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Healthy Chickpea Cookie Dough Dip

4.97 from 533 votes

Here it is, the internet famous original healthy chickpea cookie dough dip recipe!

chickpea cookie dough recipe

Chocolate chip cookie dough dip

This is one recipe that everyone should try, if you somehow haven’t already!

With multiple celebrity fans and thousands of food bloggers posting their own versions of the secretly healthy cookie dough dip, it is definitely worth all of the hype.

Currently with over one hundred million views and shares, this famous chickpea cookie dough dip recipe has been featured by Cooking Light, Bon Appetit, CNN, Shape, Glamour, The Philadelphia Inquirer, Fox, ABC, the TODAY Show, and The Huffington Post.

You’ll be shocked at how much it really does taste like actual cookie dough!

You may also like this Brownie Batter Dip

Healthy Cookie Dough Dip Recipe With Chickpeas

Chickpea cookie dough party dip

But will “normal” people like it?

This was my question after first creating the recipe all the way back in 2011.

While I luckily have adventurous friends and family to taste test recipes, they all know by now that anything I ask them to try will be healthier than traditional desserts.

We fell in love with this chickpea dessert dip, making me wonder if the general population not used to healthy desserts would love it too.

My main goal with all of my recipes is not just for people to say they are good, for a healthy dessert.

I want the recipes to be good, for any dessert!

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

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

Chickpea cookie dough dip recipe video

Above: Watch the video of how to make the healthy dessert dip

Chocolate Covered Katie Chickpea Cookie Dough Dip Recipe

Healthy cookie dough dip?

I brought the chickpea cookie dough dip to a party, not telling anyone it was healthy or that it was mine.

I simply set the dessert dip down on the table amidst the other classic party snacks.

Something amazing happened…

People tried the dip.

They went back for seconds.

Then thirds.

Everyone kept asking, “Who brought the cookie dough dip? I need this recipe!

And I constantly overheard statements like, “Ugh I need to stop eating this stuff” or “Where are my fat pants?”

Healthy dessert lovers also enjoy Avocado Chocolate Mousse

chickpea cookie dough dip

When I finally revealed the secret ingredient, no one could believe it.

Therefore, this chickpea cookie dough dip recipe is absolutely a winner.

It’s like an unbaked form of the popular Deep Dish Cookie Pie.

I don’t know about you, but when I make that chocolate chip cookie pie, quite a bit of the raw dough gets consumed in the process.

So I figured, why bother baking it at all?

Whether in winter or summer, this easy chickpea cookie dough dip is a great way to quickly get your chocolate chip cookie fix without turning on the oven.

Chickpea Cookie Dough Dip

Serving suggestions

For the party, I served the healthy chickpea cookie dough dip with graham crackers and pretzels. Sliced bananas, strawberries, apples, or other fresh fruit are also lovely.

If you are serving it at a holiday event, ginger snaps are a festive dipping option.

Many readers have even written in to say they use it as frosting for pancakes, waffles, cupcakes, or a double layer Vegan Chocolate Cake.

You can of course eat this healthy cookie dough dip by the spoonful.

Or try dipping in any of these Healthy Cookies Recipes.

Chickpea cookie dough dip ingredients

The recipe calls for chickpeas or white beans, pure vanilla extract, chocolate chips, oats or almond flour, nut butter or an allergy friendly sub, milk of choice, and a pinch of salt and baking soda.

You may use chickpeas (also known as garbanzo beans), navy beans, great northern beans, cannellini beans, or butter beans.

Since you will be draining the can and rinsing the beans very well, it is fine to buy either no salt added beans or a can with salt.

If you wish to substitute cooked white beans for the canned beans, the recipe calls for about one and a half cups of cooked beans.

Want to use black beans? Try this surprisingly delicious Chocolate Hummus.

Adding peanut butter will give the recipe a tasty peanut butter cookie dough flavor. If you prefer a more neutral cookie dough taste, go with almond butter, cashew butter, Coconut Butter, or regular butter or vegan butter.

Thicken the recipe with quick oats or oat flour, almond meal or almond flour, or ground flax seeds. Regular flour will also thicken the dip, although it is currently debatable as to whether raw flour is safe to eat.

Why baking soda?

One of the most common questions I receive about this dip is why baking soda is included in a no bake dip.

The short answer is that I had initially intended to bake the mixture the first time I came up with the recipe.

But even more importantly, baking soda adds a slightly salty “cookie dough” flavor to the dish. You can absolutely leave it out if you prefer.

In fact, why not try it both ways to see for yourself, it really does add something extra!

Vegan chickpea cookie dough dip

This cookie dessert dip is easily vegan as long as you use dairy free chocolate chips and plant based milk, such as almond milk, soy milk, or coconut milk.

It can also be gluten free if you choose almond flour, flax meal, or certified gluten free oats or oat flour.

The Best Healthy Chocolate Chip Chickpea Cookie Dough Dip Game Day Recipe

2015 edit: When I asked readers to vote for their top 5 absolute favorite recipes from the blog to include in the new Chocolate Covered Katie Cookbook, this chickpea cookie dough dip won by a landslide!

Pin it now to save for laterPin Recipe

Healthy Chickpea Cookie Dough Dip

How to make the original healthy chickpea cookie dough dip recipe that will shock everyone who tries it!
Prep Time 10 minutes
Total Time 10 minutes
Yield 3 cups
5 from 533 votes


  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
  • 1/8 tsp salt
  • just over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup nut butter of choice or allergy friendly sub
  • up to 1/4 cup milk of choice only if needed
  • Sweetener of choice (see note below)
  • 1/3 cup chocolate chips or sugar free chocolate chips
  • 2-3 tbsp quick oats or almond flour or flaxmeal as needed to thicken


  • Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can get away with less sugar – some people will be perfectly fine with just 3 tbsp for the whole recipe! See the following link for: Sugar-Free Cookie Dough Dip.
    Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.) If made correctly and blended long enough, this should have the exact texture of real cookie dough!
    View Nutrition Facts


Be sure to also try these Black Bean Brownies!

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


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Easy Coconut Ice Cream Recipe (Vegan, Dairy Free, Egg Free)

Also, if you want to make your own homemade vegan cookie dough ice cream, try stirring spoonfuls of the cookie dough into my Coconut Ice Cream or the following four ingredient Keto Ice Cream.

Your life might never be the same again…

Published on January 14, 2024

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.

Learn more about Katie

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  1. Emily says

    I second Carrie’s comment!

    I was reading Food Network Magazine and it said some people have a certain gene that makes them love creamy foods. I think I have it! I like cookie dough more than cookies, frosting more than cake, and ice cream is definitely my favorite dessert.
    And I guess this answers the question of “Are you a chatterbox?”

  2. Patty says

    looks delicious! question: if you don’t have a sweet tooth, why do you only make desserts? I know you want to prove that “healthy can tast naughty” but if you don’t like the taste of “naughty” then what’s the point of replicating it to begin with?

    • Chocolate-Covered Katie says

      I guess it does sound funny that someone who writes a dessert blog doesn’t have a sweet tooth… but all I mean is that I don’t like my desserts sweet. I still like dessert!!! I just love rich desserts better than sweet ones, if that makes any sense. Like really dark chocolate desserts. Or creamy desserts.
      I’m not big on sweet things like candy or syrup-y dessert… or even things like sorbet. (Some of my recipes, like the cake batter doughnuts, were made more with my readers in mind than me.) But I love desserts like chocolate fudge cake or dark chocolate brownies or pudding.

      • Heather says

        You said this a while back, but I have to say that I am glad to find I’m not alone. I like a touch of sweetness but I dislike most regular strictly sweet things. I still crave them at times but I have such a fondness of “creamy”. One of my favorite ice creams is very creamy and milky tasting, but not so sweet. Though, I’m trying to omit non-fruit sugar and it is probably still astoundingly too sugary. Worried if I try this (or your dates version) – I might just get too addicted and literally eat the whole bowl. 🙂

        Thank you so much for healthy, rich recipes – that I feel like I could trust to actually taste good since you have a similar flavor preference.

  3. Cait @ Beyond Bananas says

    Sometimes, I am a chatter box.. and then sometimes I am in silent mode. It is funny – when I am at work, I kind of stay off in my own corner of the building.. because I have stuff to do. I went out with a bunch of teachers a while back.. and there were SHOCKED.. they were like.. WOW.. you talk.. and you talk a lot!

    It depends on the environemnt, I suppose!

    • Chocolate-Covered Katie says

      LOL I saw a TON of bloggers make cookie dough hummus a few months ago, but I never felt an interest in getting in on the trend… I think the name turned me off. But I guess my dip is pretty similar to that; I didn’t even mean to make a dip… the recipe came about by accident when I discovered I liked the blondie BATTER better than the actual blondies I was making! 🙂

  4. Hannah says

    Everything you make looks insanely delicious- I hate my cooking being on hiatus due to exams! My friends and I are planning on having a CCK based celebration picnic after our exams; this dip is definitely added to the list of recipes 🙂

  5. VEGirl says

    Oooooh.. tasty! My personality depends on who I’m with– when with people I;m comfortable with, I can be sort of chattery, like low-key high energy (does that make sense?), and crack lots of jokes. Other times I can have a total diplomatic conversation with someone, like at an event I’m hosting.

    Frankly I don’t even know my personality that well! It feels like the person I’m naturally inclined to be goes in and out sometimes!

    • VEGirl says

      So I made this before I left the house, let it refrigerate for a couple hours, and when I got home I totally dug in.

      Oh. My. Cookies. This is so delicious! I stevia sweetened it, and put in half the falx (I think I’ll only put a tablespoon in next time), and used normal chocolate chips. They provided just the right amount of sweetness to the dip :). I just ate about a third of the batch, with some corn chips and a spoon ad Dippers. I guess I;m a piggy, too (although that is a compliment in my book :D). I love the lovely flavor the pb imparts, and how it thickens perfectly into cookie dough texture in the fridge. I think it would make a fabulous sandwich (peanut butter and cookie dough sandwich, anyone?).

      Thanks again!

  6. Marsha says

    Hi, Katie.
    I really enjoy your recipes and will have to try the blondie batter dip at a social gathering some time soon. Often times I have trouble finding the particular recipe that I’m looking for on your site. I have several favorites and am always having to click through several pages before I can find any of them. Have you considered making one big recipe table of contents or list of links so it is easier? Either that, or I’ll have to just copy each favorite I find into my own CCK word doc.

  7. Brittany says

    I love that you just set it down to see what would happen! Too many people get the wrong idea if you mention the word “healthy” and it alters their opinions and taste! This dough looks divine!

  8. Julia says

    Wow, this looks DELICIOUS. As soon as I get a chance, I’m stocking up on chickpeas. All the recipes you’ve been posting lately are calling my name!

  9. Hela says

    seriously?? like, SERIOUSLY?????? I am SO gonna make this asap!!! must remember to soak some chickpeas. omg, this looks delicious and I am sure it is perfect!!
    also I must remember your way of sneaking healthy goods to a party 😉
    I ♥ chickpeas and I ♥ your recipes!! (this said a chatterbox who is known for her speed when talking, but who is also a great listener :D)

  10. Karla says

    Katie, I’ll make this tonight or tomorrow for my boyfriend. He’s about as anti-healthy food as they come. I’ll let you know the verdict! I know *I* will like it though 😉

  11. Gen says

    So glad you posted this recipe!!!! 😀 It looks amazing!!
    I’m definitely a quiet person……its actually funny, because I “talk” more on my and on other people’s blogs than I do in real life.

  12. Flower says

    Oh man, you’re a genius!… Are you really from planet earth? 😉

    I’m the quiet type of person. But am therefore very happy when I’m in a group with chatterboxes, makes everything more lively.

  13. Grace says

    I’ve been meaning to try dessert hummus for a while but I had some reservations but your experiment has me convinced:) I’m a chatterbox!

  14. Megan says

    I’m a total chatterbox! I could have a have a 20 minute conversation with a brick wall!
    And that dip sounds SO good! I know what I’ll be snackin on today. 🙂

      • Julia says

        Nope! I taste SO yummy! Even my kids love it 😉 It really taste SO good. I use mini chocolate chips so you get more chocolate it every bite 😀

      • jen says

        I used half the chickpeas bc they had a strong taste, and used more oats, PB and a little coconut butter with agave. My partner was wowed

        • Elyse says

          It is important to wash the chickpeas REALLY well, otherwise they do become a bit of a dominant flavor. It’s worth it, though, this batter is really good! 🙂

        • Holly says

          I only use chickpeas that I cooked for this recipe. Canned chickpeas have a strong funk to them imo. I cook big batches of chickpeas and freeze what I can’t use that day. They have a much cleaner taste this way.

      • Kine says

        Most people won’t. My younger son has a discerning pallet and can taste the chickpea in that it tastes more like a Peanut butter cookie – just something other than straight traditional cookie dough. But anyone else I’ve tested it on (kids serve this to their unknowning visiting friends a lot) and no one else has ever turned it down!

  15. Alex@Spoonful of Sugar Free says

    hehehe…..I love pb chocolate chip hummus 🙂 🙂 It is rather tasty and delightful!!! And duh! of course they liked it 🙂

  16. Emma (Sweet Tooth Runner) says

    WOAH well I know what I’m making tomorrow…!! 😀 YOU ARE SUCH A CHOCOLATE COVERED GENIUS and you can have my legs or whatever any day if I can have that chocolate covered BRAIN of yours!! Totally making this ASAP! 🙂

  17. Brandi says

    I can never tell when your post are too wordy, I just love reading them so much I never notice.

    Also I’m a extremely shy person. I think I am getting better at that though.

    I made the chickpea blondies with the brown rice syrup. They did end up being too gooey almost a persimmon pudding texture. That may be because I used coconut oil instead of apple sauce since I was all out. They also had a slight taste of can chickpeas without the bites of chocolate. Overall though they did taste delicious and I’d definitely make them again and again for a healthy slightly sweet snack. I may blog about them later this week. I was also thinking what if you made a savory version, or would that be kind of gross/weird?

    • Chocolate-Covered Katie says

      Oh yes, I’ve seen a ton of dessert hummus recipes… as I told another commenter, the funny thing is that I never felt an interest in making dessert hummus or paying attention when someone posted a recipe for it… I think the name turned me off. But I guess my dip is pretty similar to dessert hummus; I didn’t even mean to make a dip… the recipe came about by accident when I discovered I liked the blondie BATTER better than the actual blondies I was making!

  18. Holly @ The Runny Egg says

    I would love a bowl of cookie dough 🙂 Sounds great to me.

    I am definitely more quiet and am very observant of what is going on around me.

