*Super-excited face*
On Friday night, my original post on Cookie Dough Dip went viral.
It is absolutely crazy!! Thank you so much to everyone who’s been sharing it.
With so many more people finding the post, I spent yesterday afternoon doing something I’d meant to do for a long time: creating a sugar-free version of the cookie dough dip. Since posting the original recipe, I’ve received a lot of requests for a sugar-free option, but until now, the only suggestion I had was to replace the sugar with stevia. (I don’t recommend using only stevia in this recipe; very few people will think the result tastes good.)
Instead, here is a new sugar-free version that does taste good– sweetened only with fruit!
(No sugar!) Cookie Dough Dip
It’s gluten-free, too.
Inspired by my blog’s most-popular recipe.
- 1 1/2 cups chickpeas (1 can, drained) (250g)
- heaping 1/8 tsp salt
- tiny bit over 1/8 tsp baking soda
- 1 T plus 1 tsp pure vanilla extract
- 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
- 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
- 1/3 cup chocolate chips (see link below, for sugar-free option)
- 2 T oats (You can omit)
- nondairy milk as needed (depending on the consistency you want. I used a few T.)
In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor and blend until very smooth.
If you wish, you can use: Sugar-Free Chocolate Chips.
This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!
Question of the Day:
Do you ever watch the amount of sugar you eat?
A lot of people will probably disagree with me on this, but I don’t believe sugar is the devil. I think it’s fine in moderation. However, it seems like the more sugar you eat, the more you crave. Then it becomes a problem, because–if you’re anything like me–too much sugar makes you feel sick and lethargic.
When I was in high school and hated being skinny, I put myself on an incredibly high-sugar diet. (Multiple slices of layer cake and ice cream pints per day. I wrote a post about this, awhile back.) Once I realized the source of my lethargy was all the sugar, I drastically changed my eating habits.
Now, since I eat very little sugar, I find that I don’t crave it at all. (People always ask why I have a dessert blog if I don’t like sweets. The answer is that I still do love desserts; I just like them creamy and rich, not sweet and saccharine. I might not like sugar, but I sure do love fat!)
If you’re interested, here’s a link to My Sugar-Free Recipes.
{ 249 comments… read them below or add one }
I do! Sugar makes me lose focus really easily so I try to manage my sugar intake (the best I can) and consume sugars like brown sugar and black sugar which I think have kind of helped
Black sugar? I have never heard of that! What is it like and where can i find it?! Thank you!
Hmmm… I live in Singapore but I’m not too sure. But I’ve heard from some bloggers from US that you can find it in the Asian/Japanese section!
Hope this helps!
Thanks so much
!
I don’t necessarily limit the amount of sugar I eat – I just try to be conscious of it. I really should start to limit it
You have no idea how excited I am about this recipe. I’ve been sugar-free all month and SO BORED! Yay! I know what’s for dinner..ehem, I mean dessert
I make something very similar to this called High Protein Cookie Dough…and I eat it with no added sweetener, of course, and I add more peanut butter! Peanut butter is kinds naturally sweet I think, so it has greeeeat flavor! YUM!
And, I don’t watch the amount of sugar I eat because I naturally don’t eat a lot of sugar (duh!). My body has a built-in sugar detector….whenever I eat too much in the form of fruit-I will know! So…I don’t have a problem with that
My heart is happy after reading this post haha =) Thank you for this!
I LOVE fat..sugar ok..but fat is the best! i am going to make this! what
do you serve it with for “regular people?”
Ideas: as a dessert dip, as a spread (maybe in between apple slices or crackers? Or graham crackers or banana?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!
As a “regular person” who was so curious by this recipe, I’ve eaten it with graham crackers. It is truly amazing how much it tastes like cookie dough.
I LOVE sweet stuff and have the biggest sweet tooth EVER!! For me its fine in moderation, but mostly I don’t have a lot of sugar, just natural sugars and stuff!
And I am making that TOMORROW and I can’t wait!! Looks AMAZING!!
P.S. Yaaay for it going viral!! You deserve for the world to see your genius!!
I totally agree! The more sugar I consume the more I crave it. I do try to watch how much and what type of sugar I consume, however I have a major sweet tooth so it’s hard at times. I love, love, love this dip and actually really enjoy it only sweetened with stevia. I’m sure the version with dates is delicious also. I wonder how it would taste with some mashed banana? I may have to try that too.
I’m not big into really sugar-y things, but that being said, I don’t really watch my sugar intake. Protein is more of my thing, definitely! Yogurt, peanut butter, and black bean brownies all the way!
Yay! Yay! Yay! I have a few chickpeas left and was looking for a dessert, specifically, to use them. I had seen your cookie dough dip but was wanting lower sugar, so thank you!!! I also plan on making your macaroons today
I do watch the amount of sugar I eat. I used to eat too much artificial sweetener and that really jacks up your cravings. Now I try and eat foods with real sugar, agave, honey, or brown rice syrup. Fruit is excellent for a sweet tooth too. I agree with you about dessert; I would much rather have a rich, dark chocolate mousse than sugary-sweet frosting. I used to be scared of fat but now realize that it is fantastic because it means chocolate, coconut, and nut butters!! Plus the majority of your brain is made of fat
Looks delicious! I definitely love the idea of eating a whole bowl of cookie dough…and when you make it sugar free its totally impossible to resist! I wonder what this would taste like with a bit of coconut butter…might have to try that out…..
I really adore this recipe, I made the other kind and tweeked it just a bit and this reminds me to make it again.
Because I loved it.
I do think sugar is ok in MOD. I think the less the better though. it has been proven to be highly addicitive and a diet high in sugar is so bad for the cells of the body.
I absolutely CANNOT WAIT to make this (yes, caps were necessary). I don’t really watch the amount of sugar I eat, that being said I don’t like to eat too much sugar, it just makes me feel bleh!
I’m with you on condoning sugar, actually. I don’t let myself go overboard, but I almost always have a sweet treat every day (and no, I’m not talking about the over-cliched single square of dark chocolate most bloggers “indulge” in). A small cupcake, a muffin, a big ol’ cookie…gotta have something with a little sugah! Same with salt – they aren’t the best for you, but I don’t feel the need to set an upper limit for what I have. Just a touch is enough, and my body will let me know when Ive had too much!
LOL agreed! One square of chocolate is a bite, not a snack!
I don’t really watch the sugar I eat. I know when I’ve had too much because I can literally feel it coursing through my system. It’s the weirdest feeling, so I tend not eat too much. Although I still LOVE sugar!!
I made the other version this past weekend and everyone LOVED it! (We used graham crackers and celery sticks for dippers.) As I was adding in the 3/4 cup of brown sugar I decided next time I should try to make it with dates as a sugar free version. It’s like you read my mind! I am definitely addicted to sweets and this recipe looks like such a great alternative.
