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Snickerdoodle Dip

Hi chocolate cinnamon sticks!

Well, except cinnamon sticks aren’t yummy, because you can’t eat them. I’m striking out here; first with yesterday’s fruit loop fiasco, and now this. Let me make it up to you.

How? Why I’m so glad you asked!

sn dip

snickerdoodle batter

I invented this dip while making Snickerdoodle Blondies.

sn dip untilted

Snickerdoodle Dip

(high-protein and gluten-free!)

Inspried by the extremely-popular Chickpea Cookie Dough Dip.

  • 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
  • 3 tbsp nut butter of choice (or other fat source) (see link below for fat-free option)
  • 2 tsp pure vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • sweetener (see note below, for amount)
  • 1 tbsp unsweetened applesauce
  • 1/4 cup ground flax or quick oats (20g) (you can omit)
  • 2 and 1/4 tsp cinnamon
  • optional ingredients: a pinch cream of tartar, raisins

Drain and rinse your beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. Now this next step is very important: Dip every single thing you can grab into the batter. Stuff it all into your mouth.

Click on the following link for a Fat-Free Option.

**People with “normal” tastebuds will probably like 3/4c brown sugar. You can also use stevia if you like the taste of stevia-sweetened desserts, or liquid sweeteners are fine, as is white sugar or evaporated cane juice. Tastes differ, so just sweeten until it suits you! Dip apple slices or crackers, spread on a banana or toast, or…


Try it as a frosting for the following recipe: Breakfast Pizza Cake.

Do you taste as you’re cooking?
Or do you wait for the final product before taking a taste? I like to take a few tastes as I go. That way, if a recipe isn’t turning out well, I still have a chance to fix it. And you can bet whenever I cook with chocolate chips… well, let’s just say not all the chips end up in the actual recipe.

Published on May 25, 2011

Meet Katie

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

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  1. Jennifer JCD says

    You crack me up some days. We made your chocolate chip cookie dough dip (or whatever you called it) and it was AWESOME!! My husband kept going back for more… and more… He was over the moon when I mentioned chocolate chips AND chickpeas were involved: his two all-time favourite foods. My tastebuds had a party too. Needless to say, we both had some more for breakfast. Thanks for all the yummy recipes!!!

    To answer your question of the day, I like to taste a few times when I am cooking too. Quality assurance is taken very seriously. Also, it is very important to make sure those chocolate chips aren’t going stale whilst waiting to be added to a recipe. 😉

  2. Erika K. says

    These photos are gorgeous! The dip sounds so good. I love your blondies, and now I know what I’ll be trying next! 🙂

    Also, have you ever tried roasting chickpeas? They taste like popcorn! So good!

  3. Jenny says

    So many people attest that professional chefs don’t taste as they cook and go along, but… I can confidently argue that that’s a LIIIE. I worked in an up-scale French restaurant last summer, and all the chefs (especially the head chef) tasted [with new spoons each time… yes, poor dishwasher boy. Luckily we had loads of clean spoons] their dishes as they cooked. I do too, and it’s good you do as well. 😀 For exactly the reason you stated! IMO, it’s especially important when cooking spicy dishes! You don’t want it to end up too spicy (though I think there’s no such thing) before you can’t fix it once you’re done.

    I tend to eat as I prepare dishes, too. I’ll steal bits of veggies while chopping, or have spoonfuls of rice while it’s cooking… Gotta make sure everything’s as it should be, right?! Haha 😛

  4. Lisa says

    “Now this next step is very important: Dip every single thing you can grab into the batter. Stuff it all into your mouth.”
    LOL. your hysterical.
    Im so making this. ONCE I finally get myself to the grocery store and buy some beans! im such a slacker….
    I ALWAYS taste as Im cooking. I know one day ill regret it, say when im making cookies with the whole raw egg thing, but I cant help myself 🙂

  5. Laura says

    Have just started following your blog – you’re a cookery genius and I love your writing 🙂 I have just made my first gingerbread men today…yum! Can’t wait to try this. xxx

  6. Allie says

    Love this!!! I already made it, even before you posted about it! I made your blondies when you posted the recipe, but like you, I couldn’t wait for them to cook. So I didn’t even bother, I just ate the raw batter on apple slices! It’s genius. YOU’RE genius!