  19. Ragnhild says

    Ah, I will dream about this tonight!! Cookie dough in a bowl, what could be better?! I need to try this! The only problem is you keep posting all this recipes, I never get around to try them 😛 But please continue, I love it <3

  20. Iris says

    This looks awesome, and I know exactly what you mean about wanting everyone to like your food, not just health nuts! I sometimes make something and think it tastes amazing and sweet, and then I give it to my boyfriend, and he goes, “Uh…could use some sugar.” So the fact that this was a hit with everyone is a sure sign it’s delicious!

  21. Lauren says

    I love that people loved it without knowing it was healthy! I’ve made a variation of cookie dough hummus before too, and it was amazing – I can’t wait to try your version!

  22. Sukee says

    Yumm. I just made this. I added the optional flaxmeal which might have been a mistake for me because it came out tasting a little too flax-ey. But, no worries. I added a couple tablespoons of cocoa powder and a little vanilla and now it’s DELISH. And totally, decadently chocolate-covered. I’m eating it with a spoon.

  23. mariah @ Apples "N" Oats says

    ahh I’m bringing this to my friends birthday this weekend and doing your little test:)

  24. Faith @ lovelyascharged says

    I’m a huge natural chatterbox. I guess that’s good, seeing as I write for a living! I’ve definitely bookmarked this – cookie dough is one of my favorite things ever, so a healthy version? Count me in!

  25. Jennifer says

    Katie, you want to know if “normal” people like your recipes? Enter, my mother. Not a particularly daring or adventurous cook. Not one to try new things. Not vegan or vegetarian. She eats a fairly “healthy” diet, but is generally suspicious of things specifically labeled “healthy.” You get the picture.

    Well, this weekend, I went to visit said mother and brought with me my jar of flax seed (which I had taken from her cabinet a while ago because she NEVER used it). I wanted to try your blondies. Mother couldn’t figure out why the weird flax seed stuff was in the house again but I explained that I wanted to try this recipe I saw. Ok, says she. Then, she saw the recipe. Chickpeas? Flax seed? No flour? What?!?!

    Well, we made it. And after the blondies came out of the oven, she just kept moving the tray around and did not even try one of them (she usually “tests” everything she makes almost immediately). Well, my curiousity got the better of me and I tasted them. They were delicious. I gave her a piece. And she loved them. Like really, really loved them. Like, as soon as we finished dinner she wanted her dessert. No waiting for a mother with blondies on the mind.

    This morning when I went to pack my flax seed, the container seemed suspiciously light. I looked in the refrigerator, and there was a plastic storage container filled with flax seed that she had purloined from my jar. When questioned, she said, “Well, you know I have to make those blondies again!”

    So, yes, Katie, “normal” people like your recipes! Thanks for another great one! (And sorry this is so long!)

    • Chocolate-Covered Katie says

      Wow, this comment made me smile SO much! And oh wow, are you sure we don’t have the same mom? Mine is so suspicious of “healthy” foods, and I often put her green smoothies in a dark glass (with a lid) so she won’t know she’s drinking spinach. But then, after she says she likes something I’ve made for her, and I tell her what’s in it, she doesn’t mind having the healthy ingredients in the future! 🙂

  26. Amber Schaefer says

    You are amazing. AH-MAZ-ING! 🙂 Could you make this dip for one? Just so I don’t have a bunch of dip left over when I make this for myself 😉

  27. Noya - gluttonandstudent says

    I’m loving this recipe just from the looks! I’ve never thought to use chickpeas for a sweet recipe. I seriously can’t wait to make this!

  28. Kelsey @ Unmitigated Grub says

    YUMMM. Good work on being sneaky!

    And I totally wonder that all the time when I create recipes–whether I’m obsessed with it because of my weirdo tastes or whether it’s ACTUALLY a winner that other people will enjoy ha. This one definitely looks like a winner. 🙂

  29. michelle says

    I’m very shy with strangers and almost uncomfortable but with friends and family I can talk all night! This dip looks so good and I’m thinking about adding some coconut milk and making a fruit dip.

  30. Jen says

    I’ve been seeing quite a few dessert hummuses floating around the blogging community for a while now…I think it’s time I give one of them a try! I love garbanzo beans. I wouldn’t underestimate them in ANY recipe, sweet OR savory, therefore I think this usage of my favorite bean sounds delicious.

  31. Veronica says

    Katie, I love you! <3 Yes, I totally do want to eat a big bowl of cookie dough, and I love that this is actually a healthy way to do it! I love that you always have testers taste your food before posting it so we know it's approved–that rocks.

  32. Elise says

    Yum, I made this with banana butter and no sweetener 🙂 It’s chilling in the fridge right now. I think I’ll have some of it later with a toasted mini whole wheat pita sprinkled with cinnamon 😀 I bet if I had used peanut butter and a sweetener it would be even better but I’ll save that for another time!

  33. Parita says

    I am so bringing this to the next get together I go to. I’m going to do exactly what you did and not tell anyone it’s healthy. I can’t wait to see the reactions! Thanks for creating and sharing this!

  34. Kat @ Cupcake Kat says

    I imagine myself eating this with a spoon. I’ve seen similar variations of this on many blogs, i really need to try it! I’m a introverted person and I used to be very shy. I can talk a lot when I want but mostly I like to listen

  35. Moni'sMeals says

    I love this recipe. I made one similiar a few weeks back from a HEAB post. 🙂 I serve mine with ghram crackers.

    I am Not so much a chatterbox… only when I am nervous I suppose!

    I love how you brought this recipe and did not tell anyone what was in it! I do that all the time to prove a point. hehe!

  36. Kristie says

    Um yes yes and more yes?! This looks perfect in every way. I’m often way more of a fan of the dough (for pretty much anything!) than the actual baked good so this recipe has my name stamped all over it. I’ve done the dessert hummus thing before and just love it but this takes it to a new level for sure. SO excited to try it!

    As for being a chatterbox, I’d say normally I’m more reserved. But I CAN definitely be a chatterbox with certain people, under certain circumstances, on certain topics. It really depends! If I’m on a tangent… I might never shut up 🙂 But I don’t talk about myself all that much so that keeps me pretty quiet in a lot of situations. I’m trying to bump it up a bit though, it can be kind of a pain shutting myself off from others.

  37. BD says

    Katie, love your site – it is fantastic, just what I need right now! I’m a newcomer to Dallas (Allen) and find it hard to be one of the few Texans that don’t eat meat/cheese and the rest…think you could sympathize…!

    BTW, have you ever checked out An awesome site…saved me when I first switched over.

  38. Tara says

    I can be a total chatter box, but it depends on who I’m talking to. If I feel intimidated or I’m uncomfortable in any sort of way, I’m really quiet. If I have something in common with someone and I feel like they don’t mind listening, I can go on and on and on…
    This dip sounds like it would be best with the fingers! I don’t think I could even wait for a spoon!

  39. Michelle R says

    I am SOO making this tomorrow! I am actually soaking a bag of chick peas now for hummus, how convenient!! YUMMY Thanks Katie!!! 🙂

  40. melissa @ the delicate place says

    wow that is really sneaky! i wonder if other white beans would work like northern beans since they are a bit milder than garbanzos! i must try!

  41. kate says

    I better start becoming a chatterbox because I just started my job at my university’s telefund! I basically hassle alumni for money and pray that they don’t yell at me lol :'(. I’m excited to get a paycheck from a job for the first time EVER so I can your recipes at my new house near my school :D. Can’t wait to have control over my own groceries!

  42. Marissa says

    OMG you are a genius! I just made this and it was partially because i really didn’t believe it could be that good. I was wrong, it was THAT good! Thanks for another delicious recipe.

  43. BroccoliHut says

    I often have the same concerns about my recipes–I like them, but I’m a self-proclaimed health-nut who will gladly eat a bag of carrots plain. I often wonder if my recipes are only tasty to me!
    I was a chatterbox child, but I became increasingly reserved with age. I’m pretty shy these days!

  44. Averie (LoveVeggiesandYoga) says

    this post never showed up in my reader…Weird but Im here now 🙂

    “But I don’t want my desserts to be good for a healthy dessert. I want them to be good, period.”–AMEN!

    Which is why i admit, i havent done the beans in desserts routine but you give me major hope. I am diggin the recipe! Seriously love anything “cookie dough” so will try this when Im back home!

  45. Sam says

    Oh my goodness, that cookie dough dip looks fantastic! I’m pretty sure I have most of the ingredients to make this already, so after a trip to grab some chocolate chips I should be set.

    I am most definitely a chatter box. I find it difficult to limit the writing in my posts because I could talk for days! In the words of my 92 year old grandmother (to my fiance), “She sure talks a lot, doesn’t she?”

  46. Sara says

    I’ve been reading your blog for a while now and every now and then book mark a recipe I want tory. I haven’t gotten around to making any of them yet, but as soon as I saw this recipe I had to make it. I made it last night and added 4 teaspoons of equal to sweeten. I used wheat thins cinnamon stick thingies to dip. Oh my goodness, this is the most delicious dup I’ve ever tasted. I wanted to eat the whole bowl. The real test though was my boyfriend. I didn’t tell him til after what was in it. He was shocked! He loved it and doesn’t even like chick peas! Now I’m dying to bake the blondies!

  47. Kelsey says

    After seeing the recipe and realizing I had everything needed (which never happens), I threw this together last night and ate about half of it with a spoon before I got out the graham crackers. The boyfriend took a bite and said, “Isn’t raw cookie dough bad for you?” I took some to work this morning and gave a bite to a co-worker who said “Isn’t it too early for cookie dough?” This really is amazing!

  48. Emily @ Glitz Glam Granola says

    Omigosh this looks AMAZING- I need to make it asap!

    And I’m def a chatterbox and always have been. Growing up my teachers used to call me Chatty Cathy, which was a doll that my mom actually had growing up! I think my teachers liked it when I was so chatty about school- not so much when I was too busy talking with my friends 🙂 Oops!

  49. Liz says

    Oh-me-oh-my…you come up with the most fantastic looking desserts…your blog name is sure fitting! Can’t wait to try!!

    P.S. Your hair looks too cute in braids!

    Have a fantastic day!


  50. Katherine: Unemployed says

    I’m so moody with if I’m chit chatty or not (probably directly related to my blood sugar)

  51. Nicole says

    Thanks so much for this recipe. I’ve been on a candida-free diet now for about a month and have been going crazy with cravings for sweets. I’ve been greedily poring through your blog and finally went out to seek out some liquid stevia (have not been impressed with the crystal/powders I’ve tried before) to make this. I ended up throwing in cinnamon and cloves to cover up a bit more of the chickpea taste, but I’m wondering if maple extract would too… Also, I got my mom to eat some of it too- I don’t even think the WORD vegan had crossed her lips before, muchless any vegan dish 🙂 thanks for your inspiration!

  52. Kerryne says

    Katie, can this be frozen? I was thinking of making it but I am the only one who will likely be eating it my house and I wondered how long it can be refrigerated for or if freezing it and thawing it out a later time is okay??? Thanks!

  53. Katy sparrow says

    I loved the cookie dough mousse (the tofu one) so much this a.m. and i just had to try out this recipe for cookie dough dip tonight! Oh my gosh yum. I was actin a fool getting all I could outta the blender. Haha. The rest is chilling in da fridge, gonna take it to my friends later, they’re gonna love it and think it’s craze that me, the healthy kid is bringing such a bomb diggity dessert. It is silky smooth! I chose to add a sprinkling of oats
    My (minor) modification: I put in 3/8 tsp of baking soda (loove that cookie flava it gives!) and oh! for sweetener I used 2 packets of Nunaturals stevia and 1 tsp brown sugar and it tastes great!

  54. Becky @ The Bex Factor says

    WOW! So I just made this tonight and it’s AMAZING! Seriously tastes like cookie dough. I’m going to try the fat free version this weekend as I calculated the ratios with the ingredients I used and it’s quite high in fat. But still pretty guilt free and heavenly.

    I’m not sure if stumbling upon your blog will be a blessing or the start of a horrible sweets addiction :p

  55. Veronica says

    OH MY GOD! So good.

    I used agave, and it was great! Thank you! This is going to be a common dessert in my life, I can tell already. totally satisfying and super easy to make.

  56. Kristen @ The Red Velvet Life says

    Katie, I made the blondie batter (with banana for sweetness) and used it to top my cookie dough oatmeal this morning. OHMYGOSH so good. Thank you, Katie!!

  57. Stephanie says

    I just made this the other night for our Bunko group. They were completely surprised when I told them how good it was for you. Not to mention how delicious it was!! 😀 The one question I have for you is: In your photos, yours looks thick like cookie dough, while mine was not thick at all, but more like a salad dressing. The taste was out of this world, but did I leave something out or miss a step to make mine more thin in consistancy? Either way, I’ll be making it again, just wanted to know.:) Thanks..

  58. Marissa says

    I made this last night with cream cheese instead of nut butter, and oh my goodness its so delicious! I should have omitted or used less milk, though, because its definately more of a dip than the thick cookie dough I was looking for… oh well, I’ll just make sure to do that next time… because there WILL BE a next time! This stuff is SO good!

    I wonder if you could freeze it? One of my favorite guilty pleasures is spoonfuls of frozen Tollhouse cookie dough straight from the tub… I wonder if this would take on that same texture, or just freeze like a rock?

    • Chocolate-Covered Katie says

      Hey Marissa!
      I think, also, if you’re omitting the flax (or quick oats), you’ll get a runnier result if you use the milk. I use flax, so that’s probably why I need the extra milk!

      If you do try freezing it, let me know how it goes! 🙂

  59. aly says

    Hi Katie – this was so yummy! I made the lower fat version too and liked it just the same. BUT is there trick to make beans less constipating? It seems no matter how i prepare them ( i do soak and sprout them too) they always stop me up. maybe there is something besides beans to use in these cookie/dip recipes? any idea’s for me 🙂

      • Anonymous says

        Nope gas x just helps with gas. I’ve always had issue with beans, this is first time in years I tried them again. It was so good I’d hate to give up. Combo of fiber and protien do this to a number of people, yet I have only heard to cut them out. Nuts do the same thing to me, I always use more veg in my recipes to counter nuts. I want to try this recipe with another base? used zucchini tonight-not as good.

  60. Shannon says

    Just made this…. addicting and delicious with strawberries dipped it. i had to force myself to put it back in the fridge!! haha your site has inspired my delving into vegan/veggie/healthy desserts. definitely inspiring me and helping me to combat my sweet tooth (or teeth…) in a different- delicious- healthy way! thank you!!