BTW, my sister tried the original recipe a while back using canned chickpeas and didn’t care for it. The chickpea taste was too overpowering for her. When I made it, I used dried chickpeas that I soaked and cooked myself. I also added maple extract after reading the comments on your first post and she thought it was fantastic. I think I’ll stick with cooking my own chickpeas from now on.
I was SO happy when I saw some non-vegan friends posting links on facebook to your deep-dish cookie dough pie recipe. Congrats on all your success with the blog! I love desserts and “sweets” but like you I obstain from sugar. I would get really bad crashes hours later and sometimes suffer for days with poor digestion. I actually love the taste of NuNaturals stevia so I don’t miss my “sweet”. The cookie dough dip is one of my favorite recipes of yours (right along with the coconut butter fudge and cashew banana cream cheese frosting – love my fats!) so I can’t wait to make this!!!!
I am with you; I like the taste of that one. But I still wouldn’t serve the dip with only stevia for a party. My friends said it tastes like soap!
I quit eating regular sugar years ago. Then I went to Agave. Quit that and try to use dates as sweetener OR coconut secrets products.
As usual, your posts always look better than green juice! And I skipped the greens in my smoothie this morning, just because I really wanted something, um, sweet!
Gotta juice tonight!!
What great food photography!
I keep an eye in sugar in the form of junk but when it’s in fruit I really don’t care!
Can’t wait to try this! I’m obsessed with the original…
Oh no…I only have 1 can of garbanzo beans and I have to choose between making this and falafels
Oh boy. This sounds so good!
Oooh this version looks great, Katie! Great idea with the soaked dates, ya can’t even see em in there, wowza. I don’t have white or brown sugar at my house, but don’t think it’s demonic, just not beneficial and something I can live very happily without.
i’m totally trying this!! dates are def sweet, so i think this will be a great substitution for the sugar. i also think they would be great for helping to overpower the bean taste. i’m going to the store now to grab some dates! i just finished up a batch of your “cookie dough” i had made with pumpkin… yum!
I know exactly what you’re getting at! Sugar is like a parasite, if you will. When you eat it, a lot, it becomes a fungus in the body. Your body starts craving it, and needs more sugar to feed on. The more you pile on, the harder it is to burn, making you lethargic and gain weight. What a lot of people don’t know is, many times CANCER IS CAUSED BY A SUGARY DIET! Many times cancer can be traced back to the candy bars you just could not resist. Or maybe the slices of cake you knew you shouldn’t have. Now please don’t take this and cut out ALL sugar. A little bit is fine. A little goes a loooooong way. Too much of it goes too far. So sugar itself isn’t much of a problem- it’s the way you use it that is the problem. I used to have a HUGE sweet tooth- but i trained myself to get into other flavors. Savor your food more. Never eat sugar at night! Eat spicy foods- it gives your health a real kick! But do not go off at once. In a few days, you will be back to high sugar. Decrease your intake gradually, and eat more fruit, which is naturally sweet. You’ll be good to go!
So sorry for the long comment Katie. I hope some people will read it and kick the sugar habit.
Oh Sarah, you are too cute! Long comments are my favorite
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I tend to write the way I talk… i’m one of those people who jump from one subject to the next without a breather. Ya know like ” Oh i loved the new dress Nikki was wearing and retainers are uncomfortable and tofu is NOT edible rubber and yada yada yada” And you’d be like staring at me and go, ” Um……………” And there i go again. Yea, i’ll shut up
Oooh, that sounds good! Like a gooey LaraBar with chickpeas! I dig it! That sounds deeeelish. And congrats on your post going viral! I love that.
Enjoy, girl!!
I also believe that the less sugar you get, the less you crave/need. I don´t eat much sugar, because I don´t have much of a sweet tooth…but I also don´t think that it is evil. You just have to do the “moderation thing”
Oh, yum!! Glad you linked to it – I would’ve missed it otherwise! Chickpeas – you are too creative!!
What bugs me is when people think that fruit-sugar and sugar-sugar are the same thing nutritionally, and tell me to avoid fruit/dried fruit. No, I am not doing that. There is a difference between white refined sugar and a deliciously ripe satsuma…
I don’t think there’s anything wrong with any kind of sugar, but it annoys me anyway.
Katie, have you ever tried this dip with your carmelized banana trick?
I haven’t… it sounds like it’d be an awesome idea! I did try the brownie batter dip with banana in place of the sugar, and I liked that one
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Awesome recipe! That’s funny that the original one went viral on Friday night, because that’s right when I was making it for the first time…I’m just on top of all the trends.
EE! This looks super amazing! Love the spoon too btw
I hardly ever add sugar to anything, so I don’t really worry too much. I do hate using refined sugar though!
You soak your dates? Why/for how long/in how much liquid?
It says in the recipe directions
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Whoops! Read quickly and missed it
Have to ask – since you don’t really crave sugar, which version do you prefer?
I’m starting to think about the holiday parties that will start up next month – I think would be a delicious addition to the menu (or to bring with you) for a party. It’s honestly going to be hard to choose between all your recipes though. 
Honestly… this isn’t my favorite recipe! LOL It’s a real crowd-pleaser, but it’s just not MY personal favorite. I do’t really have a preference, and I’m not sure what others would say because I haven’t gotten a chance to bring the sugar-free one to any get-togethers. I am curious to see which one people would like better!
I love the honesty!
I completely agree with you about craving more as you eat it. I eat a really love sugar diet usually just because my body craves savory like none other. I’ve gradually reduced my sugar intake organically because my body just has craved it less and less. This dip looks fantastic, dates are an awesome natural sweetener that don’t leave me lethargic, light headed, or dragging like normal sugar leaves me. Do you find you crave more sugar when you eat something with stevia? Or does your body sort of recognize the difference?
I don’t really eat much stevia either… to be honest, I don’t really monitor my cravings that closely lol. So I really can’t tell ya!
Wow! I’m gonna have to try this soon! You do such cool stuff!
BTW – have a look at The Spunky Coconut web site today…..she has a recipe for Coconut Cream Dipped Strawberries…….thought you’d like it!
Ooh ok! Thanks for the tip!
Katie, this looks awesome! I love the use of dates here… And chickpeas too!
It’s funny how sugar is such an energy sucker, after the initial high. I try to limit my sugar to more natural sugars like maple, honey and brown rice syrup.
This recipe sounds divine
I agree with you on craving sugar. I will crave sugar on its own occasionally, but normally in something naturally sweet like berries, syrup, chocolate etc. Though once you have unnatural sugar, you want more. It doesn’t make me feel sluggish in small amounts or even in the form of desserts, but if I do have too much my body will get sluggish.
I LOVE your blog. That is all
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Awww thank you!!
