Skinny Snickerdoodle Cookie Dough Dip.

I’ve seen many versions of cookie dough dip all over the blogworld.

Some made with a butter base, others made with… wait for it… chickpeas. I know. I, too, was shocked.  I mean… chickpeas ground up into a paste is also known as hummus.  And hummus is supposed to be garlic-y, salty, and well… not for dessert. Beans should NOT be associated with anything sweet, but you’ve gotta stick with me on this one.  You cannot taste the chickpeas AT ALL in this recipe. Dessert Hummus?  Yes please.

If you’re like me and can’t keep your fingers out of the cookie dough batter bowl, this dip is for you. And if you’re even more like me and can’t help but to feel a tad guilty after a few too many spoonfuls of said cookie dough, this dip is for you.

I blended the chickpea base with a touch of milk, reduced fat cream cheese, peanut butter, oats, vanilla extract, and a ton of cinnamon.  I added a touch of brown sugar to slightly sweeten it up. Creamy, dreamy, good-for-you snickerdoodle cookie dough tasting exactly like cinnamon spiced snicker doodles. A dream come true, no?

Serve it with salty pretzels, animal crackers, graham crackers, apple or pear slices.  Or spread it on top of toast, waffles, or a bagel! Or…. eat it with a spoon because… you should.

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Skinny Snickerdoodle Cookie Dough Dip

Serve dip chilled. If gluten intolerant, make sure the oats are certified gluten free.

Ingredients:

  • 1/4 cup almond milk (or fat free half-and-half or skim milk)
  • 1/4 cup peanut butter
  • 1/4 cup old-fashioned rolled oats
  • 2 Tbsp reduced fat cream cheese (or fat free)
  • 1.5 cups chickpeas (1 can), drained and rinsed
  • 1/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon (plus more for garnish)

Directions:

Drain and rinse your beans very well. Pat dry.

Add all ingredients to the food processor, starting with the milk at the bottom. Blend until very smooth, scraping the sides of the blender down every so often. You will need to stir it every 30 seconds or so to get things moving.

Garnish with a touch of cinnamon and enjoy!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

   

80 Responses to “Skinny Snickerdoodle Cookie Dough Dip.”

  1. #
    1
    Back For Secondsposted June 25, 2012 at 8:37 am

    Sally!!! You are brilliant! This dip has me drooling and its only 7:30 am. I am so glad you love cookie dough as much as me so this dip could be born. Snickerdoodle flavored?? I am obsessed with cinnamon and you better believe I am making this stat! And with pears? Sounds too good to be true! I just love skiny dips. All the yum with no guilt!
    Thanks a million for bringing your incredible talent to our fun party today! I am so glad we are friends. You are the sweetest and you totally inspire me!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:27 am

      I loved recreating a recipe from the mysterious Back for Seconds gal! It was so much fun. I was planning to make your chocolate chip cookie dough dip and then saw the cinnamon and made a very sharp turn. :) This post was SO much fun Stephanie! xo!

      Reply

  2. #
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    Laura Dembowskiposted June 25, 2012 at 8:42 am

    Snickerdoodles have been on my list of things to make for awhile now. I just love them and this is such a unique way to recreate that flavor. You come up with a lot of super creative ideas :)

    Reply

    • Sallyreplied on June 25th, 2012 at 11:28 am

      Laura! You must make snickerdoodles and share them on your site! Being allergic to chocolate requires you to eat loads of snickerdoodles. :)

      Reply

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    Julieposted June 25, 2012 at 8:49 am

    Sal — what a fab idea! The dietitian in me LOVES this good-for-you dip, and my whole family is crazy about all things cinnamon. Thanks for another inspired idea :)

    Reply

    • Sallyreplied on June 25th, 2012 at 11:29 am

      Hey Julie! SO glad this recipe is dietitian approved! I know my thighs are thankful too ;)

      Reply

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    Ashley @ Kitchen Meets Girlposted June 25, 2012 at 9:21 am

    Sally–this looks absolutely amazing!!! I love anything snickerdoodle, and if I can eat it guilt-free, I am all for it–I never would have dreamed of putting chick peas in a sweet dip! Your pictures are fabulous, by the way. So, so, SO glad I found your site!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:30 am

      Ashley! I could have easily spent hours on your site overwhelmed with fun recipes to make from Kitchen Meets Girl! I’m so glad you like the dip! It’s a must-try. :)

      Reply

  5. #
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    Dorothy @ Crazy for Crustposted June 25, 2012 at 9:24 am

    Oh my gosh, you and Stephanie are killing me with these healthy dips. Because I need to make them. Or make one of my own. And eat it, because it’s healthy and I can. :) This is superfabulousawesome!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:31 am

      Dorothy, I have NO doubt in my mind that you can take our chickpea skinny dips to a whole other level! You’re like the dessert queen. :D

