If you’ve got a sweet tooth, but also like snacks and desserts with protein, I’ve got the perfect chocolate hummus cookie dough recipe for you today. This sweet hummus is kid and adult friendly, and it’s great for lunchboxes, dessert, and even spreading on toast for breakfast. Plus, unlike raw cookie dough, you can totally grab a spoonful of your dessert hummus whenever you please.
Now, if that’s not enough, this is a sesame free recipe. That’s right, a delicious hummus recipe and no sesame seeds! This hummus cookie dough recipe is also gluten free, vegan, top 9 free, top 14 free, and more.
Don’t let the allergy status fool you though. People without food allergies love this chocolate hummus. So, let’s get to work and transform simple ingredients into your awesome dessert.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
Compatible With: Seed Free
For Seed Free: Use a safe-for-you spread/butter in place of the sunflower seed butter.
Tools to Make This Hummus Cookie Dough Recipe
- Small Bowl
- Kitchen Scale (this is the one that I LOVE, I have three…)
- Food Processor (I have this large one and love it)
- Spatula
Chocolate Hummus Cookie Dough Recipe Ingredients
Part 1 Ingredients
- 10 TBSP Milk of Choice
- 4 TBSP Golden Flax Meal (use this brand for the best results)
Part 2 Ingredients
- 390g Organic Chickpeas AKA Garbanzo Beans (14 ounces, this is the brand that I use)
- 175g Organic Maple Sugar (see notes)
- 40g Organic Cacao Powder (I use this top 9 free brand)
- 6 TBSP Organic Sunflower Seed Butter, unsweetened
- 1 tsp Organic Vanilla Extract (this is the brand I use)
- 3/4 tsp Sea Salt
Important Ingredient Notes
Mil of Choice: I use dairy free milk when making this recipe since one of my kids has a milk allergy. You can use coconut milk (boxed style, not a full fat style), oat milk, cashew milk, almond milk, seed milk, or any other milk you enjoy (including cow’s milk if you can have it).
Maple Sugar: This is a granulated sweetener and you can only swap it for other granulated sweeteners including coconut sugar, and date sugar. These are both unrefined sweeteners and will be your best choices. Whilst you can use can sugar, light brown sugar, etc., those will make the hummus read as very sweet, so start with half the amount, taste, and adjust as necessary.
Do NOT use a liquid sweetener such as maple syrup, honey, or agave, as these won’t allow the right consistency to form.
Cacao: This is not the same thing as cocoa. Cacao is minimally processed in comparison, and has a dark chocolate flavour profile. It’s rich, and provides depth. You can use as low as 30g of cacao in this recipe if you’d like to have your hummus a little less dark in flavour.
Sunflower Seed Butter: You can swap this for any nut, seed, legume, or tuber butter including almond butter, cashew butter, peanut butter, and tiger nut butter (tuber, not a tree nut). Read this article if you’d like to learn more about spread and butter options.
Vanilla: Organic vanilla extract is not the same thing as pure vanilla extract where quality and taste are concerned. If you want your cookie dough hummus to taste phenomenal, use the best ingredients possible.
More Awesome Chickpea Recipes
Here are some delicious recipes featuring chickpeas, including meat alternates my meat-loving kids say are fantastic.
- Chickpea Cookie Dough Hummus (AKA Chocolate Chip Cookie Dough Dip, my kids LOVEEEEE this recipe)
- Mock Tuna Salad AKA Chickpea Salad Recipe (gluten free, vegan, top 9 + top 14 free)
- Delicious Chickpea Patties Recipe (like a cross between a faux fish cake and mini veggie burger)
- Aquafaba Marshmallow Fluff
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Chocolate Hummus Cookie Dough Recipe Directions
Combine your flax and milk together in a small bowl (Part 1 Ingredients). Mix well and set aside.
Place a sieve over a large bowl with a pour spout. Drain the chickpeas using the sieve. The liquid in your bowl is aquafaba. SAVE THIS. Use it for an awesome project. I mean, you can toss it, but it can be used for other things.
If you’re going to save the liquid, pour it back into one of the empty jars (that’s why you want a pour spout, for ease). Pop the lid on and put in your fridge.
Now, place your empty food processor bowl, with the blade in, on your kitchen scale. Tare to zero and add the Part 2 Ingredients. Don’t forget to tare between weighted ingredients. Put the lid on and pulse to combine the ingredients.
By now, your flax meal should look like a thick flax gel. Scrape down the sides of the bowl, then add the gel to the food processor and process again for 2-3 minutes. This ensures that a super smooth dip/cookie dough forms.
That’s it! You’re ready to serve.
Changing the Consistency
If you’d like your hummus to read more like a thick cookie dough, you’ll want to add flour, gluten free flour, or gluten free oats. Start by toasting your flour or oats, so you don’t mix in a raw flour. Allow the flour to cool, then add 50g of a flour of choice at a time. Mix until you’ve reached the desired consistency. Make sure you take notes so next time you know how much flour or oats to add.
Keep in mind that specialty flours such as almond flour, coconut flour, and tiger nut flour (tuber, not a tree nut) will behave differently. It’s not uncommon to need more nut and seed flours, but need less coconut flour because of how it absorbs liquids.
Dessert Hummus Storage
For best results, store your leftover cookie dough hummus in an airtight container your fridge for up to a week. You can also freeze leftovers in airtight containers for future use. When thawing, thaw on the countertop at room temperature, or in your fridge.
When I make this, each kid gets their own container of dip, so they can double dip guilt-free. I also have a 3 setting potion requirement so they’re not getting a huge hit of maple sugar all at once.
I strongly encourage you to purchase small containers with lids like these, and store your dessert hummus recipes in serving sizes that make sense for your needs. You can experiment with one-third or half cup portions to see if that’s the right amount. This way, you can pull out one container and not have to worry about how much to serve etc. Just the eat the whole thing with a smile.
