dough into a mug cake as an experiment, not expecting much….. BUT 30 SECONDS LATER AND TO MY SURPRISE, IT DID TURN INTO A LITTLE CAKE! And, it. was. delicious. I might like it even better than the dough version, which yes kind of defeats the purpose of making this dip in the first place. Thank you Katie, you beautiful, beautiful kitchen wizard!!!

  250. Julie says:

    Just made this and LOVE IT! I’m pretty sure it will be my new go to recipe for get togethers. Thanks for sharing!!!

  251. Sasha says:

    I have been eyeing this recipe for awhile. I just made it. I don’t even understand how it could possibly be this good. I’ve tried a lot of healthy dessert alternatives that “taste great!” and a lot of them don’t. I am just floored right now and totally confused. hahahaha. Love your site, thanks for the great ideas!

  252. Nicole says:

    Wow, these sound super delish! I’m always looking for “healthier” dessert foods for my family and my patients – I’m going to try this tonight! Thanks for inventing all these yummy treats. (and I like your writing style) : )

  253. emilie says:

    i would love to thank u!! i just got out of treatment from anorexia and my therapist wanted to me to challenge myself. she said i could take it slow and make them healthy and right when she said that i came to ur website, i made this but baked them. and i had one!!! they were so good!! it was awesome to be able to eat a cookie!! thank u so much for posting healthy recipes!! I’m in love with this website! thank u katie! never stop!!

    1. Aw thanks, Emilie. Good luck… it sounds like you are on a great path! Just keep remembering that we are all worthy of eating delicious food that nourishes our bodies and makes us strong, as opposed to nutritionally-devoid artificial diet products.

  254. LV says:

    Do you cook the oats first?

  255. Nadia says:

    How many calories are in a batch/serving of these?

  256. Tally says:

    Holy crap this stuff is amazing! I thought it sounded awfully weird, but just weird enough that I had to try it, and now I’ve made it for 3 different events in the past 2 weeks and it’s been a hit every time. Fantastic!

  257. Mikaela says:

    Considering Im a poor college student I had to use my friends magic bullet for this recipe. It worked very well. I just split the entire recipe in to fourths before blending, then once all four were contained together I gave it a good stir, added chocolate chips and skor bits.
    Girls night was a major success!!

  258. Kim says:

    I just made this, and OMG, is it so delicious! Thanks for the recipe 😀

  259. JB says:

    I found your blog about a week after lent started…and guess what I gave up? I have been looking at your website everyday and cannot WAIT until I am able to eat deserts again and make some of these amazing recipes. I am not vegan, or even vegetarian and am really interested to see what these ingredients taste like (chickpeas, tofu, avocado etc.) in deserts!

  260. Leslie says:

    What is the nutritional breakdown of the chocolate chip cookie dough dip?

  261. Leslie says:

    What is the nutritional breakdown of the chocolate chip cookie dough dip?

  262. Flo Rocco says:

    OMG this looks soooooo good!!!

  263. Randi says:

    So, this is so good I want to cry because now I don’t have to feel so guilty about shoveling spoonfuls of cookie dough into my gaping maw. And my kid loves it! Thank you!

  264. deb says:

    Anyone calculate nutrition on this….calories and or ww points?

  265. Cass says:

    Do you think I would be able to make this using a magic bullet?

  266. Shivani says:

    If I froze this, would it basically be cookie dough ice cream? But healthier, of course! P.S. Love all these healthy recipes! (:

  267. Hannah says:

    Made this recipe with my 5 year old. Unfortunately, it’s probably not as “healthy” as the cited recipe, because he put in about triple the amount of chocolate chips. It’s definitely different than the cookie dough we are used to, but yummy for sure!

  268. nicole says:

    I love the cookie dough dip! fooled so many people lol This has been my go to dip for all the march madness games! thank you for such a healthy lovely blog! : )

  269. Lorna says:

    Thanks for this cool recipe! I’m tempted to make it because I’ve been dieting for a year (lost 65 lbs so far) and really miss cookie dough. But, I just put the recipe into my calorie counter and a quarter of the recipe is over 425 calories. Yikes! Think I’ll save it for a cookie here or there 😛

  270. Marissa says:

    This was absolutely delicious! I was out of graham crackers, so I used Ritz instead. Mine was a bit thin, so I used 6 tablespoons of oats (no milk), used PB2 instead of peanut butter. Will definitely be making this again!

  271. claire jeanfreau says:

    After reading the comments and experimenting ourselves, we found that the flax makes a HUGE difference but also changes the flavor quite a bit until really mixed in at the beginning. Also, we were wondering if you used chick peas that were originally dry? Because ours came out runny too, but we’ve noticed that amongst different brands chick peas can be more or less moist. So it will vary how runny the cookie dough (or any chick pea entree) will come out! Hope that helps :)

  272. Leslie says:

    Can you give me an idea of the calories in the cookie dough recipe?

  273. Fei says:

    What can i use to replace the chickpeas/white beans? Could i use sweet potato or flour?

  274. Fei says:

    What could i replace the white beans or chick peas with? Sweet potato or could wholemeal flour be fine? Thanks XO

  275. Anna says:

    THANK YOU! THANK YOU! Oh my word, i’m trying to stop eating dairy and my first thoughts were…. I’ll never have cookie dough ice cream again!! So thankyou very much for the idea of a cookie dough dip! I never would’ve thought of this that is flipping amazing! You have made me very VERY happy! I can’t wait to try this out!
    Thanks again! Whoo!!! You’re a genius!

  276. Anonymous says:

    Use stevia or natural sweetns( honey, 100% maple syrup or aguave instead of sweeteners…they are Not good for you! Do your research!

  277. alexis says:

    Please post more nutrition facts and serving sizes, thanks!!!!

  278. meredith says:

    Anyone try this with xylitol?

  279. Alana says:

    I made this last night and it turned out really well! I substituted flax meal for the oats. When I first made it, it was quite runny, but then I left in the fridge overnight and the flax meal set and it now has a great consistency!

  280. Brittany says:

    I just recently discovered your blog and I have to say- I’m hooked! Yesterday I made the Cinnamon Bun Oatmeal Bake and I made the Cookie Dough Dip today. Both are delicious! I look forward to trying many more of your recipes.

  281. Michelle says:

    Can’t wait to make this! Can I use sunflower seed butter?

  282. Ellie says:

    I was dubious, but THIS IS DELICIOUS

  283. Ruth says:

    I love your strategy of blind testing your food! I’ve gotten my hopes up with recipes on low fat vegan blogs that readers said were delicious… And I ended up concluding that it’s delicious if you haven’t had the unhealthy version on a long time. But you make desserts that are delicious, period. Awesome!

  284. Danielle says:

    Ok, so I am officially in love with you now. My mom introduced me to your blog last year when I was looking for a vegan nutella recipe, which by the way, is amazing. I rediscovered your recipes a couple of days ago, and in that short time I have made your chocolate oatmeal (served it up cold for my incredibly picky almost 3 year old, and it was an absolute hit!), lentil sloppy joes and just now the cookie dough dip. I can’t say enough good things about your recipes! The cookie dough is delicious, even my picky daughter loves it. And if you can please her with anything that isn’t mac and cheese, you’re a hero in my book! Thank you so much for sharing your recipes, I can’t get enough of them. My goal is to try them all =)

  285. Lilly Sue says:

    I am going to try this! I love the idea! And I love eating cookie dough :)

  286. Ashley says:

    I attempted this recipe twice. It’s not something I would want to eat by the spoonful. It doesn’t taste remotely close to cookie dough as I hoped. I used canned white beans & agave, but it came out a dark brown. I omitted the peanut butter & milk but it was soupy. I am going to try with chickpeas next time but the canned beans is not a winner in my book.

    1. Unfortunately, I can only vouch for the results if you follow the recipe (which includes the peanut butter).

  287. Ashley says:

    I did use peanut butter the first time around. I also used oats but it was like soup. Very very off putting. The second time I omitted the peanut butter & increased the oats but it was still very runny, nothing like the picture. I rinsed & drained the beans well as suggested, even letting the beans sit in the colander for 15 minutes to be sure there was no excess water. Maybe the chickpeas are thicker? I really really wanted to like this recipe since I’m starting to eat cleaner & in need of adding more protein to my diet.