  7. Jamie aka "Sometimes Healthy" Girl says

    Yummm! I wish I could reach through the computer screen and eat this right now! I definitely sample as I’m baking/cooking 1) because it makes it more fun and 2) because I’m quite bad at it so I gotta check it out before anyone else suffers 🙂

  8. Laura says

    I’m literally lusting after this!! And if I’m correct, with stevia, this decadent dessert would be very low in carbs too, right?! Can’t wait to make this!!!

  9. Lisa C says

    How do you think up these things?! You’re incredible!
    Can I share your brilliant mind? Or at least your brilliant dip? 😉

  10. krickit6 says

    Tasting-as-I-go is what I love most about vegan baking 🙂 Its terrible to make a batch of cookies or something with raw eggs and you can’t eat the dough… haha.

  11. Molly @ MollyRunsFresh says

    I’m definitely guilty of sampling my baked goods before they go in the oven. Baking can take away some of the flavor, so I have to make sure I add enough spices/stevia before it goes in the oven!

  12. Laura says

    okay strike my last comment, it turns out I had all the ingredients on hand, so I literally just made it…umm AMAZING!!! I used white beans, combo of unsweetened almond and peanut butter, no applesauce or flax, and truvia to sweeten. My blender was having trouble blending it all so I added a little almond milk to thin it out. It turned out AMAZING and I am literally eating it by the spoonful. Thank you Katie!!!!!!

  13. Emma (Sweet Tooth Runner) says

    Oh holy YUM!! You’ve just given me the biggest dilemma ever-make this or the choc chip one first?!?!

    And haha I don’t think I’ve EVER made something that hasn’t involved a LOT of tasting!! Cookie dough eating is definitely one of the best bits of being a vegan! 😉

  14. Damjana says

    I never taste dough when preparing cookies, cakes..there’s raw flour, raw eggs, baking powder, sometimes raw milk in it, so I wouldn’t like to try it.
    Btw. I made your chocolate chip cookies three times so far. They are oh-so-delicious! Even though I burned them twice (I have no oven so I improvise in a pan lol).
    I don’t like testing foods while preparing the dish – I’d easily end up full before the meal would be ready 😉

  15. Alex@Spoonful of Sugar Free says

    I ALWAYS taste while I go. I guess I think if the dough tastes good then the baked good will taste good, too! If it aint tastin good, then I can always add more stuff before baking….so I don’t have a gross-tastin batch of whatever!

  16. Averie (LoveVeggiesandYoga) says

    You HAVE to taste while you’re cooking…the horrors to mix up cookie batter and bake them, a savory dish and sautee it, a raw dish and clean your Vita and get all the dishes done, the oven on, and THEN find out you don’t like the way it tastes (it only will taste worse IMO after it’s baked)….so yes, you HAVE to taste while you’re working. Isn’t that Chef School 101 lesson? 🙂

    Your dip looks great!

    More beans in desserts. I promise, I will try this….soon! 🙂

  17. O.C. says

    I prefer licking the spoon/bowl 🙂 but usually I’ll take a few tastes as I go! You can always tell how a recipe will turn out by how the batter tastes.

  18. Liz says

    Oh my gosh, I taste test continuously! LIke no one has before, well, except for maybe you it sounds like, we would probably make a pretty good taste testing team! No really, sometimes I test so much that I have to remind myself to STOP so I will have enough for a freakin’ picture! 🙂

    I am happy to hear I am not the only risk-taker, licking the blender blades…one just must be extra cautious..totally worth it…that, licking the bowl, and taste testing are three of my favorite things about baking! YUM!

    Have a great day!


  19. Ragnhild says

    I try to not eat as I make the food! Sometimes you need to taste as you cook, but I find I enjoy my meal/snack/dessert more if I wait till its done 🙂
    Ill be making your fruit salad tomotrrow 😀 I have fresh mint, and I have been craving it since I saw it on your blog 😉

  20. Faith @ lovelyascharged says

    I can’t cook without sampling. It lets me know what I need to adjust – especially if I’m making up my own recipe!

