Chocolate Chip Cookie Dough

I threw this together on a rainy Saturday when my daughter's friends came over and I had no cookies left. I stared at a can of chickpeas, remembered a dessert hummus I'd seen online, and just started blending. The kids didn't believe it wasn't actual cookie dough until I showed them the empty chickpea can.

The first time I served this at a playdate, one mom asked if I'd made it from scratch or bought it at the fancy grocery store. When I told her it was chickpeas, she laughed and said her son had just eaten half the bowl. Now she texts me every few weeks asking for the recipe again because she lost the screenshot.

Ingredients

• Chickpeas: These become the creamy base and you won't taste them at all once the vanilla and maple syrup go in, so don't worry if you think it sounds strange.
• Nut butter: Almond or cashew butter adds richness and body, but sunflower seed butter works perfectly if anyone has allergies.
• Maple syrup: I prefer maple syrup over honey because it blends smoother and the flavor is gentler, but either works fine.
• Vanilla extract: Use the real stuff if you have it, the warmth makes the whole thing smell like a bakery.
• Sea salt: Just a pinch wakes up the sweetness and makes it taste more like actual cookie dough.
• Milk: Any kind works, I use oat milk because that's what I keep around, but even water will do in a pinch.
• Mini chocolate chips: The mini ones distribute better and you get chocolate in every bite without overwhelming the dip.
• Fresh fruit: Apples, strawberries, and bananas are my go-to, but grapes and pear slices work beautifully too.

Instructions

Blend the base:

Add chickpeas, nut butter, maple syrup, vanilla, and salt to your food processor and let it run until the mixture is completely smooth and creamy. Scrape down the sides halfway through so nothing gets stuck.

Adjust the texture:

Pour in milk one tablespoon at a time and pulse until the hummus is soft and scoopable, like thick frosting. You want it creamy enough to dip fruit but not runny.

Fold in chocolate:

Scrape everything into a bowl and gently stir in the chocolate chips with a spatula. Don't blend them in or they'll streak the hummus brown.

Serve:

Set out the bowl with sliced fruit arranged around it. If you have time, chill it for twenty minutes first, it gets even better cold.

Save

My husband was skeptical until he tried it with a pretzel and then he stood at the counter and finished half the bowl while I was cutting up strawberries. Now he asks me to make it for movie nights and I caught him eating it straight off a spoon once at midnight.

Storage and Make-Ahead

This keeps in the fridge for up to four days in an airtight container, though it never lasts that long at my house. The chocolate chips will soften a bit in the fridge, but that just makes them taste fudgier. If it thickens up after chilling, stir in a splash of milk to loosen it back up.

Flavor Variations

I've stirred in a tablespoon of peanut butter for a peanut butter cookie version, and I've swapped the chocolate chips for white chocolate and added a little almond extract. My friend makes it with cacao nibs instead of chocolate chips and says it feels fancier for dinner parties.

Serving Suggestions

We love it with apple slices and strawberries, but it's also amazing with graham crackers, pretzels, or even rice cakes if you want something crunchy. One time I served it with waffle pieces at brunch and people went wild.

• Chill it for thirty minutes if you want it to feel more like frosting.
• Double the batch if you're serving a crowd because it goes faster than you think.
• Sprinkle a few extra chocolate chips on top right before serving for a prettier presentation.

Save

This is one of those recipes that makes you feel like you're getting away with something, dessert that's actually good for you. I hope your family loves it as much as mine does.

Recipe FAQs

→ Can I use a different nut butter?

Yes, almond, cashew, or sunflower seed butter (for nut-free) work well and influence the flavor subtly.

→ How do I adjust the sweetness?

Simply add more or less maple syrup or honey to achieve your desired level of sweetness.

→ What fruits pair best with this dip?

Apples, strawberries, bananas, and grapes complement the creamy, sweet flavors wonderfully.

→ Can this be made ahead of time?

Yes, store in the refrigerator for up to four days. Chill for a firmer texture before serving.

→ Is this suitable for gluten-free diets?

Yes, using certified gluten-free ingredients makes this suitable for gluten-free diets.