    Other than that, I really like your blog & I’m interested in trying your other recipes. It’s so hard to find clean eating desserts that include chocolate

    1. Hi Ashley,
      What food processor do you use? It should definitely not be soup… lol that doesn’t sound good at all!

  288. Ashley says:

    I have a Kitchenaid processor. I’ll try it again with chickpeas and let you know if it’s still runny. Crossing my fingers it’s better next time.

  289. How much damage does it do if I eat the whole bowl plus the graham crackers?
    It’s nearing midnight and I’m feeling hungry. I wonder if looking at your recipes has anything to do with it. Good think I loaded up on dark chocolate bliss squares and milk chocolate cashew clusters at Costco tonight!

    Now, the trick is to leave some in the bag.

  290. Perahna says:

    Oh. my. gosh. I just tried this, and it is AMAZING!!! Thanks so much for posting!

  291. jennifer says:

    Just made this…its amazing!!!

  292. Matt says:

    I have to say I followed this recipe carefully, except for the canned garbanzo beans. I booked my own. It tastes barely like a dessert and not really like cookie dough. I can definitely still taste the garbanzo beans… Could the canned stuff make all the difference? Thoughts?
    I am thinking maybe I should try to bake the mixture because it doesn’t really taste like something I want to just sit down and eat with a spoon, as I would real cookie dough.

  293. alysa says:

    its not bad. i was a little underwhelmed by it but i didn’t follow the exact recipe. i didn’t blend the chickpeas, i mashed them with a potato masher. it would probably taste better if i did it the right way.

  294. Elisa says:

    I can’t even tell you how much I love your website. I made your Healthy Chocolate Chip Cookies today and they were amazing. You have a million other recipes I would like to try too. I hope that my blog will be as successful as yours one day. If you’re interested (or even have the time) I would love to have you do a guest post on my blog. I’m in the process of making changes on it and doing a bit of redesigning. Thanks again!


  295. Brandy says:

    This was amazing…tastes incredible! I used low sodium chickpeas and sub’d brown sugar blend for the sweetener… Thanks for sharing!!

  296. Ashley says:

    Retried this recipe using canned chickpeas & it came out sooooo much better than the first couple times when I used white beans. It is nice & thick, not a runny mess. I’m super ecstatic that this is going to keep my sweet tooth in check! :)

  297. Deborah says:

    Hi, I made your healthy version (with the dates), except I got tired and soaked the dates overnight. What a great idea…for every 5-6 dates you are adding 3 grams of fiber to the recipe. After reading about a few of the entries stating it turned to mush, I decided to hold the milk to the very end. In fact, I didn’t even need to add it. I also just swapped the reg chocolate chips with the mini chips…so they would mix more consistently. I took a cookie scoop and scooped all the dough onto a plate and froze them, then put them in a Ziplock baggie. I added up all the calories and then divided them by how many scoops and for those weight watcher peeps (depending on the scoop size), it’s really easy to figure out the points. I just used the scanner on all the ingredients and with my large scoop it was about 125 per scoop but very high in fiber. What a fun recipe and it didn’t taste beanie at all, nor did the PB overwhelm the taste and I have a very sensitive palate. I think the trick is in the food processor… thanks for this absolutely fun recipe.

  298. Karen proctor says:

    I was wondering if you had had nutrition content of your recipies? If so could you please post.
    Thank you

    1. This is a very old recipe, so I hadn’t started posting nutrition facts yet. But all recipes as of at least a year ago will have nutrition info :).
      For this one, I do have nutrition facts for a very similar recipe:
      I would think the nutrition info wouldn’t be much different.

  299. Isabel says:

    Oh. My. Lord. This is the BOMB! Just made it for the first time with peanut butter (btw the peanut flavor isn’t strong at all). I sweetened it with 3 Tbsp of maple syrup and ~2 tsp stevia powder. SO GOOD! I am about to eat it with rice crackers for dinner yum yum!

  300. Jen says:

    Katie, I love this recipe!!! I subbed plain Greek yogurt for the milk, went back and added a splash of milk and it made it even more creamy! Keep up the great work!

  301. Anonymous says:

    Just made this. It will most definitely satisfy my sweet tooth!! So much protein in it too, genius!!

  302. Lisa says:

    It came out heavenly!!! My picky son said, “Hmmm peanut butter?” And I said, “I needed to get the cookie dough to be gooey and have that cookie dough color.” And he said, “Well, that was yummy!” YAYYYYYY!!! A high fiber healthy snack!

  303. Ruby says:

    I don’t see broccoli, spinach, lettuce, or grilled chicken anywhere… Therefor, this is still junk food. And Junk food is never healthy.

  304. alison says:

    i subbed with great northern beans, 1/4 c pb2 (5 T dry, plus water), 2 T brown sugar and 3 T stevia. it was actually too sweet — will start with 1 T stevia next time. it’s delicious!

    what a sweet way to eat vegetables.

  305. Ashley says:

    This looks like pure evil… in the best way possible! YUM!

  306. Ellen says:

    Hey Katie! I made this dip and a black bean-cocoa (double chocolate:D) dip yesterday for a cast party, and people attacked it as soon as I took off the cling film. People LoVED it and couldn’t BELIEVE it was made from beans. My mom and I are obsessed with your recipes, thank you SO much for posting – we love you!!!

  307. Brittany says:

    I just made this recipe and OMG!!!!!!!!!!! It is sooo wonderful, Katie! I’m overweight and currently made a lot of healthy changes to my diet in order to lose weight. Your recipes help me stay on track and I look forward to having one of your desserts at night! This cookie dough dip tastes amazing and I will definitely be making it again! Thank you!!!!!!!!!!!!

  308. Lex says:

    With “Food Should Taste Good” brand chocolate tortilla chips- perfection!!

  309. Amber says:

    I had to add a LOT more sugar, and it still wasn’t very good. It was kind of runny (maybe I should’ve drained the white beans better).

  310. Kimbo bee says:

    I caught this recipe on pinterest and now I’m fascinated with your blog…I’ve been eating pretty healthy for the past few years, but vegatarian/vegan lifestyle has always seemed so daunting! But I am truly intrigued now and excited to try some recipes! I want to make this dip and sneak it to a party also! Since I’m new with some of these grocery items, what other nut butters are a good option besides peanut butter? What have you uses successfully? Thank you!!

    1. Cashew, almond (gives a slight almond taste), some people like sunbutter, or even walnut or pecan butter or macadamia (but that’s expensive).

  311. heather says:

    Can you bake these? do you have the directions for baking?
    What about calorie content? I have to work this afternoon and I am going to ask my hubby to make this while I am gone. It will be a great treat to come home and enjoy. I am not a fan of chick peas I hope you can’t taste them.

    1. Yes, you can bake it. Try this (similar) recipe:
      Sorry, I don’t know the calories.

  312. jasmine says:

    Do you have nutrition facts for this recipe?

  313. Liana says:

    Hi! I have a sweet tooth! I am totally trying this! Loving your ideas so far! 😉 Genius!

  314. Liana says:

    Hi. I have a sweet tooth so this is a perfect snack for my family and I. Totally love your fabulous ideas 😉

  315. Anonymous says:

    My kids love sweets and we have been working hard at becoming healthier. It has not always been easy. Some tears have been involved. Every weekend they are aloud to pick an “unhealthy” old favorite instead of the new healthy choices during the week. This morning my ten year old says, “Can we have the cookie dough dip and can I help you make it.” Meanwhile little brother is saying , “thats what I want too” My response….”We can make two batches!” Thank you katie!

  316. Anna says:

    Do you ever use dates to sweeten your recipes? :) Refined sugar kind of freaks me out and I love the idea of using a whole food like dates with nutrients and fiber to sweeten desserts!

  317. Abigail James says:

    You don’t have to apologize for this being a “wordy post.” This is sooo not wordy! It’s actually perfect! I do get tired of reading an encyclopedia worth of words on some blog posts, but this is not that. You’re great sweetie :)

  318. Anna says:

    I LOOOOVE this dip.. TOO MUCH!!! hahah 😀
    This evening I made it with just chickpeas, oats, PB + little bit of maple syrup and it still tastes great 😀 Huge fan of your recipes!! <3

  319. I need this. Now. Yummy yummy.

  320. Narconon Fresh Start says:

    That looks like the PERFECT summer breakfast. I’ve been meaning to try one of these – so easy and portable! And your presentation makes it look even more appetizing, if that was possible…

  321. Em says:

    I thought this was good but accidentally bought soy nut butter and you could really taste it. Still pretty good for me and my friends but not something my husband would care for! Next time I’ll try peanut butter!