  61. Jillian says

    I’ve tried three of your recipes. This “cookie dough” being the most recent. You are three for three in my book. YUM! Can I get a YUM YUM?? One word for you: Genius. Spreading the word of your awesomeness! 😛

  62. Jillian says

    I have to confess, I laughed a bit at Em’s question….only because I would never have to be concerned with how long this stuff would last….It’s never around long enough for me to consider that question! Either I like this stuff WAY too much or Em has more willpower than I…perhaps both! 😛

  63. Jackie says

    Hi Katie! I made this the other day and took it to a brunch with me. Everybody who tried it said it was good, but my boyfriend may have prevented some potential tasters from trying it by letting them know it had chickpeas in it after I asked him not to! Oh well. I found it turned out a lot more runny than it looks in the picture you posted, though still tasted good. Is this because I didn’t add the oats?

    • Chocolate-Covered Katie says

      I’m guessing that must be it, because I do use flax, so I have to add a lot of liquid… but some others who don’t use the flax/oats say that it’s too liquidy. So I edited my recipe to say 1/4 cup liquid, or more or less as needed. I guess if you’re not using the oats/flax, it’ll be less as needed.

  64. Claudia says

    Hey Katie, I was in bed last night waiting to fall asleep and I had an idea… couldn’t you somehow add cocoa to this recipe, or to the blondie recipe, and make it “Brownie Batter”? Idk if it would work but just a suggestion I thought I’d share 🙂

  65. Chelsea Hathaway says

    Ok, So I have to admit that I made this recipe for two reasons: 1. I LOVE cookie dough. I never actually make the cookies, I just eat the dough and 2. I’m skeptic about healthy food. It’s the reason I have a hard time eating healthy-it all tastes so gross! So I gave it a try and before I even got to stick my finger in it, my husband came up and said “what are you making?”, tasted it, and said, “ooh, you’re making cookies!” Oh my gosh! We dipped apples in it. I now must say I have faith in healthy food, as long as I get the recipes from this site. You are a miracle worker. Thank you so much for sharing your talent.

    PS please please please post the brownie recipes. The one thing I love more than cookie dough is brownies.

    Thank you again and again.

  66. Charlie says

    Both this and the blondies taste bean-y to me. Two other tasters liked them so maybe it’s just me? I don’t know, every bite just tastes like garbanzo beans in my opinions =/ Oh well, it was nothing a little cocoa powder and half of a banana couldn’t fix! And since I didn’t use the flax, the dip is a little runny, so I guess it’s now become chocolate banana salsa?

    • Chocolate-Covered Katie says

      It’s weird; a lot of people have said that they can taste the beans, but no one else can… I think it’s that you can tell if you KNOW there are beans in there, but not if you don’t know.
      Chocolate banana salsa sounds delicious! 🙂

      • Carly says

        I made this and the deep dish cookie with cooked chick peas, almond butter, and rice milk. It was very good. Yes, I could taste the beans but I like beans and loved healthy idea of it. Next time I will use cashew butter instead for more buttery flavor and make it thicker. My deep dish cookie is still cooling so I am excited to try it baked, thanks for creating

    • Katie says

      I was scrolling through the comments to see if anyone else thought this. I just couldn’t get this to taste right and I think it was because of the beans. It doesn’t taste terrible or anything, just not something I would make again. I blindly fed it to my husband to see if it was just because I knew there were beans in it, but he didn’t like it at all either. Oh well, I have loved every other recipe I’ve ventured to make from your blog!

  67. Minerva says

    This was an awesome idea. I mixed some into my oatmeal this morning to make chocolate chip cookie oatmeal. Deeeelish!!

  68. Danni says

    Could I substitute in chia seeds instead of flaxseeds? As much as I love cookie dough, I definitely need this dip in my life! Thanks for another great recipe.

    • Chocolate-Covered Katie says

      A few other commenters have subbed chia and say it works. I’ve personally not tried it, but I have had success using oats in place of the flax OR simply omitting the flax (and reducing the amount of non-dairy milk).

  69. Sarah says

    OK now I have to pull you up on this one and ask how you can be surprised that when you put 2/3 cup sugar in a dip people keep eating it? And how adding that much sugar qualifies it as healthy? Add a bit of sugar to anything and people will dig in (the supermarkets have known this a long time)… OK onto what’s new and the point of this comment, I tried the blondie recipe and sweetened with stevia without any sugar and took that to a party yesterday… people did like it in fact but with nowhere the enthusiasm of your sugar sweetened one, I am still searching that elusive non sugar sweetened baked good crowd pleaser… I am anti sugar it’s true (white poison by my book) but it does nark me when people talk about sugar like it’s harmless and I am going to pull anyone up for calling any recipe that features sugar as the second biggest ingredient “healthy”! OK now rant over!!!

    • Chocolate-Covered Katie says

      Sarah, the following comes directly from my post about deep-dish cookie pie. But it’s relevant for this recipe too:

      “Perhaps calling it “healthy” is a stretch. After all, there’s still sugar, and there are still chocolate chips. But in comparison to your standard cookie pie—with its plethora of butter, eggs, and white flour—the above version is a much healthier alternative, while still tasting just as naughty. Plus, you get lots of fiber and protein from the oats and chickpeas.”

  70. Pam says

    Ok….this was a must try, so I did just that….both kids tried and both kids liked! Not an easy task in my wacky world. My son is a very picky eater and allergic to….well….life, but he loved loved loved this! You are my new picky kid fix. Thank you so much!

  71. Katy sparrow says

    Mmm i just made it with HempBliss and it was fantastic! Added another dimension. Best dish ever, katie! And you are so generous to be taking it to get togethers..I plan to keep this whole batch to myself!

  72. Emma says

    I made this for the Harry Potter premiere this week, as my friends and I stood in line for hours. No one could believe it was healthy, because it tasted so sinful! Love it!

  73. jen says

    I tried this with applesauce, coconut oil and stevia. Running, mushy, nasty. I ended up adding molasses, g-f oats, rice flour, a lot more salt and walnuts. It’s still only mediocre at best. Weird texture. If I were to try this again I’d use nut butter. Seeing as brown sugar isn’t exactly healthy (then again, neither are the chocolate chips), I’d probably try stevia again with molasses. Stay away from applesauce in this. It’s a total flop.

  74. Alexandra (Veggin' Out in the Kitchen) says

    I made your cookie dough batter dip yesterday and I loved it. Like REALLY loved it! 😀 I ate it as a dip, in a sandwich, with a spoon… and I think I dreamed about it last night too 😉 I think I could taste the beans a little bit, but that was probably only because I knew they were there. And I loooove beans so I don’t care if I can taste them a bit! The thickness was PERFECT too! I used 1/4 cup quick oats and 1/4 cup almond milk. I also used peanut butter and then omitted the salt because the pb was salted. Oh and I used six drops of stevia for the sweetener and that was perfect! So yeah, another winner for sure, and I’m already dreaming about making it again! And probably soon since I doubt this batch will last much longer… And my mom liked it too! She even knew it was supposed to be cookie dough! 🙂 She thought it could be a bit sweeter – we have different taste buds when it comes to sweetness. AND it really passed the test because even my dad liked it! (That’s definitely saying something as he can be picky!) Of course, he thought it could use a bit more sugar too, so I’ll have to make another batch for my parents sometime and make it sweeter. And my dad had no idea there were beans in it! 🙂 Thanks, as always, for an incredible recipe!

    <3 <3

  75. Emily says

    Just tried this last week, so delicious! Consistency was a bit different than I expected but that just means I’ll have to try making it again! Thanks for the recipe 🙂

  76. Taylor says

    Is there a single serve version for this? That would be wonderful! Just made the original Chocolate Chip Blondies for my friends yesterday and they were to die for! The chickpeas were my little secret 😉

  77. Dolce says

    I may or may have eaten 1/4 of this dip with an apple for my afternoon snack today 😉 Love this! And I don’t feel sick and guilty after eating multiple spoonfuls of it (unlike real cookie dough!).

  78. Kayla says

    I made the dip for a “potluck” this weekend, and I thought it was amazing! I wasn’t so sure when I opened the can of beans. I thought it would be v-e-r-y BEANY. But it was delicious! I’m going to make it again, for sure!

  79. Ainja says

    Sadly, I also got a big bowl of liquid. Waaaaaah! For some reason when I added the sugar it just became a bowl of bean-flavored goo. So sad! I followed the rest of the recipe but it didn’t become the lovely thick dollop of awesome shown in the main photo. Beans were drained overnight… any ideas on what went wrong, and how I could fix this?

  80. Ainja says

    Yes to oats, no to the extra liquid. I think next time I will try blending the beans, then the oats, then will add small portions of sweetener. Thanks!

  81. Anonymous says

    I know, how weird! I totally drained the beans too. But I am having better success with smaller amounts of sugar. I don’t know why beans + sugar = runny in my neck of the woods. Starting with a thicker mixture and adding sugar gradually is working much better.

  82. Margaret Vasquez says

    i dont really eat beans or chickpeas so i dont really know the difference in them… and ive seen recipes before that call for black beans and i already have those in my house and i was wondering if i could sub those for the recipes that call for garbonzo beans or chickpeas or r they just totally different??

  83. Kristi says

    Mmmm . . . after teaching back-to-back fitness classes tonight, I came home craving this cookie dough dip. Protein and carbs to refuel me! Absolutely delicious. But I’ve learned that I should halve the recipe – it’s too good to have on hand!!!! YUM Katie!

  84. Lauren says

    I made this yesterday! At first it had a garbanzo bean flavor to it…It might be because I used almond butter? I threw in a tablespoon of vegan butter with a ton of cinnamon and used it as a dip for apples! It was so good! I am going to try the original recipe again with peanut butter and see what happens, and hopefully I’ll have better luck!

  85. Amanda says

    I just made this and it turned out delicious, but with one problem- mine is MUCH more liquidy than yours appears to be from the picture- thoughts?

    • Chocolate-Covered Katie says

      I never calculated them/ I gave so many variations/options that there’s no way to calculate. But you can easily do it by adding up all the specific ingredients you used and then dividing by however many servings you eat it in :).

  86. Silver Thistle says

    Just ran out to the shop to get a can of chickpeas, I was so keen to try this out! It’s 9pm here and I should be winding down for the night but I wouldn’t have been able to sleep without giving this a go, heheh.

    Fired it all together in my Magic Bullet and it works like a charm!

    Was a bit worried that my family’s Scottish palate would protest so I didn’t tell them about the chickpea’s, but they all tried it and gave it the thumb’s up so what they don’t know won’t hurt them 😀

    I used peanut butter so that it had a recognisable flavour for them and light brown sugar so it had a similar ‘grit’ to cookie dough but I left out the choc chips and it still came out great! Took about 5 mins in the Magic Bullet. Served it with sliced apples this time and will definitely be making more.

    My husband is a keen cyclist so I’ve sold it to him on the merit of being high protein…and tasty too!
    Thanks soooo much!

  87. Ana says

    I’m LOVING your blog, just an fyi 🙂 . Quick question though. Lately, I have been dealing with a lot of stomach issues and, like you, I’m also naturally small. But now I’ve lost way too much and I’m trying to find a way to get back to a normal weight for me. Due to my issues, I’ve been EXTREMELY limited as to what I can and cannot eat currently my only sources of protein possible are soy products. On that note, could the chickpeas be substituted with tofu?

  88. Aly says

    This is so delicious KT! I just made some in my dorm room (with my snazzy new blender) and now have a jar of it for whenever I need it…and yes, I can be a chatterbox…once I was on a trip with my friend’s family and she and her sister were asleep in the car, so I was talking with her mom for a while, and then there was a slight pause, in which she said, “Talk a lot, don’t you?” It was funny because before that I’d always thought I was more introverted…which is not so after all.

  89. Sheila says

    Oh my goodness…just from this one post I can tell I MUST subscribe to your blog!! Healthy and chocolate…you’re genius!!

  90. Jami says

    Wow, I am seriously shocked. It tasted good, even when I’d forgotten to add sugar (I have a sweet tooth!), after I added 1 tbsp, it tasted exactly like cookie dough.


  91. Jill says

    How do you store this? Should it go in the fridge and how long will it last? I am thinking it will be a great “dessert” in my daughter’s lunch box and would like to make it and use it all week. I am so excited about this recipe!!

  92. Becky says

    I am new to your site and am SO excited to start trying your recipes. I have a question regarding nut butter. In this recipe, which nut butter do you use?

  93. Jennifer says

    This looks and sounds like it’d be really good… but unfortunately, it’s extremely high still in nutritional values. after entering in the ingredients in a nutritional calculator.. the total fat for one bowl of this stuff is 55 grams and carbs are 279 grams (and that’s using light brown sugar in the recipe). I follow Weight Watchers and one bowl about 50-55 points. (I get 29 points for a days worth of food.) Do you have any recipes that are WW friendly? (low fat/carbs)

    • Chocolate-Covered Katie says

      If you browse my recipe section, many of the recipes (especially the newer ones) will have nutritional info listed. And yes, many of them are low-fat. Also, I am planning on posting a sugar-free version of this dip on Tuesday :).

      (And also, the dip is meant to be shared, not eaten as one single serving. Or you could eat it as a spread; it will still have fewer calories than peanut butter.)

    • Danielle says

      Jennifer, I made a few modifications and calculated for weight watchers-I used dark brown sugar and reduced it to 1/2 cup (100 g) and for the nut butter used 3 Tbsp Tahini and 2 Tbsp soymilk-no oats added. That brings the entire recipe to 51 points, but if a serving is a heaping tablespoon, then it’s only 2 points a serving (this way there’s 23 servings in the bowl).

  94. Megan says

    Just a couple questions about certain ingredients. What brand of peanut butter did you use? I made this dip tonight using SoyNut butter, but that gave it a very distinct soy bean flavor. I only ask because, not being a vegan myself, I’m not sure if there are certain brands that work better than others to make this recipe vegan. I’m considering making this for a friend who IS vegan for her birthday. Also, do the oats simply add bulk to the recipe? And finally, I used Stevia in my version of this recipe. I noticed that you mentioned that you had used brown sugar in previous batches. Which sweetener did you prefer for a more authentic cookie dough taste? Any feedback that you can give me is greatly appreciated!

    • Chocolate-Covered Katie says

      Hi Megan,

      Most of the people who tested the recipe did not like the stevia at all. Stevia is definitely an acquired taste, and I wouldn’t recommend it for this recipe unless you’re used to the taste. So I’d recommend the brown sugar. (I am planning on posting a sugar-free version this week.) I’ve never actually tried soybean butter. For this, I usually use plain peanut butter (Whole Foods brand). Yes, the oats are for bulk and chew and because cookie dough has oats. But you can leave them out if you wish.