I agree with you about eating sugar…I think it’s fine in moderation but I too find that the more I eat of it the more I crave it. Luckily when I need to scale back the amount of sugar I’m eating it gets easier after that first initial change.
I made the original last night with Splenda brown sugar mix and soy milk. I didn’t have Amy vanilla extract, but I did have lemon. It was tasty enough with the substitutions; I bet it’s AMAZING with real brown sugar and vanilla. I have to agree, though, about the canned chickpeas. They give it an odd texture.
I love things sweet and creamy and luscious…which is why I love your blog!! I have to make this recipe already.
Wow!!! I def have to try this. I’d probably eat the entire batch as is. Yum!
Congrats on your post going viral. I’ve had that happen and it’s fun. I saw that recipe of yours on FG and knew it would take off onto other sites too!
Sugar, not the devil. In moderation. But yes, the more you eat the more you crave it seems. For me at least.
I do love my sweet desserts but also they have to be dense and rich, i.e. with some fat (butter, nut butter, oil, etc) or it’s just an unsatisfying sugar-fest. So yes, sugar + fats = the best kind of desserts
How do you know if a post qualified for “going viral?” In other words, how many hits is “viral”? I think ALL your recipes have gone viral, CCK! I see them all over the blogsphere everyday!
On Friday, Saturday, Sunday, and Monday, that post received over 120,000 views (not my whole blog, just that one post!)… lol that is what I’d consider viral!
WOW!!! congrats! This is def my fav that I’ve tried on your site! I just made it again with the dates… It’s chilling in the fridge right now. Ok I waited and got to try it. Using the dates is soooo much better! I’d have to add extra Nut butter or sugar to mask the bean taste, but the dates are awesome! No sugar needed! I prefer it this way, yippee! I omitted the oats and used 1/4 c of a mix of PB2, sunflower butter and reg PB… It was so good! I just had a couple spoonfuls for dessert
Thanks CCK!
Oops, I meant to say, “when I’ve made it before, I’d have to add extra.”
SO excited you already made it!!
Me too! And I ate some for breakfast… Shhh dont tell anyone.
Dyinggggggggggg to try this!
I love how this is sweetned with dates! Dates are my favorit way to sweeten thing!
Im like you on this one! I love love love chocolate, but only the dark one (86%-100%), and if it is brownies/ice cream or whatever, it needs to be the darkest, richest kind!
And yum yum, fats all the way!
I never crave SWEETS either, just darkness and rich-ness
yayyy congrats on going viral!!! love your blog =)
wahoo for chocolate chip dip!! congrats on the love
and yes we love our fats more than sugar
but still love dessert! we have the same taste
So excited for you that that post went viral! You (and that dip) deserve it!
I’ll have to try the sugar free version since I have forsure tried the original one (more than once). 
I have the same issues with sugar. I can totally tell when I’ve been eating too much of it. Cranky, tired, lazy, etc. Not a pretty picture. I try to stay away from it and stay close to your blog instead.
This looks great! I kinda wanna make a cookie dough smoothie with it. Coconut milk and frozen bananas, a lil ice if more frothiness is needed and the cookie dip. Could even be higher protein for an after workout shake with some soy or pea protein added. I think I may try that this weekend.
LOL I tried to make one a few months ago. Your idea touse coconut milk sounds a lot better than my almond milk bean cookie dough failure! Let me know how it goes if you make one!
I want!! I want I want! I NEED! haha
But seriously, I’m bookmarking this for next time I get a can of chickpeas. Amazing. 
I DO tend to watch sugar because that whats feels best to me, thats why I love that you have so many recipes with stevia options!
I agree! Sugar is not so bad–I actually think it’s way better than the chemical reformulations of it both in HFCS and artificial sweeteners. If you want sweet, go for the real thing in moderation!
Reallyyyyyyyy just wanna make this and eat it with a spoon.
As for sugar, I definitely limit it, but I think a little raw, unrefined sugar is ok. Refined sugar = gross. And it tastes horrible! I don’t know how people could use refined sugar their whole lives, give raw sugar a try, and continue using the refined junk.
I really don’t watch my sugar intake! Definitely when it comes to processed, fatty sugary foods I do. But I think some chocolate and fruit from sugar is awesome fuel!
I’ve seen that post all over Pinterest. Yum!
I just found Pinterest… it’s dangerously addictive!
There was a time where I was counting how much sugar I ate (Oh hey 100 grams of sugar), but I found most of it (like 60 grams) were coming from apples and bananas and yogurt (go figure), so I’ve just cut back on things like HFCS. I can’t say I notice much of a difference, but since I’ve cut out (most) splenda, I feel 200% better.
I dont have a huge sweet tooth and that’s why I love your dessert recipes. I do not like too sugary, or artificially sweetened things so i live of my homemade cocoa balls and “goji explosions”- i love to use fruit (dates, raisins) as sweetener and just recently started using stevia. I am on your side with the fat- def prefer it to sugar.
WOW! this looks amazing.. QUESTION- What kind of Nut Butters are you guys using? I’m going to try making it this weekend! Yummmmmm
I usually use pb, but I know a lot of other people have used other nut butters. (And I have a recipe to post that’s similar that uses walnut butter. I bet ANY nut butter would be fine.)
Congrats Katie!!
I love using dates as sweeteners… dates and bananas are about the only sweeteners I use now =)
This recipe looks amazing!
this looks sooo great!
I just posted a cookie dough themed recipe the other day! hehe
Gotta love cookiedough!
Congrats Katie on going viral (what does that mean anyway, sounds like a flu bug) haha but I know enough to know it means you rock!
your cookie dough dip looks super tempting and I am totally avoiding sugar because it just make me sick. bloating, puffy, stomach pain, pms, and yes fatigue and everything else.
I’m a cookie dough addict so I’m going to try this now!
xo
haha it means hundreds of thousands of people are sharing your post (or it’s a common term with youtube videos, meaning hundreds of thousands of people have seen your video). It actually does get its name from a virus. It means something on the internet has spread like a virus lol!
I already made this dip! Woo hoo! I didn’t have any dates so I used 1/2 of a very ripe banana and added a little bit of honey. I am SO excited!
I love your banana idea!
Hi Katie, I’m just curious- what is the purpose of the baking powder in this recipe?
Not baking powder; it must be baking soda! It’s in there for the flavor. I think the best chocolate-chip cookies have a little kick from baking soda.
Yum! I’m going to have to try this. Question- do you think this would work without the peanut butter? It’s the weirdest thing- I’m obsessed with peanut butter and can eat it by the spoonful. Yet I don’t like it in cookies??? Maybe because too many things get in the way of the PB taste. I am going to attempt it without it- even though it’s also super delicious with it
Love the use of dates- I may try to use bananas too since they are easier to mash up.