  322. Nicole says:

    Hi! Excited to try this out but was wondering, will it keep in the freezer?

  323. Jessie says:

    Hi katie!
    Just wondering if you have the nutritional breakdown of this recipe? fats? sugars? calories?
    Thanks so much!

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  326. jill frd says:

    so after reading your blog for ages I finally tested out a recipe…and it was amazing!! and not only amazing but I managed to get my husband to eat it. and he had no idea. NO. IDEA! this is a man who lives on meat and cheese and white bread and can eat an entire box of cookies in one go. (hence why we have no cookies in our house cuz he eats them all). and I got him to eat the cookie dough dip….and by eat i mean devour. and i turned away for a minute and came back to find half of MY dip gone too…and his with a sheepish look on his face. THANK YOU KATIE!! you have restored my ability to have desserts at home because they are healthy (for me) and tasty (for him).

  327. Marty says:

    Lives up to the hype!

    I used Pbutter and took apples to dip and it was perfect. Also, I saw someone spreading it on a banana muffin. Thank you!

  328. Olivia says:

    Do you happen to know any of the nutrition facts (like amount of calories)? Looks delicious!

  329. Kristen says:

    I tried this recipe out on my skeptical husband. He loved it! I featured our reactions to it on my blog. We loved it! Thank you-you healthy treat genius! It was just what I needed for my sweet tooth.

  330. Hannah Seibert says:

    My Mom and I just made this for Father’s Day! SOOOO yummy!!!! I can’t promise I’ll be sharing though :)

    1. Thank you so much for trying it :)

  331. Mary Beth says:

    Do you have any calorie counts for your recipes? I would be very curious! Thanks!

    1. Yes, all recipes posted as of… two years ago, I think, have full nutrition facts listed :).

  332. katy says:

    why use a food processor to blend and not a blender?

  333. Sandra says:

    Do you know what the nutritional info is on this Delish dish??

  334. Skole says:

    I’ve got a friend who’s desperate for “cookie dough therapy” as she calls it, after long work days…I want to mail her some of this, but I’m not sure it would survive the trip! Any thoughts or tips on mailing the completed recipe?

    1. Unfortunately I don’t think it would work, since it’s perishable.

  335. Dany says:

    Needless to say I am crazy over this recipe. I’ve done it quite a few times, with white beans, PB as butter and honey as a sweetner and it tasted like sweet heaven on earth. Today I made it differently, though, with that type of moisty brown sugar, chickpeas and also with walnut butter I made the previous day by myself (only 2 ingridients in a food processor – walnuts and water) and again, the consistency was different, but it tasted really friggen good. Sincerely – thank you.

  336. Taylor says:

    I made this last night. I followed the recipe almost exactly, except I subbed coconut oil for the nut butter. I also used 2 packets of stevia and flax. It tasted very beany to me, so I made some alterations. I added more vanilla, coconut flour, stevia and maple syrup. I still detect a slight taste of bean (and coconut now too), but it’s still pretty good!

  337. Kelset says:

    Do you have the nutrition information for this recipe?

    1. Unofficial CCK Helper says:

      See the pumpkin cookie dough dip, which is similar and does have nutrition info.

  338. Heidi42 says:

    Did I do something wrong? My family wouldn’t eat it – I even added heath bits, because the lady who made it at work (unhealthy with cream cheese added heath bits to hers). I am a sugar fiend (trying to quit). I do love most beans, but I don’t like garbanzo beans, but I do like spicy hummus and I am a cookie dough nut, but hate peanut butter cookies, so I subbed butter for the nut butter. I could still taste the garbanzo beans – maybe the butter sub was my mistake????

  339. applegirl says:

    i’m thinking about making this for a party do you have any dip suggestions? what kind of milk and nut butter did u use?

    1. Unofficial CCK Helper says:

      Try it with graham crackers and pretzels. You can use any milk, and peanut butter is probably best.

    2. katie says:

      I love it with apple slices!

  340. Briana says:

    Wow! I was skeptical about this because I happen to be cookie dough’s #1 fan, but it was delicious! Thanks for the fabulous recipe!

  341. Shanasy says:

    Katie, no words can ever thank you for all the great ideas and recipes I have received from you. You REALLY should be on the Ellen Show – she would just adore you! The chocolate chip cookie dough recipe… beyond delicious! I have made it more times than anything else (dessert wise) – that is the best! I omitted the baking soda though. I also discovered that if you don’t have flaxseeds, that almond flour works just as well as a replacement. Also I replace the peanut butter (due to high mold content of commercial peanut butters) with sunflower seed butter (found at Trader Joes or any health food store) and it tastes JUST like peanut butter. It actually, in my opinion, does NOT make the cookie batter taste ‘peanutty’. Thanks again Katie! Keep up the great work!

  342. Deborah says:

    I made this today. Delicious!!!!!

  343. Angela Shafer says:

    Katie!! LOVE this recipe!! I’ve made it twice now. It’s DELISH! My only problem is, I can’t seem to get it thick enough. The first time, the cookie dough was actually hot from being in the food processor for so long. It melted the chocolate chips.

  344. Bree says:

    I tried this and was soooo excited. I thought it tasted okay, but it was a total bomb at my party. It was obviously not real cookie dough and people mostly left it untouched after a taste. So bummed. I loved the idea of a healthy dessert like this. :(

  345. Jennie B. says:

    Just made this today, DELICIOUS! I did add 1 tbl of brown sugar, which I typically don’t do but I really wanted it to taste like chocolate chip cookie dough! I also added more vanilla. Worked great in my Vitamix, super creamy. I am eating it out of the bowl as we speak! :)

  346. Kaitlyn says:

    Would you be able to use chickpea flour instead of the whole chickpeas? I imagine since you put the chickpeas into a food processor they pretty much end up turning into flour, so I was wondering if I could just put the chickpea flour into the food processor and I will just have to blend a bit less?

  347. Abby says:

    this will be a fantastic dessert i can take in my school lunches! 😀

  348. Lily says:

    These all look SOOOOOO delish!!!!!

  349. courtney says:

    could you bake the dip into cookies

  350. Megan says:

    Hey! I LOVE this recipe-and so do all my friends. I gave you a shout out on my blog about it: Thanks for all of the healthy but chocolatey recipes!

  351. Whitney says:

    I am posting a recipe for Healthy Cheesecake Dip, and will be linking to your Cookie Dough Dip because I love it so much! I make it almost as often as I make my Cheesecake Dip (contains dairy so not exactly up your alley unfortunately). Thanks again for this recipe!

  352. Sandra says:

    What is this craziness and how did I end up here?
    Cookie dough dip that’s healthy? Made with chickpeas?
    I think I’m in love. And this post is 2 years old. Think of all the wonderful things to be discovered on here. Oh me, oh my!

  353. Bev says:

    Even my chocolatier boss liked it.

  354. Ok, my friend just made this for me and it’s AWESOME! Thanks so much for a healthy recipe that I don’t need fat pants for :)

  355. Cilla says:

    Yummy so so good!

  356. Tom says:

    Great recipe! Anyway you can list the approximate calorie count for this?

  357. michelle says:

    do you have a nutrition guide for your recipes? thanks !

  358. libby says:

    around 1000 calories for the whole thing– what’s the serving size?

  359. Rachel Tousignant says:

    Been DYING to try this recipe since I saw it on Pinterest, but I was always missing an ingredient. Well today I had a sweet craving and for once had all the ingredients so I whipped it up and OH MY it is so yummy! Can’t believe it’s healthy! Will definitely be making it for friends!

  360. Briana says:

    Such a fantastic recipe! I have to admit, I was skeptical at first but now this is a regular dessert at our house. I dream about this cookie dough dip!

  361. jen says:

    I made this for some non-vegan guests and they loved it. The brown sugar surely does the trick. I love chickpeas but you can’t even taste them! So tasty thank you!

  362. Andrea says:

    Hello! I love you and your blog! I am newly gluten, casein, oats, bananas, and a whole bunch of other stuff free… and its really hard. You are making it easier.

