Cookie dough hummus is one of my favorite dessert hummus recipes and way to satisfy a sweet tooth or cookie dough cravings. The taste and texture closely resembles actual cookie dough and is made with simple ingredients, but it's one of those healthier treats that still has a delicious flavor (just like black bean brownies)!
I love serving this chocolate chip cookie dough hummus with graham crackers, animal crackers, pretzels, and fresh fruit like apple and banana slices. This sweet treat is a great idea any night of the week and for any occasion for the cookie dough lovers in your life. It kind of reminds me of oatmeal bliss balls but in dip form!
If you love actual hummus, you need to try everything bagel hummus next. Homemade hummus is so easy to make and makes a great snack to have on-hand in the fridge for whenever hunger strikes!
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Equipment
- Blender or food processor - be sure to use a high-speed blender or food processor as it will help you achieve the right consistency and creamy texture of edible raw cookie dough.
- Medium bowl - once the sweet hummus is blended, you'll want to transfer it to a bowl to fold in the chocolate chips. I'd use a bowl that can at least hold 2-3 cups!
- Rubber spatula - this will come in handy to scrape down the sides of the blender or bowl of a food processor to make sure the hummus is completely blended!
Chocolate Chip Cookie Dough Hummus Ingredients
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
- Garbanzo beans (or chick peas) - these are a classic hummus ingredient! This healthy dessert does not have a strong bean flavor and you can't even tell the base is beans! But you're still getting all of the great benefits of chickpeas - fiber (LINK), manganese, folate, and iron.
- Almond butter - since almond butter has a more neutral flavor, it doesn't overpower the cookie dough hummus. However you can use any type of nut butter! I always look for natural nut butter with minimal ingredients to limit trans fat (LINK).
- Pure maple syrup - this adds such a nice caramel flavor to the cookie dough hummus and makes it taste like the real thing. Be sure to use a high-quality pure maple syrup! (The ingredients should just be maple syrup).
- Milk - you'll need to thin the hummus out with a liquid and milk adds a creamy touch. Any type of milk will work: cow's milk, soy milk, almond milk, oat milk, coconut milk, etc.!
- Old fashioned oats - these help to thicken the hummus to make the texture resemble actual cookie dough. I recommend using either old fashioned oats or quick oats! Steel cut won't blend the same.
- Pure vanilla extract - a huge component to this hummus is the vanilla! It makes the hummus taste like classic cookie dough.
- Salt - this will help to balance out the sweetness from the maple syrup and chocolate chips.
- Mini chocolate chips - these are the best type of chocolate chips to use in this recipe, in my opinion. They allow for the perfect ratio of cookie dough hummus to chocolate!
How to Make Cookie Dough Hummus
1: Combine garbanzo beans, nut butter, syrup, milk, oats, vanilla, and salt in a blender or food processor. Blend on high until smooth and creamy. You may need to scrape down the sides of the blender or food processor a couple of times to really make sure you get all of the chunks!
2: Using a rubber spatula, scrape the hummus in a medium bowl. Fold in the chocolate chips.
3: Sprinkle with extra chocolate chips and serve with animal crackers, pretzels, graham crackers, or fresh fruit like apple or banana slices!
Storage
I recommend storing this cookie dough hummus in the refrigerator in an airtight container for up to 5 days (if it can last that long!). I wouldn't recommend freezing it, as it may alter the texture.
Making Cookie Dough Hummus Ahead of Time
I actually prefer making this recipe the day beforehand! As it sits in the fridge, the texture of the hummus really tightens and resembles actual cookie dough. If you make it ahead of time, I recommend giving it a good stir and sprinkling extra chocolate chips on top before serving!
How to Serve Cookie Dough Hummus
This cookie dough hummus pairs so well with animal crackers or graham crackers, as well as pretzels (if you like sweet and salty!). It's also delicious with apple and/or banana slices!
Variations & Substitutions
- You can substitute any nut butter: peanut butter, cashew butter, even sunflower seed butter!
- You can use any type of chocolate chips you'd like: milk chocolate chips, white chocolate chips, dark chocolate chips, etc. I like the mini chocolate chips because they mix in so well!
- Any type of milk will work for this dessert hummus recipe: cow's milk, soy milk, almond milk, coconut milk, oat milk, etc.!
- I haven't tried this yet but you could add a Tablespoon or so of cocoa powder to make a dark chocolate hummus.
Pro Tips
- It's important to rinse and drain the chickpeas really well before adding them to the blender. This will remove a lot of the "bean" flavor from the hummus.
- Be sure to really blend up the hummus to remove any possible chunks from the beans and oats. Doing so will give you the perfect chocolate chip cookie dough texture!
