Chocolate Chip Cookie Dough

The first time I made this, I wasn't actually trying to create cookie dough hummus—I was standing in my kitchen at 10 PM with a craving for something sweet but nothing in the pantry that felt right. I'd seen hummus made from chickpeas a hundred times, but never like this. So I started throwing things together: peanut butter, brown sugar, chocolate chips, and suddenly there it was, this creamy, indulgent dip that tasted like edible cookie dough without any of the guilt. My roommate came home and ate three spoonfuls straight from the bowl before asking what it even was.

I brought a batch to a potluck last spring, labeled simply as "Cookie Dough Hummus," and watched people's faces shift from confusion to delight in real time. One person came back asking if I'd used butter—they couldn't believe something this creamy came from chickpeas. That's when I realized this recipe had legs, that it could be something people actually reached for and remembered.

Ingredients

• Chickpeas: The unseen hero that makes this creamy without dairy—drain and rinse them well so they blend into pure silk.
• Almond milk: Just enough liquid to let everything blend smoothly without turning it into soup.
• Peanut or almond butter: This is your richness; don't skimp on quality here because you'll taste it directly.
• Coconut oil: Melted and warm, it creates that luxurious mouthfeel that makes this feel decadent.
• Rolled oats: They add body and a subtle nuttiness; blend them until they disappear into the mixture.
• Brown sugar: Light brown keeps it from tasting too molasses-forward, but use whatever you have.
• Vanilla extract: Pure vanilla makes all the difference—the artificial stuff will haunt you here.
• Sea salt: A small pinch that somehow makes everything taste sweeter.
• Mini chocolate chips: Fold these in at the end so they stay distinct little pockets of joy.

Instructions

Build your base:

Pour the drained chickpeas, almond milk, peanut butter, melted coconut oil, rolled oats, brown sugar, vanilla, and salt into your food processor. Don't worry if it looks like chaos—it's about to become something wonderful.

Blend until silky:

Run the processor until you reach that creamy, spreadable consistency where you can't see any chickpea bits anymore. Pause and scrape down the sides a couple of times; things like to hide in there.

Taste and tweak:

This is your moment to make it yours—add another teaspoon of sugar if you want it sweeter, or a pinch more salt if it feels flat. Better to adjust now than regret it later.

Fold in the chocolate:

Transfer everything to a bowl and gently fold in the mini chocolate chips by hand so they stay whole and chewy. Machine blending would turn them into dust.

Serve now or chill:

You can eat it immediately while it's loose and dippable, or refrigerate for an hour to firm it up into something closer to actual cookie dough texture.

Save

I made this again last week for my neighbor who's always talking about her sweet tooth, and she told me it was the kind of thing she'd hide from her kids so she could have it all to herself. That moment—when something homemade becomes someone's guilty pleasure—that's when you know you've made something worth making again.

Swaps and Substitutions

This recipe is forgiving because the base is already neutral enough to handle changes. Use sunflower seed butter if you're avoiding nuts, or tahini if you want something earthier—the flavor will shift but it'll still be delicious. Vegetable oil works just as well as coconut oil if you don't want the subtle coconut flavor. Maple syrup or agave can replace brown sugar if you're keeping it refined-sugar-free, but reduce the milk slightly so you don't end up with something too thin.

Serving Suggestions

This lives best as a dip—apple slices are classic, but I've had it with pear slices, pretzels, graham crackers, and even rice cakes. The contrast between the creamy hummus and something crispy is what makes it sing. Some people just eat it with a spoon straight from the bowl, and honestly, I won't judge because I've done it more times than I'd like to admit.

Storage and Make-Ahead Notes

This keeps beautifully in the refrigerator for up to five days in an airtight container, and the flavor actually deepens as it sits. The texture will firm up the colder it gets, which some people prefer. I've made it on a Sunday and snacked on it throughout the week without any guilt because I can literally see all the wholesome ingredients that went into it.

• Cover it completely so it doesn't dry out or pick up fridge smells.
• If it hardens too much, let it sit at room temperature for fifteen minutes before serving.
• Double the batch if you're meal prepping—it disappears fast.

Save

This recipe taught me that sometimes the best things come from standing in your kitchen with an odd craving and just seeing what happens. It's become the kind of thing I make when I want something that feels indulgent but doesn't require planning or special skills.

Questions & Answers

→ What ingredients give the dip its creamy texture?

Chickpeas, almond or peanut butter, and melted coconut oil combine to create a smooth and creamy consistency.

→ Can I make this dip nut-free?

Yes, replacing the nut butter with sunflower seed butter offers a nut-free alternative while maintaining creaminess.

→ How can I adjust the sweetness level?

Adjust sweetness by varying the amount of brown or coconut sugar, or substitute with maple syrup or agave for natural sweetening.

→ Is chilling necessary before serving?

Chilling for an hour firms up the texture, but serving immediately is perfectly fine for a softer dip.

→ What are good dippers to serve with this dip?

Fresh fruit slices, pretzels, graham crackers, or enjoying it by the spoonful are tasty options.