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White Chocolate Macadamia Cookie Dough Dip is a dippable, egg-free take on a classic cookie! Go ahead and indulge – it’s gluten-free, easily made vegan, and perfect for scooping up with fresh fruit or more cookies. Suck a yummy sweet snack!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
This easy cookie dough dip has the perfect gooey, doughy texture we crave from cookie dough but it contains no flour! Made with a secret ingredient (hint: pureed chickpeas, just like in my Gluten Free Monster Cookie Dough Dip recipe), sweetened with honey, and flavored with vanilla, this cookie dough dip recipe is naturally gluten-free and vegan-friendly. Plus, it’s no-bake and needs just a minute to make (seriously!).
Serve this dip with Gluten Free Graham Crackers or Gluten Free Sugar Cookies for a treat. I know you’ll love this easy recipe.
- Easily made vegan. If you want to make this cookie dough dip recipe vegan as well as gluten-free, just use maple syrup instead of honey!
- Egg-free. Who doesn’t love snacking on cookie dough? I do, but I don’t love the raw egg factor. Happily, this cookie dough dip doesn’t need any eggs to taste amazing.
- More protein than regular cookie dough. I like that I can get a nice portion of protein from the can of chickpeas (even though this is meant to be a dessert dip!) because I’m always trying to sneak in a little extra.
- Classic flavors, gluten-free package. Have you been missing your favorite macadamia nut and white chocolate cookie since you went gluten-free? This creamy cookie dough dip checks all the flavor boxes while being made with all gluten-free ingredients.
Recipe Ingredients
Here’s a look at what you’ll need to make this cookie dough dip recipe, with the full ingredient amounts included in the printable recipe card at the end of this post.
- Chickpeas: Drain then rinse the chickpeas and pat them dry before adding them to the food processor so that they are not too liquidy.
- Coconut Oil: You can use refined or unrefined coconut oil, or substitute softened unsalted butter or non-dairy butter.
- Honey: To keep this recipe vegan, use agave or maple syrup.
- Vanilla Extract: Pure vanilla extract gives the dip that classic cookie dough flavor!
- Salt: Use fine sea salt or table salt.
- White Chocolate Chips: Choose vegan white chocolate chips if needed. Also, if you are gluten free, check your brand of white chips – at the time of this writing, Nestle and Hershey’s are fine, but Ghirardelli is not.
- Macadamia Nuts: Although macadamia nuts give the cookie dough dip its unique flavor, you can omit the nuts if you don’t eat nuts or try another nut if you don’t eat macadamia nuts.
- To Serve: Bananas, apples, graham crackers, pretzels, etc. for dipping.
Tips and Variation Ideas
- For the smoothest cookie dough dip. Remove the chickpea skins for ultra-smooth dip. Here’s how to do it: After you drain, rinse, and dry the chickpeas, roll them between layers of paper towels, then pop off the skins.
- Go nut-free. If you don’t eat nuts, simply make this into a white chocolate cookie dough dip, or add dried cranberries for a slightly different variation.
- Try white beans. You can make savory dips with white beans – like my Spinach Parmesan White Bean Dip – and you can also use them to make sweet dips. Swap a can of white beans for the chickpeas for a similarly creamy texture.
- Dipping suggestions. Fresh fruit, like apple slices or bananas, homemade cookies like Gluten Free Shortbread Cookies and Gluten Free Vanilla Wafers, or salty gluten-free pretzels are great dipping choices.
- Make it into a chocolate chip cookie dough dip. Want the taste of a dark chocolate chip cookie? Substitute the white chocolate chips for semisweet chocolate chips. Leave in the macadamia nuts or try walnuts.
Can I Make This Recipe Ahead?
White chocolate macadamia nut cookie dough dip can be made a few days in advance of when you plan to serve it. Store it in an airtight container in the fridge for up to 3 days. Let it warm up a bit on the counter before serving as it will be firm, or serve it with a knife alongside for easy spreading.
Ingredients
- 15 oz. can chickpeas, rinsed, drained, and dried on a paper towel
- 2 Tablespoons coconut oil, or unsalted butter, softened
- 2 Tablespoons honey, agave, or maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup white chocolate chips, reserve about a Tablespoon for sprinkling on top, if desired.
- ½ cup chopped macadamia nuts, reserve about a Tablespoon for sprinkling on top, if desired
- bananas, apples, graham crackers, pretzels, etc. for dipping
Instructions
- Place 15 oz. can chickpeas, rinsed, drained, and dried, 2 Tablespoons coconut oil,2 Tablespoons honey, 2 teaspoons vanilla extract, and ¼ teaspoon salt into a food processor or high-powered blender (I used my Blendtec), and process until smooth.
- Scoop the mixture into a bowl, add ½ cup white chocolate chips, and ½ cup chopped macadamia nuts, and mix in completely. Sprinkle reserved 1 Tablespoon of white chocolate chips and/or macadamia nuts on top, if desired.
- Serve with bananas, apples, graham crackers, pretzels, etc. for dipping
Notes
Did you make this?
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The ingredient list says to reserve some macadamia nuts to sprinkle on top if desired…no mention of what to do with the others…add to blender with other ingredients? Thanks!
Hi Allyson – The macadamia nuts get mixed in at the same time as the white chocolate chips. It’s mentioned in the second step of the instructions. I hope you enjoy the recipe!
Thanks for the quick reply but…ingredients say reserve some to sprinkle…so are you saying actually ALL are sprinkled thus all are reserved vs a portion?
Allyson, the recipe ingredients call for 1/2 cup of macadamia nuts, PLUS a couple of teaspoons worth to sprinkle on top. Mix the 1/2 cup of nuts in when you’re mixing in the chips, then sprinkle the 2 teaspoons worth on top at the end.
This is a very creative recipe that I’ve never heard of. I have to try it because it had chickpeas in it. I love that this recipe can use something like chickpeas and still be considered a dessert.
Thanks! I was actually snacking on some tonight!
How amazingly delicious!! I love white chocolate macadamia nut cookie batter so I can’t wait to try this. Thanks for the awesome recipe 🙂
I was snacking on some tonight!
Mothers everywhere rejoice! Great recipe for the lunch box!~Carolyn @ Cabot
What a clever recipe! I think my kids would totally eat this (as long as I don’t tell them it has chickpeas in it). 😉 Yum!
That’s why you make it while they are at school 🙂
Oh my goodness. This looks amazing! I’m afraid, though, that I wouldn’t dip anything in there other than my spoon. And how awesome that you made this in your Blendtec. 🙂
Thanks for linking to my cookie dough!
The Blendtec makes the smoothest “hummus” ever!!