    Here is the bummer, I cannot get this recipe to turn out right! Each time it taste sort of, ick. It looks like cookie dough. But it taste like a semi sweet sort of peanut butter hummus. I’m using truvia, natural Krema peanut buter and dream blends almond milk. I’m trying to keep it as healthy as possible to lose weight, but at this point I don’t really mind as long as I can find something yummy to eat. I cant have butter, and I’m not really supposed to have chocolate, but I’m cheating just once in awhile, since I cant have like, anything. (Or maybe i’ll just make a peanut butter cookie?)

    Any help would be great.


    1. Unfortunately I really can’t recommend an all-stevia version (especially with truvia). For authentic taste, I can only recommend it the way the recipe is written.

      1. Andrea says:

        Thanks for your swift reply Katie! I thought Truvia was less stevia like for some reason. I am newly trying to get away from splenda so I have never used any of these other sweeteners before. I’ll going to look for the other one you recommended in other recipes, xyletol? Is NuNaturals any better? If not I’ll save all that for my coffee and not for my treat making!

        1. Jessi says:

          Fyi, xylitol is toxic to pets, just so you know. :-)

  363. Stephanie says:

    You are a genius…I’m obsessed w/this now. Can eat as much as I want w/o having to worry about salmonella, as with “real” cookie dough. I used Trader Joe’s cookie butter instead of the peanut butter (I loved that stuff, although I love peanut butter too). And, may seem weird, but instead of oats, I used a small amount of buckwheat pancake mix. This was my afternoon snack, using about 1/2 cup of the beans, and I think I’m going to have the rest tonight for dessert, perhaps making some alterations!!

  364. Kim says:

    Just made this and it was amazing! I used almond butter as my nut butter and it turned out delicious! Thanks Katie your blog is awesome

    1. kelsi says:

      I totally agree!! It was delish!! :-) :-) :-) katie rocks :-)!!!

  365. kelsi says:

    I wish i was from planet chocolate!! :-) do you have any coffe cake recipes? I want to find a good recipe for coffe cake… I AM A MAJOR CHATTERBOX!! :-) :-)

  366. Sarah says:

    This looks so good! I was wondering if you have ever tried making it with sunflower seed butter? I want to make this for a friend who has a nut allergy, but am afraid that the strong flavor of the sunflower seed might ruin the whole thing. What do you think?

  367. jessi says:

    today i made icecream with this recipe, i just added milk so it got more liquidlike, its so frikkin delicious!!! <3

  368. ana says:

    hiii i was wondering if i could make these into balls and place them in the freezer so i can make it a quick snack that lasts ?

    1. I’ve never frozen them, so I really don’t know how the texture would be. Might be fine, though!

  369. Alice Beck says:

    Hey Katie! I LOVE your blog <3
    I've been a vegan for 8 years now, and I am also an athlete and health-geek, so trying the lovely vegan. healthy recipes on your blog always makes my day <3
    Today I made the cookie dough dip, but I made a few alterations and it came out so delicious I wanted to share!
    First off, I wanted this to be a good post-workout snack, so I added a scoop of chocolate vega performance protein powder and adjusted the liquid with flax milk. then I added a few drops of hazelnut extract and took out the chocolate chips…. and viola! nutella-esque cookie dough!
    I used stevia as a sweetener, and man, was it delicious!!!
    Thank you so much always for sharing your culinary prowess!!!

  370. Sarah Green says:

    the fact that this is healthy dosent make me feel fat or anything and it has chickpeas!

  371. Araj says:

    Do you recommend i do this with garbanzo or white beans?

    1. Unofficial CCK Helper says:

      You can use either. Some commenters have preferred white beans, while others swear by garbanzo beans!

      1. Araj says:

        Thanx!! I’ll try it with the garbanzos and see how it goes!

  372. Tracey Herman Wackerbarth says:

    Wow! Talk about addicting!!!
    I used 1/3 cup of brown sugar (like you did for your party) and it was super-sweet. I think I’ll only use half that amount next time.
    Thanks for posting!!

  373. Araj says:

    Hey Katie!! I just tried this recipe and LOVE IT!! i am munching on some apple dipped in chocolate chip hummus at the moment and I am loving every second of it! but sadly i can’t fool anyone here cuz I’m from the middle east and hummus is eaten every minute in this house. But again I LOVE <3 this recipe so much and am really glad you posted it!! 😉

  374. rachel says:

    I love this dip! My 1 year old loves it too!
    I was craving it this morning, but thought it might be a little too much sugar for breakfast with the chocolate chips so I made a chocolate pumpkin version instead. In addition to the chickpeas, vanilla, baking soda, and salt, I added 1 TBS peanut butter, 2 tsp cocoa powder, 1 TBS brown sugar, and about 1/4 cup pumpkin. It was pretty good!

    Here is another one of my favorite recipes. I can tell from your blog you like pumpkin and oatmeal, so I think you’ll like this one!

    2 cups water
    2 1/2 cups milk of choice
    1 cup pumpkin puree
    1 teaspoon pumpkin spice
    1 cup steel cut oats

    1. Place all the ingredients in the crock pot and stir to combine.
    2. Cover and cook on low for 5-7 hours (note that the cooking time can vary depending on your crock pot. Crock pots without non-stick surfaces tend to get hotter, so you’ll want to stick closer to a 5 hour cooking time).

  375. Zolazoo says:

    Sad face. :-(

    I think I have to try again. Maybe someone will know right away what made it not-so-nummy. :-(

    I went with some of the “you could get away with” instructions. I used the alternatively suggested 3 tbsp of nut butter, because the taste of the almond butter I bought wasn’t delicious.

    For sweetener of choice, I used my favorite: a blend of Splenda and brown sugar, which I’ve used in lots of things and really loved. (Sometimes when the Sensible Me is not looking, I just eat this sugar blend cut into a bit of butter and raw oats as an evilly delicious treat.)

    I used no milk because it said “as needed,” and I didn’t need any.

    In the end, my sad dip had a similar texture to what was pictured, but didn’t taste like cookie dough at all to me. As a reminder, I picked a few frozen cookie dough nuggets from the cookie dough ice cream in the fridge.

    My concoction tasted beany. I added a bit more vanilla and sugar.
    I tasted the ice cream again… the ice cream cookie dough was a bit more salty and had a… like a bitterness? I added a pinch more salt and baking soda.

    The baking soda seemed to hit the flavor I called “bitterness” in a good way. The salt didn’t really change much.

    I just can’t get the flavor close to cookie dough. :-(

    1. Unofficial CCK Helper says:

      You need to follow the recipe as written.
      It does not call for splenda of any sort.

  376. Steph says:

    I tried it out but it tasted like chickpeas D: It even smelled like chickpeas, what did I do wrong? I used canned chickpeas and they had salt added in them, but I couldn’t find any without salt. I drained them really well too. Although I did use a blender.. I don’t have a food processor, maybe that’s why? This looks absolutely amazing and I really wanted it to work :(

  377. lollorosso says:

    Thank you so much for sharing this, Katie. I have tried several vegan chocolate chip cookie dough recipes, and this was the only one that didn’t lack sweetness or boldness and did not have a weird aftertaste. The best thing is that it’s healthy and filling, which is why my hubby and I just had this for dinner. – Not for dessert, but as a mean meal. 😀

  378. lollorosso says:

    Thank you so much for sharing this, Katie. I have tried several vegan chocolate chip cookie dough recipes, and this was the only one that didn’t lack sweetness or boldness and did not have a weird aftertaste. The best thing is that it’s healthy and filling, which is why my hubby and I just had this for dinner. – Not for dessert, but as a main meal. 😀

    P.S. Sorry if I double-posted. I tried to correct a typo (“main” instead of “mean” even though “mean” works as well 😉 ) but the comment had already been published.

  379. Vanessa says:

    Sooo.. I made it yesterday and its gone today.

    I started dipping in strawberries and bananas.. and half an hour later.. went in with the ladle.

    I think that’s a success?

  380. Kendra says:

    My friend introduced me to this last night. Due to food restrictions, we have been struggling to come up with something her daughter and I can eat, that also tastes good. Instead of using nutbutter we used sunbutter (from sunflower seeds) and honey as the sweetener. It was amazing and really if you hadn’t seen it made, you wouldn’t know it was a ‘healthy’ dessert.