I really don’t know that it’d taste good without the fat, although you can try it! But you can always sub another nut butter, such as walnut butter. Or maybe even try subbing oil for the pb? No matter what you do, I’d love to know how it turns out!
Thank goodness for Pintrest LOL Thats how I found you like millions of others
I am vegan and your blog os a Godsend. Thanks!
I’m so glad you found me! Fellow vegans unite!
I try to limit my sugar intake to just natural fruit sugars and such. I just know my little girl is going to love this recipe.
Ugh, I can’t believe I missed yesterday’s post (I think it was just how my day was going; you can tell from my blog post that it wasn’t the best day). Endangered Species chocolate is my FAVORITE chocolate. I ate it every day while pregnant with my daughter (it was my biggest craving). I even sent my hubby out to get some while I was in the hospital (he also kept me stocked in them throughout my entire pregnancy).
Here are some of the bars he got me for Valentine’s Day one year, ’cause he knows how much I love them: http://rawdorable.blogspot.com/2010/02/valentines-came-early.html So sweet!
I made this last night! I used white beans instead of chick peas and I used almond butter for the nut butter (it seemed like it needed a little extra so I added more). I didn’t have 8 hours worth of patience for the dates so I only soaked them for about an hour – which worked alright, although my dough didn’t need the extra coconut milk for liquid at all. This is good! I’ve never made the other version of the recipe but I was happy with this one. Full disclosure – it’s a little healthy tasting and isn’t a dead ringer for cookie dough, but it is pretty darned delicious and does give you the the sense of eating a bowl of dough without the too-much-sugar feeling. I had it this morning for breakfast with a cup of black coffee – it was totally what the doctor ordered.
And I should add that I’m still thinking about it here at work. Yum.
Aww lol I’m glad you liked it! I think the sugar one probably tastes more like real cookie dough, simply because there’s brown sugar in real cookie dough… but hey, no one said it has to taste exactly like cookie dough to be just as good, right?
I’m so excited you tried it!
I can not do sugar at all, it just makes me feel like total rubbish! But that cookie dough looks so ridiculously amazing it makes me sad I don’t have any of the ingredients!
Im so glad this is sugar free!! Im currently trying to eat less sugar and Im looking for new recieps!! This looks perfect
This looks delicious. I know this a dessert blog, but perhaps you can surprise us once in a while with one of your savory recipes? I’m really curious how you incorporate things like garbanzo beans into your meals.
Hi Victoria!
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I don’t know if you saw this, but just in case, here’s a link to my non-dessert recipes. I do post one… every once in a blue moon
http://chocolatecoveredkatie.com/chocolate-covered-recipes/non-dessert-recipes/
I must have missed these. Thanks!!
Thanks for categorizing all your sugar-free recipes in one spot; that is so incredibly helpful! I don’t disagree with you about sugar but don’t eat it myself because I am extremely sensitive to it. But I am also extremely sensitive to caffeine. A cup of black tea makes me jittery. More than 8g or so of added sugar in one serving will have my thoughts racing and my heart beating fast. Some people like that feeling; it makes me feel ill. But I have friends and family members who can take a lot more than that before feeling gross and some never feel it. So I just think it’s an individual thing. BUT at the same time, if you can be healthier and still get the same great taste (thanks in large part to your recipes!) why wouldn’t you? Thanks Katie!
Pretzels dipped in sugar-free chocolate chip cookie dough dip! This is definitely on my priority list.
I have to admit I found the link through Pinterest. I made it the next day, along with the Blondie Chocolate Chip bars and the chocolate pie over the weekend. Nothing lasted more than a day! So delicious! I’m making this again right…..now.
Aww yay! I am so so happy you tried the recipes!
Ok. WOW.
That is literally all I can say.
That honestly looks like one of the most delicious things I’ve ever seen!
That is crazy that you came up with this recipe. I have already tried it with the oats. I had more oats though! Sometimes I make it more into bars and freeze it. This is not the first time I have come with a different recipe or tried something new and you then did the same thing. I guess great minds think alike!
Oh you have try it with adding a little coconut butter and using flavored PB like white chocolate!
I do not add the date water though!
One last reply to my own reply! You have to try it adding in canned pumpkin, pumpkin pie spice, cinnamon, maple extract and making pumpkin pie dip with chocolate chips! I have been in the Fall mood!
Oh wow, I love love love your pumpkin idea!!
I love sweetening things with fruit or fruit juice. I use grape juice to sweeten my adapted cinnamon raisin bread and dates for my flourless, sugarless pumpkin spice muffin. And, I love fruit on it’s own, of course
Thanks for this amazing recipe!! I decided to actually use this dough to bake the cookies. I modified the recipe slightly to add extra protein with a few heaping Ts of peanut flour from trader joe’s. I’m not sure if you have ever used this ingredient but It gives everything an amazing peanut butter taste without the fat and it adds tons for protein like 16grams per 1/4 cup. It’s like natures protein powder.
I also upped the oats to 4T for a more substantial cookie I can take to work and have one as a mid morning snack. To compensate for the added dryness I put 1T of unsweetened apple sauce in and they have turned into amazingly delicious cake-like chocolate chip cookies!
Oh wow, that sounds awesome! I’ve made blondies with a similar recipe, but never cookies! I love your idea!
Also, I really should experiment with peanut flour… everyone seems to love it!
I eat low sugar, and when I don’t, it’s usually naturally sweetened. I think once I ate like 3 tbsp of honey for 1 snack! …don’t ask xD
Http://milk-and-tea.blogspot.com
How much stevia do you usually use for an all-stevia version? I’m thinking of trying to make this with half-stevia and half-dates, and would like a beginning benchmark. Thanks for all the hard work you do!!
I’ve only made it with all stevia once, and since it was just for me, I didn’t measure. But if you do it with dates, I’d recommend starting out with just a little stevia and taste-testing as you go. That’s how I come up with the sugar amounts in the non-date version: I blended it, then tested, then added a little more sweetener, then blended again, tested again, etc.
These were disgusting.
Hi, when you say “these” do you mean the dip? If so, can you tell me exactly what ingredients you used and how much… maybe I can help figure out how your dip went wrong?
I agree! Sugar ISN’T the devil! NO foods are the devil! I don’t have the biggest sweet tooth in the world, but I never feel guilty when I do eat sugar…or fat…or anything.
O.K., so I kind of tried the new recipe. I did not have quite enough dates, but I put what I had (whole pitted dates-83 grams) along with about 1/3 cup turbinado sugar and 1/3 cup boiling water. I threw that (without soaking) along with the chickpeas into my food processor and let to blend away. I then added the other ingredients–no milk. I let the oatmeal blend in too. I added the chocolate chips last and let them blend a little so the flecks of chocolate are smaller. Yum, yum, yum!!!
Aw yay I am so so glad it worked for you!
Oh my!
I just made this and it is fabulous!!! I think I might even like this version better than the one with sugar! YUM!!!