  21. Lorin says

    I really wish I had a decent blender to make all of your delicious stuff. I am thinking of getting a food processor over the summer because I see so many things on different blogs, like banana frozen ice cream that I wouldn’t be able to make with a blender. Or things like homemade larabars. Would this recipe work with a food processor? Like an 11-cup one?

  22. Elle says

    I always taste as I’m baking. The batter is better than the final products sometimes! this dip looks omg so good, especially on the breakfast pizzert 🙂

  23. Stefanie says

    I think I need to make this. I always taste as I go when I cook. Mostly because I cook when I am hungry so my meal is half eaten by the time I sit down and eat. As for baking, I try the batter if it is something new I am making. If I’m making a tried a true recipe, I will just mix and bake. I’m not a big fan of eating a lot of sugar other then in fruits and veggies. That doesn’t meen I don’t eat baked goods though. 🙂

  24. Dawn @ Blonde on a Mission says

    Everytime I look at the word pizzert I pronounce it like lizard instead of like pizza. Did that make sense? lol. And I’m a big fan of tasting as you go. When cooking savoury dishes, my family always tried little pieces & called it ‘fall off’. When baking, I lick the spoon & cannot help but open the oven a couple of times to peak at it!

  25. Jess says

    sounds wonderful katie
    and yes, i usually do taste, b/c it seems like wasting whenever what i’m making coats the utensils. It is also gives me a fairly good idea if I added enough sugar prebaking.

  26. Eleanor@eatinglikeahorse says

    Ha ha, love the bit about licking the blender blades – I thought it was only me that did that 🙂
    I always stick my fingers into what I’m cooking… the only time I can’t is if I’m making a gluten-containing cake – but it’s so hard not to!

  27. Lisa @ Healthful Sense says

    I like to taste as I go too. I love your fabulous combinations of ingredients. My husband makes fun of me because I like to combine things you wouldn’t normally think of combining. Now I don’t feel so alone 🙂

  28. Tori (Fresh Fruition) says

    Yum yum yum! I just made this in pancake form and it was so good! Snickerdoodle pancakes with snickerdoodle frosting? yes!

  29. Elise says

    Oooh sounds yummy…I can’t wait to try this… 🙂
    But I was wondering, do you think it would be possible to sub coconut butter for the nut butter? I have some animosity towards peanut butter right now because it’s what I always go for when I binge 🙁

    • Chocolate-Covered Katie says

      Hey Elise,
      I actually didn’t write “peanut butter” in the recipe. It just says “nut butter” so you can use ANY one you wish– almond, coconut, chocolate-pb… it even works with oil!
      If you try it with coconut butter, let me know what you think! 🙂

  30. Mariah@ Apples"N" Oats says

    I love dips/doughs!eating the raw dough was ALWAYS my favorite part of making cookies!
    I taste along the way…and lick the bowl just to make sure my first taste was correct;)

  31. Brandi says

    Your food looks and sounds delicious as always, Katie.

    I usually taste as I make. The only bad thing about this? I usually can’t stop tasting, hehe.

  32. Parita says

    You never cease to amaze me! And I definitely taste as I go. Who knows how my dishes would turn out if I didn’t! I think it also has something to do with my mom and how she cooks. We were always her taste testers growing up!

  33. Cait's a Runnerchick says

    I know I’m only going to echo everyone else but YUMMM and I seriously need a dessert fix each time I see your blog. 🙂 Thanks for not only the dip but also for giving a shout out to the Pizzerts…I’ve been reading up on all the different variations and ideas. I’m going to see if I can do the cookie dough one some justice. I’m not kidding when I tell people I’ve hardly EVER baked before. I made a cake from a box for my mom once and I did a ‘just add water’ muffin pouch a second time. But I really do want to get better…so cross your fingers. 🙂 You’ve given me plenty reasons to!

  34. Tara says

    Your recipes never fail to amaze me. You’re so creative! Snickerdoodles are too good. I could use this dip, some snickerdoodle pancakes, or some snickerdoodle fudge babies right now.
    I always taste as I go! To check and make sure it tastes right but also because I can’t help myself.

