What the what?! Chocolate cookie dough dip?! I know what you’re thinking, “OMG, that sounds delightful, but also horribly fattening!” I’m going to let you all in on a little secret…this cookie dough dip is actually healthy! It’s healthy because it’s made with chick peas! There is no flour, butter, oil, or eggs in this dip. I first saw this recipe last spring when Chocolate-Covered Katie posted it on her blog. My first thought was that there was no way this would be good. But, then after looking at her pictures and reading the comments, I started to think that maybe this is pretty good stuff so I added it to my list of recipes to try. I finally decided to make it last week!

After whipping up a batch, I took a spoon and dug right in. At first, I didn’t like it at all. The texture was all wrong, so I let it go in the food processor for a little longer and went in for another bite and this time, I still wasn’t sure. I took some graham crackers and dipped them into the dip, still wasn’t quite sure. Two whole graham crackers later, I couldn’t stop eating this cookie dough dip. At that point, I decided it must be good! I stuck in the fridge for a couple of hours and served it at a party later that night. Just as Katie did, I didn’t tell people what it was until after they ate it. Maybe they were just being nice, but my friends said it was good! And perhaps it was the drinks I had, but I think this dip got better and better throughout the night!

I served some graham crackers with this dip which was really great with it, and seriously, how often can you say that the stuff you are dipping into your dip is worse than the dip itself?! If you want a healthier dipper, I recommend some cut up fruit. Apple slices and strawberries would be wonderful!

Chocolate Chip Cookie Dough Dip

Serves 4-6

From Chocolate-Covered Katie


– 1 15-ounce can chick (garbanzo) peas, drained

– 1/8 tsp. salt

– a pinch over /8 tsp. baking soda

– 2 tsp. vanilla extract

– 1/4 cup nut butter (I used peanut and it was delicious! Not overwhelming at all!)

– Up to 1/4 cup milk (or soy milk), add 1 tbs. at a time

– 2/3 cup brown sugar (see note below to make sugar-free)

– 3/4 cup semi-sweet chocolate chips


1. Combine all ingredients (except chips) in a food processor or blender. Process until the mixture is smooth and achieves a texture that is similar to cookie dough. Stir in the chocolate chips. Cover and refrigerate until ready to serve.

– If you want to make this sugar-free, you can swap out the sugar for Splenda or Stevia.