Also, I was brave and took it to a Friday morning prayer group that I go to, and everyone was going crazy for it. I had to tell them afterwards that it didn’t have any sugar or butter. No one would believe me, and now they all want the recipe! Thanks for yet another successful CCK recipe. I don’t know how you do it, girl!
I am in love. I found your blog over the weekend, from pinterest, and I made this (the regular version) the first possible chance I got. Well, fast forward a few days and I have now made the regular version three more times AND I made this new version today! My college roommates and I are all in love with you now. We want to be your foodie groupies (in a non weird way)!!! We love both versions, and not even all my friends are health food nuts like me!
can i replace the chickpeas by anything else?
You can use any white beans or cannelini
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I’m really excited to try these, but I have a couple of questions. Are the chickpeas required or could I use some other white bean? Also, I’ve never sweetened with dates, so I obviously don’t have them in my home. Would raisins be similar (probably a dumb question) or are dates REALLY what it’s all about? Thanks for posting, by the way. I found you through pinterest and I’m really excited to see what else you have. I’m cutting out the white sugar but occasionally still have those cravings for sweets, not necessarily with sugar, you know?
Yes, you can definitely sub another bean
. I’m not sure about the raisins… it might be good! I’d be curious to know, so if you try it, let me know how it goes! Otherwise, look for dates in the dried-fruit section of a regular grocery store. I never use the fancy, expensive ones. I like the Sunmaid ones that come in a red package. They seem softer than the expensive ones anyways!
Whoops. Didn’t realize the comments went to another page.
I’d still like to know about the dates, though.
Yay! Yay! Yay! I babysit my younger siblings every Tuesday and lately, those nights have turned into sister bonding time making healthy desserts together (usually from your blog).
We made the deep-dish cookie pie a couple weeks ago, which was deliciousness of course! I recently started “clean eating” and that was the first time I had any type of refined sugar in several weeks. This is a big deal because I am a recovering sugarholic. 
So, I am super dee duper excited to see this recipe! I am going to put on a bag of chickpeas to soak tonight just so we can make this next week!
Aww that makes me so so happy!!! And makes me miss my little sister who is off and living alone now. She’s not so little anymore
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I had all the ingredients to make the sugar version of this recipe, but then you came out with this one which is very exciting bc I love dates (sadly it means I have to wait till I go to the grocery store to actually GET the dates). A few people were talking about substituting stevia in the recipe and I wondered if anyone had tried Whey Low in theirs instead? Its an all natural sweetner (not close to natural but completely natural).
I don’t know how it would work with a sugar free diet, and it has a tiny aftertaste but I’m pretty sure it would be better than stevia. Just a thought!
I don’t think anyone’s commented saying they tried it, but I do know that a few people have substituted splenda in the recipe and liked it. I guess it just depends on personal tastes. I hate splenda and like stevia, but I know a lot of other people feel exactly opposite!
Ahhh I can’t wait to try this! I love chick peas, but have never tried sweet chick peas….ooo the possibilities.
I think chopped banana mixed lightly with chopped avacado tastes like cookie dough.
Hey Katie! I just made this last night and it was delicious! The only thing I didn’t like though, was the PB after taste. I really enjoy PB by itself, but not PB-flavored things. What could I substitute the PB with (that is not another nut butter)? I think that then, for me, this recipe would be perfect!
Hmmm… maybe it depends on the brand of pb? Mine never tastes anything like pb! But I’ve also made it with walnut butter, which is good. Maybe, if you don’t have walnut butter, regular walnuts would even work? (Blend them first to make a butter?) Or maybe sub oil? I know it needs some kind of fat to taste good. If you try something besides pb, I’d love to hear how it goes!
I made this last night and both my boyfriend and I loved it. It was fantastic (though I may have used too many dates – they are so big they it’s tough to get them really into “cup” format so mine may have gone over). Regardless, we loved it!!
I hate giving out cup measurements for dates for that very reason! If only everyone had a food scale lol. It’s so hard to figure out how to measure dates, because it can be packed or loose, and it depends on the brand of dates!
In any case, I’m so glad y’all liked it!!
I tried this but added evaporated milk and my sis in law thought it was ice cream. It tasted great and I put almond blended for the nut butter absolutely heavenly
Ooh cookie dough ice cream. Yum!
Dates are getting soaked now..
Love your recipes, dont get me wrong. But its misleading to say that this recipe has no sugar. It has no added sugar, but it definitely has plenty of sweet from the dates. Naturally occurring sugars (like those in fruit) are no better for you than good ol’ white sugar. However, getting your “sweet” from things like dates and fruit is a much better option, beucase those things comes with added nutrients and fiber white sugar lacks. Sorry to say, this recipe definitely doesnt count as low-carb friendly.
Andrea,
I do not think I am being misleading. The recipe has no sugar: that white stuff. Naturally-occurring sugars are completely different (and have a different effect on the body) from added sugars. Even vegetables have naturally-occurring sugars.
Also, I never said this recipe was low-carb.
Natural sugars are most definitely NOT the same as added sugars. If that were true, we could all just eat twinkies all day and take a vitamin pill!
I am very anxious to try this after I found it on Pinterest. (I am also going to try tons of your other recipes too
How could I substitute bananas for dates? Do I use the same amount?
Thank you!
I’ve never tried it with bananas, so you’ll have to experiment! It will taste banana-y, though. (Just thought I’d throw that caution out there, in case you don’t like bananas. I love em.) One recommendation: use very very ripe bananas in order for it to have enough sweetness without sugar.
In the sugar recipe it says you can substitute flax seed for the oatmeal, is there any reason that I couldn’t do the same in the sugar free version?
Sugar is kinda evil, but the real devil is high fructose corn syrup. It’s frustrating how many things use it. I’m on a cleanse/ diet right now and cutting out sugars, artificial sweeteners excluding stevia is quite a challenge!
Oh sure! You can definitely sub flax. I changed it to oats because I figured oats were more “traditional” for cookie dough, and a lot of people don’t like the taste of flax. But flax will definitely work too
.
Hmm I just tried to comment but I don’t see it anywhere here. So trying again. Sorry if it posts twice. I didn’t yet get the chance to try the shake but I did make your dip (which I like to call chocolate chip hummus) over the weekend for my mom’s potluck. She said it was the talk of the town. I actually used raw agave because I didn’t have time to soak the dates. I only got to have a few bites since I sent it with mom for the potluck but it was amazing! I’ll be posting my review with a link back to your site.
Wow! BTW- check out my vegan mini tiramisu recipe I posted today!
I am of the opinion that no food is the devil. I hate when people vilify one food as the root of all health issues. All foods can fit in a healthy diet, but they all have their place – some you should choose to eat often, some should be eaten on occasion, and some rarely. Yes, it is good to be aware of added sugars, especially in non-sweet items (pasta sauce, crackers, etc), as well as added salt, trans fats, and many other things. But to obsess over them and micromanage them isn’t worth the headache.