  95. Ali says

    Wow, Katie – this is amazing!
    Have you tried putting it in ice cream? If I don’t finish the whole bowl first, I plan to attempt freezing it to add to ice cream later to make some vegan cookie dough ice cream! It seems perfectly designed for that…

  96. Leigh says

    Tried this and it was pretty good, but a bit runny and tasted a pretty nutty. Perhaps because I used almond butter and almond milk? Any suggestions on nut butter and/or nondairy milk?

    • Chocolate-Covered Katie says

      To be honest, I’m not the biggest fan of almond butter. I know a lot of people love it, but I much prefer the flavor of pb. (So when I make this, I use pb. I do use almond milk, though.) I think it will taste much different with the pb… I enver detect a nutty flavor. But if it’s still too nutty, you might try subbing oil or even walnut butter for the pb.

  97. Jaime Tyler says

    Question, what type of nut butter do you use when you make this? I was thinking peanut butter would definitely have a strong flavor and maybe almond would be better? Not sure.

  98. Laura (NourishandBloom) says

    This looks crazy good! I can’t wait to try it out! I think my sons will love it too… just the idea of a sweet dip is so new to me … but being protein and fiber filled = genius! Are you working on a cookbook?! I hope they would use your photography too! : ) Thank you!

  99. Jackie says

    I was wondering if you could clarify two things for me.. I feel a bit silly for asking but I want to make sure my dip tastes as yummy as possible. I’m not familiar with your website also, as this is the first recipe I stumbled upon. What is your definition of “nut butter”? Are you referring to peanut butter, nutella, almond butter? Also, nondairy milk such as.. soy, rice, almond…anything specific? Thanks 🙂

    • Chocolate-Covered Katie says

      Not silly at all!! “Nut butter” means any nut butter, really. Some people have used almond, sunflower, etc. Personally I’d recommend either peanut butter or walnut butter.

      As for nondairy milk, again it can be anything. I try to give options in my recipes whenever I can, because I know not everyone will have the same ingredients on hand. I make this with Silk almond milk.

  100. April says

    Hi Katie,
    Just wanted to mention that I made this yesterday after finding it on Pinterest. BTW, thanks for following me. I am on a diet, so I tried to cut back on the PB. Wrong move. I couldn’t stand it–the chickpeas were too overpowering. Finally, I swirled in the PB, and VOILA! it was fabulous–just like everyone said. Thanks for this recipe. I shall give it to my dear husband and check back with his $.02 at a later time. He can ALWAYS tell when I’m trying to pull a healthy fast one on him.

  101. Brittany R says

    This sounds FANTASTIC! I have a couple questions for you…what type of nut butter did you use? And when you say non-dairy milk….do you mean soy, almond, coconut or something along those lines? And LAST question….do you post the nutrition facts for your recipes?? Thanks!!!

    • Chocolate-Covered Katie says

      I usually use pb, but you can use anything. I know a lot of commenters have tried almond butter. And I tried walnut butter once. Nondairy milk, again, can be whatever you wish. I use almondmilk.
      Also, if you read through my recipes, most of them will have a link to the nutritional facts. (This one doesn’t, but most do.)

  102. Tracy says

    First of all, I came across your website via Pinterest. Someone had “pinned” this recipe and and I saw the words “healthy” and “chocolate chip cookie dough”. That sparked my curiosity because I wonder how it could be possible. I clicked the link for your website and that’s when I saw the question, “want to eat a BIG bowl of cookie dough?” Why yes I would! The fact that your non-vegan friends loved it made me want to try it. I am not a vegan nor could I ever be. Sometimes (please don’t take this the wrong way) I feel like vegans have these crazy concoctions and they say that they are soooo tasty, but when I see the ingredients, I want to gag.

    Anyway, I decided that I wanted to try it because I was SO curious.

    Well I just finished making it and…

    It was far better than I could have imagined! Wow. I definitely could not taste the chickpeas! This is going to be a fun one to make and surprise my friends and family. Actually, I can’t wait to have my husband come home from work because I am 100% confident that he will love it.

    Thank you for this delicious and healthy recipe! I plan on trying out some of the other recipes that you have on here as well 🙂

  103. Heather says

    I made these last night. They were pretty good, just need semi-sweet chips next time. I also tried to bake some by adding one egg. It was okay, but do you have any ideas that will help it tast better baked?
    Gonna make some for the holidays 🙂

  104. Mary says

    Love this idea! But…I tried it out using peanut butter (it was all I had) and it tasted a lot like, well peanut butter. Should I use something else to give it more of the cookie dough flavor? It was still yummy, just not what I was hoping for.

    • Chocolate-Covered Katie says

      Hmmm… how much sugar (and what type) did you use? And also, 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?)

  105. Kim of Mo'Betta says

    I tried this after seeing it on Pinterest (new blog follower now as well!) and I LOVE it!! I do not like beans. at all. However, I love hummus so I thought I’d give this a try and I’m so glad I did! I can’t wait to try different variations. It was good as soon as I made it, but it was fabulous the next day!

    I was wondering – do you ever ‘peel’ your chickpeas?

    • Melissa says

      I’ve successfully substituted cannellini beans in her other bean baked goods. I like garbanzos but the texture of the cannellinis just wins me over, so silky! I’m guessing those would work well here, too!

      Katie, I LOVE all your bean things. I eat them at least a few times a week. The SO goes nuts over them, too. And I only ever use stevia. 🙂

  106. Cherish says

    Wow, I’m totally making this all for myself this week!! I’m wondering though….I don’t like stevia, can I use ideal instead?

  107. Michelle E says

    Saw this on Pinterest and tried it the next day. And then the next and the one after that. 🙂 I used a combination of cashew butter and almond butter, with almond milk. Used about 3 or 4 Tbsp of sugar in the raw. My cookie / cookie dough OBSESSED 10 yr old practically inhaled it. Her eyes grew wide with her first bite, she gasped, “It’s cookie dough!!” and grabbed the bowl and a spoon! Such an awesome recipe and not a trace of chickpea flavor, which still amazes me. I will definitely be trying lots more of your recipes!

  108. leigh says

    This is a genius idea! I made it and it was a bit runnier than in the picture (perhaps oats instead of flax and too much non dairy milk as you’ve mentioned) and it was also a very nutty flavor (almond milk plus almond butter maybe?). Any suggestions? It was almost there…but tips are appreciated!

    • Chocolate-Covered Katie says

      Personally, I like peanut butter better for this. Also, did you drain your beans? I still don’t understand how some people are telling me it’s too liquidy… mine is always so dry! Sometimes I even add over 1/4 cup of almond milk to make it the right consistency! But if yours is too liquidy, definitely cut out the almond milk. (Also, I now make this with oats instead of flax. It seems more realistic; cookie dough doesn’t have flax, right? ;))

  109. Amanda says

    I’m new to your site, but I made this and it was delicious! I used apples to dip and the juicyness of the apples worked really well. One question though – I made a bit much – is it possible to turn this into the blondie batter and actually cook some of it?

    • HealthFoodJunky says

      I’ve found that “cooking” the canned garbanzo beans in water via stove or microwave also helps them soften and makes it sooo much easier to blend. I’ve never tried peeling them though. Sounds like a good idea.

  110. Megan says

    So I tried this tonight and it just didn’t turn out well at all. I followed the recipe exactly – I did 3 rounded tablespoons of peanut butter, 3T of milk (not a vegan so I used 1% cow’s milk), 3T of oats, and 1/2c brown sugar (I have a bad sweet tooth). It tasted like weird hummus to me. So then I started to experiment by adding more vanilla, some ground flax seed (cause it was runny) and some cinnamon and more sugar…still no dice. Then I added flour and that just made it even weirder. I guess I’m a total fail at this one. I put it in the fridge anyway and will see if my kids want to eat it, at least it would be an easy way to get some beans into them.

    • Chocolate-Covered Katie says

      Did you drain and rinse the beans really well? People go crazy for this dip when it’s made the right way, and no one (even non-healthy eaters) has ever told me he/she thought it tasted like weird hummus :(. Hopefully we can figure it out so you can make something you like!! 🙂

    • Wendy says

      Yep, mine tasted like weird hummus, too. Beans were drained and rinsed, I used the oats, everything. Also, the texture was just…off. Chewing on the uncooked oat bits felt wrong, but not in an awesome naughty way. Perhaps soaking them in the milk before processing would help with this, but I’m not sure I’m going to be trying again. Oh well, you can’t win them all, right?

        • Erin says

          I too was so excited for days until I got all the ingredients, but so disappointed when it tasted like weird hummus. I rinsed beans well, 3 T peanut butter, almond/coconut milk, all the small ingredients, and thought I’d try 1/4 c brown sugar to be a treat tonight. Went back and added oats and it was still ewwww.

          DOH! just realized I used a can and a half of beans. (says 1 1/2 CUPS, andnow I see the 1 can). WHOOPS! I will try again, I can’t give up on this yet! Hopefully I didn’t scare everyone in my house off from my mess up!

  111. Megan says

    Made this for my boyfriend! He loved it and had no idea that it was made out of chickpeas! That is, until I told him.. then he threw a hissy fit! I love it though 🙂

    • Chocolate-Covered Katie says

      LOL! That is my favorite thing to do! Once they already admit to loving something, they can’t retract their statement. I made my bf a tofu chocolate pie once and he was so mad when he found out he’d admitted he liked tofu!

  112. Liz says

    Hi there!
    I found this recipe after seeing it all over on Pinterest. I was nervous at first, but after reading all the positive feedback it got from other comments, I went ahead and made it.
    And made it again.
    And again.
    And again.

    I have now made this dip FOUR times! The first time was for a neighborhood party, but the next two times I am embarrassed to say were mine, all mine! I can’t get enough. (Oh, and the fourth time was last night for another party, after it received such raves at the first. It was all people could talk about!)

  113. Liz says

    I’m SO glad I tried this!!! It really is fantastic, so if you’re on the fence (and I was – I did not like my attempt at black bean brownies and I thought my version of white bean cookies were only okay) here are my suggestions: definitely use at least 3 TBS of PEANUT butter but I think 4 would be even better, add at least 4 TBS of sweetener (I went with 2 of brown sugar and 2 of real maple syrup), and add the ingredients in stages. I started with the chickpeas (which I rinsed very well and mostly shelled), then I added the sweeteners and PB, then I added the salt and vanilla. I was happy with the consistency, but went ahead and added 2 TBS of quick oats and then drizzled in the almond milk. Just keep an eye on the consistency as you go and taste test (YUM) so you can adjust for how you want it to be. Also, mini chips help distribute the chocolate throughout. It definitely has an overall nutty flavor and the more and more you eat it, the more you want! I tried mine on graham crackers and banana and can’t wait to try it with apples. I plan to make another batch this weekend with cocoa powder and maybe add peanuts or peanut butter chips. THANKS KATIE!!!

  114. Karyn says

    HOLY COOKIE DOUGH BATMAN! If I hadn’t made it myself, I would not believe it isn’t cookie dough (the fattening kind). One question: did you use peanut butter or somthing else. It has the delicious taste of peanut butter but I think I would like to try it without the peanut flavor. Also, did you use non-dairy creamer or somthing else. (I used fat-free french vanilla creamer.)

    • Chocolate-Covered Katie says

      I do use pb, but I love pb… you could use walnut butter or you might try coconut butter. Or, as I told another commenter, I’d be really interested to know how it’d taste with canola oil subbed for the nut butter. If you try it, I’d love to know what you think!

    • Chocolate-Covered Katie says

      Hmmm… Is coconut butter ok? (Is it ok for people with nut allergies, since it’s really a fruit?) Otherwise, I also know a few readers have tried sunflower butter, but I can’t personally vouch for the taste. And I *think* you could sub vegetable oil, although I haven’t tried this yet either. If you do try it, I’d love to hear what you think!

  115. Susan says

    I just made this for the second time, but the first time using my new Magic Bullet, and it is SOOOO AMAZING!!!! I just keep eating it with a spoon! I love the addition of the oats, too!

  116. Jenn @ Lotus and Pie says

    Katie, My sister and I made this dip on Saturday and we loved it! Next time we make it, we wont put additional salt in (as the chick peas were salty enough), probably add some more nut butter and perhaps blend the oats to make oat flour before putting into the mix. It was sensational and we can not WAIT to make it again. You are a genius! THANK YOU!

  117. Christina says

    Hey Katie! My first visit to your blog 🙂 I can’t wait to make this… in December when I’m done with my low-carb plan. LOL Not sure this would fit in yet. But oh my goodness I want to stick my face in that bowl. It doesn’t taste “beany?”

    • Chocolate-Covered Katie says

      Hi Christina!!

      LOL no, people don’t think it tastes beany… read all the other comments 🙂 :). Every now and then someone who makes it (and therefore knows the beans are in there) says it has a very very slight taste… but no one to whom they serve it can tell at all!

  118. Beth says

    Holy cow! I was skeptical, but craving some cookie dough, so I made this. It was absolutely amazing, and even my meat and potatoes husband loved it! Thanks for the inventive recipe 🙂

  119. Karla says

    Hi! I discovered your website a while ago and have been salivating at all the recipes! I found your recipe for Fudge Babies through Elana’s Pantry and LOVE them – I’ve made and devoured them a few times already. I finally tried this recipe tonight using dried chickpeas which I soaked/cooked. I used PB, a splash of unsweetened almond milk, 1/4c rapadura sugar, 3T of the oats, and 1/4 mini semi-sweet chocolate (though I prefer dark). I’m just eatin’ it by the spoonful – so good! I can definitely see myself playing around with the ingredients, but it’s great as-is.

  120. Jill says

    I just mixed this up for a Bible study I’m going to tonight and, I have to say, it tastes SO GOOD! I was very skeptical at first. I thought, “turn chickpeas into cookie dough…that’s not possible.” Oh but it’s so possible! I can’t wait to see everyone’s reactions when I tell them what it’s made from. Thanks for sharing this recipe!

  121. twobusymama says

    Katie! Hi, attempting this recipe now, I’m at the store but I can’t.figure out what nut butter is or where it would be?! All I see is peanut butter almond butter or regular butter! Help?! I’m new to healthy foods 😉

  122. twobusymama says

    Gotcha!! My store didn’t have any walnut, just almond and peanut. I grabbed the almond – but per your suggestion may use the PB I have here at home. Does it give it a peanut butter flavor, though?? Thank you so much!! 🙂

  123. Jenni says

    This was amazing- thank you! I can indulge my sweets craving without feeling guilty 🙂 Looking forward to trying the snicker doodle and brownie batter versions as well as other yummy recipes from your site!