      Reply

  6. #
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    Hayleyposted June 25, 2012 at 9:50 am

    Holy cow, Sally! Or should I say, holy skinny cow! I love coming to your site and seeing just this–awesome, in-your-face, OUTRAGEOUS sweets but skinnified. You’re my hero! Snickerdoodle dip made from chickpeas? I mean, whaaaaaaat? But you make it work and now I’m itching to break open my lone can of chickpeas in the pantry and make this rightfreakin’now for breakfast. Because that’s how awesome you are!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:32 am

      hahaha skinny cows, that’s for sure! btw are you as obsessed w/ skinny cow as I am? This dip definitely “works” – not sure how I feel about eating beans for dessert but whatevs, they’re like my secret weapon!

      Reply

  7. #
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    Jessica@AKitchenAddictionposted June 25, 2012 at 10:08 am

    Healthy cookie dough??! Um, yes please!! Have to try!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:33 am

      I think you’d LOVE this dip, Jessica!

      Reply

  8. #
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    Karlyposted June 25, 2012 at 10:16 am

    As someone who is terrified of beans, I’m a little appalled that you snuck them into dessert.

    I guess I’ll forgive you. This time. :)

    Reply

    • Sallyreplied on June 25th, 2012 at 11:34 am

      Karly, I know.. I was afraid to admit the secret ingredient. But you gotta trust me on this one! They’re invisible. ;)

      Reply

  9. #
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    Sarah @ Miss CandiQuikposted June 25, 2012 at 11:04 am

    I think I’ll have to make this to test it out to see if you really can’t taste the chickpeas ;). Sounds amazing & I can’t stop thinking about all the different combos!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:35 am

      Only one way to find out, you need to make it Sarah! ;)

      Reply

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    Cassieposted June 25, 2012 at 11:13 am

    So fun Sally. I love snickerdoodles!

    Reply

    • Sallyreplied on June 25th, 2012 at 11:37 am

      Thanks Cassie! I know you’re just like me and prefer sweets with sprinkles, cinnamon, butterscotch, etc over chocolate so this recipe is definitely for you!

      Reply

  11. #
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    amy @ fearless homemakerposted June 25, 2012 at 12:12 pm

    oh yum, this sounds fantastic! and i love the idea of the great blogger switch-up — too fun!

    Reply

    • Sallyreplied on June 25th, 2012 at 1:21 pm

      Thanks Amy! The blog switch up sure was fun, kind of like your SRC!

      Reply

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    megan @ whatmegansmakingposted June 25, 2012 at 1:01 pm

    I just saw something similar on another site and I’m convinced – I’ve got to try this! Looks amazing :)

    Reply

    • Sallyreplied on June 25th, 2012 at 1:21 pm

      Thanks so much Megan! You gotta try the whole dessert hummus thing!

      Reply

  13. #
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    Donna @ The Slow Roasted Italianposted June 25, 2012 at 1:03 pm

    This looks divine Sally. You are blogging health food now? ; )

    Reply

    • Sallyreplied on June 25th, 2012 at 1:21 pm

      Thanks Donna! I have a lot of healthy recipes on my site actually!

      Reply

  14. #
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    Averie @ Averie Cooksposted June 25, 2012 at 1:11 pm

    Fun idea to switch things up and do some recipe swaps…and this dessert hummus. I made some PB-based hummus last week (didn’t blog about it) but so good. And your pics are gorgeous. New lens = paying off!

    Reply

    • Sallyreplied on June 25th, 2012 at 1:22 pm

      Ahhh thanks Averie! I am in looove with my nifty fifty! Gotta save up to buy a camera body and lens like yours….. someday in the very distant future lol.

      Reply

  15. #
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    Julie @ Table for Twoposted June 25, 2012 at 1:56 pm

    yum!!! i’d go crazy dipping every thing i could find to dip into this luscious looking cookie dough dip!

    Reply

  16. #
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    Meghan @ After the Ivy Leagueposted June 25, 2012 at 2:27 pm

    This dip looks incredibly creamy and rich, yet it’s healthy?! You are my hero.

    Reply

  17. #
    17
    sarah k @ the pajama chefposted June 25, 2012 at 2:41 pm

    what a fun idea for the blog swap! i loooooooove dessert hummus, so this sounds great!

    Reply

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    Jen @ Savory Simpleposted June 25, 2012 at 3:01 pm

    What an interesting recipe! Dessert hummus, who would have thought?

    Reply

    • Sallyreplied on June 26th, 2012 at 7:49 am

      I was skeptical of the beans at first, Jen, but it is absolutely delicious!

      Reply

  19. #
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    OliePantsposted June 25, 2012 at 4:22 pm

    I have been wanting to make something similar for a while! This looks yum!