And I need to get on this cookie dough/sweet chickpea dip making train. Maybe tomorrow morning I shall whip up a batch to take to work with me. Except I have no chocolate chips…bah!
Agree! People are always appalled to know I sometimes use things like Pillsbury frosting… or even sprinkles. But honestly, I think stressing out about eating “bad” foods is probably worse for your health in the long run than actually having a little bit now and then.
do you know how much i love your blog? Do you know I’m going to have this for breakfast tomorrow?
Thank you, that is all!
Awwwww!
All your recipes look delicious, but I can’t try any of them because they all rely on a food processor or blender
As a college student, I don’t have these things. Do you have any ideas for healthy desserts that don’t require the use of a food processor?
My recipes definitely do not all rely on a food processor or blender! Some do, but there are many that don’t use a blender at all! Here’s a link to all my dessert recipes, many of which are blender-free!
http://chocolatecoveredkatie.com/chocolate-covered-recipes/snackity-snacks/
Thanks, I will try some of the cookies that do not require a food processor! They look tasty
Or you could always sneak a Magic Bullet into your dorm
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I am curious as to what the nutrition facts of this recipe is! Looks delicious
This was a really terrific recipe. I was pretty skeptical, but it turned out terrifically- with the addition of more added unsweetened hemp milk with the recipe. I realized it was the mixture plus the milk that really gave it that cookie dough flavor- and the chocolate was necessary in helping with it (I used your coconut oil + cocoa powder recipe). Thanks a bunch!
Aww, you are so welcome!!
Katie, I have a challenge!
I’ve been wanting to make this ever since your first post on it… but we have nut allergies in the family. Can you wave your healthy magic wand and experiment with no-nut options? I don’t want to sub shortening or something, ewww 
What about coconut butter? (I’m not sure… is that considered a nut or a fruit?) Or sunflower seed butter? Or maybe canola oil?
coconut butter? There’s such a thing? That sounds delicious! (apparently it’s technically a tree nut, huh, who knew. But it isn’t as allergenic as other tree nuts, so isn’t considered a “nut” by most allergy handouts. I know my son can eat coconut, we have it in a lot of treats!)
I had thought about sunflower, but would wondered if it would be too sunflower-y… lol. Maybe I’ll have to try the oil – so as not to affect the taste too much… but coconut… I’m intrigued!
Thanks for the options!
Oh my goodness, you must try coconut butter!!! It is my obsession! I think it’s one of my top 5 favorite foods. It tastes like shortbread!
(Oh, and I agree about the sunflower butter… it has a very strong taste.)
Do you think leftover of this recipe could be frozen for later consumption? I made this this morning and it is so good! My daughter has a big sweet tooth – going to let her try it this afternoon before I tell her what is in it.
Hmmm… I’m not sure! I know the deep-dish cookie pie can be frozen, but I’m not sure about this dip. I’m wondering if it’d make the beans icy and weird in texture. If you try it, let me know how it goes!
I have frozen it, my recipe is a little different though. You just have to nuke it a little or let it sit out to get it back to the same texture.
I just made this, but I added a little bit of pumpkin, spice, and maple extract for a seasonal kick. YUM.
Oh wow, that sounds SO good!
Yumm! I will definitely try this!
Gourmandelle from Gourmandelle Lifestyle Blog
Can’t wait to try this recipe. One question though…does it have to be non-dairy milk??
Whoops! Nevermind….saw the answer on the orginal version’s page.
I just made this recipe. I used almond extract instead of vanilla and also added pumpkin pie spices. I’m using it to dip my Ambrosia apple. YUM!! I was really wondering if I’d like it but it really is delish!
I just saw this dip, it looks amazing!!! I am in love with cookie dough and I think I need to try this. Thanks so much!!
Katie, I MADE IT! I’ve been dying to make this sugar free version. I’ve tried the other version and it tasted too peanut-buttery for me…. so with this one I was ready to do some tinkering. Mine looks much smoother than yours. I think because I’m using a Blentec. Yours has a more authentic look. (what do you blend in?–i just bought a magic bullet for 30 buck on ebay because of your recipes!) None-the-less… I dove spoon first into my smoother looking cookie dough. yummmmmmm. I had traded in the PB for Nutiva Coconut Mana. Strangley it tasted coconutty… I don’t think it’s tastes coconutty plain, but you probably would have loved it. I think next time I will try coconut-oil. But, since I have two victims…er, taste-testers… in town from college, I decided to keep working on it. I added some almond butter, a little more vanilla, a little more almond milk, I had mistakenly drained my soak water
and finally it tasted authentic! So I stirred in my chocolate chips… but all the blending had warmed it a bit and my bits were melting EGAD… oh wait E-GOOD! It was yummy… swirls of melty chocolate chips. But, I’m looking for an authentic look so I layered it w/chocolate chips and tucked it in the fridge. I’m now awaiting my always hungry, unspespecting boys that are home from college to give it a taste. Can’t wait!
I use a Cuisinart food processor. So yeah, not as powerful at all. (Also, I changed up the cookie dough dip recipe to say you can use oil… because a lot of people mentioned the pb taste. I guess my certain brand must just not have as strong of an aftertaste as some others, because I can’t taste peanut butter at all. But then again, I really love peanut butter so maybe I can taste it and just don’t realize!
)
I was thinking about making this recipe for about 2 weeks now and today I made it. It was fabulous!! I cut some apples and dipped them in the cookie dough… In fact I think i’m gonna have some more right now :d
Hi Katie! SO this may be a dumb question….but can you bake this!??
You can!! I once scooped the balls into cookie shapes (with a melon baller), and I made cookies
.
(An alternative is to just use my chocolate-chip blondie or deep-dish cookie pie recipe, which also use beans.)
Oh, but I actually haven’t baked this no-sugar version yet… if you try it, please let me know how it works??
I desperately want to try this!
Stupid question (forgive me, I’m in college and I rarely cook…trying to change that!), but what other kinds of nut butter are there and can you find them in a regular grocery store? I Googled it and found almond butter; would that work and not give it too much of a nutty taste?
Not stupid at all!
You can usually find cashew butter in the natural section of a regular grocery store. But others, such as walnut butter or coconut butter, are mostly only in natural food stores.
I don’t personally like the taste of almond butter, so I can’t say how it would taste in this recipe. I know a lot of others have used it and liked it though. I’d go with either peanut butter or vegetable or coconut oil or coconut butter or walnut butter.
Thanks for sharing! I have to admit I was skeptical about this but I made it tonight and I love it! My son has allergies so it was perfect for him and he loved it too! Just wondering, have you tried freezing it? Would you mind if I mention you in my blog?
