Chickpea Cookie Dough Dip

This might look a bit complicated, but it’s the most ridiculously easy recipe. The chickpea cookie dough dip is essentially cooked chickpeas, nut butter, and a little maple syrup. Vanilla, cinnamon, and a touch of coconut oil round things out and it’s insane. I kept eating it and every time I took a bite I thought I wouldn’t like it, but kept going back. Chickpeas in sweets can be a bit strange but they’re completely invisible in this recipe.

A chickpea cookie dough is a very good sneaky way to get all the good nutrients from chickpeas in, even if you make it yourself. But I can see a version of this going over spectacularly with kids (or picky adults) as long as you don’t tell them what’s in it. It makes a great sweet spread for bread and crackers, and I can’t stress enough how truly delicious it is.

Apart from the chickpea cookie dough dip, this platter includes my raw chocolate, coconut sugar cookies, and maple roasted hazelnuts. Plus some seasonal fresh fruits, dried fruits, and a few extra squares of dark chocolate. Some orange shortbread would be nice here as well, or any kind of shortbread-like cookie.

Ingredient Notes and Substitutions

• Nut butter: almond and hazelnut butter are my favourites, but peanut butter is also good if you want a PB and chocolate dip.
• Chickpeas: very soft cooked chickpeas are ideal if you can cook them yourself (add a bit of baking soda to the soaking water for a softer cook), but canned are fine. If using canned, rinse very well.
• Coconut oil: use a refined type to avoid any slight coconut flavour if preferred.

Recipe Notes

This can be made even with a lower-power food processor, especially if the chickpeas are soft. I have used an immersion blender for the dip too.

I’ve listed the ingredients used on the dessert board, too, but of course you can serve this however you’d like. It does make a nice communal party/holiday dessert or sweet snack with all of these additions.

How to Store

Storage: keep the cookie dough dip in a sealed container in the refrigerator for up to three days. It will be a bit stiffer when chilled.

Freezing: I haven’t tried freezing this but it should be fine. If it separates after thawing, blend again briefly to combine.

Expert Tips

• Use runny nut butter: a really hard and dry remnant from the bottom of the jar won’t blend up into a perfectly smooth dough here.
• Sweeten to taste: the maple syrup amount listed is a guideline, and you should add as much or as little as you like.
• Change up the add-ins: if you’re using peanut butter, for example, I’d leave the cinnamon out and add some mini chocolate chips instead. You could also stir in some quick-cook oats and raisins for an oatmeal cookie flavour.

More No-Bake Treats

Coconut Panna Cotta (vegan)
Peanut Butter Banana Popsicles
Vegan Chocolate Mousse
Peanut Butter Puffed Wheat Squares

If you make this Gluten-free Cookie Dough Dip or any other dairy free dessert recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.