This edible healthy chocolate chip cookie dough dip makes me want to sing, “Dip-a-dee-doo-dah, dip-a-dee-ay. My oh my what a wonderful day.” Your mind will be blown when I reveal the main secret ingredient. And after you give this recipe a try it will leave you in dip heaven.
This guilt-free treat will satisfy you and your kids’ sweet tooth and leave your friends wanting more especially after they find out it’s healthy.
I distinctly remember always craving chocolate chip cookie dough when pregnant with my firstborn. My chocolate chip cookie enthusiasm was on overdrive.
The problem was every cookie dough I went to purchase had eggs and other ingredients in it that I wanted to avoid. Plus, I was trying to eat as healthy as possible.
Enter the start of my mission to create an edible homemade chocolate chip cookie dough that was also nutritious.
THIS HEALTHY CHOCOLATE CHIP COOKIE DOUGH IS NOT ONLY EGG-FREE BUT FLOURLESS
Besides raw eggs being a no-no regardless of whether you’re pregnant or not, flour is also something you don’t want to eat raw. This cookie dough dip is made without eggs or flour.
It contains a few secret ingredients that will leave those who try it in disbelief that something this tasty could be….well… this healthy.
Chocolate Chip Cookie Dough Dip (Secret) Ingredients:
- Organic Garbanzo Beans (or Chickpeas) is the staple of this cookie dough. I contemplated calling this recipe chocolate chip cookie dough hummus, as garbanzo beans are the main ingredient used in making hummus. However, cookie dough dip seemed more appealing.
- Pure Maple Syrup adds the necessary sweetness to the cookie dough dip. Most cookie dough recipes call for white and/or brown sugar. By using maple syrup you can get away with using less of it as it tends to be sweeter than refined sugar. Be sure to use real maple syrup and not imitation, which is made with high fructose corn syrup.
- Organic Cashew Butter or Raw Cashews are used in place of regular butter. Both help creates a creamy consistency and give the cookie dough dip a nice flavor. It tastes almost like Nestle Toll House cookie dough. It’s that good. (You can use almond butter in place of cashew butter)
- Hemp Seeds or Flax Meal help thicken the cookie dough. Depending on how thick you want the final product you can gradually add a tablespoon at a time.
Simply make your own flax meal by grinding up some flaxseed with a coffee grinder, blender, or food processor. A ¼ cup will yield more than enough. You can save any leftovers for later use.
- Pure Vanilla Extract adds additional flavor. Again be sure to use pure vanilla extract and not imitation. Using quality ingredients not only has health benefits but yields a better end result.
- Sea Salt amplifies the flavor. Culinary chefs will attest that salt actually helps make sweet dishes sweeter. Don’t skip the salt.
- Semi-sweet Chocolate Chips will be added at the end. Use your favorite brand. I switch between Nestle Toll House and Enjoy Life. Use whatever you prefer.
YOU MIGHT BE THINKING, GARBANZO BEANS? REALLY?
Here’s the thing. Yes, garbanzo beans replace the flour and butter found in regular cookie dough recipes. However, combined with the other ingredients you won’t even know it’s there.
My kids help me make this all the time and see what goes in it but still eat it as soon as we make it. Garbanzo beans are a nutrient powerhouse of:
- Protein
- Fiber
- Potassium
- Iron
- Magnesium
- Calcium
- Vitamin B-6
- Vitamin C
- Polyunsaturated and Monounsaturated Fats (Healthy fats)
The best part is when combined with hemp seed (hearts) or flax meal you are upping the nutrient content. Both are a great source of:
- Plant protein
- Fiber
- Magnesium
- Omega-3s
- Vitamin B1
- And more
Give it a try. You’ll be delightfully surprised
Chocolate Chip Cookie Dough Dip Method
To ensure success with your chocolate chip cookie dough dip, read the full instructions in the recipe card below. It’s super easy to make this with a few tips and tricks.
You’ll want to use a good quality food processor like Cuisinart or KitchenAid. This will help create the nice, creamy consistency necessary. My NutriBullet also worked pretty well. The bottom line is you’ll want something powerful enough to fully process the ingredients so you don’t end up with chunks.
CHOCOLATE CHIP COOKIE DOUGH DIP TIPS:
- Drain and rinse the garbanzo beans before adding them to the food processor. You can use a colander. [If you don’t have garbanzo beans on hand, you can substitute a can of navy or cannelleni beans].
- If using raw cashews be sure to process these first before adding the other ingredients. This again will help ensure a creamy cookie dough dip. Use a heaping 1/2 cup of raw cashews.
- Want to thicken? Add additional hemp seeds or flax meal about 1 tablespoon at a time. Process in between any additions.
- Need to thin it out? Add either filtered water or almond milk again about 1 tablespoon at a time.
- Be sure to scrape the sides when you process the ingredients. You’ll want to mix the cookie dough dip for about two minutes or until you’re satisfied with the taste and texture.
- Add the processed dough to a bowl. Stir chocolate chips in with a spatula or spoon. Add more than the recipe calls for if desired.
- Make sure to chill the cookie dough dip for at least 30 minutes to an hour for an even tastier treat!
What to Serve With Chocolate Chip Cookie Dough Dip?
Great question. You have a variety of options. A few common things I serve this dip with are:
- Apples
- Pears
- Strawberries
- Jicama
- Celery
- Wasa Multigrain Crackers
- Graham Crackers
- Or enjoy by itself
How Long Does It Keep?
You can store this dip in the refrigerator in an airtight container for 3-5 days. I’ve also frozen it for up to 3 months. When I do freeze it, I typically make teaspoon size cookie dough balls and freeze for later use as a topping in frozen yogurt or as a frozen treat all on its own.
Did You Make This?
I’d love to hear all about it! Leave a comment and star rating below. Be sure to share a picture of your creation on Instagram with the hashtag #megansophiewellness.
Healthy Chocolate Chip Cookie Dough Dip (The Best!)
Equipment
- Food Processor (like KitchenAid or Cuisinart)
Ingredients
- 1 15-oz can organic garbanzo beans, drain and rinse (Can substitute navy or cannellini beans)
- 1/3 cup organic cashew butter OR whole raw cashews* *(Can use a heaping 1/2 cup of raw cashews. Process first before adding to the other ingredients)
- 1/8 to 1/4 cup pure maple syrup (Don't use imitation maple syrup which contains high fructose corn syrup. Taste as you go.)
- 2-4 tablespoons hemp seeds OR flax meal (Add more to thicken if necessary)
- 2 teaspoons pure vanilla extract (Don't use imitation or it will give it a weird taste)
- 1/4 teaspoon sea salt (I use Redmond Real Salt)
- 1/3 cup semi-sweet chocolate chips
Optional
- 1-3 tablespoons filtered water OR unsweetened almond milk (To thin out dip use either filter water or almond milk. Add 1 tablespoon at a time)
Instructions
- Combine all ingredients except for chocolate chips in a high-speed food processor. Process for about 2 minutes, stopping occasionally to scrape down the sides. Taste the batter to determine if more maple syrup is needed or if it needs to be thickened. Add additional ingredients one tablespoon at a time.
- Transfer dip to a serving bowl and add chocolate chips. Mix in with a spatula or spoon. Add more if desired.
- Serve right away OR chill for about 30 minutes to 1 hour for an even tastier treat.
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