I’d be honored!
(I do always ask, though, that people link to the recipe instead of posting the actual recipe on their site.)
I haven’t tried freezing it… I think it might become weirdly ice-y. But you never know!
Ok I will do that! I don’t think I will try freezing it though haha. thanks!
lols, why is there baking soda in this? it’s not getting baked..
It’s for taste. You can leave it out, but my favorite cookies have a baking soda kick. It really does add something!
Hi! I found your site through pintrest. I was super psyched to find this recipe, and went out to buy the ingredients this afternoon. (3 kids in tow) I didn’t follow it exactly, which may explain my less-than-stallar- outcome. I used 3 Tbs Almond Butter, omited the oatmeal, added a dash of cinnamon, because I always put cinnamon in my CCCookies. I ‘measured’ the dates, then chopped them and poured 1/2 cup of boiling water over them to speed up the process. I didn’t use all of them though, because it looked like too much(and it would have been) no change to the salt, baking soda, or vanilla. I have a Bosch Pro, and the blender is very strong, but I had to keep adding milk so it would process the Chick-Peas without burning out my motor. By the time I was done, the texture was more like a milkshake with gritty chunks. Overall, I was pleased with the taste, but the texture looked nothing like yours! Also, mine was dark with dark flecks. Did I do something really wrong? My 4-year-old and my husband ate their serving, but my 6 year-old wouldn’t finish hers, and I couldn’t eat all of mine. I really want this to work! I’ve read every comment on this and the snickerdoodle dip-and picked up a few tips: Use a food processor, use peanut butter; use less dates than I started with. Anything else that might help? I’m not really ‘into’ raw foods, but I like to give my kids healthier versions when I can.
Hi Amanda,
It’s so hard to know what could’ve gone wrong when I wasn’t there. But if you got chunks, something definitely went wrong
. I would not try to speed up the date process, though. And if at all possible, I’d use SunMaid dates, which are softer to begin with. (Also I personally don’t like almond butter, but that’s just me!)
I don’t understand why your chickpeas wouldn’t process in a high-powered blender… did you use canned chickpeas?
Okay, I didn’t cheat on soaking the dates, I used the food processor and added the oats, and used peanut butter. My mixture still wasn’t exactly thick like cookie dough, and the color was not like yours-but it was MUCH better and the kids all ate theirs. Overall, I think it’s a great idea, so thanks for sharing-maybe I will get it perfect one of these days!
Making this with my not so healthy eating boyfriend
I’m sure he will love it.
I made this tonight! Everyone seemed to like it. Well, except my 3 year old son. He’s not really into dough and batter yet. I’m sure he’ll get there. lol I have to admit, as much as I liked this, I still prefer “regular” cookie dough better. I will definitely make this for my vegan friends. Thank you so much for giving us this healthy option!
ok so im going to try this once i get chickpeas im pretty scared because last time it was a disaster! because my blender didnt like the chickpeas so i now i have a better blender (kinda) and im going to mash them first…. wish me luck!
last time i added everything in the blender and forgot about the chickpeas and i thought it was so good when i had a taste of it! then i realized i forgot the chickpeas and was basically eating sugar hahaha
Shear Genius! The only reason to bake cookies is so that you can eat the dough. So of course I only bake once in a while. Now I can have cookie dough without guilt! Thank you:)
I want to try this so badly. Just a couple of questions. In your opinion, does using peanut butter give it a peanut butter-y taste? I LOVE peanut butter, but if I were to make this, I’d want more of a chocolate chip cookie dough flavor, not peanut butter. I was just a little confused by the instructions on if using peanut butter was OK for the flavor I want. Also, when you say sub oil, do you mean just vegetable oil? It just seems odd to me because peanut butter and oil are such different consistencies (but believe me, I’m no expert cook haha).
Also, I don’t have a food processor (college kid) but we do have a Magic Bullet, which is kind of like a food processor? Maybe? Do you know? haha I’m just learning the cooking basics if you couldn’t tell.
haha
I didn’t think it had a pb taste… but everyone else said it does with the pb! And just use less milk if using oil
.
I don’t think it would work in a MB, because it might not be powerful enough to blend the chickpeas… my blender just made a mess, so a fp is better. Maybe, if you must use a MB, try doing it in batches?
I wanted to chime in here (a bit late probably to help the original poster but may help others). I’m not quite sure how a Magic Bullet is set up since I don’t have one. I also didn’t have a food processor, but I had a “Handy Chopper” which is pretty small and has a single pulse button which rotates a 2-blade post. It definitely takes more time but if you take it bit by bit, it does it. I did 1/2 the dates until they were creamy then scraped them into a separate bowl. I did the other half and scraped out again. I mixed all but the chickpeas together in the bowl really well with a spoon. Finally, I did a bunch of small batches of the chickpeas. Each batch until creamy and scraping into the bowl, mixing well as I went.
So, yeah, it’s possible in batches but it takes a lot of time and effort. Someday, I’m going to have a food processor!
*Sigh*
I hate when recipes say “No sugar” when they’re not really. To me, “no sugar” really means NO sugar. Last time I checked dried fruit is incredibly high in sugar. This isn’t “sugar-free” it’s just a different source of sugar. But anywho, still looks yummy. Maybe I’ll make it one day.
Sara,
The only sugar in this recipe is the naturally-occuring sugars in the fruit. There is no white sugar, maple syrup, or even agave. (I agree with you that I find it ridiculous when something says “sugar free” and then is sweetened with agave.) But VERY few recipes have no naturally-occurring sugars; even vegetables have sugars!
this is a great recipe! and I don’t know if you get this alot but you kind of look like Rachel McAdams.
Aww lol thank you!!
Did this recipe turn out almost as good as the one using brown sugar? I have a low carb cookie recipe my sister-in-law made using only stevia and I loved it, but there isn’t a whole lot of flour or a base ingredient to make the stevia aftertaste mild enough to not taste funny. I was thinking I could make this and take it with apple slices and graham crackers to my sister-in-law’s house for the holidays. I’m excited to try it.
It’s good in its own right, but it tastes much different from the brown sugar one!
.
If you try it, I’d love to know what you think
OMG I NEED TO EAT THIS NOW!!!! it looks absolutely AMAZING!! You seriously always have the BEST recipes!! i love your blog <3
I'd love it if you would check out my blog!!
chocolatecoveredsneakers.wordpress.com
Hi Katie! I have been reading reading your blog for awhile, but have not gotten around to trying this recipe. I finally did last night and cannot BELIEVE how amazing it is. Even my mom who isn’t too keen on health foods couldn’t even tell it was made of atypical ingredients. I love your approach to food, life, and health and look forward to some more awesome recipes
I am dying to try this out, but we have nut/ coconut issues around here. Could I just use 3T of oil? If so, what kind would you suggest? Thanks so much!
