On Friday night, my other cookie dough dip post went viral, with over 2 millions views!
It is crazy!!!
Thank you so much to everyone who’s been sharing it! With so many more people finding that 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!
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 dessert!
No Sugar Cookie Dough Dip
(No Sugar!) Cookie Dough DipPrint This Recipe
- 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
- heaping 1/8 tsp salt
- tiny bit over 1/8 tsp baking soda
- 1 tbsp plus 1 tsp pure vanilla extract
- 1/4 cup nut butter of choice (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 cups pitted dates (I used SunMaid, from a regular grocery store)
- 1/3 cup chocolate chips OR raw chocolate chips - recipe in the Chocolate-Covered Katie Cookbook
- 2 tbsp oats (You can omit if desired.)
- milk of choice as needed (depending on the consistency you want. I used a few tbsp.)
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 (for best results, not a blender) and process until very smooth. 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!
Be sure to check out the original version: Healthy Cookie Dough Dip
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