This healthy Snickerdoodle Cookie Dough Dip tastes just like the (unbaked) holiday cinnamon sugar cookie, but it's actually good for you. Technically a sweet hummus, this yummy edible cookie dough is made using protein-packed chickpeas, so you don't have to feel guilty about eating it by the spoonful!
As a nutritionist, I try to find healthier ways to indulge in all the fun of the season without too much added sugar, saturated fats, or refined flour.
Don't call me a Grinch just yet - I've had some wild success with lightening up some old standbys like mac and cheese, mashed potatoes, and even Port wine cheese balls! This healthy edible cookie dough dip is just one more feather in my nutritionist's holiday cap.
While Snickerdoodle-inspired cookie dough hummus might taste like you're eating cookie dough straight from the bowl (and who doesn't love doing that?), it is actually a very nutritious and filling snack.
What exactly is dessert hummus?
I'm sure at this point you have at least heard of - and probably tried - some kind of hummus. The middle eastern dip is traditionally made with chickpeas, tahini, lemon, and spices.
Its explosion in popularity has led to all kinds of new flavors - from spicy buffalo to Sweet Pumpkin. Dessert hummus, then, is just a sweet spin on this creamy dip.
Before you shake your head and call me crazy - hear me out! Chickpeas are very subtly flavored, with a mildly nutty taste. They'll pretty much soak up any flavor you throw at them.
My sweet snickerdoodle hummus swaps out tahini for sweet almond butter adds in some maple syrup for seasonally inspired sweetness, plus cinnamon for spice and vanilla for that rich cookie flavor. Dessert dip is a thing, and friends? It. Is. So. Good.
What's in this healthy cookie dough dip?
I've seen healthy cookie dip made with beans before and thought to myself, "why not create a dessert hummus using my beloved snickerdoodle cookies as my muse?"
For this healthy sweet hummus I use only 4 ingredients:
- Chickpeas - Canned chickpeas are one of my favorite vegan pantry ingredients - they're packed with protein and super versatile! Be sure to save the liquid you drain from the can; known as aquafaba, it is an incredible vegan egg substitute.
- Almond Butter - Even though I love tahini, I was concerned the strong nutty and earthy flavor would overpower this edible cookie dough dip. I reached for almond butter because it's always in my fridge, but you can feel free to swap in your own favorite - cashew, peanut, or even sunflower seed butter would all be good substitutes.
- Pure Maple Syrup - Maple syrup is my favorite sweetener, especially this time of year. I love the caramel-toffee undertones it brings to this cookie dough hummus! If you don't have any on hand, I suggest swapping in a 50/50 mix of agave syrup and molasses.
- Vanilla Extract - Vanilla extract is something that goes into just about every cookie recipe, snickerdoodles included! This simple ingredient gives the cookie dip a lot of depth of flavor without a lot of nutritional consequence. You can also feel free to use vanilla paste or vanilla powder.
Let me tell you, no one trying this Snickerdoodle Dip will think it was made with beans unless you tell them. It has that sweet cinnamon-y goodness that you'd get from a cookie, but with added protein & fiber!
How To Make This Recipe
I almost feel silly writing about how to make this healthy edible cookie dough recipe because it is SO DANG EASY!
Step 1: Add all ingredients to a food processor and flip the switch.
Step 2: Let it purée until creamy and uniform, about a minute.
How to Serve Snickerdoodle Dip
You can dunk whatever you like into this sweet hummus (or eat it with a spoon!), but here are a few ideas to get you started:
- apple or pear slices
- graham crackers
- frozen bananas
- cinnamon sugar pita chips
Seriously, this snickerdoodle cookie dough hummus is a delight to eat, and it won't leave you feeling poorly when you're done. Bust it out for your next Christmas movie night, and serve with my Gingerbread Hot Chocolate for a healthily decadent sweet binge.
This healthy, edible snickerdoodle cookie dough is pretty perfect as is, but there are plenty of ways for you to make it your own. Here are some ideas to get your creative wheels turning:
- Add some ginger and nutmeg for a gingersnap inspired hummus.
- Use pumpkin pie spice instead of cinnamon and add a few tablespoons of canned pumpkin to make pumpkin pie dip.
- Swap in peanut butter for almond butter and add some chopped nuts at the end for a peanut butter cookie dough dip.
- Use white beans (like cannelini or great northern) in place of the chickpeas.
- Swap in a different extract like maple or almond.
- Add a pinch of baking soda and salt for a more authentic cookie dough flavor.
No matter how you dress this dessert hummus up, I'm pretty sure it'll be delicious. If you find a winning combination the world should know about, let me know in the comments below or tag me on your Instagram post!