  124. Katie says

    It’s me again! The other chocoholic Katie, lol. My mom and I tried this dip and we were pleasantly surprised and how yummy it was. We used graham crackers and those fig newton crispy cookie things as dippers and I was tempted to eat it straight out of the bowl too, lol. Great job, Katie! We hope to try more of your recipes soon. 🙂

  125. Erica Giles says

    Oh my gosh, I found this through a picture on Pinterest. My jaw dropped when I read chickpeas. Makes me wonder how it will taste ;-p
    I’m doing a cookie themed party for my son’s birthday and I plan on using this recipe. Thanks!

  126. vicki says

    Katie.. I loved this recipe w/one just one issue… it was more peanut buttery than I was prepared for. Maybe the recipe should be called Peanut Butter Chocolate Chip dip? I should have heeded your note that you can get away w/3 T of PB. I ended up throwing in a banana to try to sublte the pb flavor. There’s no denying it’s a Peanut Butter dip. Is there any way I can make this taste less peanut buttery or do I just need to make a new recipe using less peanut butter next time?

    I do love the recipe and I’m planning to make several of your desserts for company coming soon. My husband insisted I make the deep dish chocolate chip pie for the company and reveal the ingredients after they’ve even it all.

    • Chocolate-Covered Katie says

      Hmmm… maybe it has to do with the brand of peanut butter? I actually don’t taste pb in mine at all! And no one else has mentioned it when I serve it to them; they just say it tastes exactly like cookie dough!
      But you can also try using another nut butter. Walnut butter would be good, without a strong flavor. Or you can even try subbing canola oil.

  127. vicki says

    I used the full 1/4 cup of nut butter. I used Justin’s Organic Honey Peanut Butter. I had Honey Almond and Maple Almond on hand also but I thought the Honey PB would be the least over powering.
    I decided to try baking it. Having added the banana, it turned out wickedly good. Banana, PB, Chocolate chip…blondie? It is soooooooo good– so no tears hear!! You should try it. I highly recommend your own recipe using the 1/4 cup PB/w a banana added baked at 350 for 30 minutes. Yummy. (I ate three bars!!)

    I will try this recipe again w/less nut butter next time. I want to perfect it for company.

  128. Kat says

    Hi I am a little confused. I have a can of beans, 1.5 cups, but it is 425 grams. Where do you get a can 250g can of beans that has 1.5 cups? Thanks!

  129. Jessica B. says

    Ridiculous!!! I rarely take time to comment on posts, but this is FABULOUS. I found it on Pinterest. I am taking it to a church potluck tonight and can’t wait to tell people what’s in it after they devour it. Great job and many, many thanks for creating healthy, vegan DESSERT recipes! 🙂

  130. Joni says

    I just tried to make this and it was the consistency of a runny peanut butter (natural style that you have to stir up). I used 1/4C of almond butter for the nut butter and everything else I did exactly as you said. Any suggestions? And I did just use 1 can of chickpeas… The flavor is good, so I think it’s the lack of dough consistency that isn’t cutting it. Love all your recipes I have tried so far!

        • Selina@CreativeJuicesDecor says

          I had the same problem too! Tastes fine but totally looks like runny peanut butter (but used almond butter) I am wondering if it was because I used the vitamix blender, not the food processor?? I did everything else like Katie….(coconut palm sugar was used as sweetener) I wish I could make it look more like CCC dough……

  131. Amilia Nimblett says

    Wow! I don’t think I would believe that this tastes so good if not for all the comments! I definitely need to make this for my family sometime soon!

    For the milk, is there a type of milk that is specifically “non-dairy” or would almond milk work?

  132. Julia says

    Lovely recipe and a brilliant idea.
    I do however have one question….Why the baking soda in a recipe that is not cooked?
    Sorry just curious.

  133. Wendy says

    Katie! I LOVE your blog! I made this dip today (the sugar free version with dates) and it is absolutely amazing..I stumbled upon your blog from foodgawker and it has by far been my favorite 🙂 Can’t wait to try more of your recipes!

  134. Paris Cole says

    ok…so I just made the dip and put it on a brown rice cake…SOOO YUMMY…and considering I eat very clean..I’m so glad you create healthy desserts that I can incorporate into my lifestyle!!!!…geesh this deep is so yummy lol….I think I already said that lol

  135. vicki says

    The third time is a …charm? My last attempt was the sugar free version. I overblended it, and my additions make it taste like a very fudgey icing. So… don’t know if you already have one of those, but that really rocked as an icing: it was super chocolately and super thick. This time I used a magic bullet instead of my blendtec. I did the chick-peas separately from all the other ingrendients, then blended them together–I should have stirred. I got a very close consistency to your pic and the taste is on point. I did use 2 T Coconut Oil this time instead of a nut butter. Thanks for your tips to help me get this recipe right! I’m not a recipe guru myself, so thanks for the guidance. You, on the other hand are a genious! Hope you are loving your new place 🙂

  136. Jill says

    I’m wondering if you could use pinto beans. Do you just use white beans and Garbonzo in your dishes for the color or is it also a matter of taste?

  137. Emily says

    What kind of milk would you consider non-dairy? We drink almond milk in my house and I’m wondering if this would work?

  138. Sonya says

    I love this recipe and I love your blog!
    I made this for my 2 1/2 and 6year old boys. They ate this up along with my husband who loves cookie dough. I confess I had some for lunch yesterday 🙂 LOVE, LOVE, LOVE

    I’ve lost 78lbs and I’m trying to take the last few off. I’m always looking for new healthy and tasty recipes. Let me know when you come out with a book! I will be buying one! Also if you haven’t already I would look into finding a publisher/agent.

    Keep the awesome recipes coming!

  139. Alice says

    I just made this recipe!
    I live in France and we don’t have nut butter (at least I haven’t seen it, and occasionally there is very expensive imported peanut butter) so I used pâte d’amande instead… it worked, but: I think it’s more similar to marzipan so not really nut butter!
    What kinds of oil would you use?
    I don’t have an oven to bake things in, only a microwave and a hob but I can’t wait to try more of your recipes!

  140. Crystal says

    OMG! I miss eating cookie dough. I just bought some gluten free oatmeal so all I am missing is the chocolate chips. I can’t wait to try, sounds yummy…

  141. Nerice says

    For the last 2 months or so, I’ve been eating 1 sweet treat a week. It’s been difficult, but good. Last night I made this for my husband’ birthday. Wow! He and my male flat-mate devoured it (I may have had a bit/LOTS). It was so so so delicious. Even after I told them it was made for chickpeas, they kept eating – I think they’ve just gotten used to my hippy ways 🙂

    Thanks so much for this recipe. You are amazing!

  142. Anna @ Food Fitness Frolicking says

    Katie, I just made this today and I am IN LOVE WITH IT. I actually ended up using honey to sweeten it and dark chocolate chips. I put it in the refrigerator for a while before digging in because I like cookie dough cold, but ohmygosh it’s SO SO SO good. It’s halfway gone. Already. Is that normal? hehe

  143. Andrea says

    I’m going to go ahead and be the 336 comment on this post 🙂 I made this recipe tonight and rolled the dough into balls, froze, and coated with a chocolate chip/coconut oil mixture. YES. Thank you for the recipe I will definately be saving this and making again and again!

    Going to test this out on my boyfriend by the way, I am NOT going to tell him there are chickpeas in it! At least till after! 😉

  144. LooHoo says

    I really *REALLY* wanted to like this. So much that I did everything “unhealthy” as to make sure it was awesome (I even peeled the chicpeas!). For the nut butter I used Nutella (that’s what I mean by unhealthy), and I used the 2/3 c brown sugar for sweetener. There is no denying the bean flavor. Creative and a great idea though. I don’t think that the recipe is BAD, it is a great alternative snack for those that wish to eat really healthy or have diet restrictions…but didn’t taste like cookie dough to me. I also must include that I really dislike beans. I read all the reviews and so many had said they couldn’t tell the beans were in it, so I was excited to have a way to trick myself into eating them ;). Maybe I just have realllllllllly sensitive taste buds for beany things? Maybe different brands/types of chickpeas have a less distinct flavor? I don’t have much experience with them. Any suggestions and/or substitutes? I know that kind of defeats the purpose, but I really would like to be more healthy!

    • Chocolate-Covered Katie says

      I think that if you already know there are beans in there AND you know you don’t like beans, you might be subconsciously biased against the recipe before even trying it, so there might be no hope. But I have a ton of healthy dessert recipes that don’t have beans at all, so I’d probably recommend trying something with ingredients you like 🙂

  145. Tara says

    Just found this recipe on Pinterest (and promptly repinned it). I’m pregnant, and snatching tastes of real cookie dough is out of the question…so thanks for satisfying my craving! This stuff is amazing and I can’t wait to talk about it on my blog! You’ll get full credit, that’s for sure.

  146. Jo Clute says

    EXCELLENT. My kids loved it and I think this recipe might be the one that FINALLY convinces my husband to let me get a Vitamix blender! I’m officially hooked on the site!

  147. vicki says

    The fourth time was the charm! It always tasted good to mt, but the consistency wasn’t quite right or I had too much of pb flavor or too much of a coconut flavor. This time I mashed the chic peas by hand w/a pastry knife. I used JUSTIN’S MAPLE ALMOND BUTTER for the fat. I mixed that and everything else but the chips in the magic bullet. I stirred that into the chic peas and then stirred in the choc chips. It was perfection and my company loved it! 🙂

  148. Sylvia (My Attempt at Balanced Living) says

    Thank you so much Katie! I did only need 3 T of sugar (and I’m actually a recovering sugar addict!). I used 2 T of sucanat and 1T of Truvia and this is so delicious 😀 I’m so happy to have a dessert that’s low in sugar now

  149. Becky says

    Today, I had two exams. (Junior year college student). I studied for both, but one more than the other, and neither went as well as I had hoped. It was rainy and cold, and I tripped walking to one class and ripped a hole in the knees of one of my favorite pairs of jeans. I was unable to complete homework for one of my classes because of studying for the other two.

    Then I came home, decided to treat myself to a bowl of cookie dough dip (which I have been waiting to make since this summer, or something like that) and some Dancing with the Stars re-runs.

    Suddenly, all is well. 🙂

  150. Julie says

    This is pure genius and so delicious! It was a great way to get ride of my leftover Halloween candy too! I chopped up Reese’s, Kit Kats, and Hershey’s Bars and added them in. It was nice to enjoy my candy in a less-guilt way. But how do you get it so think (like in your pictures)? I’ve been using oil instead of nut butter- is that why it’s thinner?

      • Julie says

        Definitely draining the beans but I haven’t used as many oats because I didn’t have the milk to offset them. Maybe that’s the key, I should use the full amount. Thanks! Either way, it’s addictive and my friends and I cannot stop eating it! The first batch lasted 3 days, the second didn’t even make it 24 hours! It’s as good if not better than real cookie dough!

  151. Sarah says

    Love, love, LOVE this recipe. Made it for the second time tonight and only used 2 T brown sugar, 2 T almond butter, 2 T applesauce and 3 T flax meal. It was perfect.
    I just discovered your blog and am looking forward to making pretty much each and every recipe.
    Have you ever used infant rice cereal? I am just starting to experiment with it, but I make something similar to your pumpkin and banana bread in a bowl with it. I love the flavor and consistency!

    • Chocolate-Covered Katie says

      Haha my mom will be so happy to know that someone besides her eats baby rice cereal! Growing up, I always made fun of her (in a joking manner, of course), because she liked to buy that Gerber baby cereal for herself. Even now, when I go home to my parents’ house, I find that cereal in the cabinet. So you’re saying maybe I should steal some next time and try it for myself? 😉

  152. meagan says

    why am i the only one who thought this was GROSS!!!!? Made it for a football party and everyone hated it! I followed the recipe to a T (except i omited the oatmeal and milk per your alternative suggestion)


    • Chocolate-Covered Katie says

      Sorry, but there’s NO way you could’ve made the recipe to a tee if EVERYone hated it. Maybe you accidentally changed an ingredient amount and didn’t even realize? I have made this dip many, many times and it’s always a huge hit (yes, with people who are used to normal, non-healthy food), so there’s no way everyone you know has such different taste buds from the rest of the world. If you make it correctly, sure, one or two people might not like it. But not everyone.

      • meagan says

        I’m sorry I’m not trying to be rude, i just can’t figure it out! I have gone over and over the ingredients and am positive that I followed it perfectly. I used peanut butter for the nut butter and 2/3 cup brown sugar for the sweetner. And like i said, i omited the oats and milk as per your alternative instructions.. maybe that would’ve made it better?? I don’t know!

        And okay not everyone said it was gross but the majority of the people used that term and the others said, “it’s not terrible…”!!

        The only chickpeas i could find at kroger was the kroger brand, so maybe they have a stronger flavor?? I don’t know! I’ve never used chickpeas before so I couldn’t tell ya!

        • Chocolate-Covered Katie says

          Oh gosh, I wasn’t trying to be mean either!! I hope it didn’t come across that way! It’s just frustrating to not know what could’ve gone wrong when someone makes something, because I wasn’t there… when I post a recipe, my biggest hope is that everyone loves it. I always feel so badly when someone leave a comment saying one of my recipes was a bust. 🙁 I don’t ever want that to happen at all!
          I’ve definitely used the kroger chickpeas before, but you have to make sure to drain them very well. And yeah, the oats definitely make it taste more like cookie dough. Also, blend very very well because you don’t want chunks of chickpeas. But lol you probably don’t want to ever make this recipe again… I just thought I’d offer some ideas, just in case!
          Anyway, sorry again if my above comment came across as being mean. I really wasn’t trying to be! I’m so sorry the recipe didn’t work for you!

          • meagan says

            no that’s okay! I totally understand! Thanks for the other ideas! Would garbonzo beans work instead maybe?? I know i like the taste of hummus and i saw someone commented that they used that for a similar recipe.

          • Jo Clute says

            You know, at first I was put off by the “bean-y” smell that the canned beans have. But after it’s gotten cold in the fridge I no longer noticed it. I use dried chickpeas that have been soaked now, no bean smell. Maybe that would help?

  153. Liz says

    OMG this tastes exactly like cookie dough! I went with your suggestion to use oil in place of pb because I wanted it to taste like Toll House. And it SO does! I think my boyfriend almost likes it more than me! He keeps grabbing the bowl. And says he doesn’t even like beans!

  154. Samantha says I have wanting to try this recipe ever since I found it on Pinterest. I am trying to find a hiding place for it so there will be some left for my school aged child and husband. Honestly, I wasn’t sold until I tasted it..I LOVE hummus, but chickpeas and chocolate chips?? I’m a believer!!!! Delicious. Thanks!!!

