Cookie Dough Hummus (3 Ways!)

A sweet spin on a classic dip, dessert hummus has risen in popularity over the past few years. This version turns chickpeas into the flavors of you favorite cookie dough. I'll show you how to make 3 different cookie-inspired hummus variations including snickerdoodle, peanut butter and chocolate chip cookie dough hummus.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

If you love the flavors of cookie dough (who doesn't?), then this recipe for dessert hummus is for you.

With the same creamy texture of your favorite savory hummus but swapping in sweet ingredients like maple syrup and vanilla, the chickpeas transform into something satisfying enough to eat for dessert.

If you don't think chickpeas and dessert belong in the same sentence, let me tell you, they do.

In fact, and this might be a bold statement- I think dessert hummus might be even better that savory (though I do LOVE dill pickle hummus... so it's kind a toss-up).

With scrumptious flavors like chocolate, vanilla bean, pumpkin pie and today's cookie dough version, it is like enjoying your favorite dessert batter but with plant protein and fiber and without raw eggs or flour.

When I decided to try my hand at making cookie dough hummus, I couldn't decide on what kind of "cookie dough" to make. Chocolate chip, peanut butter, snickerdoodle? They are all so good!

So I decided to develop all three versions.

Starting from the same point but tweaking the recipe slightly, you can create a dip inspired by your favorite cookie that is fabulous with fruit, crackers, spread on toast or even just by the spoonful!

I tried to keep the texture of this recipe consistent with hummus so that it was easily dippable and spreadable.

But if you'd like a it a bit thicker like real cookie dough, try this chickpea cookie dough instead! With the addition of oats its taste and texture is nearly identical to that of oatmeal chocolate chip cookie dough.

The Ingredients

• Chickpeas (AKA Garbanzo Beans) - Use one can or you can use homemade cooked and cooled dry chickpeas- you need about 1.5 - 2 cups.
  • or White Beans- For the snickerdoodle version, I prefer to use white beans (just like vanilla bean hummus) as it gives the dough more of a snickerdoodle-like color. I recommend using homemade white beans as I find canned to have more of a bean-y flavor.
• Sweetener- Add more if needed to achieve your preferred level of sweetness.
  • Depending on the version you are making, I like using different sweeteners as I find their flavors complement each cookie variation best. However, feel free to experiment with your favorite sweetener. Here is some info about maple syrup substitutes if you need.
• Nut Butter- Depending on the version you are making, I like using different nut butters as I find the flavors stronger if some than others. If you need it to be nut free, you can experiment with using pumpkin seed butter (though it will turn it green) or tahini if needed.
  • Almond butter is toasty and I find that it adds wonderful flavor to chocolate chip cookie dough (as it does to these flourless cookie bars). See this post on almond butter substitutes for alternatives.
  • Peanut Butter is key for peanut butter flavored cookie dough and so I don't recommend any substitutes.
  • Cashew butter is sweet and buttery making in perfect for snickerdoodle (and it's what I use for vanilla bean hummus as well). Macadamia butter would be the best alternative.
• Vanilla + Fine Sea Salt- Key flavors in most cookie recipes.
• Chocolate Chips- For the chocolate chip variation (you could also try adding them to the peanut butter version). Feel free to experiment with another add in instead.
• Cinnamon + Cream of Tartar- To replicate the cinnamon and tang flavors of a snickerdoodle.

The Method

1. Prepare chickpeas. Drain the aquafaba and then rinse the beans thoroughly and set aside.

2. Whip the nut butter. Add everything except the chickpeas (and chocolate chips in that version), to the bowl of a food processor. Blend on high for one minute until combined and creamy.

3. Puree the chickpeas. Just like in this savory hummus, we will add the chickpeas last and process for a minute.

Remove the lid and scrape down the edges.

Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add 1 tablespoon of water after each step until it is how you like it. Taste and add sweetener if needed.

4. Stir in add ins. Mix in the chocolate chips (or another add in- see the variations below).

5. Enjoy!

Leftovers and Storage

To Store: Store leftover cookie dough hummus in an airtight container in the refrigerator for up to 4-5 days.

To Freeze: Leftover cookie dough hummus can also be frozen for up to 3 months. Thaw in the refrigerator and enjoy.

Make it Your Own

• Monster Cookie Hummus- To the peanut butter cookie version, stir in 2 tablespoons of quick oats, ¼ cup of M&Ms and ¼ cup of chocolate chips.
• White Chocolate Macadamia Nut Hummus- Use macadamia butter for the chocolate chip version. Replace the chocolate chips with ⅓ cup of white chocolate chips and 2 tablespoons of chopped, roasted macadamia nuts.
• Maple Pecan Snickerdoodle Hummus- Use maple syrup in place of agave and mix in ½ cup of chopped, roasted pecans.

Serving Ideas

There are so many delicious ways to eat Cookie Dough Hummus!

• Use it as a dip for fresh fruit such as strawberries, bananas, apples, grapes, pears or pineapple. Or with pretzels, crackers (regular or graham) or pitas. I love using crackers for a sweet and salty combo.
• Spread it on toast, make a sandwich with sliced fruit or jam or use it as a topping for pancakes.
• Use it as a healthier alternative to frosting on brownies.
• Eat it straight off a spoon... (always so good!)
• Or check out this list of ways to eat dessert hummus!

Tips and Notes

• Add the Chickpeas Last- I do this for all of my hummus recipes as I find it makes the hummus turn out creamier and smoother. I highly recommend following the order of addition for this recipe.
• No Food Processor? You can try making this recipe in a high speed blender. I would start with adding 2 tablespoons of water to help the blender out.
• Make it Extra Smooth- While I find that the hummus turns out plenty smooth for my liking with the recipe as written, there are some things you can do to make it even smoother:
  • Simmer your canned chickpeas with baking soda for about 20 minutes until soft.
  • Then drain the chickpeas and rinse with warm water to remove most of the skins.

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And if you liked this recipe...

...you might also like:

• Chocolate Peanut Butter Protein Balls
• Protein Cookie Dough
• White Chocolate Peanut Butter No Bake Cookies
• Chickpea Chocolate Chip Cookies

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