Making this snickerdoodle flavored edible cookie dough is super simple, but there are a few things I've learned along the way.
- For an even creamier dip, remove the skins from the chickpeas before blending.
- If you're watching your sodium intake, be sure to rinse the chickpeas before blending.
- If you'd like a bit more texture, try adding in a handful of rolled oats or flaxseed. Simply blitz in the food processor before adding other ingredients.
I generally serve this snickerdoodle cookie dough as a dip with an assortment of things to dip into it (read more about that above). You can also get more creative with it if you like.
I think it'd be tasty spread onto pancakes, waffles or toast. Or you could put some in a tortilla with fresh fruit and pan sear it for a breakfast quesadilla. Or you can do like I do and eat it straight from the bowl with a spoon. Don't knock it till you try it!
I'm obsessed with this stuff, so never very long in my house! All jokes aside, though - this cookie dough dip should last for 4-5 days in the refrigerator.
Sure!! Swap in your favorite seed butter instead. I recommend sunflower seed, chickpea, or pepita butter.
More Christmas Recipe Ideas
Need some more holiday inspiration? Check out some of my other favorite plant-based ways to celebrate:
- Christmas Pinwheels - This easy recipe is filled with pesto and sun-dried tomatoes, making them a perfect savory snack. The beautiful green and red filling makes them a perfect hors d'oeuvres for the holiday season.
- Gingerbread Hot Chocolate - Cozy, creamy, and loaded with Christmas spice, this vegan spiced hot chocolate is the perfect warming drink for the holidays! Whether you have kids or are just a big kid at heart, you're sure to love this delightful hug in a mug.
- Vegan Port Wine Cheeseball - This tasty appetizer will be a hit at any party. Creamy cashews, sun-dried tomatoes, and port wine make for a delicious combination that no one will realize it's dairy-free!
- Black Forest Cake Oatmeal - Full of chocolate and cherry goodness, this is a healthy breakfast version of the original cake.
And don't forget to check out my roundup of all the best Vegan Christmas Breakfast ideas so you have lots of tasty treats to eat while you're opening presents.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Snickerdoodle Cookie Dough Dip (Sweet Hummus)
- 1 can chickpeas drained and rinsed
- ⅓ cup almond butter
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ cup maple syrup
- Add all ingredients to a food processor and process till smooth.
- Serve and enjoy!
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Now you have me thinking totally differently about hummus... Thank you for that! I'm wondering if you could make a chocolate version of this to use as a sort of fudge between layers of vegan chocolate cake? I just made chocolate/orange/cherry muffins as an experiment.
All the best, Scott
Mary Ellen says
Hi Scott! I'm so glad to have sparked that creativity! I LOVE the idea of making it a chocolate version and using it between layers of cake. I haven't done it myself yet but I think it could work. Please let me know if you try it! Those muffins sound so good!!
Stacee Harbour says
Sooo good! Can't wait to share this with my daughter. We'll be fighting over it.
Mary Ellen Valverde | VNutrition says
Yay! So glad you like it as much as I do, Stacee! I hope your daughter enjoys it too!
This stuff is seriously amazing! I could eat the whole thing in one sitting. My kids really love it too. We had it with graham crackers watching Elf last weekend and they finished it in about 10 minutes. Thanks for such a great recipe!! We’ll be making it again soon.
Mary Ellen Valverde | VNutrition says
So glad everyone enjoyed it, Meghan. It's really hard for me to stop eating it as well!
Sharon Graham says
Oh,my,gracious,this is awesome!!! I just made your Snickerdoodle Dip for a family gathering tomorrow. It is so good,my G-baby(who is now dairy free) begged for more! Can't wait to see if anyone can guess the main ingredient is chickpeas.I have a hint and a question,though. Someone said to drain,rinse,then cook the chickpeas in fresh water for10-20 minutes to soften them,then drain and use.I'll try that next time.And should I refrigerate this tonight for tomorrow? I didn't use the pea juice,or add any other liquid.Thanks again for an Awesome idea!!!
Mary Ellen says
I'm so glad you and your G-baby like it!
Canned chickpeas are pre-cooked so I never re-cooked them but yes, draining and rinsing are good ideas. I usually do that but I just realized I didn't have that in the directions - I'm updating now.
Yes, definitely refrigerate! I hope everyone enjoys tomorrow too!
Amy Katz from Veggies Save The Day says
Looks delicious, Mary Ellen! Definitely a healthy alternative to all the cookies this time of year.
Yes, love it! We make "cookie dough hummus" sometimes—so yummy! Will definitely need to try your version!!!