PB and J Cookie Dough Dip (or PB and J Hummus)

5 from 4 votes
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PB and J Cookie Dough Dip takes the classic combination of peanut butter and jelly and turns it into a fun and healthy snack. This flourless cookie dough dip has a secret ingredient that makes it a naturally gluten-free and vegan sweet hummus. You’ll love this recipe, and all of my easy gluten-free dessert dips

titled image (and shown) PB and J flourless cookie dough dip

Originally published on Apr 19, 2012

Let’s talk about the classic combination of peanut butter and jelly.

I actually wasn’t one of those kids who ate PB and J all the time. I think my insane passion for peanut butter actually came on fairly recently. And of course, since I had to cut down on “normal” (meaning not gluten-free) bread, I crave PB and J on whole wheat bread pretty much on a daily basis. I want to cater to my gluten-free, and even vegan crowd with this PB and J cookie dough dip.

The recipes I’ve seen for “cookie dough dip” or “dessert hummus” are my inspiration for this flourless PB and J cookie dough dip recipe.

dipping apples into flourless cookie dough dip

This easy hummus dip recipe uses some basic pantry ingredients and tastes just like peanut butter cookie dough. But, without the risks that come with eating raw cookie dough (not that I have ever done that myself).

Add a little jelly, jam, or preserves on top for some sweetness to balance the salty peanutty-ness, and you have all of the yumminess of a classic combo, but with a new twist.

 

I use Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves because I love my PB and J with strawberry “J”, and I wanted a little chunkiness, which comes from using preserves instead of jelly. But you can use whatever is your favorite.

Here’s a little fun, foodie knowledge about the classic sandwich that everyone loves!

How was PB and J invented?

The popularity of the common-day peanut butter and jelly sandwich has roots dating back to the 1920s- the invention of sliced bread. Prior to that, in 1901, a woman named Julia Davis Chandler first created the combination.

Is cookie dough dip gluten-free?

While not ALL cookie dough dip recipes are gluten-free, this PB and J cookie dough dip IS gluten-free. Because it isn’t actually cookie dough, but rather hummus in disguise, this is also a healthy cookie dough dip!

dish of PB and J cookie dough dip (flourless cookie dough)

What to serve with PB and J Cookie Dough Dip

For dipping, serve some apple slices or carrot sticks. Or smear it on some crackers, rice cakes, pitas, or bananas. Add a glass of milk (or almond milk), and revisit your favorite childhood sammie memories.

Speaking of childhood, this is a tasty, healthy, and fun recipe for kids, too. The Bug loves it for a snack on some apples, and on a sammie for lunch! In fact, a minute after I took the picture of him eating the sandwich, he proceeded to take the bread off, just to eat the PB and J hummus. For my kid to eat anything in lieu of bread, you know it must be good.

PB&J Hummus Dip Bug Collage

Oh, and then he ate his veggies – after I put homemade ketchup on them.

If you love butter and jelly, you might also like these recipes…

You can also check out these 18 Peanut Butter and Jelly Recipes to Channel Your Inner Child.

PB and J cookie dough dip in a bowl

PB and J Cookie Dough Dip

You really can’t go wrong with a healthy hummus snack that tastes like cookie dough dip and a child’s favorite sandwich!

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Pin this recipe

bowl of gluten free PB and J Cookie Dough Dip
5 from 4 votes

PB and J Cookie Dough Dip (flourless cookie dough)

PB and J Cookie Dough Dip is a flip on the classic combination of peanut butter and jelly, creating a fun and healthy snack. This is a gluten-free flourless cookie dough dip recipe!
Prep: 10 mins
Total: 10 mins
Servings: 8 servings (1/4 cup each)

Ingredients

  • 15 oz. can of chickpeas preferably low sodium, rinsed and drained
  • 1/2 cup peanut butter I use natural peanut butter
  • 1 Tbsp honey or agave nectar or brown rice syrup for a vegan option
  • 3 Tbsp almond milk or milk of choice
  • 2 Tbsp jam jelly, or preserves (I used Smucker's Orchard's Finest Pacific Mountain Strawberry Preserves)
  • Carrots apples, crackers, rice cakes, etc. for dipping and spreading

Instructions

  • Place the chickpeas peanut butter, and honey in the bowl of a small food processor or blender. Pulse a few times to start chopping and combining the ingredients.
  • Add 2 Tbsp of your desired milk, and continue to puree until smooth and blended, adding more milk, if necessary, to achieve your desired consistency.
  • Place the "cookie dough" in a bowl, top with the jam, jelly, or preserves, and swirl it in a bit with a knife.
  • Dip, smear, spread, or spoon to your heart's content.
Nutrition Facts
PB and J Cookie Dough Dip (flourless cookie dough)
Amount Per Serving (0.25 cup)
Calories 164 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 230mg10%
Potassium 181mg5%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 6g7%
Protein 6g12%
Vitamin A 10IU0%
Vitamin C 0.4mg0%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

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64 Comments
  1. Lisa

    5 stars
    This sounds AMAZING. I’m making it this weekend, and adding dark chocolate chunks…because…peanut butter cups!! I think I’ll use strawberries to dip – YUM. Thanks for this awesome recipe!

      1. Lisa

        5 stars
        Tried it…LOVED it…have to stop thinking about it or I will eat the entire bowl in one sitting. The dark chocolate is perfect, and I added a tiny bit of cinnamon too. Great with strawberries, pretzels, probably would taste great on a brick LOL. Thanks so much for the great idea!

        1. Brianne Cupcakes & Kale Chips

          I’m so happy to hear that you love the dip, Lisa. Thank you for your comment and rating of the recipe!

  2. Amy

    -12 stars
    I just whipped this up for Logan to have for lunch tomorrow. Yum! I think he’ll love it. Next time I think I’ll use creamy peanut butter, and either break out the big food processor or work in batches, as my small processor almost burned out. But that’s more a critique of my technique than your recipe 🙂

  3. That is such a cute idea! And I’m sure it can easily be made peanut-free with another nut butter. Thanks for sharing this week at Allergy-Free Wednesdays! As always, hope to see you back again next week.

    Have a good weekend!
    ~Michelle, AFW Hostess

  4. I love the sneaky chickpeas in this pb&j dip!! I think I’ll fool my kiddos with this one! Great improv recipe and thank you for sharing with me on Fit and Fabulous Fridays!! 🙂

    1. I have been trying to be more diligent about being gluten-free. I don’t have celiac, so don’t have to be 100% gluten-free, but it does make me feel better. So you’ll see many of my recipes are gluten-free. I am experimenting with a flour mixture and some baked goods, so stay tuned in the coming weeks.

  5. What a truly creative recipe, Brianne!! I love this! If Maddy could eat peanuts I’d be all over this. You did an excellent job. And I don’t think I got to comment on your post last month but welcome to Improv! I rarely get to comment on others blogs as often as I want to. I have such limited computer time! Anyway, I’m babbling 😉 Great recipe!!

  6. Just pinned this one–you are so creative! Apples with peanut butter are one of my favorite afternoon snacks & it would be so easy to whip up a batch of this and have it with the apples instead.

    And yes, I just left you a comment with my old blog URL too. It’s going to take me forever to remember to change it!

  7. What a neat way to make PB&J…my most recent spin on the combo was pb&j cups.
    I definitely went through a rut with pb&j sandwiches when I was a kid. My mom said it was all I would eat for lunch for more than a year…

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