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!

Did you make a recipe?

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© 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.



  1. Bridget on November 27, 2012 at 1:46 pm

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

    • Sally on November 27, 2012 at 2:59 pm

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

      • Bridget on November 27, 2012 at 3:05 pm

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

  2. Margie on 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!

    • Sally on December 16, 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!

  3. Naomi on December 22, 2012 at 1:01 am

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

    • Sally on December 22, 2012 at 8:36 am

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

      • Naomi on December 22, 2012 at 9:09 am

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

      • Sally on December 22, 2012 at 1:37 pm

        yep! serve at room temperature. 🙂 Thanks Naomi!

  4. Denise on 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?

    • Sally on January 21, 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. 🙂

  5. Laily on 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

  6. Laily on January 26, 2013 at 6:55 pm

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

  7. Sal on 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!

    • Sally on February 7, 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!

  8. dailyroundabouts on 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 :

    • Sally on February 21, 2013 at 5:48 am

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

  9. dailyroundabouts on February 21, 2013 at 12:12 am

    make it not bake it! hahaha 🙂

  10. etta on April 9, 2013 at 12:14 pm

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

    • Sally on April 9, 2013 at 1:51 pm

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

  11. Julia on 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.

    • rachel on December 18, 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.

  12. Becky on 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.

    • Sally on August 28, 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.

  13. Rochelle @ Oh So Sweet Baker on 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

  14. Jamie on 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?

    • Sally on December 31, 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.

  15. Teresa D on 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!

    • Sally on January 11, 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!

  16. Rose on 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!

  17. Gracie on 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!

  18. Rebecca on February 1, 2015 at 4:26 pm

    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. Marie on April 30, 2015 at 6:58 pm

    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. Sylvia on February 2, 2016 at 3:41 am

    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?

    • Sally on February 2, 2016 at 11:57 am

      It’s a little more moist, like a dip. Not super thick like cookie dough. How about adding oat flour to thicken it up?



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