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Chocolate chip cookie dough dip that is sugar-free and healthy!

Total time

0 minutes


  • 1 can chickpeas or white beans
  • heaping 1/8 tsp salt
  • heaping 1/8 tsp baking soda
  • 1 tbsp + 1 tsp pure vanilla extract
  • ¼ cup nut butter of choice
  • 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
  • ⅓ cup chocolate chips OR Sugar Free Chocolate Chips
  • 2 tbsp oats or almond flour (optional)
  • milk of choice as needed (I used a few tbsp)


  1. *Using peanut butter will give a peanut butter cookie dough flavor. If you prefer a more neutral taste, you can use almond butter, cashew butter, regular butter spread, coconut butter, or oil. In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth. This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes! Be sure to check out the original version: Chickpea Cookie Dough Dip
  2. View the recipe instructions at Chocolate Covered Katie

Contains allergens
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