    Reply

  20. #
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    Ari @ Ari's Menuposted June 25, 2012 at 5:25 pm

    Yes.Please. I’ve heard of using chick peas in baked goods, but I never would have thought to use them in a dip–great idea! :)

    Reply

  21. #
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    Reeniposted June 25, 2012 at 9:28 pm

    I can’t believe there’s beans in this Sally and you can’t taste them! I’m going to get my spoon for a double batch! Delish.

    Reply

  22. #
    22
    Meyganposted June 26, 2012 at 2:14 am

    This looks really delicious and I hope there are a lot of people who can make this because I will try this too.. The dip looks awesome!

    Reply

  23. #
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    Christina @ This Woman Cooks!posted June 26, 2012 at 10:21 am

    This looks like it could be seriously addicting! Love your blog. :)

    Reply

    • Sallyreplied on June 26th, 2012 at 10:37 am

      Thanks Christina! It was addicting. I almost polished off the whole recipe by myself…

      Reply

  24. #
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    Jen Laceda | Tartine and Apron Stringsposted June 26, 2012 at 2:14 pm

    oh whee…! i can devour these treats in less than 10 minutes, but my hips will punish me forever! heehee…

    Reply

  25. #
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    Heather@French Pressposted June 26, 2012 at 2:54 pm

    looks too good to be “skinny” gotta try it

    Reply

  26. #
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    Rachel (teacher-chef)posted July 3, 2012 at 10:19 am

    I love hiding goodies in my desserts (so I can indulge in them too).

    My brother & sister-in-law just had a baby and he (my brother-in-law) loves Snickerdoodles so I have made them in various forms for him. They decided that I will be “Aunt Snickerdoodle” (while my Fiance the Pizza King is “Uncle Pizza”). We will be making them pizza this week and this dip is now packed as a healthy dessert for all to enjoy – YUM.

    Thanks again for yet another great recipe Sally!

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:28 pm

      Uncle Pizza and Aunt Snickerdoodle! I love it!! That is too cute. Glad you enjoy this recipe Rachel… I mean Aunt Snickerdoodle! :)

      Reply

  27. #
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    Emilyposted July 15, 2012 at 8:42 pm

    I should drain the chickpeas first, right?

    Reply

    • Sallyreplied on July 16th, 2012 at 5:26 am

      Yes, drain them first.

      Reply

      • Emilyreplied on July 16th, 2012 at 8:58 am

        Thanks! The dip is awesome!! Know one would ever know it has chickpeas in it :)

  28. #
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    Bridgetposted November 27, 2012 at 1:46 pm

    For adding all the ingredients together, can you use a blender instead of a food processor?

    Reply

    • Sallyreplied on November 27th, 2012 at 2:59 pm

      yes ma’am! a blender will work just fine. Thanks Bridget!

      Reply

      • Bridgetreplied on November 27th, 2012 at 3:05 pm

        Thank you! Can’t wait to make this for a friend’s holiday party! :)

  29. #
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    Margieposted December 16, 2012 at 6:49 pm

    Your very first ingredients lists 1/4 cup almond milk and 1/4 cup peanut butter on the same line. Does this mean to use either the milk OR the peanut butter…or is the peanut butter a separate additional ingredient.
    Cannot wait to try this!

    Reply

    • Sallyreplied on December 16th, 2012 at 7:29 pm

      So sorry about that Margie! That must have happened a few weeks ago with my website server upgrade – some of my posts got all wonky on me! But you need peanut butter AND milk in this recipe. I adjusted the recipe as such. Thank you so much for bringing it to my attention!

      Reply

  30. #
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    Naomiposted December 22, 2012 at 1:01 am

    If I make this early or have leftovers could I refrigerate it or what would you recommend?

    Reply

    • Sallyreplied on December 22nd, 2012 at 8:36 am

      You certainly can refrigerate it! Make sure it is covered – it will be good up to 5 days.

      Reply

      • Naomireplied on December 22nd, 2012 at 9:09 am

        Awesome! Should I serve it more at room temperature you think?

        • Sallyreplied on December 22nd, 2012 at 1:37 pm

          yep! serve at room temperature. :) Thanks Naomi!

  31. #
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    Deniseposted January 20, 2013 at 9:16 pm

    I just found your blog and… AMAZING. I do have a confession, I am anti-peanut butter/peanuts. I know I know, friends say I am non-American and question my jelly only sandwiches as a child. They say it explains a lot. So, my question is, am I able to substitute almond butter when you have PB, especially in this. I saw someone else asked about no-peanut butter in the triple chocolate granola… will it work with this too?