  381. Hannah says:

    I love this, I recently made Black bean brownies they are Delicious and you would never know they had beans in them. My kids wolfed down the brownies they loved them. Beans are fantastic in deserts. Who knew? well I guess Katie :)

  382. caroline says:

    ive been meaning to try this out for the longest time and I finally got around to it. absolutely delicious! I added sprinkles to make a sort of “funfetti” dip. it has a bit of a chick pea taste, but im almost entirely sure thats due to me not rinsing them out well enough. ill definitely be making this again!

  383. Ace says:

    I tried this the other day, and could not stand it! While I do like chickpeas (served in rice or bulgur usually), the taste of the chickpeas was brought out more with the peanut butter I used and tasted way too much like the dried chickpeas my parents forced me to eat as a kid. I’ll try again with white beans because a cookie dough dip sounds way too good to pass up!

  384. Amy says:

    In the real world, I’m a chatterbox. Online, I like to be concise. Same as you.

    This recipe looks so tasty! I’m a piggy, too, so I’ll be eating this with a spoon.

  385. Sabrina says:

    Is there nutritional information for the cookie dough dip and if so where?

  386. Mary says:

    Hey, I love the idea of this but I’m not sure you can call them “healthy” using 2/3 c of brown sugar….how does the taste differ using an alternative sweetener?


    1. You can easily use coconut sugar or sucanat (or xylitol if you need to make it sugar-free). :)

      1. Jessi says:

        You probably already know this, xylitol is toxic for pets, just fyi. :-)

  387. Kathy says:

    Hey Katie,

    For whatever reason my recipe isn’t turning out like cookie dough, can you tell me EXACTLY what you put in it? I used chickpeas instead of white beans along with almond butter and almond milk and I’m thinking I should try making it differently so I’d love to know exactly what you put in yours.


  388. bethany says:

    This was delicious and magical. you’re right about the PB making it peanut butter cookie dough though. What nut butter should I use to make it just take like regular? Also, I am new to food processing and didn’t realize I should wait to add the choc chips. Mine all melted as the dough was still warm from mixing. Thanks for this and all your fab recipes!

    1. bethany says:

      oh I read your comments about the butter choices, thank you!

    2. Unofficial CCK Helper says:

      You could always try oil instead of nut butter to have no aftertaste. Or maybe cashew butter.

  389. Janna says:

    I made this intending to share it… but I ate it all with a spoon over the course of a day by myself. Soooo good

  390. This dip is absolutely to die for! For some reason, I don’t really like the chocolate part of chocolate chip cookies, so I omit them from this recipe. I put it on my oatmeal in the morning along with some sliced up apples and the protein from the chickpeas keeps me full until lunch! Thanks so much, Katie :)

  391. Meg says:

    Thank you, for making my husband love me a little more with each recipe of yours that I make!!

  392. Jen says:

    I made it with sun butter and it did taste like pb choc chip dough, what did you use to not make it taste like a pb dough? Cashew butter? Also, if I don’t eat it all right away, how long will it last?

  393. Sarah says:

    Have you ever tried to roll it into skinny tubes, then freeze it to slice for and ice cream topper? I might try that tonight :)

  394. Michelle says:

    I can NOT wait to try this, but I was wondering if you know the nutritional info for this? and serving size? Also, how long does it keep in the fridge for? Thanks!

  395. Michelle says:

    omg, so I had to recomment- this is INCREDIBLY delicious! I just told everyone I know about it! I don’t have a food processor, I do have a blendtec blender though and that worked perfect, you just hit the batter button. SO so good!

  396. phillup foster says:

    i dont cook, but this seems amazing, i want to be healthier, thank you for believing in healthy food.

  397. Gosia Maryniak says:

    Hi Katie
    This recipe looks totally crazy and very exciting:) I’m going to have a go with it. I just wonder why the recipe calls for baking soda since the dough is not baked? What does the baking soda do to the dough?
    Many thanks!

  398. Kat says:

    genius with the beans…. :)

  399. Angel says:

    This recipe has quickly become a family favorite around our house! Thank you! My daughter has a friend coming that has a nut allergy, is gluten free and dairy free! Switching the chocolate chips is easy — but I am curious about the nut butter — have you made this with the sunflower butter? Is there something else that works that’s all nut free? Does flax contain gluten? Thanks for any help.

    1. I haven’t, but I know readers have had success with sunbutter as well as coconut oil.

    2. Kendra says:

      In regards to the sunbutter, it tastes wonderful with it. I am dairy-free with a nut allergy and my sister is a gluten free vegan so as you can imagine, desserts tend to be an issue for us. With appropriate adaptations, this recipe is wonderful for the two of us.

      1. Angel says:

        Thank you so much! I will try the sun butter.

  400. Kristen says:

    I am unable to find the nutrition information for the Chocolate Chip Cookie Dough Dip. Where is the link?

  401. Rachel says:

    I love your blog. I’ve been revising my lifestyle to incorporate clean eating and running and your blog has helped the transition tremendously!

  402. Kaela says:

    What is the difference between this recipe and the sugar free one? This one seems ugar free too?

  403. Kayla says:

    Thanks so much for this recipe! My students (I’m a Family and Consumer Sciences teacher) made it as part of their Whole Grains and Beans lab and it was a hit! Even my picky high schoolers couldn’t taste the beans. Many of them plan on tricking their friends and parents with the recipe. :)

  404. So, I just tried your chocolate chip cookie dough dip, and I must say, you are pure genius! I have been trying to incorporate chick peas into my diet for their nutritional value, but one can consume only so many falafels you know? And hummus is just o.k., so, when I read about your “cookie dough” I was intrigued. I sampled the first batch, with Nature’s Promise Organic Honey Graham Bears, turned around, emptied the food processor bowl, and with out even washing it, made the dark chocolate brownie dough dip. I’m trying the frosting shots next, but that, for another day. Now I better clean up my kitchen and get dinner started. Thank you for convincing me that good-for-you food chould taste good!

  405. Nicole says:

    I love this recipe so much it is super tasty! Thanks for all of the awesome recipes. I am about to try adding pumpkin to this one in celebration of the pumpkin everything season :)

  406. Lindsey says:

    Just tried this and so far everyone has liked it! Question for you. I used almond butter and my ‘dough’ came out quite dark. Yours looks very similar to cookie dough. I know you stated you used peanut butter but the pb is almost the same color as the almond butter. Any ideas how you got it so light?

  407. Sophia says:

    Do you have any suggestions for making this with chickpea flour? O keep a couple bags in the pantry for savory dishes, but I would love to use some for this recipe!

  408. Winona says:

    Oh my goodness this dip is AMAZING!!! I wasn’t so sure about the white beans but you can’t tell at all! I used the version of brown sugar (organic) and LOVE eating this with sliced apples! The consistency is just like cookie dough & the taste is spot on! Soooo good & definitely a must have in my fridge now. Thank you!!!

  409. Elisabetta says:

    Totally worked with the magic bullet! I used 2 tbsp of water and 3 tbsp of agave as liquid parts! Also with 3 tbsp of agave and 1 packet of stevia was already really good sweet-wise

  410. Rachel M says:

    Do you have the nutritional info per serving for this cookie dough dip?

  411. Christina Ventura-DiPersia says:

    Just curious….does this taste like the batter for the deep dish cookie pie? Because I didn’t like that raw at all

  412. Naomi says:

    I have noticed that you often put baking soda or baking powder in things that you don’t bake. I am just wondering why you do that? Is there some advantage? Just curious! Thanks for all the great recipes–my favorite recently is the black bean protein bars.

    1. Unofficial CCK Helper says:

      It adds flavor.

  413. Audrey says:

    How many servings does this make? I know it can subjective, but on average, how many? I did the nutrition facts for this (pretty good!), and I wanted to see how impressive the protein count will be once divided (33 for the whole thing :) ). Either way, this is one my weekend baking and cooking list :)

  414. Sahar Massoudian says:

    Hi Katie!! Can I bake these?!

  415. Faith says:

    I happen to come across your website when I was looking up how to make homemade coconut butter on google. Where have you been all my life?? LOL More like where have I been but this website is just what I needed. I am a desert lover! It’s my weakness. I am happy I found you! I tried this Cookie Dough Dip and it was fantastic! You don’t even taste the chickpeas! I used my Vitamix blender and it worked out fine for me. I so excited to try more of your recipes. I signed up for free recipes to my email so now I won’t miss any. Thank you so much! You’re amazing!

