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Healthy Chickpea Cookie Dough Dip

Here it is – the original internet-famous healthy chickpea cookie dough dip!

banana cookie dip

Chocolate Chip Cookie Dough Dip

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

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

So I figured, why bother baking it at all?

Especially with the summer weather approaching, this cookie dough dip is a great way to get your chocolate chip cookie fix without turning on the oven.

You May Also Like: Almond Butter Brownies

chickpea cookie dough dip

Chickpea Cookie Dough

But will “normal” people like it?

Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food.

Yes, I have my wonderful taste-testing friends, but by now, they pretty much know that anything I’m asking them to taste will be healthy.

Therefore, I worry their judgment might be biased (i.e. they might think, “Well, this is good… for a healthy dessert).

I don’t want my desserts to be good for a healthy dessert.

I want them to be good, for any dessert!

Trending Right Now: Overnight Oats – 15 Recipes

Chocolate Covered Katie Chickpea Cookie Dough Dip Recipe

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 recipe

Healthy Cookie Dough Dip?

I brought this healthy cookie dough dip to a party. But I didn’t tell anyone it was healthy, and I didn’t tell anyone it was mine. I simply set the dip down on the table amidst the other 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 can’t tell you how many girls said, “Ugh I gotta stop eating this stuff” or “Where are my fat pants?”

Leftover Chocolate Chips? Make Healthy Banana Bread

Healthy Cookie Dough Dip Recipe With Chickpeas

When I finally admitted the dip was healthy (and that it contained chickpeas!), no one would believe me.

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

You can, of course, just eat this healthy cookie dough dip by the spoonful. For the party, I served it with graham crackers, but fresh fruit would also be nice.

Or you could get crazy and dip in any of these Healthy Cookies Recipes!


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

Above: Watch the video of how to make chickpea cookie dough dip!

The recipe has been featured by Cooking Light, Bon Appetit, CNN, Shape, Glamour, The Philadelphia Inquirer, Fox, ABC, and The Huffington Post.

With multiple celebrity fans and thousands of food bloggers posting their own versions of the secretly healthy cookie dough dip, it’s definitely worth all of the hype and something everyone should try… if you haven’t already!

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

The Original Secretly Healthy Chickpea Cookie Dough Dip Recipe
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Healthy Chickpea Cookie Dough Dip

How to make the original healthy chickpea cookie dough dip that will shock everyone who tries it!
4.9/5 (162)
Total Time 10 minutes
Yield 3 cups


  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
  • 1/8 tsp plus 1/16 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 oats, flaxmeal, or almond flour 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


More About The Cookbook

 More Popular Party Recipes:

Low Carb Cheesecake Recipe

Keto Cheesecake

How To Make Vegan Brownies

Vegan Brownies

The Best Easy Buffalo Cauliflower Bites

Buffalo Cauliflower Wings

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

Also, if you want to make homemade vegan cookie dough ice cream, try stirring spoonfuls of the cookie dough into this Coconut Ice Cream recipe or my 4-ingredient Keto Ice Cream.

Your life might never be the same again…

4.9/5 (162)

Rate this recipe

Published on May 23, 2011

Meet Katie

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

Learn more about Katie

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  1. Emily says

    This is delicious, but unfortunately the calories definitely didn’t add up for me. I only used 2 tablespoons of oats, 3 tablespoons of brown sugar, and about a tablespoon and a half of skim milk and all the other measurements were the same. It yielded about one and three-quarter cup of cookie dough with a quarter cup serving being 170 calories. So I was a little bit bummed out that a quarter cup was almost double the calories that were listed. I still think it’s a delicious recipe! It’s just not the low-calorie recipe I was looking for.

    • Jason Sanford says

      I would look at two things – the skim milk (quadruple the amount of calories as unsweetened cashew milk) and if you used an online calculator, the big ones are notoriously incorrect on beans. Hope that maybe helps get your numbers lower!

      • Emily says

        Could I possibly have your calorie breakdown? I referenced the calories of the chickpeas on by bag of dried chickpeas, a can of chickpeas I had, and an online source. If it’s too much trouble, no worries! 😊

  2. Abi says

    Very excited to try this recipe but I hate food waste. How long does this dip keep for in the fridge? Can I freeze it? 😊

  3. Linda Center says

    Amazed that this really does taste like cookie dough and it’s great. For sweetener, I used honey and it works very well, just added a few more oats. I’m using graham crackers as dippers. So good!

  4. Julie says

    How about using PB2 or PB2 w/Cocoa to reduce the nut butter calorie count (along with reducing sugar)? Have you tried this by chance? (Yep, I’m counting WW points 😊)

  5. Rachael says

    Well, it has finally happened – I am officially a vegetarian now. I’ve tried off and on for years to kick meat out of my diet with no luck because every vegetarian thing I’ve ever eaten has been middling, at best. Then I made this dip and it was fabulous – even my daughter loves it! Then I started poking around the rest of the blog and discovered your enchilada soup recipe and that turned out amazing, too. I took the time to pull up a dozen or so recipes from the blog and it turns out there is a ton of delicious, meat-free food out there. Who would have thought? We are still doing dairy and eggs, but this is a huge change for our household and it is all thanks to Katie!

