As we scrolled through our recipe archives, convinced that we had already posted this chickpea-based chocolate chip cookie dough recipe, we found out that we were TOTALLY wrong. How this escaped the blog we will never know. Two of our cookie dough spin-offs did make it to the show – Brownie Batter Dip and Pumpkin Pie Dip. So, without further ado, we present the original Healthy Peanut Butter Cookie Dough Dip!
Chocolate Covered Katie posted the original chickpea-based cookie dough dip (a.k.a. dessert hummus) all the way back in 2011. Her revolutionary recipe involved blending chickpeas with some sweetener, vanilla extract, nut butter, and some oats to create a delicious and healthy dip that can easily pass as real cookie dough.
Katie has since shared a no-sugar-added variation, which includes pitted dates instead of brown sugar. With this one change, this snack becomes even more healthy than the original. Heck – it is a borderline superfood now, right?
Kyle decided on making the pitted date version (shown here), allowing him to feel a tad less guilty as he inhaled the delicious aromas of this tasty treat.
Since the beginnings of his dessert hummus making journey, Kyle used a technique for savory hummus-making found in the Zahav cookbook. In order to achieve extra-creamy and smooth hummus, the chickpeas are boiled with some baking soda for about 10 minutes. For this healthy version, the dates were also thrown in the pot, boiled with the chickpeas – helping break the dates down, fully incorporating them into the dip without the need for chopping.
Chocolate Covered Katie suggests using any nut butter of your choice: cashew, almond, peanut, etc. Using the almond or cashew butter produces a flavor that is less pronounced and results in a more “traditional” chocolate chip cookie dough flavor, if that’s the flavor you wish to achieve!
Peanut butter is Kyle’s nut butter of choice and is his standard go-to for this recipe. Peanut butter is something most of us have on hand, it is way cheaper than almond butter, and it produces a great peanut butter-chocolate chip combo.
This recipe is best after being refrigerated for a couple of hours. This will allow the dip to firm up and it will achieve more of the true cookie dough consistency. Trust me….your patience will be rewarded when you dig into this delicious snack. Pair the dip with graham crackers, pretzels, or sliced apples.
But – if you are anything like us you may just end up eating all of the dip straight out of the container with a spoon. Anyway one chooses to enjoy this dip – it is a healthy, delicious and addictive snack that tastes just like butter-and-sugar laden cookie dough. Enjoy!
Adapted from Chocolate Covered Katie.
- 1 - 15.5 ounce can chickpeas, drained and rinsed very well
- 1 ¼ cups pitted dates
- ¼ tsp. baking soda
- ⅛ tsp. salt
- 2 tsp. pure vanilla extract
- ¼ cup peanut butter
- 2 tbsp. Gluten-free oats
- ⅓ cup chocolate chips
- To serve: gluten-free graham crackers, pretzels or sliced apples
- In a medium saucepan, combine chickpeas, dates, baking soda, and enough water to cover the chickpeas by 1 inch. Bring water to a boil, reduce to a simmer, and cook the mixture for 10 minutes. Remove from heat, strain, and rinse well under cold water.
- In a food processor, combine chickpea/date mixture with the salt, vanilla extract, peanut butter, and oats and blend for 2 minutes, or until smooth. Stir in chocolate chips by hand.
- Refrigerate for 1 to 2 hours to allow the dip to set up before serving. Serve with, gluten-free graham crackers, pretzels or fresh fruit - or just dive in with your spoon!
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