  416. Adam says:

    Thank you so much for this recipe! My boyfriend is allergic to both milk and eggs but loves cookie dough. Usually the vegan recipes we’ve tried have left something to be desired, so we are always on the lookout for safe recipes for him to try and he LOVED this one! We just used vegan (dairy-free) chocolate chips and peanut butter (he’s also allergic to tree nuts). It came out a little thick but we added a little water instead of milk. Thank you again!

  417. Rachel says:

    Hey there! First of all, that you *so* much for all these amazing recipes!

    I made this delicious recipe this evening and found it still had a relatively strong chickpea flavor. Do you have any suggestions on what to do (I followed the recipe exactly). I was thinking maybe I needed to rinse the chickpeas longer (I let them sit in a strainer under running water for a pretty long time), or perhaps add a tad more oats? Do white beans have a less strong taste?

    Thank you for your help! I’m hoping to make this again for my tea party (!!) on Friday :)

  418. As a fan of chickpeas in hummus, I was a little skeptical about liking them in something sweet. Boy, am I glad that I was wrong! This was really tasty, and I’m so glad you shared it.

  419. Andrea R says:

    Is there a substitute for nut butters?? My man is allergic to nuts!!

    1. Unofficial CCK Helper says:

      Try oil or try sunbutter.

  420. Anja says:

    Hey Katie,
    I heard about “clean-eating” for the first time earlier this year & as I had been wanting to lose some pounds I kept trying to eat clean but I always fell back into old patterns. During this stage of my eating habits I tried to make this recipe (i don’t even remember if I had all of those ingredients, haha) and when I tried it, I was kinda “disappointed” because it simply didn’t satisfy the cravings I still had back then – the cravings for sugary, grossly sweet unhealthy food. I have been committedly clean-eating and completely changing my eating habits for 3-4 months now and as I had some chickpeas left in my kitchen I remembered this recipe. It wasn’t even out of my food processor and I’d already started eating like half of the batch (this is my way of saying HOLY MOLY, this is GOOD.) I think it’s really funny how your taste buds and preferences change when you actually change your eating habits (reminded me of the concern you mentioned when giving your “unhealthy” friends some of your recipes to try). but seriously, you saved my cookie dough craving – which can be pretty dominant and hence pretty tempting to me not-so-healthy! thank you so much! what i did is i took only 3 tbsps of PB, then added some vanilla whey instead of the vanilla extract (bc A i didnt have any at home and B I told myself I just made it a little bit healthier haha) and I used 90% dark chocolate. as a sweetener I used 1/3cup of stevia & 1/3 cup of a mixture of agave syrup & honey. & what can I say? I’m gonna try and save the other half for tomorrow but the chance that there’s still gonna be something left the day after that pretty much equal zero. your blog & recipes are so, so great – please keep up the outstanding work! XO

  421. Fiona says:

    I made this for company with a lot of modifications. In my opinion, this has a taste and texture of beans, and I followed the recipe to a T, including the 2/3 cup brown sugar. It just didn’t have the rich mouthfeel of a non-vegan, unhealthy dessert made with tons of butter and/or full-fat dairy. I added quite a bit more cane sugar, maple syrup, roughly 1/3 cup whole wheat pastry flour, roughly 1/4 cup oats, a couple T coconut oil, and some other minor modifications. It ended up turning out really well though. I stirred in the chocolate chips as well as M&M’s. I would cut down on the amount of chickpeas next time and keep my other changes.

  422. Karey says:

    This looks delicious but I’m wondering if you have a substitute for nut butter? My daughter has a peanut and tree nut allergy and she hated the sunflower butter I bought her. She is also on a gluten free diet so I’m so glad this recipe could be made GF! I know she will love this.

    1. Unofficial CCK Helper says:

      Try oil.

  423. Susan says:

    I would really love it if you had nutrition info on all your recipes.

    1. All recipes as of 2013 have nutrition facts.

  424. Karen says:

    love love love this. just made it! I decided to add softened dates (I use majool dates soaked in water) when making this as the sweetener. the texture of dates makes it even more doughy. :)

  425. Angelique says:

    Wow – just made this with left over mung beans and mostly raw ingredients and it is still, so tasteee! (raw honey for sweetener, cacoa nibs, raw seed butter and home made cashew milk) YESSSS!

  426. Victoria says:

    omg… omgomg… im rediculously excited right now because I tried this recipe for the first time today and it was EXACTLY like cookie dough :O i cant even believe it! i used white beans, left out the oats, two tablespoons of PB one of apple sauce, a few drops of liquid stevia and the rest the same. i HIGHLY recommend this recipe.

  427. Victoria says:

    i stuck this in the microwave after making it, and it was like gooey warm cookie dough <3

  428. Courtney says:

    Thank you so much for this recipe! I tested it on my 9yr old (who HATES beans) and he and his friends cleaned my bowl! I added a pinch of cinnamon to mask any remaining bean taste. Sneaky mom one…picky kids zero!

  429. Nicole says:

    Hi Katie! I recently found your site and am having a blast bookmarking treats to experiment with. This recipe sounds divine! But… I have a bit of a problem. My mother is my tester. She has the most difficult tastes imaginable. If it isn’t what she’s expecting by description or previous taste, it’s gone. ::heavy sigh:: That being said, and knowing that I’ve been looking into vegan and paleo cooking because my little sister has Celiac, most of these recipes call for nut butter of some sort… and my mom’s allergic. It’s been the biggest stumbling block for most of the things I’ve wanted to cook recently. I considered exchanging regular butter, but I’ve found information that says that’s a BAD idea. Likewise, I’ve tried coconut butter in recipes, but everyone in the family has a dislike (my dad and I can tolerate it, but that’s it) for the flavor, and when using a coconut product, the end product tastes like coconut. So, is there any way to make this without nut butter? One of the comments here recommended cream cheese, which I can easily get. I would like to try it that way, but I’ve always been a believer in trying a recipe as it was written first, to get a feel for how it is supposed to turn out, before making changes.

    So, with that ramble out of the way! Any help? And thank you, Thank You, THANK YOU, for your blog!


    1. Unofficial CCK Helper says:

      Substitute vegetable oil or refined coconut oil which has no flavor.

  430. Gretchen says:

    I just made this and it is absolutely amazing!!! I love peanut butter so I used the whole 1/4 cup. I only had 1/3 cup of sugar so I added a 1/4 cup of maple syrup and it worked perfectly! I’m going to serve this at my next holiday party :) Thank you so much for this recipe!

  431. Kim says:

    Holy cow! This is amazing. I used raw almond butter, an extra tsp. of vanilla, 1/3 c. coconut sugar and about 1/6-1/4 c. xylitol, but still found it to be a little sweet for my taste (I often cut the sweetener in recipes by about 1/2), but still very yummy. I didn’t have to use any milk and I used mini chocolate chips. Love!

  432. Geena says:

    I understand why this is one of your most popular recipes. I make it a lot and bring it to school for lunch with graham crackers. My friends are always so surprised to hear it has beans in it. It’s an awesome way to have a little bit of chocolate in your lunch and it brightens up the school day. Great recipe! Your website is awesome.

  433. Aisling says:

    Made this ,I loved it ,my kids loved even my husband loved it ,and my baby cried when I washed the bowl :)

  434. Charlotte B says:

    I am most definitely going to have to try this recipe out during my healthy January! Yum yum in my tum!

  435. Shelly says:

    My kids are allergy to peanut butter. We use an alternative made with soy. Do you think I could just substitute using that??

  436. Jessi says:

    I wanted to leave a note about evaporated cane juice. It is my understanding that evaporated cane juice can be essentially just white sugar with just a touch more nutrients/vitamins, but still has much of the molasses portion (with the nutrients/vitamins) removed. I use sucanat (in the US) as an option. It’s similar to brown sugar, but drier somehow. I’m still figuring out the best way to use it while maintaining the integrity of the recipe I’m using. :-)

    Wikipedia also has a concise blurb:

  437. Momofours says:

    I made this & it tastes pretty good, except it is so dark–not light & pretty like yours! I’m wondering if it is because I used almond butter & brown sugar? Doesn’t really matter, just curious! Thank you!