Yes, you definitely can! You might want to cut back on the other liquid a little.
Canola or veg oil would be fine.
Could you possibly use some kind of soy milk for this recipe??
Yes, yes you definitely can use soy milk
Just wanted to say thanks for this recipe! My daughter found it on Pinterest, I believe. Anyway, we’re going to try it tomorrow evening. We’re both on a no- to low-sugar diet.
Aww you’re welcome! I hope you like it
.
Thank you for sharing this wonderful recipe. I just tried the one made with brown sugar and it was great! But I do have some diabetic friends and personally hate artificial sweeteners so am excited to see this version using dates! Now I can make a dessert we can all share without feeling bad. By the way, this is wonderful served with broken up ice cream cones to dip!
Thanks for this recipe! I tried it using dates and it’s really good! I’m sensitive to any sugar so this is great! I will let my kids try it after school (without telling them what’s in it of course) as a “treat”!
Any nutrition facts for this awesomeness?
You said I could substitute oil instead of the nut butter? Is this an equal substitution (1/4 cup nut butter = 1/4 cup oil) or is it a different amount? Does it matter what kind of oil?
Hmmm… I’d use coconut or veg oil. And don’t add the milk. Let me know how it goes!
(Also, be sure to use a good food processor.)
Tried this out. Used part peanut butter and part PB2 powder. My consistency ended up a little more runny and chunky (I blame my old food processor). I tried the dip with apples and graham crackers and the flavor definitely goes better with the graham crackers. But my end product looks quite a bit different in flavor and texture. The taste is… okay. I didn’t expect it to taste like cookie dough, and it does have a nice, light sweetness to it, but it’s been in my fridge for a few days now and I haven’t eaten anymore. HA! I am a horrible cook so I probably did something wrong.
By replacing the pb with pb2, you lost some of the fat. I wouldn’t recommend that if you really want it to taste good.
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Also, I highly recommend trying this with a good food processor. The reicpe IS a good one and really does taste like cookie dough if you use high-quality ingredients and tools
Yes, I may try it again without substituting any ingredients! My roommate has a nice food processor but she doesn’t trust me with it. Haha! That’s how bad I am in the kitchen.
Still had fun making it and love your blog! Thanks!
LOL I tried it in my vita-mix once… it was AWFUL! The darn chickpeas stayed kinda chunky… not like cookie dough at all. So I can definitely see why you wouldn’t like it. Who wants chunky cookie dough?!
can you put the nutricional info? calories haha
I calculated the calories, and for 61.4 g serving (six servings per recipe), it would contain 290.6 calories.
Hi there,
I have another suggestion for sweetening without sugar. Try Xylit or Erythrit, they are actually healthy. They are good for your teeth (yes!!!), have half as much Calories, Erythrit even has 0 Calories!
It isn’t exactly cheap, but it’s worth it.
I tried it with cakes, Muffins, Cupcakes and it workes fine. It doesn’t work with yeast-it kills the yeast as it kills all the germs that humans have attacking their teeth.
Just some FYI:
thanks so so much. Now I’m going to bake some for breakfast! –ps I was too impatient to soak the dates so I actually used 2T brown sugar, but I’ve soaked the dates for the next batch!
I don’t have a food processor so I used my Magic Bullet and just added 2Tmilk to help it blend. I also used the PB2, no regular peanut butter at all. It was DELISH! It was a little bit softer than I had hoped so I just put it in the refrigerator for a little while and it was great!
I’m going to the store to just buy those dates. I’m at a point where I’m limiting my sugar intake. This certainly helps cut corners if you know what I mean. Thanks for the recipe, I’ll let you know how it goes.
I’ve been sugar, gluten and dairy free for a while now and it’s been driving my roommate crazy because she is all sugar, all the time.
I made this today and, after one bite, her eyes got huge and asked what on earth that piece of heaven in her mouth was. I just told her, welcome to the dark side- we still have cookie dough
LOL!
.
The dark side is way more fun, right? After all, chocolate is on there
This did not turn out right for me
Can you please be more specific about what you did and what about it turned out wrong? If you don’t give specifics, it’s impossible for me to figure out what you did wrong
mine came out runny too, but I think I didn’t drain the chic peas enough. Do you rinse them?
Yes, you should rinse and drain very well!
And be sure to use a good food processor, not a blender.
Hi Katie! (and other cookie dough lovers)
WHICH I LOVE! I used PB2 in place of regular peanut butter, 3T of it. So with the chickpeas to make a lot of it, you can use it as peanut butter and it is a much lower calorie/fat peanut butter. SO, all that to say…even when it doesn’t come out “just right”, it can often be an awesome discovery.
I have now made both the brown sugar recipe and the dates recipe. The sugar one was heavenly! When I made the dates one I put a leeeetle bit too much milk in it (because it wasn’t pulverizing as fast as I wanted it to) and it came out more the consistency of a spread. Like saaaayyy a peanut butter!
thanks for everything!
Quick question can I use the dough to bake cookies with and if so what temp would I set the oven to and for how long?
I’d say 350… but you’ll have to experiment to find how long. Let me know how it goes!
I have made this twice now, once with soy nut butter and once with nutella. The nutella spread tastes like no bake cookies, which is I love. However, I was wondering what kind of nut butter you used in the original recipe? The soy nut butter did not work out well for me.
Thanks,
Monica
I used peanut butter, but I like the slight pb taste. (I used Whole Foods brand, salted)
Hi Katie! This looks absolutely delicious!! I can wait to try it! Do you by any chance have the nutritional information on it?
Can I leave out the dates?
Try the original version. It has no dates
.
Thank you soooooo much for this delicious recipe! I have made it twice now – both the sugar-free version and the original. They were both utterly divine! I have been looking for ways to give my kids (and myself) treats without feeding them garbage that’s loaded with sugar and totally devoid of nutrients! This is a fantastic kid-friendly treat: high in protein and fiber and deliciousness! You have given a gift to mothers everywhere! THANK YOU!
What the nutritional info on this sugar free cookie dough dip?
Swimmer, I entered it into the SparkPeople.com recipes to get the info. My method declared it 8 servings, omitted the oats and milk – and I used regular milk-chocolate chips. You can click the “Create a Recipe Makeover” button to add/remove ingredients specific to how you made it – and it will recalculate.
Here’s the link to how I entered it:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2001443
235 cal, 8.3 g fat, 0 mg chol, 69.8 mg sodium (dried chickpeas, NOT canned), 42.5 g carbs, 9 g fiber, 5.5 g protein
Wow!
Amazing… that you would call a recipe with one and a quarter cup of dates “no sugar.” Do you realize how much sugar is in that recipe?
Check this out for the real skinny on dates: http://blog.healinggourmet.com/dates-for-diabetes/
What is the nutritional info on this recipe?
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