Faux Cookie Dough Dip

by Dorothy Reinhold on April 1, 2016

Print This Post Print This Post April Fools' Day funny, with the flavor and texture of homemade cookie dough in a deceptive dip to delight your snackers. (Shhh...it's really chickpeas!) | ShockinglyDelicious.com

I can’t resist an April Fools’ Day prank.

So on this auspicious day, may I share with you a funny little bit of faux foolishness?

Faux Cookie Dough Dip — deceptively delicious, with the texture and flavor of homemade cookie dough, but…wait for it…it’s actually a bean dip in disguise.

When snack time is over and no one has busted you, tell everyone they are now full of beans!

Faux Cookie Dough Dip

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 8-10

With the flavor and texture of homemade cookie dough, this deceptive dip will delight your snackers on April Fools' Day.


  • 1 1/2 cups cooked chickpeas (if using canned, then rinse and drain)
  • 6 tablespoons brown sugar
  • 1/4 cup peanut butter (use a natural, unsweetened variety if you can)
  • 3 tablespoons oats
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 cup chocolate chips
  • Dippers: Apple slices, fresh fruit, celery sticks, graham crackers


  1. In a food processor, blend the chickpeas, brown sugar, peanut butter, oats, milk, vanilla, salt and baking soda.
  2. Hand stir in chocolate chips.
  3. Scrape into a bowl and serve with dippers such as apple slides and other fresh fruit, celery sticks, graham crackers, etc.


Recipe source: recipe by Katie Higgins of Chocolate Covered Katie, in the April 2014 issue of FamilyFun magazine.

Photo credit: Mark Mantegna


Faux Cookie Dough Dip

Go ahead, have some fun fooling around!


{ 17 comments… read them below or add one }

Kate | HappyForks.com April 4, 2016 at 4:55 am

Dorothy, what do you need baking soda for if you add it when chickpeas is already cooked and it is no bake recipe? Can I just skip it?


Dorothy Reinhold April 4, 2016 at 5:42 am

That is an excellent question. I am not sure, since it isn’t my original recipe. I do see on the internet that it is advised to cook dried chickpeas in baking soda so they get softer and their skins remove easier when you are making hummus, but we are using canned chickpeas here and there is no baking. Leave it out and come back and tell me what you think! Thanks for asking!


Kate | HappyForks.com April 5, 2016 at 5:01 am

Exactly! I heard the same explanation for baking soda addition and this is why I got confused. There are still few more days till weekend, but once i’ll get there will make this recipe without baking soda. In touch! πŸ™‚


Lauren @ Hall Nesting April 4, 2016 at 3:46 am

What a funny trick!


Jenny | Honey and Birch April 3, 2016 at 7:41 pm

This is so clever and I bet it is delicious!


Sarah @ The Charming Detroiter April 3, 2016 at 8:22 am

What a great idea for an alternative to cookie dough! I love it πŸ™‚ Thanks for sharing!


Christine | Vermilion Roots April 3, 2016 at 8:20 am

Brilliant! Don’t mind chickpeas at all. Did you manage to fool anyone? πŸ˜€


Dorothy Reinhold April 3, 2016 at 9:26 am

I will never tell! πŸ™‚ But chocolate chips are a great disguise for nearly anything, right?


Peter @ Feed Your Soul Too April 3, 2016 at 7:43 am

You got me. This is really funny. What a great sense of humor you have!


Sue Lau April 3, 2016 at 7:30 am

The many uses of chickpeas always amazes me! Great post.


Dorothy Reinhold April 3, 2016 at 7:40 am

They’re kinda like tofu, right, in that they take on whatever flavors you put with them.


Oana @AdoreFoods April 3, 2016 at 7:25 am

Such a great idea! Wished I have discovered your recipe in time to trick my daughter this year. Saving it for next year! She will totally fall for this πŸ™‚


Dorothy Reinhold April 3, 2016 at 7:40 am

I say why wait!


carrie @ frugal foodie mama April 2, 2016 at 7:59 am

How clever to use chickpeas in this! Deceivingly healthy… πŸ˜‰


eat good 4 life April 2, 2016 at 5:30 am

Cookie dough is the best and I love the fact that you did it with chickpeas simply the best!


Kimberly @ The Daring Gourmet April 1, 2016 at 10:11 pm

What a super cool way to use chickpeas! I’ve got to try this!


Becky Hardin | The Cookie Rookie April 1, 2016 at 4:51 pm

Simply amazing and fun at the same time


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