  35. melissa @ the delicate place says

    i always taste! how else are you supposed to take it up an extra notch 😉 also, quality purposes of course!

    • Chocolate-Covered Katie says

      Chocolate goddess, maybe? Yeah, I like that title… because I’m thinking someone called “goddess of chocolate” would get to sit on a throne and eat chocolate all day. And that sounds like something I could get used to :).

  36. Julia says

    Katie! Love your blog! I was wondering where do you usually run? Outdoors? Trails? Treadmill? Just wondering because I’m usually a gym rat but I want to incorporate some outdoor fitness. Also if you do weight training is it free weights or machines ? Thanks gorgeous and keep it coming with the amazing recipes 🙂

    • Chocolate-Covered Katie says

      Hey Julia!
      Thanks for the sweet comment :). I am the opposite of you LOL! I hate hate hate the treadmill and only will use it a few times a year (pouring rain or extreme ice/snow). Otherwise, I am always outside. I run outdoors (I live in the suburbs), but run on the grass as opposed to the sidewalk. It’s a more-challenging workout, and it’s better for your knees (or so they say).
      As for weights… I really do not like lifting weights :(. I do it 2-3 times a week, but it’s just free weights (10-lbs). I mostly just do arm work, for like 30 minutes… I wish I could learn to like them as much as running!

  37. tina @ vanillandspice says

    I taste my food the whole time I’m cooking. I end up full before I even serve it. This dip looks so good! I love lots of cinnamon in everything, so this is perfect for me:D

  38. Lenna says

    Cool recipe!!! And I don´t mind being called a cinnamon stick – they smell wonderfull and I love them :)) I can imagine worse names to be called (oh, actually I have been called worse names 🙂
    I like to taste as I am cooking, but it depends – when cooking something savory, it is sometimes not very “do-able” to taste anything (except the veggies). But cake batter is always looking like it is saying “Taste me!!!” So how could I resist? 🙂

  39. BroccoliHut says

    I usually wait until the end to taste. If it tastes like crap, I usually come up with some way to save it:)

  40. Kate says

    Just to let you know, I’ve tried all the brownie recipes and this with coconut oil, and it works a treat!

  41. Heather @ Kiss My Broccoli says

    Oh my goodness, I can’t EVER keep my fingers out of the bowl whenever I’m baking! I love the cookie dough dips! I just made some of Christin’s (Purple Bird Blog) baked dessert hummus balls and polished those babies off in a single weekend!

    Question: you really wouldn’t need the baking soda if you are eating this dough raw, don’t you think?

  42. Megan@eatmybeets says

    Wow! That looks soooo yummy. I have to say that I haven’t quite gotten the hang of tasting my food as I’m cooking it. I will taste batters (of course, how could you not?) but I find that the flavor often changes after baking. I think I’m going to create the goal for myself to start tasting my food as I’m cooking it in order to gauge the flavor profile better.

  43. Ashley says

    Sigh – Seriously Katie? snickerdoodles are my most favorite cookie – but as they are so TERRIBLE for you, I almost never eat them – what an excellent solution! I think this will be added to my list of things to do with my three day weekend.

    Sending you another email as we speak…

  44. joanne says

    hey katie! just wanted to let you know your blondies freeze well 🙂 i froze the rest of my batch and have been defrosting them in the microwave when i want them. they still taste awesome 😀
    also i subbed oat BRAN for the flax and it was fine 😀 i got some flax though so i’m going to use it in the next batch.

  45. Liz says

    Inspired by your wonderful blondie batter dip, I made some YUMMY chocolate chip cookies yesterday…will be posting recipe on Friday..super excited!

    Thanks for the delicious inspiration! 🙂

  46. Amee says

    I love your blog!! I am so glad that I found your site. I am a healthy eating blogger, too. I started a linky party today called “Fit and Fabulous Fridays”. I would love for you to post a recipe and pass the word to any other bloggers that may be interested. I love to share healthy eats.:)

  47. ashley says

    If I wanted to use dried chickpeas – what do I do? I mean, do I need to soak them/boil them? if so, for how long? Have you made this with dried chickpeas before?