  155. Lisa says

    I call this Cookie Daux (like faux) and it’s amazing in frozen dollops. Even better would be to dip them in chocolate and re-freeze!

  156. Mike O says

    You are a Genius!!!! I added a couple spoons of wheat germ for a little added cookie dough texture. Its crazy because when you think of garbanzo beans you think of savory but this is quite the opposite.

  157. LifesGood says

    This is great! And FYI for everyone like me..look at the measurments on the chickpea can or you’ll be wondering why your dip is so ‘beany’. Even though the large one LOOKS like a cup and 1/2…it’s way more. :p

  158. Kate says

    Woman. I thought this was going to be a total fail and it was AWESOME! I could not believe it and have been telling people about it ALL DAY. Thanks for thinking healthy and awesome.

  159. Sarah says

    I really do think you should try the infant cereal – it’s a great texture and good canvas for flavor. i like earths best organic, and i use the whole grain one with spelt in it. i add cinnamon, vanilla, a little salt and use almond milk as the liquid. i am going to experiment with adding mashed banana and pumpkin too. it really thickens things up too, so i want to further experiment with that!

  160. Marian @ marianwrites says

    tried this last night — it has been on my “to-make” list since you posted it — and OMG, it is amazing. I had it for breakfast this morning. I can’t get over how delicious it is! I added extra soymilk for a creamier consistency, and extra cinnamon, and only a teaspoon of sugar (it was just sweet enough!) I have plans to make at least two more batches of it to use up all of the chickpeas in my pantry 🙂 thanks katie!!

  161. Priya says

    Hi Katie,

    Just made this recipe while visiting my parents. My mom (who is a health NUT) walked in to see me eating a big bowl of “cookie dough” and about had a coronary. After informing her of what it really was, she tried a bite. She has now comandeered the bowl and taken it to a friends house to enjoy without me. Hahah 🙂 If you knew my mom, this would be the BIGGEST compliment! Thanks for the recipe and keep up the good work!!


  162. Laura Bray says

    I found that cashew butter is great to use in this because it naturally tastes very similar to cookie dough, as opposed to peanut butter! Wasn’t a fan of healthy desserts, but your recipes completely changed my mind! 🙂

  163. bitingback says

    Ok, you’ve got me. I’m not a healthy eater by most folks definition, but this looks amazing. I’ve put the ingredients on my shopping list and I /will/ be making this before the weekend is over.

    But, then again, I do like black-eyed pea ‘sausage’, and we make a mean pinto bean pie (folks swear we’re lying about the pinto’s) here at the house, so I’m willing to see if someone’s finally made a recipe that will make me like chickpeas.

    • Chocolate-Covered Katie says

      It’s true that you can’t taste the chickpeas in there (especially if someone else makes it for you and you don’t know they’re in there)… but if you don’t like chickpeas to begin with, I don’t know… lol I can’t guarantee you’ll like it. But I hope you do!! 🙂

      • sam c says

        My fiance HATES chickpeas and even knew they were in it, but he promised he would try it.. and guess who ate the whole bowl while I ran across the street to drop off rent??? 🙂 great job!!! I am now a follower and will be using more of your recipes to incorporate some health to my fiance who is a junk food junky 🙂 thank you!!!!

  164. Yvonne says

    Made this yesterday for the first time and it was AMAZING!! I can’t wait to try the rest of your recipes. My husband & I ate the whole thing in about an hour. Probably defeats the purpose of healthy cooking when you eat all of it in one sitting, but it was great!! I’m trying the healthy chocolate chip cookies and brownie batter dip today! Thank you for creating & sharing all your wonderful recipes!

  165. SStO says

    This recipe is sooooo good. I can’t believe how yummy it really is. I left out the vanilla simply because I was out but still, it’s awesome. My 7 year old loved it and he doesn’t like chick peas! We dipped chocolate Graham crackers in ours.

  166. Erica says

    I was SO excited to try this in my Family and Consumer Science class!!! I made it tonight at home (following your recipe exactly) and all I can say is Hmmmm….
    It definitely does NOT look like the same “batter” that you made in the photo.
    I added the 2/3 cup of brown sugar, 3 tablespoons of oil (we can’t use nut butter in a nut free school setting) and all of the other ingredients that you called for. Mine looks more like brown goop than cookie dough.
    What did I do wrong???

    • Chocolate-Covered Katie says

      Because I wasn’t there when you made it, it’s VERY hard for me to know what could’ve gone wrong. But if you got goop instead of what mine looks like, you definitely did something wrong… are you sure you measured correctly? And did you use the oats? Drain the beans?

  167. Kordi says

    Hey Katie…So Idk what we did wrong…but we tried your recipe, and it didn’t really work….I’m sorry….we tried nutella for the nut butter…maybe that was it…

    • Kordi says

      I’m kind of frustrated that you had nothing to say on my comment to be helpful. Do you only reply to people who love your recipe?

      • Chocolate-Covered Katie says

        I get hundreds of emails/comments/facebook messages every day, and it’s just me. I do my best, but I can’t answer every single comment as just one person. Please read through the other comments; you’ll see that yes I do try my best to reply to comments of people who need help with the recipe. So please don’t leave accusatory statements without checking first. 🙁
        As for what you could’ve done wrong, I really can’t tell you. I wasn’t there when you made the recipe, and you didn’t even say what exactly “didn’t work” about the recipe. I’m not sure what you’d want me to say.

        • vicki says

          HOLY RUDENESS BATMAN! Let’s temper our temper before posting and maybe clarifying a bit more instead of expecting someone to read our mind and maybe even attaching a kindly written “could you get back to me w/some ideas please”. I’m being all momma bear right now and you aren’t even my kid… but I’d take you! Blame my age. Anyway. I made this no less than 4 times before I found the perfect combination FOR ME. I made it with w/peanut butter, it was too peanut-buttery for me. I made it with coconut oil—fail. The texture was all wrong. I made it with coconut butter—fail, but it makes a nice icing. I made it by hand. I made it with a magic bullet. I made it in a high speed blender. I finally found what “worked” for me was to use the high speed blender, which doesn’t require much liquid. 3 tablespoons of brown sugar is more than enough. I use 3 tablespoons of Justin’s Organic Maple Almond Butter and only a tablespoon or two of almond milk. I lick the spatula clean and as much as I try to make it two servings, I’m lucky if I make it 1 and 1/2. Sadly, tonight, it was only one. And, my very favoriate dippage is apple slices… but now I just chunk those up, stir them in and shovel. Let’s all be nice to Katie as she fills our bellies w/yummy-ness and understand that anytime you create a ‘taste alike’ recipe, it may need to be adjusted to what tastes most alike for each individual and all of the commenters have great ideas if you are stumped you can usually find a good idea there. 🙂

          • vicki says

            Maybe DRAIN AND RINSE CHICK PEAS WELL should be in caps or something because that is the ONLY way this recipe could possibly be awful. Even my fails were entirely consumed. I’ll try not to get all momma-bear again. 🙂

    • Chocolate-Covered Katie says

      It depends on whether there will be other food at the party. I often just make this one recipe, and there are more than 15 people… but there are other desserts too. If it’s going to be the ONLY dessert, yeah you will probably want to double the recipe :).

  168. Ashley says

    I just made this literally 10 minutes ago, and OH MY GOD ITS AMAZING!! I was a little nervous at first since I absolutely hate the taste of chickpeas, but I decided to try it anyway. I can’t even taste them! I don’t have a food processor, and my blender didn’t like the chickpeas either, so I put the mixture in the bowl and used a potato masher. This was my test run for Christmas and I’m definitely bringing it!

  169. Kelsey Brott says

    I must admit, my family was skeptical when I told them I was making cookie dough with chickpeas, but after making it, we are convinced! It really is tasty!

  170. Laura C. says

    Ok……I have to say…I was VERY skeptical and I really NEVER comment on recipe blogs that I read off of, but I have to say this was the best thing I have ever made that surprised me beyond belief! I am so taken back that it turned out so very good! I will admit I have tried several of your recipes… of them was the cookie dough pancakes which I substituted white chocolate shavings for the choco chips and it turned out to taste like vanilla cake and the kids loved it….then I was excited and tried the ranch dip (which I love ranch dip in general) and really just didn’t like the tofu taste it had. My daughter loved the dip, but no one else… it was 1:1 at that point…..this recipe makes you 2:1 now. I am hooked! Thanks for your posts!

  171. Elyce says

    LOVED this dip:) I’m not vegan, but I am always looking for a way to be more healthy. And your website looks like I have a lot of thing to “healthy” up. Just curious…what’s the serving size and nutritional info on this dish? Trying to count calories:) Thanks!

  172. Andi says


    Thank you so much for this recipe. I have kept it up my sleeve for a while now. Well, I pulled it out tonight as we have a bunch of family over for Thanksgiving. Everyone one loved it, even my picky kids. After they all admitted to enjoying it and some got seconds I told them about the chick peas. My daughter stopped eating mid bite to find out what a chick pea was. I told her she already publicly committed to liking it so she couldn’t take it back. Everyone got thirds. Thanks so much!

  173. Holly - InspirationBeauty says

    Hi Katie, I’ve been meaning to try this for a while, but being on a diet, I was hesitant to try it with the oil and sugar.
    I actually tried this today, and quartered the recipe, subbing the sugar for sweetener and the nut butter for apple sauce and it turned out so well! I could eat the entire serving I made with no guilt 🙂
    Thank you!

  174. Angela Smith says

    I found your site thru pinterest, you have such an awesome site.
    Just made this for a family get together, cant wait for all of them to try it. I didn’t have any nut butter, so I used regular peanut butter. I will definitely pick up some nut butter to try next time.

  175. Scarlett Hathaway says

    So I just saw this and knowing my addiction to cookie dough, there was only a 2 min. window between me and this recipe. I printed it off and dashed down to the pantry to see if by a slim chance, I had a can of chickpeas. Thank goodness my grandmother is the ultimate stock shopper, and I did not have to drive to the store at 8 o’clock at night, just for a can of chickpeas. Phew! I have to say that it is AWESOME. My mom came into the kitchen and looked at me weird when I was making it, “chickpeas and peanut butter?” and a look of disgust came from her face, but I made her try it and even though she prefers her cookies baked, she liked it! I will have to try it with something other than peanut butter next time, but it was defiantly the highlight of my saturday night spread onto a graham cracker!! 🙂

  176. vicki says

    I am so addicted to this recipe. I make it at least once a week. I’ve been making it so long I’ve been able to “dial down” the sugar. I love it best with Justion’s Organic Maple Almond Butter. If you’ve never had Justin’s nut butters you are so missing out. The maple almond is to die for. I butter the back of a chocolate chip cookie w/it for a quick filling treat. There isn’t even a hint of PB taste in the cookie dough when I use that. However, the absolute best way to eat it is to chop up an apple and mix it in. I tried it that way when treating a friend and she didn’t want it w/out the apples. The apples added a perfect compliment of sweetness. I tell myself I will stop eating when the chunks from one apple are gone… not managing to keep that goal very well. This has become a meal staple for me. I love it!

  177. Amelia says

    I just started reading your blog and I want to make SOOO many of the recipes on here, especially this! I am salivating at the thought, hahaha. I wish I had more than one can of garbanzos in my cupboard!

  178. Jess says

    Hi Katie! I made this last night and it’s pretty good (well, I’ve eaten most of it already!) but I can’t *not* taste the chickpeas, which sorta weirds me out. 😉 It’s better today (being in the fridge helped?), and really good with certain dippers (esp. digestive cookies, which are a lot like graham crackers). I used PB, 1/2 c sweetener (brown sugar + agave + splenda), oats and all the other ingredients as you listed. The taste is good, it’s just that the chickpeas tent to overpower it…any suggestions? Next time should I add a bit more vanilla, blend it longer…or…? Thanks! I’ll be making one of your chocolate pies tonight!!

  179. Amelia says

    I made this the first time last night and I CAN’T stop eating it. Soooo good! Awesome work and thanks for an amazing recipe. 🙂

    • Amelia says

      I have this bookmarked, and the bookmark is the title of the page (Want to eat a BIG bowl of cookie dough?) and every time I read I think YES!

      I don’t even need this bookmarked… it’s a staple in my fridge. Stocks in canned garbanzos are going to go up, time to invest!

  180. Kathryn says

    Would using cow’s milk work ok? I just don’t want to buy non dairy milk if I don’t have to. I don’t think we’d use the remaining amount. I’m trying this recipe this weekend. I too am going to set it out and get their reactions before telling them the ingredients!

  181. Kteacher says

    I just wanted to say that I love this receipe…My two year old doesn’t know what hit him! 😉
    Thanks for all you do to keep us HEALTHY SNACKERS!

  182. Erin says

    This was delicious! I didn’t have oats or flax so I blended up the rest of the ingredients (minus the milk), and then slowly added splashes of milk as I blended to make it creamier. It wasn’t quite as smooth as I’d hoped but I think I probably just didn’t blend it for long enough! I’m gonig to try it with the oats and flax next time which I think will make it thicker. I think it’s even better when it’s chilled! I used about 1/3 cup of Agave nectar and could see using even less, it really doesn’t seem to need much sweetener added at all which is impressive! Glad I found your site 🙂

  183. Tanille says

    I made this for me, my husband and my 2 year old. My husband is a chef and can spot an “odd” ingredient on the first bite. He actually watched me make these since he was at the store when I bought the chickpeas. WE ALL LOVED IT!! I was so excited to have something healthy and sweet I could “indulge” in. I still tried to keep it at a minimum with the graham crackers but I really loved the dip. I am serving it at a Mary Kay makeup party this weekend!! Thank you so much for sharing. I am going to be trying more recipes of yours this week!!

    • vicki says

      Tanille, if you dip w/apple wedges, you can indulge more and it tastes awesome! I think the dip and apples were made for each other… and it makes it even sweeter.

  184. Bill says

    I think this is something I’m going to have to “sneak” in for our office holiday party! To see everyone’s faces when I tell them it has chickpeas in it…LOL

  185. Karizma says

    Oh sooooooooo perfect for my naughty food cravings!!!! They are sometimes unavoidable… My workout regimine thanks you….ive seriously never seen these creative recipes and I LOVE the taste of this “dough”….regular desserts in my area seem too sugary or dont use substitutes plus portion control….haha good luck resisting that on a diet….this is genius and thanks for the inspiration so i can get back to before baby bod! 😀

  186. Chey says

    I really love your site! I’m trying to find a healthy way to balance my sweet tooth so this kind of site is perfect. I really wanted to try this recipe but I can’t use nut products, do you have any suggestions for a suitable substitute?

