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Eating Cookie Dough Just Got Healthier

22   September 19, 2012   ‹ Older     Newer ›

Healthy Cookie Dough Dip Recipe

Bored with the same old apple and peanut butter? Love to eat cookie dough out of the bowl?

Well, I have a solution for you! And, get this, it involves chickpeas.

Chickpeas were just featured on Dr. Oz as one of the cheapest and most nutritious foods you can eat. I am sure that when Toll House hears about this - they will start including chickpeas in their famous chocolate chip cookie recipe.

This is vegan cookie dough dip - no butter or eggs are used to make this work. This also involves just one bowl (your food processor) and zero cooking.

Think of it like "cookie dough hummus". This is seriously fun to make with the kiddos.

There is 1/2 cup of sugar in this recipe (or it wouldn't work) and it boils down to about 1 teaspoon of sugar per serving (1 tablespoon) - which I realize is not a healthy amount.

Keep this cookie dough dip in the TREAT category. Keep in mind that if you compare it to regular cookie dough (with the butter and eggs) you are doing much better in terms of saturated fat intake with this dip.

Serve it at a party and don't tell anyone about the chickpeas!

You could have a game - "name the mystery ingredient in the cookie dough dip" and the person who guesses correctly gets a can of chickpeas. No one will accuse YOU of having dull parties.

This dip works with apple or pear slices, in yogurt, on oatmeal or just straight into your mouth :0

For the photo, I used a new cutting board that Dexas sent me. Have you ever noticed that if you cut up your fruit on the same board as garlic or onions, it starts to taste funky? My husband was trying to get me to STOP chopping onions on the “fruit” board when this one showed up.

Not only can you designate it for the non-smelly foods, but you can serve your snacks on it. I think it is super cute and you can find it for $20 here:
Watermelon Cutting Board at Bed, Bath & Beyond

Have you tried cookie dough dip?

This product was received for review consideration. No other compensation was provided.

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Cookie Dough Dip Recipe

(makes 2 cups)

1 - 15 ounce can chickpeas
1/2 cup light brown sugar
1/4 cup almond or soy milk
1/4 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Drain and rinse chickpeas. Put all ingredients except mini chocolate chips in food processor and blend until very smooth. Mix in chips and serve! Store in refrigerator for one week.

1 tablespoon is 78 calories, 2.7 g fat, 11 g carbohydrates, 3.0 g protein, 2.3 g fiber, 14 mg sodium, 2 Points+

Points+ values are calculated by Snack Girl and are provided for information only.

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First 20 Comments: [ see all 22 ]

How wonderful! I never would have thought to use chickpeas! Thank you for sharing your recipe :)

Nutritionist Manchester on September 19, 2012

I'm drooling. Must make soon! Thanks, SG!!

Stephanie G on September 19, 2012

Ohhh, I have to try this!!

Jennifer @ Peanut Butter and Peppers on September 19, 2012

I'm not a fan of chickpeas (or any bean), but I love this dip! AND my kids love it too. I sub out the peanut butter for Wowbutter, Sunbutter or Biscoff! (Yes, the Biscoff adds more sugar, but sooo tasty!)

Kim of Mo'Betta on September 19, 2012

Wow, never imagined chickpeas could be so awesome! Can't wait to try this with the munchkin!

Jes on September 19, 2012

I was wondering if the peanut butter can be subbed with PB2 or Better 'N PB???

Tina on September 19, 2012

Great!!!! Last question Tina I use those as well.

Julie on September 19, 2012

This is one of my favorite recipes! The only problem I have with it is portion control.

Tina on September 19, 2012

I'm definitely going to try this one - perhaps doctor it up a bit with agave instead of brown sugar and cacao chips or nibs instead of chocolate chips. Thanks for the tip!

Ellen Burr on September 19, 2012

Will this work with regular non-fat milk?

Cindy on September 19, 2012

This is also really good with dates instead of sugar. You can also add oats! Love this!

Amye on September 19, 2012

I love chickpeas! I think this would be perfect for a shower food or for some saturday footbal watching...after a morning run!

Libby on September 19, 2012

Hummus MOVE OVER!!!
Couldn't wait to make this tonight! It is WONDERFUL! I increased the vanilla to 1 1/2 teaspoons, and used unsweetened almond milk, I added 1/4 c. wheatgerm and finally I used regular chocolate chips and processed those in just til they broke apart. It passed my "Cookie Dough Monster"'s stringent taste test. "That works Mom".
SCORE! :) When its chilled, its even better!

cathy on September 19, 2012

Sounds like my next dessert option for girls night!

Carrie @ Season It Already! on September 20, 2012

Sounds great and can't wait to try...now, I wonder what would happen if you bake it??? It may be time for an experiment.

Kristi on September 21, 2012

I'm confused... this was posted on September 26, 2011. Different photos but the text is pretty much word-for-word.

Leah on September 24, 2012

@Leah - yes, this is from last year. Sometimes I repost when I think it will be valuable to all the new readers that have joined us. I hope you don't mind too much.

Snack Girl on September 24, 2012

Love this! I am going to make this. Thanks

bruni whitcomb on November 11, 2012

I would still eat the entire thing if it tastes good!!! So the 1 tablespoon measurement would be irrelevant!!! :0)

lesley on December 5, 2012

I made this over the weekend. Everyone loved it! My 2 year old loves apples and refuses to dip them in anything (not always a bad thing) but will dip them in this dip. My 6 year old daughter skipped the snack cakes at school this afternoon to have some this for her snack when she got home!

Lauren on January 2, 2013

See all 22 Comments


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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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