  48. Jillian says

    Oh my gosh! Love it with white raisins as a dip for apple slices! This is amazing. Katie, you’ve done it again! (It was pretty thick in my Vitamix, so I drizzled a tiny bit of coconut milk in to loosen. YUM! 😀

    I also noticed the question about the dried chickpeas…I never liked the canned, felt like they had a very canned taste. I looked for your suggested organic and didn’t find it, but I remember my mom always saying she liked the name brand beans better than generic, so I spent the extra thirty cents and it made all the difference. When I do dried, I like the soak overnight method. Of course, it is not conducive to throwing a dessert together last minute. I may try cooking up the whole bag after soaking them overnight and then freezing them cooked for use in recipes! Yes, that seems to solve my last minute issue…plus, in the bag, it’s way cheaper. Sweet! 😛

  49. Jillian says

    Oh, I assure you, cooked beans are a no-brainer. You rinse soak over night (there is a fast method also on the label, but I just do it the night before I wanna use them and I am good to go) rinse again, add water and cook for directed time. I set a timer and walk away. If you can pour, rinse and turn the heat on under a pot, you will be fine. 😉

  50. Ally says

    I had this with celery sticks and carrot sticks for a snack this afternoon and it was SOOOO good 🙂 You could eat this dip on anything and it would taste great! I only used 1/4 cup of brown sugar (and 4 packets of stevia) and you can’t even taste the white northern beans I used!

  51. Lauren says

    So I’m a little late on the cookie dip train, but better late than never right? I made this using white beans today and it is DELICIOUS. I had it spread on pancakes and mmm it was just perfect!

  52. Nicole says

    I just made this…AMAZING! I used about 1/2 cup brown sugar and even though I have a substantial sweet tooth, it’s almost (but not quite) too sweet. Love your yummy recipies and your upbeat writing!

    • Chocolate-Covered Katie says

      I am so glad you like it!! Maybe I need to edit the recipe… I probably did use too much sugar the first time I made my bean desserts, simply because I was afraid (initially) of bringing a bean dessert to a party of people who are used to “normal” desserts.

  53. becka says

    Hey, Katie!
    I just discovered your blog, & I am very happy to find healthy subs for my sweet tooth! I wish more people were concerned about eating right! I’m also GLUTEN FREE since I discovered wheat was causing me a lot of problems, so thanks for some new recipes to try! I esp like ones like this that taste even richer than their inspirations!

    After whipping up a version of this dip, I’m convinced it would make an awesome filling for a CANNOLI!

  54. kirsten says

    awesome recipe! i just graduated with a degree in dietetics but i have a huge sweet tooth. the fact that you have recipes for “healthy” desserts makes me very happy. i used this dip with apple slices and it was amazing. i’m extremely happy that i found not only a healthy cookie dough dip but that i can use it to get more fruits into my diet. plus, chick peas!?! i’ve never been a fan of them but i couldn’t even taste them in this. i can’t wait to try out your other recipes.

  55. Serena says

    Hi! I don’t have any white beans or chickpeas on hand, but I do have pinto beans. Can I use those or will it be gross? c:

  56. Candice A says

    I just made this but I put a little bit of Fat-Free Milk (1/4 cup at most) in it to make it a little smoother and added a sprinkle of sweetened coconut (maybe 1/8 cup)…… then ate it with a spoon…. Holy Crap it’s good!

  57. Ginnie says

    This is my favorite of the cookie dips! (And I’m a chocolate girl, too!) I just made it in advance to have with the vegan cool whip for our Valentine’s Day dessert tomorrow, and I can’t keep my fingers out of it! To me, it tastes like a bowl of Cinnamon Toast Crunch, which is my husband’s favorite, so I think this will go over quite well. My 8-month-old took the spoon that I was using to put it in a bowl out of my hand and has been sucking on it for about 10 minutes. I think he likes it too. 🙂

  58. Christina says

    I just made this and it is AMAZING! I dipped some strawberries, raspberries, and goldfish in it. The dip is also very filling… I’m stuffed!