  187. Melanie says

    I discovered this recipe via Pinterest this afternoon when I was seriously craving cookie dough, and it is DELICIOUS! Can’t wait to check out the rest of your recipes!

  188. Angela says

    Can I just say that your recipes make me want to cry?!?!? We recently discovered that my 5 year old son is gluten sensitive. There are many things he can’t have now but soooo many of your delicious recipes will be just fine for him! It’s especially hard around this time of year where there are so many sweet desserts he can’t have…. it makes me sad for him. But I will replace them with yours and he will be a very happy little boy!! Thank you soooo MUCH!!

  189. Mary says

    This is super delicious!! I’ve tried this one and the brownie batter dip–both are really good, but I prefer the chocolate chip cookie one the best. Does anyone know how many calories there are in this per serving (and what would be considered a serving)? I’ve tried to comb comments for the answer but haven’t found any.

    Any insight would be great! Thanks!!!

  190. Kate Moore says

    I’m just looking through all the recipes on your blog (which I just discovered about 10 minutes ago via pintrest) and Oh My HECK! These pictures and your descriptions are making my mouth water! The look divine! What great ways to satisfy a sweet tooth on a diet! I was wondering if you had any idea about the carb count on any of these recipes?? I cannot wait to try all of these. My daughters and my husband are all allergic to dairy so these are perfect. You are the new dessert goddess 🙂

  191. margaret says

    ok if you have any kind of blender that your even the slightest bit worries about mash the beans first as much as you can! and use extra milk (itll be runnier but o well)… the first time i tried to make this it was just about the most disgusting thing i had ever tasted…. i just made it again and it was pretty dang good unfortunately i cant get over the mental block of the beans though 🙁 but i made my moms junk food addict of a bf try it and he said he really really liked it… just make sure you rinse the beans really well and mash them (:

  192. Heidi says

    I didn’t read all comments below so I’m sorry if these questions have already been answered but does anyone know what kind of oats? is it the quick cook oats? also can I use regular milk? I don’t really have any other uses for non-dairy milk so don’t want to have to buy a container of it for a few tablespoons. I had a friend that made this and brought it to a breakfast meeting….AMAZING! I knew I had to find the recipe and make it myself!

  193. Maggie says

    WOW! I’m amazed that chickpeas can taste like cookie dough when combined with sweet stuff. It took me a while to get a decent texture…I tried to blend the chickpeas in a FP first which wasn’t working very well, so I put them in a blender. Still didn’t work very well, so I added everything else, but I couldn’t get it to blend very high up. I think I just underestimated how long I needed to blend it because I put it back in the FP and just let it go for a while and it finally started to get smoother! I think I’ll leave the oats out next time; I put 2 T in and it was just too much grit for me.

    Can’t wait to try it again and hopefully perfect the texture!

  194. Jayme says

    Thank you! Found your recipe through Pinterest and knew I had to try this! I left out the oats and non dairy and doubled it all for my work’s pot luck and it was a huge hit! No one could believe it was chickpeas and healthy!

  195. Laura says

    Who are you?! I used to joke around, after I first learned about all of my new allergies, and after I had been baking vegan for a while, that I was the Vegan Baking Queen. I think I must step down from my title, however. I am not gonna lie, I make a mean muffin, but darn girl, you are a pro!!!!!

    I had my doubts, because I have always been for flavor when it comes to dessert. Rarely do I consider health when I consider a cookie (because for heaven’s sake it is a cookie!) But then, your Blueberry Pie Pancakes were so darn good…they have become my go-to pancake recipe… that I decided that I just might try this cookie dough recipe. Honestly, I figured it would taste good, but not like cookie dough. Hot Vegan Dog! That is DELISH. The only nut butter I had around the house was Sunflower Seed butter, and so I used half that and half a butter substitute. I am sure it affected the flavor a little. BUT…. I may have already eaten half!!!!
    Hats (or crown as it were) off to you, Katie!

  196. judice says

    hm would that be possible with anything else than chickpeas? like… zucchini for example or pumpkin? just put any vegetable in the mixer and make it taste “cookie-dough-like”?

  197. Nikki says

    I made this today and am scared i did something wrong. I’m hoping that it just needs to sit in the refrigerator for a couple hours. When I made it, it came out much thinner than i was expecting it to be. Also, is there a certain kind of nut butter you should use? I used almond butter. I’m scared that that was the problem. Any help?

    • Chocolate-Covered Katie says

      It should definitely NOT be liquidy at all… make sure you drain the chickpeas completely! I don’t know where else any liquid would come from :-?.

      As for almond butter, I personally don’t like the taste much so I wouldn’t use it. But if you like the taste, there’s no reason you can’t use it in this recipe :).

      • Nikki says

        It actually set up quite well in the refrigerator and it tasted yummy! All my friends at our party last night loved it and could not stop eating it. I don’t know if I would try the almond butter again, but I’m not very familiar with the nut butters. I think next time I’ll try it with Splenda, I just used light brown sugar this time.

  198. Jen says

    Can this be made with a regular blender? I don’t have a food processor or magic bullet. I’m just worried that the chickpeas wouldn’t blend smooth enough.

  199. jenn wilmer says

    This dip is sooooo good!!! What kind of oil can I use instead of the peanut butter? It was good, but just really want a plain choc. chip cookie dough taste.

  200. Joanna says

    I made this tonight for a Christmas Party. I will say it looked great but wasn’t that good 🙁 I am still going to try some of the other recipes because they do look so good

    • Chocolate-Covered Katie says

      Oh no, I’m so sorry you didn’t like it! Can you possibly tell me more about the specific ingredients you used? And did you rinse the beans well? The way I make it, everyone always says it tastes just like real cookie dough! Hopefully if you tell me more about the specific ingredients you used, I can help figure out how you can make it so you’ll like it better :).

  201. Lexi @ A Spoonful of Sunshine says

    Just tried this last night, using walnut butter and almond milk!

    At first, I was pretty skeptical. The dough tasted slightly “off” due to the chickpeas, and the texture was a bit running. I used a heaping 1/4 cup of brown sugar, which made things plenty sweet, but then I also added a little cocoa powder + extra oatmeal to try to fix the taste/texture. I plopped it in the fridge and checked it about later–thicker but still a little weird taste-wise. This morning, I gave it a second change.

    Much improved! I could still taste the beans a teensy bit, but overall, it was much, much better. I ate it both by the spoonful (the best way), and spread on toast. The latter option was AMAZING! Almost streusel-like after taken out of the toaster oven. To anyone having problems with this recipe, I would suggest allowing it to refrigerate overnight 🙂

    • Chocolate-Covered Katie says

      I think maybe people who KNOW the beans are in there can sometimes notice the slight taste. That’s why I don’t tell anyone what’s in it until after they try it ;)… no one (to whom I’ve served the dip) who doesn’t know beforehand can tell.

      Side note: did you drain and rinse the beans well? A few people have said they’ve gotten a runny texture, and I can’t figure out how that could happen. Mine is always so thick… maybe it’s a difference in food processors? 😕

  202. Anonymous says

    I made this and it was so good! Mine kind of had a faint taste of the chickpeas…. I used canola oil in place of nut butter…do you think that was why? Maybe I could just taste them cuz I knew they were in it, lol… Either way, delicious and a big hit with my vegan friends!

    • Chocolate-Covered Katie says

      Did you make sure to drain and rinse the chickpeas very well? I do agree with your thought that maybe it’s because you KNEW they were in there… But also, organic chickpea cans tend to have less of an aftertaste, I’ve found.

      • Anonymous says

        Thank you!! No, I actually did not rinse them well…I will be sure to next time, tho! Still amazingly delicious and naughty-tasting 😉 thanks for the recipe!

  203. katherine says

    i love this cookie dough dip! where do you find nut butter though? i had to use peanut butter but i think i would like it even more without the peanut taste

    • Chocolate-Covered Katie says

      Nut butter just means ANY nut butter you want to try– peanut, cashew, walnut, coconut butter… they make all sorts of nut butters nowadays. For less of a pb taste, try subbing it with an equal amount of canola/veg oil. Or walnut butter, if you can find it and want to try that.

  204. Cadry says

    I made this dip for Christmas and served it with a fruit tray of apple slices, banana chunks, and persimmon slices. I added 1/2 tsp of molasses to the dip, because I’m crazy about that flavor in chocolate chip cookies. It was phenomenal! It’s hard to believe that chickpeas can make such a wonderful dessert-like dip! Thanks!!

  205. Kim says

    Dumb question….what is nut butter? I tried to google it and it came up peanut butter, almond butter, but I couldn’t find just plain “nut butter”

  206. MJB says

    The chickpeas I used (canned organic ones) sort of smelled and tasted a little like dog food….other than that the dip was really good. Are they supposed to have this odor? Did I get the wrong ones?? aghh

    • Chocolate-Covered Katie says

      Definitely not… it sounds like your chickpeas are rancid or something! I’ve used organic canned chickpeas (in many different dishes) and normal cans definitely don’t smell like that!

      (Side note: do be sure to drain and rinse your chickpeas very well, before blending them.)

  207. Drea says

    I just found your website via OMG you are a life saver! I’m trying to do the WW thing, and eat gluten free, AND my hubby-to-be is a diabetic with a sweet tooth. I had played with chickpeas before, but never as a cookie dough dip. This totally made me night. I missed cookie dough so much!


  208. Ellery says

    I am ten years old and my mom let me make this dip all by myself because it is healthy. I was astonished that it contained chickpeas in it. My brother is not a fan of any thing healthy. He loved the dip. We didn’t tell him it had the peas in it of course!!! I am soooo reading the rest of your blog and looking forward to making the rest of your recipes. I am sort of a chocolate covered Ellery!!!!

  209. Elizabeth Hayes says

    Ok, I just made this and the snickerdoodle dip and I am in amazement how good they are! You can’t taste the chickpeas AT ALL! I even took the blender apart so I could get to the batter at the bottom and eat it! My only problem was, both turned out a bit runny, probably because I used oil instead of a nut butter. Do you recommend cutting down on the oil when you are replacing the nut butter with it, or maybe using coconut oil instead? I made some gluten free graham crackers to go along with these so my kids could have them too. Thank you for the great recipe!

    • Chocolate-Covered Katie says

      Hmmm… I wouldn’t recommend cutting back on the oil. I’ve made the dip with oil and the batter was always thick anyway. I would omit ALL of the milk, though, and use only 3 tablespoons of the oil. Oh, and make sure to drain the beans :). And blend very well and be sure to use all the oats. Hopefully some of that will help!

  210. allison says

    I made this for a New Year’s Eve party and it was a hit! I could not stop eating the stuff…AMAZING! I added white chocolate chips as well as mini chocolate chips just to use up what I had, and I used brummel and brown yogurt spread instead of any nut butter since I didn’t have any on hand. It tasted exactly like cookie dough! No one had a clue until I surprised them all by telling them what the secret ingredient was…They were shocked and kept digging in!

  211. sabrina says

    Soo totally making this for our after-finals party! now i just have to figure out how to make this without a food processor…perhaps a blender would work?

  212. Taryn says

    This is amazing. I can’t believe how good this is and how close it tastes to cookie dough. I adapted the recipe a bit and blogged about it just now.
    I can’t wait to try many more of your delicious recipes, because I am obsessed with dessert but am always trying to make it as healthy as possible! My husband fell for it, he has no clue it’s vegan or made with beans.

  213. CookingMommy says

    I just found your website yesterday thanks for Gina from skinny taste. Ok, cookie dough is my biggest weakness ever! I am counting my WW points though and I want to know approximately how much does this make? I mean are we talking maybe a cup or two cups? I could literally probably sit and each however much it makes. That’s how much I love cookie dough! 🙂 Thanks for the website and all the cool dessert ideas! 🙂

  214. Erin says

    Hey Katie! I wanted to like this dip so much…but it made my tummy and that of others very upset. I am a vegetarian, so i eat beans and lots of fiber all of the time!! I was shocked…sad, because it tastes amazing.

  215. MamaMooMotherof2 says

    Hello Katie,
    What is the significance of the baking soda in this recipe? I know this is a no bake recipe and leavening has no purpose without baking. My kids really want to make this, but I am skeptical about the ingredients and the raw content. Thank you

  216. Brittany says

    I am dying to try this but I do not have a food processor, do you have any sugesstions on how to make it without one?

  217. Eryn says

    Do you or anyone else who has made any of the cookie dough dips think subbing unsweetened applesauce for the oil/nut butter would work?

  218. Bonnie says

    I was really excited about this recipe, but I’m getting a really funky after taste. Do you think it may be the brand of garbanzo beans? Or maybe I need to add something else? Thanks for your help!

  219. Nicole says

    Getting ready to make this NOW :0) Super excited to try it! BTW What is the nutritional information? I didn’t see it…but then again I could have missed it..LOL!

  220. Jen says

    Just made this. Yummy! Eating it with graham crackers and apple slices. I used coconut milk since I’m non-dairy. I blended it pretty smooth in my Vita-Mix. May try a chunkier version sometime too. Delish.

  221. indigodream says

    Man, am I the ONLY person that this was a FLOP for?

    My choices: (2oz + 1oz Maple Almond Butter, 1/2c Brown Sugar, 1tbsp Skim Milk, 1.5tbsp Steel Cut Oats)

    The dip turned out WAY dark (the color of the brown sugar, really) and kinda runny. Taste-wise was not even close to cookie dough and the oats made it really gritty.

    I have read CCK’s replies in the comments that seem to suggest peanut/walnut butter is better. Is there a recommended brand? Also, it is the steel-cut oats that make it that weird texture? I REALLLLLY want to make this work!

  222. Amy says

    Finally had the crowd to make this tonight and it was a huge hit! I’ll definitely be making this again in the future. 🙂

  223. Kristi says

    This looks amazing! I’m curious, though- is it possible to substitute the chickpeas for say, some sort of white beans? I’m allergic to chickpeas but I really want to make this!

  224. amy says

    loved this! thanks a million.
    but i have a question for you: what bean do you think has the mildest “bean” flavor. the husband isn’t a fan of the bean taste or texture. i think the blender plus milk (yum yum yum) eliminates the distinctive texture, but do you know if there a milder bean than garbanzo?

    your blog is fantastic. thanks!

  225. Melissa says

    This looks soooo delish! I am new to the healthy eating front. I use ground flaxseed in my breakfast smoothie. Would this work as the flaxmeal? I’m allergic to oats, so that is out. 🙂

  226. Lecia says

    I am so happy I found your website! My husband and I are slowly changing the way we eat, and it is so nice to see healthy desserts! It may not be so hard now. Do you have nutritional facts for all your recipes? Thanks from you newest fan!!

