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Healthy Cookie Dough Dip (with Chickpeas!)

cookie dough 1

Are you horrified? Intrigued? I was both the first time I read about cookie dough dip made with beans, which was last fall in a Bon Appetit blog post. Cookie dough dip? Made with beans? It had to be a prank.

I clicked on the link to the original post (from the healthy dessert blog Chocolate Covered Katie) and fast discovered that chocolate chip hummus is indeed a reality, and with more than 1000 mostly glowing comments, I knew I had to give it a try. It sounded like a great post-workout pick-me-up…which made me remember a hilarious Saturday Night Live skit from the 90s: Cookie Dough Sport. Click, watch, and giggle, it’s as funny as ever.

16 years after the original air date, I am finally making Cookie Dough Sport a reality.

Given Kevin’s feelings about hummus in general (it made an appearance–make that multiple appearances–at every English grad student party; he claims he’s consumed enough to last a lifetime), I waited until both he and Nick were tucked in bed. The dark of night seemed doubly appropriate for whipping up a personal batch of cookie dough dip.

I whizzed and whirled–it only took about 3 minutes to make, start to finish–double-wrapping the food processor in a heavy towel for stealth’s sake. I tasted, I tweaked…and I loved it. It looks like cookie dough, it tastes like cookie dough, and in a soon-to-be published post of my further experimentation, it IS cookie dough (baking tweaks to come). But instead of nausea, a sugar rush, and the risk of eating raw eggs, this power-packed dip offers energy, nutrition, and loads of fiber and protein. Scoop a spoonful for instant satisfaction, or dip in with some apples or graham cracker pieces. Do I need to mention that children love this, too?

Long live Cookie Dough Sport! Do the dough.
cookie dough 2

Sugar-Free Cookie Dough Dip

Sugar-Free Cookie Dough Dip

Yield: 6
Prep Time: 3 minutes
Total Time: 3 minutes


  • 1 15-oz can chickpeas, rinsed several times and drained
  • 1/4 cup almond milk or milk of choice
  • 3 tablespoons creamy natural nut/seed butter (e.g., almond, sunflower seed, peanut)
  • 2 teaspoons vanilla extract
  • 3 packets stevia blend sweetener (I used PureVia)
  • pinch of salt
  • pinch of cinnamon
  • Optional: 3-4 tablespoons miniature chocolate chips (GF, if needed), or cacao nibs (to avoid any sugar)


  1. Place all of the ingredients in a food processor and blend until creamy and smooth. Transfer to an airtight container and stir in the chocolate chips, if using.
  2. Store in the refrigerator for up to 2 days.
  3. Eat with fruit (sliced apples are my favorite), graham crackers, or just a spoon!


Thicker Dip: Add 2 to 3 tablespoons rolled oats (any variety) to the food processor.
Extra-High protein Dip: Add 1 scoop natural sweetened vanilla protein powder and increase the milk to 1/3 cup.

Nutrition Information
Serving Size 1/3 cup
Amount Per Serving Calories 120Total Fat 5gCarbohydrates 15gFiber 3.6gSugar 1gProtein 5g

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{Friday Favorites} 1/30 - Lean, Clean and Brie

Wednesday 22nd of July 2015

[…] experimenting in the kitchen yesterday and figured I might as well give it a try and see. I used this recipe, since I had everything on hand, and it turned out delicious! I’m not going to lie and say it […]


Monday 21st of October 2013

Mine did not come out well at all :-( I'm not sure why mine came out so dreadful, i couldn't even bare the taste. I made the garbanzo beans myself (from dry beans, not canned) so i'm wondering if that had anything to do with it. Why, Why, Why! I had great plans for this healthy cookie dough dip!


Friday 5th of April 2013

Freaking brilliant! it is really good. I used white beans instead of chickpeas (what I had in the cupboard) and it turned out perfect :)


Friday 5th of April 2013

I had to try it and I love it too! My boyfriend would not touch it (his loss!) but I am adding it to my repertoire. I am going to bring some to our tri-training on Saturday!


Thursday 4th of April 2013

Yum! I need to try this! It looks really good.


Sunday 7th of April 2013

So good to hear from you, Emily! It's worth making :)

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