Addictive Recipes from a Self-Taught Baker

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.

Skinny Snickerdoodle Cookie Dough Dip

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


  • 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 Tablespoons reduced fat cream cheese (or fat free)
  • 1 and 1/2 cups chickpeas (1 can), drained and rinsed
  • 1/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon (plus more for garnish)


  1. Drain and rinse your beans very well. Pat dry.
  2. 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.
  3. Garnish with a touch of cinnamon and enjoy!

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

  2. 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!

    • 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!

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

  4. 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?

    • 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. 🙂

  5. 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

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

  7. 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!

    • 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!

  8. 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 :

  9. make it not bake it! hahaha 🙂

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

  11. 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.

    • 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.

  12. 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.

    • 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.

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

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

  15. 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!

  16. 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!

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

  18. I was really excited to make this and doubled the batch to take to a party. While it’s really good, I had to add powdered sugar to make it taste more like snicker doodles. Also, it really has a strong peanut butter taste to me. I did use all natural peanut butter instead of the more processed kind. I suppose that might be the reason. Regardless, it’s yummy and I’m serving as “dessert hummus.”

  19. Hello from Peru! This looks amazing! I was wondering, may I replace the cream cheese? I am trying to cut out the dairy! Thank you! Love your blog!!!

  20. Hey Sally, this recipe looks great! I really wanna try and test if the chickpeas are truly invisible! However, I was wondering if this will be more of a cookie dough texture or slightly wetter? If it’s wetter, is there any way I could make it more like cookie dough?

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