  227. BakingNoob says

    Mine turned out really urny, why is that and what do I do to fix it? I used oil instead of butter so I was thinking that might be why?

    • Chocolate-Covered Katie says

      I’m not sure what “urny” means, but it doesn’t sound good…Do you mean runny? If so, please read other comments. (You can press “control f4” to search the scary amount of comments for keywords such as runny, to see what people have said. Hope that helps!)

  228. Nikki says

    I am always trying to find recipes that include healthy ingredients so that I can trick my toddler into eating good for him food and this one was a hit! Not only did he love it, but so did I and since I am expecting again, I have a feeling that this is going to be made a lot! Thanks for a great recipe! I can’t wait to try your others!

  229. Debbie says

    Just curious, can you actually bake the cookie dough to make cookies or is this strictly a uncooked dessert? I like healthy and have friends looking for gluten free. Thanks for sharing!

  230. Kendyll says

    I am totally new to cooking and baking. When you use the abbreviation T (2 to 3 T oats)
    What does that mean? And if I’m using Stevia how much should I use?

  231. Kimberly says

    I am not a “healthy-food” person or anything near it but I absolutely LOVE this dip! I made it for my family to try and they cannot get enough of it. This will be my favorite sweet snack from now on!

  232. Kara says

    I don’t know why, but I tried this and it just tasted like chickpeas. I followed the directions, but I couldn’t eat it 🙁

    • Chocolate-Covered Katie says

      Did you drain the chickpeas? And what sweetener did you use? Did you use all of the sweetener called for? And what food processor did you use? If made correctly, NO one should be able to taste the chickpeas in it… and I’ve tried it on quite a few people ;).

  233. Macey says

    I found this on pinterest, made it last night, and LOVE IT!! It tastes so good… my food processor is small, so I had to blend a bit at a time, but it was amazing… even my husband loved it (and he wasn’t so sure when he saw the chickpeas). Thank you so much for this guilt free dessert!

  234. Rachel says

    I can’t remember how i stumbled across your blog, but i am so glad that i did!
    I am always aiming to be the healthiest version of myself, but sweet foods are absolutely my down fall. I could happily eat cake for breakfast lunch and dinner, with a few chocolate snacks thrown inbetween for good measure! So i was stoked to find your website, and to be able to make yummy foods that i know will be good for me and won’t make me bloated or give me cramps or feel generally icky. This is the first recipe of yours i made, i was totally skeptical because i’ve only ever used chickpeas for savouries, but it works so well! I kept it in the fridge and ate it with a spoon over a couple of nights 🙂
    I can’t help but wonder what would happen to this ‘cookie dough’ if you attempted to bake or otherwise cook it? Like make a chickpea pattie kinda thing out of it and fry it in a pan? Mmm, slightly melty choc chips! Yum!
    Thanks again for your inspirational work!

  235. johannah says

    This is soooooooo good!!!!!!!i am not a vegan but i wanted to try tjis i was a little worried but it is amazing!!!!!!!!!!!!

  236. Amanda says

    I just made this using 1T milk, the oats, and 3/4 c brwn sugar. Also added some PB. The consistency is mediocre, and I must not have drained the chick peas well enough, because it contains too much flavor from them. So maybe consider draining well and rinsing? I don’t have much of the cookie dough flavor because of this. Fail. I will have to try again when I get more beans. I hope I can get it to turn out as amazing as you all have! Any other suggestions?

  237. Carissa says

    I LOVE this dip. I want to make it to bring to a pot-luck at work next week, but my boss is a vegan. Besides the milk substitute, is there something I should be mindful about regarding the chocolate chips also?

    Thanks in advance!

    • Chocolate-Covered Katie says

      Hi Carissa!

      Yes, make sure that your chocolate chips don’t contain milk, butter, butteroil, butter fat, whey… good brands include Whole Foods vegan (green package), Enjoy Life, Sunspire vegan, or even Ghirardelli semi-sweet (the ones in the gold package). Most can be found at a health food store, but I can actually find the Ghirardelli ones even at my local grocery store :).

  238. Lauren says

    Hi Katie!

    I just wanted to thank you for this recipe. I found your blog yesterday and decided to give this cookie dough dip a try. I’ve got to admit I was skeptical as a non-vegan but OH MY GOODNESS – divine! My husband and I ate it right up. I can’t wait to bring this to the next party (“a-la-Katie”) and see what everyone else thinks. Great job!!


  239. Kristen says

    I’ll admit it…I was skeptical…BUT – just made this and it is AMAZING!!
    Thanks so much – love all your recipes!

  240. Sunny says

    Oh.My.Goodness!!! I want to hug you! Just made this and you are a GENIUS!!! I will absolutely be trying some of your other recipes. Soon. Thank you! Thank you! Thank you!!

  241. Julie says

    So, I made the cookie dough dip. I added raw sugar, almond milk, flax seed, and a little peanut butter. I held my breath as anti-health-eating hubby took a bite, sweet-tooth 4 yo bit, and my 8 yo son tried it. All loved it and didn’t even question it being “healthy”! Thank you for sharing your talents!

  242. lanie says

    You are a genius. I just made this for my five kids (and one, picky husband.) Not one of them tasted anything amiss and all were confused and delighted that their mom was feeding them cookie dough in the middle of the day. Once I told them the secret ingredient, I burst out laughing, while they just looked at each other, shrugged and went for more. Great site, so happy I found you!

  243. Heather Stark says

    Thanks for the recipe! I used honey butter (lower in fat and naturally sweet) and I added cinnamon and a little bit of oat flour. It was delicious!!

  244. sierra says

    I am a little bit nervous about trying this….seeing the chick peas and what not. I am really looking for the chocolate chip cookie dough taste but I don’t know if this will taste like it? I am most definitely not worried about my weight in fact I could due to put on a few pounds but I am looking to eat healthier like this. My only worry is that It wont taste like cookie dough.

  245. Casey says

    The single oddest and most AMAZING things I’ve ever made/eaten!!! This is my first “Katie” recipe and I can’t WAIT to make more (in fact, I’m going to make the chocolate chip cookies right now too). So how “healthy” is your stuff if you eat mass quantities of it all at once?!?!?!? 😉

  246. Erin says

    I make this all the time. Especially for a girls night. My favorite thing to do is- roll to dough into balls, freeze and then (if i am feeling really fancy), I’ll make dip it in some bittersweet chocolate. holy cow!!

  247. Cat W. says

    Hmm, I just made this after drooling over it for the past few days, but it just tastes way too salty to me! The can of chickpeas I used was apparently slightly bigger than yours (I measured–it was about 10-15 beans over 1.5 cups, but I threw them in there anyway b/c what am I going to do with 10 chickpeas?). I guess I should have splurged the extra 10 cents for the low-sodium beans? Also, I drained but didn’t rinse them–maybe that was the problem? I kept trying to add some milk (ended up with about 3.5 T total) to quell the saltiness, but it won’t go away. I used canola oil instead of nut butter, so I guess I can’t blame that. This doesn’t taste like cookie dough to me 🙁 Any tips, anyone??

    Also, I don’t have a food processor (had a small one that broke and don’t have the means to get a decent one)–I used a blender. Are there any tips for doing the recipes on this site with a blender?

  248. Lauren says

    This recipe did not work for me. I have sweet/salty/vanilla bean paste with chocolate chips in it. It’s about 2/10 stars so I feel like I’ve wasted a lot of expensive ingredients on this one (will go in the trash). The last recipe I tried from this blog was also a failure. I have plenty of experience with vegan/allergen friendly dessert making. I wonder what I’m doing wrong…(I’ve got my vitamix/food processor and the whole she-bang).

    • Chocolate-Covered Katie says

      Instead of just leaving a comment blasting my blog for bad recipes, wouldn’t it be better to try and tell me more specifics about what you did so maybe I can help figure out where you went wrong? Can you tell me what food processor you used, if you rinsed the beans, and what nut butter you used?

  249. Becky says

    Why do you use the baking soda for this recipe? I’m just wondering because I don’t happen to have any on hand and I forgot to pick some up when I went out for the garbanzo beans. I feel pretty silly for forgetting…lol But I haven’t had a reason to buy it for my boyfriend’s place until now.

  250. Katie says

    Nutrition Facts
    User Entered Recipe ( 0.5C brown sugar, .3C canola oil, skim milk)
    1 Serving
    Amount Per Serving
    Calories 1,656.6
    Total Fat 74.6 g
    Saturated Fat 13.6 g
    Polyunsaturated Fat 19.1 g
    Monounsaturated Fat 38.6 g
    Cholesterol 1.2 mg
    Sodium 3,635.5 mg
    Potassium 1,399.5 mg
    Total Carbohydrate 279.4 g
    Dietary Fiber 21.3 g
    Sugars 178.2 g
    Protein 23.5 g
    Vitamin A 4.2 %
    Vitamin B-12 3.9 %
    Vitamin B-6 88.7 %
    Vitamin C 23.8 %
    Vitamin D 6.2 %
    Vitamin E 60.7 %
    Calcium 33.2 %
    Copper 71.7 %
    Folate 64.7 %
    Iron 53.2 %
    Magnesium 60.2 %
    Manganese 206.0 %
    Niacin 5.1 %
    Pantothenic Acid 16.5 %
    Phosphorus 61.2 %
    Riboflavin 17.1 %
    Selenium 22.9 %
    Thiamin 22.2 %
    Zinc 38.8 %

  251. Jenica R. says

    I made this today and I was pleasantly surprised! It was delicious! I can’t wait to try other healthy desserts!

  252. Lecia says

    I LOVED this!! I made it and took it to our friends house and didn’t tell anyone that it was healthy. I waited for EVERYONE to take a bite and talk about how much they love it, THEN I told them what I made it with. They couldn’t believe it. I was skeptical, but it was excellent. I can’t wait to try more!! Also, both my kids loved it, they still have no idea it was healthy, and my son doesn’t like veggies at all. He normally gags, he’s two, he absolutely loved it.

  253. Sue says

    I love the recipe idea! I’m sure the girls at my Bible study would LOVE this! So when I went grocery shopping the only kind of canned chickpeas I saw was the “salt added” kind. This might be a stupid question, but for the canned chickpeas, should I use the “no salt added” kind? That’s what I’m assuming since I wouldn’t want a salty cookie dough dip and since the recipe calls to add salt. Thanks!

  254. brandy says

    Hi … If I don’t have a food processor, is there another way to miss all these goodies up? I have a small personal sized Hamilton Beach blender but I don’t know if that will do the trick. I am not good in the kitchen so this could be a big task for me. Any advice would be greatly appreciated. Thanks for all your healthy options. 🙂

  255. becky says

    I opened up a can of chick peas for the first time and they did not smell all that great. I am hesitant about making a dessert out of chickpeas : /

  256. Julaine says

    Now i figured this recipe would be good with all it’s great reviews…but I had no idea that it would be THIS good!!!!!!!! YUMMMMO!!!
    great job! LOVE IT!!!

  257. Anna says

    I love this site!!

    Just thought I’d tell you (in case you hadn’t run into this yourself!) I froze some of this recipe. It is pretty good frozen.
    BUT if you microwave the frozen dough for 14 seconds I swear it is even better than the original recipe. I know, not possible right? Try it…

  258. brandy says

    so i made this. it’s more like soup and it was hard to get away from the tast of chickpeas. hopefully next time will be better. thanks and keep em coming.

  259. Katrina says

    OMG! Thank you so much for this recipe! I have celiac disease and I’ve been having a craving for cookie dough, but I’m trying to lose weight and any cookie recipes without gluten have rice flour which has TONS of calories! You’ve found a new fan 🙂

  260. Teresa says

    Made this tonight! Very tasty! Wondering…. couldn’t read through all the comments to find out, but wondering if anyone has tried this with Nutella! Or maybe combo of PB and Nutella.

  261. Kasi Andrade (@spaysirah) says

    This is sooo delicious, super yum. 😀
    I’ve been looking at this recipe for months & kept forgetting to get the garbanzo beans, but I finally did two days ago… Made it for breakfast this morning, teehee. ^.^ My daughter loved it too, thanks!

  262. kim says

    Wow!!! Katie you have changed my world! I made the ‘sugar free” batter and used regular mini-chocolate chips. Overnight in the fridge and this stuff IS AMAZING! I used only 1 cup of the dates (I was afraid of the dates, honestly) and added 1/2 packet of Splenda and a bit more salt. I’m known to eat the Nestle tubes of chocolate chip cookie dough right out of the fridge, so I had such high hopes and it met ALL of them and more!!! Thank you-Thank you- Thank you!!

  263. Lily Fluffbottom says

    Chickpeas and chocolate chips. What a truly magnificent idea. I will have to try this out over the weekend. I wasn’t really planning on having a superbowl party, but perhaps I should.

  264. Nicole says

    Hi Katie, just made the Cookie dough dip and my 4 boys (12,10,5,5) ate it right up! Boy were they fooled! They were a little apprehensive to try it because they thought it was unbaked cookie dough with raw eggs and they hear me say all the time that they can’t eat the dough because of the eggs. Thanks for a healthy treat!

  265. MaryBeth Lonergan says

    Just made this and it is amazing! I am packing it up to bring to work with me tomorrow. Am going to share it with my friends that were calling me a ‘freak” for even pinning it! I’m not even a little worried about them liking it. They’ll love it!

  266. Heidi C. says

    I’ve made this delicious cookie dough dip a couple of times and have found that folks seem to like the dip I’ve made with dry garbonzo beans that I’ve soaked and cooked instead of canned beans…..

    They say the canned beans( drained and rinsed) had a lil taste of beans, while the non canned beans had no bean flavor.
    Not sure if this may help out anyone.

    I used dates for sweetner for both.

    LOVE IT!!!!!
    Thank you Katie!!!!

  267. Kaycee says

    Has anyone ever tried using Garbanzo Bean (Chickpea) Flour instead of the ground Chickpeas? I don’t have a food processor, so I’m thinking of trying it out! I will probably have to add a little more liquid, but it seems like it will work!!

  268. Sheleen says

    Katie! This dip is fantastic! I also used my food processor for the first time in the ten years I’ve had it. 🙂 Not only is this dip tasty, but it gave me the idea to lighten up my peanut butter a bit. Instead of eating straight peanut butter, I combine it with the chickpeas and sweeten it back up a little with Truvia. I like that it’s a little bit lighter and healthier now to eat with carrots, celery, pears, apples, and bananas. I can’t wait to try more of your recipes!