Healthy Cookie Dough Dip

Cookie Dough Dip
Recipe by Katie Mae
Who doesn’t love cookie dough? I remember, years ago when Nestle started selling precut cookie dough, my dad and I would eat at least half the package before it was even time to put the dough in the oven. Now, I can thankfully say that hasn’t happened in over 10 years. It’s bitter sweet not having the dough anymore, but I know I’m healthier without the excess sugar and fat, and raw eggs!

I admit that sometimes I do miss the childhood flavor of cookie dough. So I love having this yummy dip as a healthier alternative. You’ll never believe the “secret” ingredient – garbanzo beans! Instead of chocolate chips, try flavoring this cookie dough dip with shredded coconut or dried fruit. My favorite way to have it is with sliced apples or spread in between two banana slices. It’s also delicious mixed into oatmeal or spread on top of pancakes. Enjoy!
Makes about 2 cups
Ready in minutes
Stores days in fridge (unassembled)



  • 1½ cups dates, pitted & soaked for 4-8 hours
  • 1 can (15 ounces) garbanzo beans, drained and rinsed (or 1½ cups)
  • ¼ cup of the date soak water
  • 1½ tablespoons vanilla extract, alcohol-free
  • 2 tablespoons almond butter
  • 2 tablespoons cashews, ground
  • 2 tablespoons flaxseed, ground
  • ¼ teaspoon cinnamon

Cookie Dough Dip



1. Soak the dates in water for preferably 8 hours, but a minimum of 4 hours. Strain the dates from water, but make sure to save ½ cup of the soak liquid.

2. Add the dates and garbanzo beans to a food processor (for best results do not use a blender). Add ¼ cup of the soak liquid to food processor along with remaining ingredients. Blend until very smooth.

3. There should be no trace of dates; they should be completely broken up. You may want to add another ¼ cup of soak liquid if consistency is too thick. If so, make sure to blend again until you have a smooth, even consistency.

4. This can be served as a sweet dip or spread.

cookie dough dip

Did you like this recipe? If so, please share it. Your voice matters in spreading the plant-based message and transforming our food system. Salud!


  1. Beth Anne
    April 30, 2014

    Katie Mae,
    I am digging this recipe! I really want to give it a try, but can you tell me, what does a fresh date look like and where do I find one? I’ve excitedly added recipes with dates to my grocery list before but then sadly discovered that I could not find a date at the store. Thanks for any help!
    Beth Anne from

    • Katie Mae
      Katie Mae
      August 26, 2014

      Hi Beth Anne,

      I always look first for dates that are kept in a refrigerator, because they will have a higher water content, which makes them softer and less dense. I’ve seen some Whole Foods Markets (usually near the DIY nut butter machines) and local health food stores that keep the dates refrigerated. If chilled isn’t an option, then I look for them in the bulk section because I prefer to buy in bulk when I can. If they’re out in the bulk section then I get the packaged dates, which you can usually find by the other dried fruits. What you don’t want is dates that have been diced up and then packaged with sugar and preservatives.

      I hope you enjoy the dip!

  2. Dianne
    November 17, 2014

    I have just discovered your website and am looking forward to making some of these yummy looking recipes.

    I notice many of the recipes call for cashews which I and my family cannot eat. What could I substitute for the cashews to still get the creamy texture that the cashews give to the recipes?

    Thanks, Dianne

    • Katie Mae
      Katie Mae
      November 23, 2014

      Hi Dianne,

      Thanks, I hope you enjoy the recipes you try. As for replacing the cashews, it depends on the recipes. The easiest substitute would be macadamia nuts. Sometimes coconut and avocado may also be a substitute. However for most recipes, including this one, white beans would be a great alternative.

      Hope this helps!