  59. Sara says

    I loved your site.I will appreciate if you could tell me these are low Glycemic index recipes?
    Also upload any recipe of dark choclate without sugar.
    I dont want substitutes too.Just cholclate but no sugar.

  60. Anonymous says

    I love to eat Cinnamon Sticks! (They are HOT; but I absolutely love hot peppers.) What do you mean by ” Well, except cinnamon sticks aren’t yummy, because you can’t eat them.” LOL
    Also, my friend grinds them into cinnamon herself.
    Katie, your site has the best healthy dessert recipes ever!!!! I will definitely be using your recipes.

  61. Bethany says

    Hi! I would so love to make this dip, as well as the choc chip one, but I’m a little confused. You say to use “Nut butter or some other fat source” as my boyfriend is allergic to nuts, I’ll definitely be using another source, but I’m not sure what to use (I’m not very good at cooking/baking). The Choc chip recipe said oil, but is that olive oil, vegetable oil… help! Please?

  62. Ashley Smith says

    Hey Katie
    I’m kind of obsessed with your blog and share it every chance I get ( like with my spin teacher and random people at subway or the grocery store)

    I just made this single lady style and it was beyond fantastic!! Yum!!

  63. Ashley Smith says

    Hey Katie
    I’m kind of obsessed with your blog and share it every chance I get ( like with my spin teacher and random people at subway or the grocery store)

    I just made this single lady style and it was beyond fantastic!! Yum!!

    • casey says

      What changes did you make to make this recipe single lady style? I would live to try thus but it would be to much for just one person. Please let me know how you made it! : )

  64. Jackie says

    I have a party on Saturday morning but the only time I have to make the dip is Wednesday night…do you think that is too long for it to sit?

  65. Kristen N. says

    I am in love with this recipe! I always love making it! However, is it very calorie dense? I tend to suffer from bloating and calorie-dense foods make it worse! I would really appreciate this. Thanks and good luck to your future recipes!

  66. alexithymia says

    I just wanted to thank you for this recipe it was the first of your recipes I have tried. I made it as a protein dish when i got my wisdom teeth removed. It was a life saver. I modified the recipe slightly using 2 T coconut oil + 1 T peanut butter, 1/3 cup sugar and 1 cup almond milk. This is definitely not the last recipe I will be making.

  67. Courtney says

    I went on a CCK baking spree tonight! Single lady pumpkin chocolate chip cupcake AND this dip for my toast in the morning! It is delish!!
    My parents and fiancé are continually wowed by your vegan recipes.
    I am a vegetarian..but I try to cook vegan when I can….desserts are perfect!

  68. Mystery says

    Oh my gosh! This is SOOO delicious! I also tried baking it for 20 minutes at 350 degrees, and it totally turns into cookies!

  69. Karin says

    I would LOVE to make this, but my daughter is allergic to peanut butter & can’t have tree nuts! What can I use instead?

  70. Bridgemom says

    After making the cake batter dip twice with MUCH success (YUMMMMMMM), I tried making this snickerdoodle dip. I followed the recipe exactly and it’s hard and doughy. 🙁 Has great flavor but it’s just way too thick. any ideas on what I did wrong and what I may can do differently? Can a can of chick peas be extra hard? I noticed when making the cake batter dip, my ingredients blended quickly and very well. This snickerdoodle dip didn’t blend as well and I had to run it through 3x before chick peas were blended up. ????? HELP! I want to try it again with better success.

    • Chocolate Covered Katie says

      Might’ve been a fluke or something mis-measured. The two recipes have the same base, so if one worked the other should as well.

  71. talita says

    Hi Katie

    I am a vegan from Cape Town, South Africa. My story is almost exactly like yours – I was initially vegetarian and then became full on vegan exactly 28 days ago. I am (and always have been) obsessed with chocolate and love to bake yummy desserts. I have been searching for healthier yummy vegan dessert recipes and was SUPER excited to find your blog! Yesterday I made your snickerdoodle blondies, deep dish cookie pie, fudgy brownies and pumpkin creamcheese cake – all AMAZING! Thank you so much for doing what you do! I now follow your blog daily to see if there are any new recipes to try:)


  72. Sav says

    I quick-calculated this and I got about 1000 calories for the whole batch with 1/4 cup brown sugar! Does that seem about right?