  438. chana says:

    I assume i can also BAKE the healthy cookie dough dip? any particular tips?
    LOVE the idea of healthy and tasty – that ‘s what keeps people coming BACK to healthy eating – the Tasty part!
    Savta (grandma) Chana from Jerusalem

    1. Unofficial CCK Helper says:

      You may want to check out this link to another of Katie’s great recipes:

  439. Lenora says:

    Just tried the cookie dough, and I wasn’t too sure at first, but it is absolutely delicious!! Thank you so much for sharing, I can’t wait to try your other recipes!

  440. Robin says:

    I tried this as soon as I saw it; it looked so wonderful! I can’t have nut or seed butters, so I subbed avocado. I used 1/3 c. coconut sugar and about 1/2 T Truvia, and served it with celery sticks. I think the nut butter probably gives it a nice flavor, which ours is missing. I mostly taste the oats. But it’s good, and great to know it’s healthy. :)

  441. Tara says:

    I made this this weekend and it was very good! My kids like it. My husband took some to work and they thought there was sour cream in it.. lol! Thanks for the recipe!

  442. Kimmy bird says:

    I think I’m going to make this tomorrow and be eating it by the spoonfuls as my husband gets home….just to freak him out! And then he can join in on the deliciousness!

  443. Julie says:

    I made these the other night and the oats didn’t blend in well. I used quick oats. Should I have used old fashioned oats? The picture looks so good and I want to try it again, but I didn’t like the texture that I ended up with. What did I do wrong?

  444. Belle says:

    I love your website so much! i stumbled on it while searching for peanut butter curry. I suggest you make an instagram account and post pictures of you food in there! you’d inspire so many followers for sure. Goodluck! :)-Belle from the Philippines

  445. Nancy says:

    Can I refrigerate this? How long will it stay fresh in the fridge? I just made it and it’s TO DIE FOR! Unfortunately, my daughter doesn’t like the peanut butter flavor so I’d like to save it for an upcoming party. (Of course, it’s fairly likely that I’ll finish it one spoonful at a time before then!)

    1. Unofficial CCK Helper says:

      Yes. A few days.

  446. Jeana says:

    Hey! I wanted to make this but do you use raw or cooked chickpeas?.

    1. Unofficial CCK Helper says:

      Canned is best. Otherwise cooked. But canned is best.

  447. Jesse says:

    Just wondering if cannelloni beans could be used to make for a more creamy dip? I find the chickpeas don’t blend very smooth in my blender.thanks

  448. Miranda says:

    Should you cook the chickpeas before putting them in there?

    1. Unofficial CCK Helper says:

      No, use canned.

  449. Lauren says:

    Hello Katie! The recipe looks delish, but I couldn’t find the Nutrition Facts anywhere. Can you help? Thanks!

  450. Gabi says:

    Yum! I just made this for dessert for my family and no one could detect the beans. I absolutely despise beans, but after making successful black bean brownies I decided to give this a shot. It was so good, and I love that I’m getting lots of protein as I eat it. Served with apples or bananas, this dip is to die for!

  451. Sonja says:

    It’s official. I’m in love. This is freaking amazing! I might not be able to stop myself from eating the whole thing!

  452. bq says:

    i used nutella for a kinda unhealthy version but it was AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  453. Cait says:

    Hi! I’ve been wanting to try this recipe for ages and I think I’m going to make it for super bowl Sunday :) just wondering about how many people it serves? Should I double it for a party of about 15 – 20?

    Thanks so much,
    Cait (or should I say chocolate covered Cait? Haha!)

    1. Unofficial CCK Helper says:

      I’d double it.

  454. Julie Sarnoff-Clark says:

    I made this last week and fell in love with it. It was gone in two days and my husband didn’t even get to try it. I made it again yesterday, quadrupling the amount and it’s going fast.


  455. Erin says:

    So…I rarely ever comment on recipes. I’m more of a lurker than a participant, but for this, I made and exception.


    I could not BELIEVE how amazing this was! It tasted exactly like cookie dough. My husband could not distinguish it from regular cookie dough. And he KNEW ahead of time what was in it! :-)

    The reason I’m commenting is to give everyone a little tip on the nut butter. Here’s what I did. I didn’t actually have ANY nut butter on hand because the hubby ate the last of the PB, lol. Soooo…what I did was this:

    I threw 1/2 cup of RAW PECAN HALVES into the food processor and blended it until it was a nut butter (about 10 min). I have no idea if that reduced to the 1/4 called for amount, but it worked beautifully. I then added the rinsed chickpeas and blended that together with the pecans. The trick here is to to rinse, rinse, rinse, soak, and rinse again. Trust me, I think it makes the difference. You don’t want the slightest hint of metal flavor from the can. I doubled the salt, vanilla. Used 1/4 cup light brown sugar and a splash of COCONUT milk (from the carton). I used 3 T of rolled oats.

    So, again, the trick is PECAN butter. Trust me, you can make your own so easily by starting the recipe with raw pecans in the food processor. Well, I hope my comments help even one person. Like I said, I’m not very practiced at commenting. So, I hope I didn’t ramble on too long… 😉

    And THANK YOU KATIE! Wonderful, brilliant dish. I’m so impressed with your creativity and grateful that you take the time to share it with us!!!

  456. Emily says:

    Hi! Do you think if I subbed the nut butter with Earth Balance buttery spread it might give it a buttery cookie dough taste or does it need the nut butter for texture? :) Cant wait to make it either way!!

    1. Unofficial CCK Helper says:

      Texture-wise it will be fine. Sounds good!

  457. Symone says:

    Dear sweet intergalactic space octopus, this is delicious. I had to put it away or it may have all ended up in my belly. I’m super excited to take this to a super bowl party tonight, and see what everyone else thinks!

  458. Hannah says:

    So….this turned out awful. lol I followed the recipe and no matter what I did it just came of tasting….beanish.

    1. Unofficial CCK Helper says:

      I think it’s safe to say you didn’t really follow the recipe as much as you thought. Maybe you messed up somewhere accidentally? Like forgetting an ingredient unknowingly? Or using a blender? Or maybe you got a rancid can of beans. This recipe rocks!

      1. Jill says:

        AND I tried the garbanzos before I blended and they were fine!

  459. Alice says:

    Can you omit the baking soda?

  460. Mari B says:

    I’m very excited to make this. I was just wondering what kind of nut butter you used. I’d rather not have the PB taste but, i’m really not sure what other nut butter to use? Guess i’ve never used anything beside PB in recipes. Suggestions please? (no hazelnut!)

    1. Unofficial CCK Helper says:

      You can use almond butter or even canola or coconut oil. Or cashew butter or walnut butter.

  461. Julia Volzke says:

    Hey Katie! Great recipe! Anyways I was wondering if you’ve ever substituted for the white beans. I currently have a can of kidney beans and am too lazy to go out and get a single can of white beans at the moment. Would it still work if I used those instead of the white beans or does it have to be the white beans? Thanks!

    1. Marissa says:

      You could probably try that and add in some cocoa powder for a chocolate-y version.

  462. Vivi says:

    This is seriously my new favourite way to eat chickpeas! I used a magic bullet and it was still creamy :) I totally skimped on the sugar which makes devouring it all guilt-free :p

  463. Dawn says:

    I tried the sugar-free recipe exactly the other day. It came out pretty good, but today I made a couple changes and it is PHENOMENAL.
    I used Cannellini beans in place of chickpeas. This made for a much smoother texture.
    I also used regular dates (not dried) and didn’t soak them. I just threw it all in my Ninja. I did leave out the salt. I used three spoons of vanilla.
    It has the perfect flavor and texture.

  464. joanne harrison says:

    i would love to have these recipes emailed to me

  465. Alecia says:

    This is AWESOME! I think i’m gonna make some reese’s-like cookie dough cups out of this or some chocolate covered cookie dough hearts for v-day! Thanks for the recipe!

  466. katie drebes says:

    Hi chocolate covered Katie. So recently I found out that I was gluten intolerant. so this recipe is awesome but I cant eat graham crackers. is there something else that is good to dip in besides graham crackers and fruit

    1. Marissa says:

      Homemade graham crackers!

  467. Unofficial CCK Helper says:

    It should not be soupy at all. What food processor did you use? Also did you check out CCK’s troubleshooting faq page at the top of the blog?

  468. Kristin says:

    This looks delic! When you say nut butter, will almond butter do? Thanks!

    1. Unofficial CCK Helper says:

      Yes it will.