    • Jason Sanford says

      Ha, love this! I’m not a vegan either, but I am so much closer than I was now that I work for Katie and am eating vegan desserts all the time!
      Jason (media relations)

  6. Hollee says

    Maybe this tastes like cookie dough to people who haven’t eaten sugar in years, but to me it tastes like the sum of its parts and nothing more. I ended up using a full cup of brown sugar and a half cup of oatmeal and it was still too runny and lacked cookie flavor. Instead, it tasted like sweet peanut butter and chickpeas. I won’t make this again.

  7. Nicole says

    Been making this for over a year now! I rinse the chickpeas beforehand to get rid of salt/ flavor, add cinnamon or fall spices, and always add a helping of oats, flax, chocolate chips, and sometimes shredded coconut. Great with any nut butter!

  8. Jenna says

    I made it with a can of white cannellini beans, sweetened with 1/3 cup of maple syrup and it was AMAZING. Very liquidy though so next time more oats (I used 3tbs). Didn’t even need the chocolate chips. Delish!!!

  9. Torri says

    This is great! I omitted the chocolate chips and went with peanut butter for my nut butter. Peanut butter cookie dip! Also I went with 3tbps brown sugar. It truly adds to the yummy cookie flavor and the sweetness goes a LONG way

  10. Torri says

    Peanut butter and brown sugar (3tbsp). For me I’d rather have a little real sugar then a substitute and it was delicious. I’d do almond or cashew butter if you can’t do peanut

  11. Olivia says

    I don’t know what to say. I was looking forward to a recipe that I would actually be able to eat because of allergies, and one that would taste as good as it’s gluten, dairy and egg containing counterparts and I’m sorry, but I don’t think this is it. I was all ready to make vegan condensed milk (the vegan condensed milk which tasted AMAZING and made AMAZING vegan truffle type things) cookie dough ice cream (allergies to cow’s milk, eggs AND gluten. Fun.) but I guess I’m not, because it ended up in the bin. To me, it tasted healthy, not really like of cookie dough, which I exepected it to, given the ‘where are my fat pants’ type comments you were given when you took it to that party, and the chocolate didn’t really improve it that much. The thin ish peanut butter consistency didn’t help things at all. I don’t know what happened; was it because I made it in a vitamix? (I know you said it might not work as well but I was expecting it to sort of work at least) Was it because I had to guess on the amount of salt (I used 2 pinches) and bicarb (I used roughly half a 1/4tsp measure) because I lost my measuring spoon set which had 1/8tsp? Was it becuase I used yacon syrup as a sweetner? Or because I left my almond butter and chickpeas in a clingfilm covered bowl overnight becuase I didn’t have time to make them yesterday? I had to add quite a bit of oat milk to get it from chickpea paste to sort of cookie dough consistency and then it went too thin and no matter how much ground chia seeds i put in it wouldn’t thicken to be like normal cookie dough. Even for cookie dough dip it looked and felt a bit wet. I’m not sure if the sort of thin PB consistency is what it’s supposed to be like (highly doubt it) – should have I refridgerated it? – but the combo of that and the healthy taste (I was hoping it would taste like real cookie dough, but not the case for me I guess) made me throw it away, having wasted the last couple hours, and every failure I have, including this one, makes me feel like I’m the one doing something wrong and I’m the idiot for not getting it right and that I should give up any semblance of ‘junk food’ I can eat that’s free from allergens.
    I’ve given up on any egg based dessert where the eggs are replaced with aquafaba; think I’m going to do the same with chickpeas. There seem to be only rare instances where I end up enjoying things that I can eat that taste like their allergenic counterparts.
    Honestly, it looks so good; I really wanted to love it, but I just can’t. Not when it tastes (to me) ‘ok for something vegan’. I want my recipes to taste amazing full stop, and just not have any dairy or eggs or gluten as a side note.

  12. Victoria says

    I love this! I never tell people what is in my cooking until after they’ve tried it, and the response is usually “Seriously? I can even tell that [healthy ingredient] is in there!”. Question about the nut butter: What kind do you use so it doesn’t end up with a nutty taste (I imagine adding peanut butter would just make it taste like peanut butter)? And what kind of substitute would you recommend for a nut allergy? Can’t wait to try this recipe!

  13. Rachel says

    I’ve mastered this recipe in a blender, with ONE additional step: after draining the chickpeas, remove the filmy skin from them. I do this every time I roast chickpeas and it makes a HUGE difference. For this recipe, it creates a smooth “batter” without chucks! (Use a little water or milk as you blend. ) We love this recipe!

  14. Claire says

    I have made this twice now, one with chickpeas and once whith cannelini (white) beans. The cannelini version was much much smoother and more like cookie dough, especially after being in the fridge overnight. If I made it again with chickpeas I think I would take the time to peel the chickpeas – annoying but I think it would improve the texture a lot. All of that being said i LOVED this recipe. so good.

  15. Ines says

    I just made this exactly as it’s written, and I like it, the problem is that it still tastes a little bit like chickpea. I assured the brand of the can of chickpeas was good, but still… but I’ll try to do this recipe again with homemade chickpeas. Even so, I like this recipe, it has potencial!

  16. Rebecca says

    I’m noticing that your nutrition for this recipe links to “peanut butter dip”, but then the paragraph below the nutritional info talks about the cookie dough dip; but if I search up “cookie dough dip nutrition” it gives a totally different nutritional value! Could you please clarify the nutritional info for this?

  17. Alyssa says

    Easy and delicious.. can barely believe it. For sweetener I used 1 tablespoon each of pure maple syrup, honey, and agave nectar (just because I had them all on hand). Made in my Vitamix blender. 10/10

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