  73. Bethany says

    I’m currently sitting in front of the computer eating this with a spoon 🙂 I had to forego the vanilla extract and applesauce because I’m out. Instead i added some almond milk. I also didn’t have quick oats so i pulsed some old fashioned oats in my coffee grinder a couple times and it worked great 🙂 Thank you for a healthy alternative to a recipe my kids have been bugging me for for ages 🙂

  74. Catherine says

    I just made this – used a little less sugar as those I cook for aren’t used to quite so much, and had to add a little more salt because I cooked my own chickpeas. Also, dark brown sugar will turn the “batter” dark. SO TASTY!

  75. Jen says

    Katie I had seen your site before but never tried anything…. tonight I jumped in and made this snickerdoodle dip. Fabulous! I didn’t really know what to expect, but it’s like eating cookie dough! I made it with about 4 “scoops” stevia and 2 heaping tbls brown sugar and it was perfect! wow! I already am planning tomorrow’s attack with apples and more… Thanks!!

  76. Caitlin says

    Hey Katie! Thank you for all the wonderful recipes! I’ve made the snickerdoodle and chocolate chip cookie dough recipes several times, and today I decided to try a gingerbread version. I used peanut butter, replaced the applesauce with molasses and replaced half the cinnamon with powdered ginger (I likely could have used even more spice). For sweetener, I used 1/4 Sucanat and 2 packets of Stevia. It turned out deliciously (in my opinion)! Thanks again for brightening up my life and satisfying my (semi)sweet tooth 🙂

  77. Pernille says

    I tried you’re recipe for chocolate cookie dough, but really didn’t liked it! Don’t know if I did something wrong, or if the bean-thing just isn’t me. I used Chickpeas, not Garbanzo beans, could that be it?

  78. Cat says

    Omg yumm!!! Its so nice to have a website for all the yummy goodies my husband loves me to make, only these are healthier than making him a boxed brownie/blondie mix…ugh. i hate that stuff. Its too sweet for me. But now we have a wonderful selection of yummies that i can confidently feed myself and my husband and not feel horrid for feeding a little to my 14 month old son!!!

    • Jennifer says

      I received a gift of a jar of this dip yesterday. I am looking forward to trying it tonight. I did not refrigerate it because at the time, I thought it was a nut butter. After reading the ingredients in the recipe, I am wondering if having it out at room temperature for a day is okay. I will definitely refrigerate after opening. I am also saving your blog website for future reference. The recipes all sound wonderful!

  79. Heather says

    Oh My Gosh!! Just made this and now I know I will not be eating dinner as this will be it!! This is so yummy. I was torn between this recipe and the cookie dough dip (which of course I will make tomorrow) and am happy with my choice. Dipping banana in it as I type. I love this and your cookie pie recipe. Keep up the awesome!

  80. Karena says

    Can I sub coconut oil for nut butter? What about in the Chocolate Chip Cookie Dough Dip recipe – can I sub coconut oil there?

  81. Mckenna says

    Unfortunately, when I used the ground flax, 1/4 cup was just too much. Almost dominates every other flavor in the dip 🙁 Next time I’ll just use the oats instead. But thanks for sharing the recipe, Katie. I’m a big fan of the cookie dough dip!

  82. Tammy says

    you had me at ‘snickerdoodle’.
    Just found your blog and love it. Thank you! All the recipes sound great, and I love that you have a ‘what about “normal” people?’ check. I have to do that too, and I have to tell you, it gets harder to know as I continue along this path… Dying to try out this dip using dates as a sweetener. I think my partner will be over the moon.
    Nice thing to note is that ‘Snickerdoodles’ are totally freaking American. No one outside knows what they are, unless they went to an American school overseas. I have greatly enjoyed educating all my friends. 🙂 Who doesn’t freaking love cinnamon and sweets??! cheers!

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