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(No Sugar!) Cookie Dough Dip

It is so crazy how much this healthy and sugar free cookie dough dip not only looks like cookie dough but actually tastes so much like real cookie dough!

Chocolate Chip Cookie Dough Dip. No flour, no sugar, no guilt cookie dough https://chocolatecoveredkatie.com/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/ @choccoveredkt
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No Sugar Cookie Dough Dip

On Friday night, my original Chickpea Cookie Dough Dip went viral, with over 2 millions views!

It’s been such a wild past few days.

Thank you 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.

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cookie dough dip
healthy cookie dough dip
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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!

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Sugar Free Cookie Dough Dip
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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 that included multiple slices of layer cake and pints of ice cream every day.

It was super fun for a while… until I went off to college and started eating even more sugar, with very few vegetables finding their way into my daily diet. I was tired all the time. 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 desserts that are anywhere near as sweet. 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!

The Original Healthy Chickpea Cookie Dough Dip Recipe (No Sugar)
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Sugar Free Cookie Dough Dip

This healthy and sugar free cookie dough dip not only looks like cookie dough but tastes surprisingly like cookie dough too!
 
4.9/5 (20)

Ingredients

  • 1 can chickpeas or white beans (For low-carb, try this Keto Cookie Dough Dip)
  • heaping 1/8 tsp salt
  • heaping 1/8 tsp baking soda
  • 1 tbsp + 1 tsp pure vanilla extract
  • 1/4 cup nut butter of choice
  • 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
  • 1/3 cup chocolate chips OR Sugar Free Chocolate Chips
  • 2 tbsp oats or almond flour, optional
  • milk of choice as needed (I used a few tbsp)

Instructions

  • *Using peanut butter will give a peanut butter cookie dough flavor. If you prefer a more neutral taste, you can use almond butter, cashew butter, regular butter spread, coconut butter, or oil.
    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: Chickpea Cookie Dough Dip

Have you made this recipe?

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Published on September 27, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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555 Comments

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  1. Christina says

    I’ve made this countless times. The first times I didn’t have a food processor, but a vitamix. I always double the recipe. I just made it and so far it’s my favorite:
    2 cans great northern white beans to vitamix, add 1/2 cup melted coconut oil, vanilla, a splash of butter extract, and a little bit of blackstrap molasses. Blend. Add 2.5 cups dates–I didn’t soak them so I microwaved them in 10 sec increments until soft. Add to vitamix and blend with stick thingy. Put in a bowl and add oat flour until consistency desired (I ended with 1/4 cup). Fold in choc chips.

    Thank you so much for the recipe! Having these stashed away in the freezer was the only reason I didn’t gain weight while finishing school with a toddler who doesn’t sleep without me. Haha!

  2. Onika says

    Hello, I was wondering if using vanilla essence instead of extract makes a difference? Love love love this blog!

  3. bcnoazarc says

    Just tried this tonight and loved it!!! Kids did too!! We recently switched to a more plant-based lifestyle so I was excited to try this recipe! It’s my fav desert without any guilt or addictive triggers (aka, refined sugars). I chose almond butter and omitted the almond milk because the thickness was perfect. I also decided not to use oats, but i might next time. I couldn’t find raw choco-chips, so I melted 100% bakers cacao, added a little date puree and a tsp raw organic honey. After hardening again in the fridge, I smashed it into bits. I love 100% cacao but knew it’d be too bitter for the dough mix. I loved the end result!! My only issue was getting the dates/chickpeas smooth, even after trying my processor and Blendtec. Any tips? Love your blog! Can’t wait to try more recipes!!!

    • Jason Sanford says

      I think a cuisinart food processor seems to process more smoothly than a vitamix/blendtec. Just personal experience, also I soak the dates for an hour first sometimes.

  4. Diana says

    Do you just soak dates at room temperature, on the counter? Or should they be soaked in the fridge? (I’ve never soaked anything for an extended period of time, so I’m new to this.)

  5. Vanessa M. says

    I have all of my ingredients ready to go, but I’m curious – I tend to like my desserts on the subtly sweet side versus outright sweet. Is there a minimum amount of dates you would recommend? I’m excited to make this after work today and eat it for dinner. Yes, that’s right – for dinner 🙂 Thank you!

    • Vanessa M. says

      I went ahead and made this and cut the dates in half to 3/4 cup (14 pieces) of Deglet Noor dates. My little girl ate ALL of the chickpeas I had thawed for the recipe, so I ended up using black beans I had boiled the day before. It was ugly, but it was also really tasty! I was amazed at how sweet it still was despite having halved the amount of dates. I’m going to try a half cup of dates with less soaking water next time since I prefer my desserts lightly sweet. Thank you for the recipe – this was really tasty!

  6. Robin says

    I tried to make it this week but came out watery and too sweet? I may cut down on the amount of dates next time but any tips to make it thicker?

  7. Lucie says

    I have to finally comment on this. It is one of our family’s favorites. My husbands asks for it weekly. We have made this soooo many times, for a quick healthy snack or for a big family and friends event. So thank you so much for sharing such a great recipe!

  8. Jessica says

    Just tried this recipe for the first time today and I loved it! Although I am not surprised as I love all of Katie’s recipes! Taste was amazing. I used a bit too much almond milk so I’ll know better next time. My food processor isn’t the highest quality, so next time I will definitely be soaking the dates longer to get a better texture (Was too excited so I only soaked them for 7 hours). Can’t wait to play around with this recipe and do different flavour variations!

    • Jason Sanford says

      Hmm it looks like she posted this one years before she’d started posting nutrition facts for all her recipes. But this recipe is in her cookbook, and in the book it lists each tbsp with 30 cals and 5g carbs. Hope that helps!

  9. Britt says

    Do you think prunes would work instead of dates? I love dates but I have found too many desiccated worms and the evidence of worms in dates and I quit buying them 🙁

  10. April says

    This is a really fun idea! I made mine with coconut oil, as I do with all my cookie recipes. I also, used a bit of homemade almond milk—think I used a bit too much since the dough turned out a bit thin. My batch batch turned out ok, just too sweet for me. I think next time I will adjust the dates to 2/3 amount called for—as I usually do with sugar when making cookies.
    Thanks for sharing with us!

  11. Kat says

    I tried making this with canned white kidney beans and the bean flavor came through at first… (gross)… but after a day I couldn’t taste the beans anymore. Will still be using chickpeas next time!

  12. Melissa M says

    I just made this, I haven’t even chilled it yet. It is so fantastic! I am diabetic, but I did have a “real sugar” dessert over the weekend. So, it’s not that my tastebuds are currently trained to like sugar free desserts… it was really, really good. I can’t wait to try it after it has chilled for a while! Thank you for the recipe!

  13. John&Dave of oF Bay Area says

    Katie, Katie oh Canadian Katie! W o n d e r f u l, almost feels like 115 Lesbian left, NOT ENOUGH! RECIPES, THAT IS! THANK YOU, Thank YOU, Thank You Ms. Katie!!!
    Newly diagnosed ….Pre-Diabetic need to beat that! Thank you.
    You also mY want to take your BS (not bs!) Blood Sugar and go to your PCP/Dr. And we all hope you are within Normal Limits, of course.
    But this dessert is stupendous!

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