- I love using mini chocolate chips in this cookie dough hummus recipe as it yields the perfect hummus to chocolate ratio! Be sure to fold them in after blending. If you add them to the blender or food processor, they'll get chopped up and won't really be "chips" anymore!
- I recommend letting the dessert hummus chill in the fridge for one to two hours before serving. The flavors will meld together and the texture will be perfect!
Recipe FAQ
I love eating cookie dough hummus with pretzels (if you like the sweet and salty combination, you have to try this!), animal crackers, graham crackers, or fresh fruit like apple and/or banana slices!
It tastes just like cookie dough! But it's a healthier version without raw eggs 🙂
Finely chopped nuts (you want fairly small chunks so they're easy to dip) or pieces of dried fruit. A white chocolate cranberry cookie dough dip with white chocolate chips and dried cranberries would be fantastic!
It's definitely a better alternative to actual cookie dough, from a nutrition and food safety perspective. However, just like with anything, I would still consume it in moderation!
You can but I recommend letting it sit in the fridge overnight or for least 1-2 hours. This will allow the flaxseed to absorb some of the liquid and the flavors to meld together.
This can happen because of the fiber content as well as volume of beans consumed in one sitting. If your body isn't used to eat a good amount of fiber, you may be a little bloated after eating beans or large volumes of high-fiber foods! I suggest draining and rinsing the beans off really well before using them.
Other Recipes You May Like
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PrintCookie Dough Hummus
Cookie dough hummus is one of my favorite dessert hummus recipes and way to satisfy a sweet tooth or cookie dough cravings. The taste and texture closely resembes actual cookie dough and is made with simple ingredients, but it's one of those healthier treats that still has a delicious flavor.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1.5 cups 1x
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Ingredients
- 1-15oz can chickpeas, rinsed and drained (265g)
- ⅓ cup (100g) natural almond butter (or any nut butter)
- ¼ cup (85g) pure maple syrup
- ¼ cup (63g) milk of choice
- 2 Tablespoons old-fashioned oats
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ½ cup (100g) mini chocolate chips
Instructions
- Add all ingredients except chocolate chips to a food processor or blender.
- Blend on high until smooth. I recommend scraping down the sides to make sure you get all of the chunks!
- Using a rubber spatula, scrape the cookie dough hummus into a medium bowl (at least big enough to fit 2-3 cups).
- Fold in chocolate chips.
- Refrigerate for 1-2 hours and enjoy with animal crackers, pretzels, and/or apple slices!
Notes
- STORAGE: I recommend storing this cookie dough hummus in the refrigerator in an airtight container for up to 5 days (if it can last that long!). I wouldn't recommend freezing it, as it may alter the texture.
- MAKING AHEAD: I actually prefer making this recipe the day beforehand! As it sits in the fridge, the texture of the hummus really tightens and resembles actual cookie dough. If you make it ahead of time, I recommend giving it a good stir and sprinkling extra chocolate chips on top before serving!
- SERVING: This cookie dough hummus pairs so well with animal crackers or graham crackers, as well as pretzels (if you like sweet and salty!). It's also delicious with apple and/or banana slices!
- You can substitute any nut butter: peanut butter, cashew butter, even sunflower seed butter!
- You can use any type of chocolate chips you'd like: milk chocolate chips, white chocolate chips, dark chocolate chips, etc. I like the mini chocolate chips because they mix in so well!
- Any type of milk will work for this dessert hummus recipe: cow's milk, soy milk, almond milk, coconut milk, oat milk, etc.!
- I haven't tried this yet but you could add a Tablespoon or so of cocoa powder to make a dark chocolate hummus.
- It's important to rinse and drain the chickpeas really well before adding them to the blender. This will remove a lot of the "bean" flavor from the hummus.
- Be sure to really blend up the hummus to remove any possible chunks from the beans and oats. Doing so will give you the perfect chocolate chip cookie dough texture!
- I love using mini chocolate chips in this cookie dough hummus recipe as it yields the perfect hummus to chocolate ratio! Be sure to fold them in after blending. If you add them to the blender or food processor, they'll get chopped up and won't really be "chips" anymore!
- I recommend letting the dessert hummus chill in the fridge for one to two hours before serving. The flavors will meld together and the texture will be perfect!
Nutrition
- Serving Size: ¼ cup
- Calories: 287
- Sugar: 21
- Sodium: 382
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 7
- Cholesterol: 0
Kalin says
this is addictingly good. i made it for a potluck and no one knew the base was chickpeas. new obsession!!!
Lauren says
Hey Kalin! I'm so happy you and everyone at the party enjoyed it! I love that you can't even tell it's chickpeas 🙂