    Reply

    • Sallyreplied on January 21st, 2013 at 8:28 am

      Hi Denise! You may certainly substitute almond butter for any recipe you see here using peanut butter. Cashew butter, walnut butter, and cookie butter will also work to replace peanut butter as an ingredient! Thank you so much for saying my blog is amazing and I’m glad you found my recipes and I. :)

      Reply

  32. #
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    Lailyposted January 26, 2013 at 6:33 pm

    I just made this for lunch I put it on toast and put some apple slices on it and I’m warming it up in the oven

    Reply

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    Lailyposted January 26, 2013 at 6:55 pm

    I think the dip tastes better warm
    It makes it taste more like a cookie

    Reply

  34. #
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    Salposted February 7, 2013 at 4:10 am

    Hi Sally, I just wanted to let you know that I made this for my family the other week and it was a huge success! Personally I liked it best spread on toasted bagels, but it’s delicious on its own too. This is such an inventive recipe and it totally delights me!

    Reply

    • Sallyreplied on February 7th, 2013 at 8:50 am

      Hi Sal! I’m glad you loved this dip! I’ve had it spread on a toasted cinnamon raisin before and I love it. I need to make it again! Thanks for reporting back!

      Reply

  35. #
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    dailyroundaboutsposted February 21, 2013 at 12:12 am

    I love your bloggg!! I have baked so many things from here it’s unbelievable, but the dessert you make are soooo gooood and you add character to your bloggg!! It’s honestly so much fun reading itt!! This recipe is my all time favorite!! I bake it so muchh!!! :) Check out my blog :
    dailyroundabouts.wordpress.com
    :)

    Reply

    • Sallyreplied on February 21st, 2013 at 5:48 am

      Thank you so much! Glad you love this dip as much as I do!

      Reply

  36. #
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    dailyroundaboutsposted February 21, 2013 at 12:12 am

    make it not bake it! hahaha :)

    Reply

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    ettaposted April 9, 2013 at 12:14 pm

    Just made this and I absolutely loooovveee it!!!pretzels and animal crackers were awsem with it!!:)

    Reply

    • Sallyreplied on April 9th, 2013 at 1:51 pm

      Eating it with pretzels is my favorite way! Must try it with animal crackers next. Thanks Etta!

      Reply

  38. #
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    Juliaposted June 13, 2013 at 5:25 am

    I find this recipe intriguing. A friend is introducing me to Korean food. She took me shopping at the Korean market and bakery. To my surprise I found cans of sweetened mashed red beans for use in desserts (pictured over ice cream). At the bakery they had a pastry that was filled with a red bean puree. I have not tried either yet, but wanted to let you know that beans are usec elsewhere in sweet dishes.

    Reply

    • rachelreplied on December 18th, 2013 at 12:43 am

      I live in Korea now and I was thinking the same thing! The idea of sweet beans is natural to me now. They are great in pastries and the dessert you probably saw was Pat Bing Su (beans and shaved ice with ice cream and fruit). So delicious.

      Reply

  39. #
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    Beckyposted August 28, 2013 at 7:33 pm

    Looks delicious, but how many does it serve? I want to make it for some friends and I’m debating if I need to double the recipe.

    Reply

    • Sallyreplied on August 28th, 2013 at 8:02 pm

      Hey Becky! I’d say it served 4 people. I usually double the recipe if I have friends over. We can never stop munching on it.

      Reply

  40. #
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    Rochelle @ Oh So Sweet Bakerposted October 12, 2013 at 2:23 pm

    This is one of the weirdest things ever but I have to try. I just want to dip some apples in it

    Reply

  41. #
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    Jamieposted December 30, 2013 at 10:59 pm

    How long is this good refrigerated for? I want to make it tonight for a work on Wednesday, think it will still taste good?

    Reply

    • Sallyreplied on December 31st, 2013 at 10:39 am

      Hi Jamie! This dip is good for a couple days (covered tightly) in the fridge. So yes, you could make it for tomorrow.

      Reply

  42. #
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    Teresa Dposted January 10, 2014 at 4:39 pm

    Hey Sally! I just whipped up this dip for my afternoon snack, and I absolutely love it! I’m definitely trying to eat healthier since Christmas and New Years was so indulgent. I can’t stop eating it! It’s amazing! And I’m very sorry about your apartment by the way, but I’m glad you, Kevin, and Jude are ok! Have an awesome weekend!

    Reply

    • Sallyreplied on January 11th, 2014 at 6:52 am

      Thanks Teresa, that means a lot to me! We’re slowly getting back on track. Happy you enjoyed this dip!

      Reply

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    Roseposted January 30, 2014 at 10:54 pm

    I attempted to make a nut-free, gluten-free version of this (I’m surrounded by lots of allergies), and ended up just using 4 oz of cream cheese and ditching the peanut butter. It was delicious. Thank you!

    Reply

  44. #
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    Gracieposted February 1, 2014 at 3:28 pm

    Thank you for posting this wonderful recipe! I look forward to packing it in my lunch this week!

    Reply

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