  469. amber says:

    I’m so excited to try this out! I don’t have a food processor so I guess I’ll blend it all and omit the milk until I see the consistency without it. I’m curious…has anyone considered using this “dip” as a cupcake filler? I think it’d be delicious to throw in once a cupcake is baked! :)

  470. Harmony says:

    This dip is wonderful! I was doubtful but it is so good! It helped tame my sweet tooth :)

  471. Jill says:

    WAAH!!! I hate being the lone dissenter, especially since I have enjoyed so many of your other treats, but this just didn’t work out for us. I may not have used the best food processor (I used my small Kitchenaid), but it wasn’t the texture that bothered me. It was the fact that I could definitely taste the garbanzo beans (Trader Joe’s canned). I even put more sugar, oats and almond butter in, but this one just doesn’t do it for me. Do you think if I plopped it into my big Cuisineart FP it might actually change the taste, too? I am willing to give it another shot with the white beans if you think the beany taste will not be as strong with white beans? Sooo bummed!!! I actually have been taking a scoop of cold Justin’s Vanilla Almond Butter and mixing with chocolate chips (bittersweet is pretty rad) and getting a very satisfying cookie dough nibble, but beans would be a healthy touch if I could get them to hide their taste! Thank you for being so creative with your desserts!

    1. Unofficial CCK Helper says:

      Have you checked out Katie’s Recipe FAQ page?

      1. Jill says:

        Sure have! And I even transferred the dip to my super awesome food processor (same one CCK has) and it did not improve the taste for me. The texture was smoother, but that wasn’t my issue. Oh well. I guess this is just too “beany” for some of us. Sometimes if things look to good to be true, they are!

        1. Kris says:

          Have you tried adding more chocolate chips – or maybe the mini chocolate chips (more than what the recipe calls for, maybe), or maybe a different kind of sweetener?

  472. Samantha says:

    Can you make this with white beans? I made it with the chickpeas and it was really hummusy to me, even though it was delicious. Just curious if you had tried that or if you think it would too drastically change the flavor? Thanks!

    Oh, also, I am working on my eating habits, and I was wondering if you have a suggestion on a food blog, like meals, etc.


    1. Unofficial CCK Helper says:

      White beans are fine. I know CCK says she doesn’t really read other food blogs, but try for a great picture gallery with links.

  473. S says:

    question: have you ever


    cookie dough

  474. Merrin says:

    I don’t know how a peanut butter flavor could ever possibly be a bad thing 😉 In fact, I added plenty of extra to mine today to achieve a definite PB flavor! It’s delicious!! I used cannelloni beans and it worked out great :)

  475. Melissa says:

    OMG!!! This is AWESOME!!! I always make chocolate chip cookies just so I could lick the spoon! And finally yes!! Love it!!!

  476. Moira says:

    Is it best to use the plastic dough blade or the metal blade in the blender?

    1. Unofficial CCK Helper says:

      As it says in the recipe, it is best to not use a blender at all.
      If using a food processor, it is probably best to use a metal blade.

  477. Kendra says:

    How long does this store? And room temp, or refrigerated?

    1. Marissa says:

      Fridge definitely. Probably 4 or 5 days.

  478. Lizzi says:

    this recipe is so yummy! thank you so much :)

  479. Amy says:

    This dip is so good! I’ve made it a few times, but I’ve recently started counting calories. Do you have the nutritional information for this recipe? Or a good estimate? Any ideas on how I could figure out a serving size? Thanks!

  480. Katie says:

    Thanks for the easy recipe! What kind of nut butter do people recommend? I used soy nut butter and feel it kind of overwhelms the taste.

    1. Unofficial CCK Helper says:

      Peanut is my favorite.

  481. Kris says:

    This was a hit with my kids (and my husband, and he’s a tough one to get to eat anything that is a “healthy” dessert), and just served this at my company potluck – didn’t last long that’s all I can say! Thank you for sharing this fabulous recipe!

  482. Stephanie says:

    hi katie!

    i don’t have a food processor and i want to sneak this into my not-so-healthy-eating boyfriend’s diet for when he gets a sweet tooth. i know you said no blender…but i have a pretty good one. what happened when you tried it in yours? did the consistency change it?


  483. Jaime says:

    Can you post the nutrition info on this? (I thought it was on here before) Thanks!

  484. Jennifer says:

    After reading this over and over I was craving it so, off to the kitchen I went. I used 2 T of PB2 powdered peanut butter and 1 T of almond butter to cut down the fat and calories. I went with the stevia version and added 2 T cookies and cream protein powder. OMG! I’m in heaven! This is so tasty, I can’t wait to try some of the other versions.

  485. holly says:

    just made this (i admit, i was skeptical) but it is super yummy. i actually only used 1/3 cu sugar and thought it was plenty sweet.

  486. Ang says:

    This is amazing… As always. But after making many of your goodies, this is the first time I have posted. Thanks for this one and so many others!!! Perfect post long run treat.

  487. Jo says:

    I adapted the recipe to fit my liking and macros/calories/etc. I omitted salt, baking soda and oats. Added half a scoop of protein powder, used only a tablespoon of almond butter but everything else was the same. Good news, I absolutely loved it.

    Bad news, I thought I’d be able to sit down and eat a whole serving. Boy was I wrong. This is coming from someone who can eat the biggest portions ever. 1/4th of the way into my dough I was already full, 1/2 way I started to feel sick! It was the same feeling I used to get when I ate too much raw batter. I’m not complaining at all though, the ingredients are healthy so I don’t feel ‘guilty’ in the slightest. This is my new daily snack, might reduce the portion but then again I might not because it’s just too good to stop eating.

  488. Rachel says:

    Hi I’m wondering of pinto beans would work for this recipe?
    I’m just being lazy, because I don’t have any garbanzo on hand right now lol.

  489. Auden says:

    I absolutely hate chickpeas, but love cookie dough! So I was wondering, this recipe doesn’t have a strong chickpea flavor, does it? If it does, would dried chickpeas make a difference? If so, how would I make it with dried chickpeas?

    1. Marissa says:

      If you need to use dried chickpeas you will have to soak them overnight. Putting it in the fridge when done will give this less of a chickpea flavor. You could always use a white bean that you like more though.

  490. Heather says:

    I do not do well with beans is there any alternate that would work?

    1. Marissa says:

      Check out for an amazing cookie dough dip made with white potatoes!

  491. Jo says:

    if anyone still reads these comments id love to know what beans worked best for you! i’ve tried this with chickpeas and was wondering if cannellini/white kidney would be ‘better’ since they’re supposedly more mild.

    1. Marissa says:

      Any white beans are good.

  492. Megisha says:

    No way I LOVE hearing your stories and listening to what you talk about! I think it is fun and for the record, I am not allowed to touch the oven yet so I basically look at the photos and read everything (except the recipe and instructions because I am can’t cook without “Adult Supervision”) then I show them to my mom and say ” Look it’s OREO PANCAKES that are HEALTHY for you! GENUSE!” (I literally said that). I myself am a chatterbox and a blogger as well.
    PS. LOVE your blog the stuff you do is GENUSE :^{D

  493. sae says:

    I made this tonight in a not very good food processor and it was so amazing. Thank you, no one would ever know that it was made with chick peas. Because the processor wasn’t very good it made the “dough” warm and when I added the chocolate chips they melted a little. It was heavenly.

  494. Jo says:

    another update from me:
    i’ve tried this with chickpeas and cannellini (white kidney beans)
    definitely enjoyed the cannellini more, the flavour was less beany! at first i made the dip and always refrigerated it and it was pretty good but then i thought about how itd taste if i microwaved it… so much better… the ‘bean’ flavour completely vanishes.
    i microwaved it for a bit too long today and it came out like a mug cake! SO YUMMY. i guess it’s a similar result as if i were to bake it and make the chickpea blondies. but seriously i love it so much!

  495. Jessica says:

    Is there nutrition info for this recipe? I don’t see the link anywhere…

  496. Carolina says:

    Great post! Now I know what I will cook for family on this Easter. Just discovered your blog and enjoying everything you do, my lack of imagination is now fed by your great posts! Thank you

  497. ooh I have my own healthy cookie recipe on my blog! I never thought to just eat the dough as a dip :p Although I did half the mixture with a spoon before it got close to the oven! I bet it would taste amazing on apple slices.

  498. Maddy R says:

    Hi do you have nutrition facts posted for this recipe!? I don’t see the link for that anywhere. Thank you and I love all your recipes! =)