Serving Ideas
When it’s time to serve your chocolate hummus, have fun with what you pair it with. Here are a few ideas to get you started:
- Serve with apple slices and/or celery spears.
- Top with chocolate chips or mini chocolate chips (I get my top 9 free chocolate chips from Pascha and Enjoy Life).
- Serve with graham crackers for dipping.
- Serve with raw bell pepper slices for dipping (my kids say this is surprisingly delicious).
Change it Up
If you want to change up this sweet snack and make it yours, I suggest making a new flavor of cookie dough hummus all together. Think about your favorite cookies, and take their flavour profile and translate it into this recipe.
This chocolate cookie dough hummus is chocolate based. To change it up, you’ll want to remove the cacao, then try one of these ideas:
Use pumpkin spice in place of cacao. You’ll want to start with 4 Tablespoons, then taste, and adjust as needed.
Remove the cacao and add 3 – 4 teaspoons of ground vanilla to make a vanilla bean cookie dough hummus. This will have birthday cake vibes, and you should totally add sprinkles.
Remove the cacao, add 1 teaspoon of ground vanilla, and fold in white chocolate chips for a tasty white chocolate chip cookie dough hummus.
Answering Your Humus Cookie Dough Recipe Questions
Can I use a can of chickpeas instead of 14 ounces?
Canned chickpeas usually come in a 15 ounce can. As long as we’re talking about this size, and not the jumbo 30 ounce cans, yes, you can swap for a canned chick pea option. Be sure to drain off the chickpeas first. You can save the liquid from the can for an aquafaba project.
Will this recipe work with other white beans?
The great news is that yes, this recipe will work with other white beans. However, know that when making the swap to cannellini beans, navy beans, or great northern beans, you’ll be changing the flavour profile.
Chick peas have a pretty unique taste, but not everyone likes them. This is actually why my kids will only eat homemade dessert hummus, and no other form of hummus. If this is your first time trying to make this with other white beans, I’d start with navy beans (these are the ones I buy). I think you’ll have the best flavour with them.
Also know that the recipe is still freezer friendly if you make a bean swap.
Is this considered a healthy dessert?
It’s important to remember that the word healthy isn’t a regulated term. Having said that, I personally consider this sweet treat to be on the healthy side of the invisible line. It’s made from organic wholesome ingredients, there’s no preservatives, and it’s packed with vitamins, minerals, and protein.
If you wanted this to be a more healthy chickpea cookie dough dip, you can pull back on the sweetener. Know that this is a recipe that I’m happy to serve my kids, and most who know me in person would call me a very crunchy granola parent. I’m pretty sure that’s what they call them… right?
Could I add quick oats to thicken this hummus?
In this hummus cookie dough recipe, the flax and milk combo behaves like a thickener. It’s not super duper present in biding strength, but enough that your hummus doesn’t read like a sauce.
Would it hurt to add a little bit of oat flour or even gluten free oats? Nope. In fact, if you toast the oats or oat flour first, you’ll have an increased depth of flavour. In terms of how much to use, I’d start with 85 – 100 grams. Mix well, taste, and see if you need to adjust the numbers.
If you opt to do this, make sure you write down the adjustments you make so the next time you make this you don’t have to do any guess work.
Can I make this recipe in a mixing bowl instead of a food processor?
Unfortunately, to achieve the hummus texture and consistency, you need a food processor. Even a high speed blender will struggle to make a recipe like this properly.
If you were to make it by hand, I suggest using a potato ricer to pre-smash the chickpeas, then using a large fork to smash more, and combine all of the ingredients. If you do this though, know that you aren’t making hummus. You’re making a textured dip with sweet ingredients that will probably be enjoyable.
Is it easy to find sunflower seed butter in grocery stores?
Depending on where you live, there’s a good chance your local grocery store will carry sunflower seed butter. These days, most grocery stores have a wide range of options next to the peanut butter and jelly. You can find a range of nut butters, and usually at least one seed based butter. Two if you count tahini which is made from sesame.
If you can’t find one at your regular grocery store, see if there’s a natural, organic, Whole Foods, Sprouts, or co-op style store in your area. They’re pretty much guaranteed to have one. If all else fails, you can purchase quite a few options online.
What’s the best brand of vegan chocolate chips?
This is going to come down to preference. Currently, there are a LOT of vegan chocolate chips to choose from. Personally, I only use the two brands Pascha and Enjoy Life, but that’s because I’m a free-from recipe developer first and foremost. I choose products based on allergy status, quality of raw materials, organic, and so on.
If this is your first time venturing into the world of vegan chocolate chips and you ONLY need vegan, I strongly encourage you to go to a local health food store, Whole Foods, Sprouts, or something of that nature. They’ll have a lot of options, including brands that contain tree nuts, soy, and more. Purchase one of each and have a sampling party.
Some people have told me that some brands taste more waxy, some brands taste more synthetic, and some brands don’t taste chocolaty enough, which is why I say it’s all about personal preference.
Now, if you’re vegan and have a milk allergy, please choose brands that aren’t made on shared equipment with milk. Chocolate can be difficult to fully remove from machinery. In fact, I’ve people on the inside tell me that if you’re allergic to milk or peanuts, never purchase chocolate made on shared equipment with those allergens, as the risk for cross contact is considerably higher.
Can I use a pound of chickpeas in this recipe?
Yes, you can use a pound of cooked/prepared chickpeas in this recipe. It’s only 2 ounces more than what’s called for, so you should be OK. Assuming you’ve made your own chickpeas in your Instant Pot etc., rather than purchased them canned, just be sure to strain them and weigh them cooked before use.
