A healthy peanut butter cookie dough dip you won’t feel bad about eating. It’s vegan and gluten-free so everyone can enjoy some!

A healthy peanut butter cookie dough dip you won't feel bad about eating. It's vegan and gluten-free so everyone can enjoy some!

I’m pretty sure sugar should be classified as a drug.

Granted, I’ve never tried any sort of illegal substance, but I’d put good money on the fact that it has you addicted as quickly, if not quicker, as the most hardcore stuff out there.

Prior to Friday, I hadn’t had a real dessert in three weeks and I didn’t really even miss it.

Fruit or a tiny sliver of dark chocolate did the trick if a craving hit.

Then we went away, a 5 course tasting meal and my birthday happened and within 2 days I had consumed more sugar than I probably had in the entire previous month.

And now I want more.

And more.

And more.

Healthy Peanut Butter Cookie Dough Dip

For as good as those vegetables tasted when we got home, I got hit with an intense craving for something sweet yesterday afternoon.

I tried to shut it up with lunch, but it came back 2 hours later.

Then I tried to shut it up with a smoothie and it laughed in my face an hour after that.

So here we are with the solution that actually worked – healthy peanut butter cookie dough dip.

Healthy Peanut Butter Cookie Dough Dip

And there’s only half a tablespoon of actual sugar in it.

I’ve done the healthy cookie dough dip before and it was good, but this one is on a whole other level thanks to the peanut butter.

Peanut butter does an excellent job of masking the “healthy” in this and makes it much smoother than beans ever could.

It’s sinfully delicious and there’s seriously not one ingredient to feel bad about in this peanut butter cookie dough dip.

Sorta like these peanut butter jelly muffins – another great recipe you can feel good about eating without the guilt!

Healthy Peanut Butter Cookie Dough Dip

There are a bunch of ways out there to make cookie dough a bit “healthier”. This recipe uses tofu as the base.

Now, don’t knock it until you try it. I promise, just like when using beans in these Vegan Black Bean Brownies, you can’t taste the tofu once it’s blended together with the oats, peanut butter, vanilla and little bit of sugar.

Plus, the cacao nibs give it a nice chocolaty crunch too.

Use apple slices, graham crackers, cinnamon spiced pita chips or any other vessel you can think of to grab a scoop of this healthier peanut butter cookie dough dip and you’ll be loving this as a fun new afternoon snack.

More cookie dough recipes to try out:

I’ve made a bunch of cookie dough recipes on here so if you prefer eating your cookie dough in bars, give these Cookie Dough Bars with Chocolate Chips and Tart Cherries a try.

If you like cookie dough bites, Pumpkin Cookie Dough Bites (great for fall!) or Healthy Cookie Dough Bites (great for any time of year!) are both good options.

And then, if Nutella is more your style instead of peanut butter, give these Nutella cookie dough balls a shot!

4.41 from 5 votes

Healthy Peanut Butter Cookie Dough Dip

Servings: 4 servings
Prep: 5 minutes
Total: 5 minutes
A healthy peanut butter cookie dough dip you won't feel bad about eating. It's vegan and gluten-free so everyone can enjoy some!


  • 5 ounces tofu, drained & pressed (1/4 of a block)
  • 1/4 cup oats
  • 2 tablespoons peanut butter
  • 1/2 tablespoon turbinado sugar, sugar in the raw
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cacao nibs


  • Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides once or twice.
  • Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly.
  • Keep refrigerated.


*I used extra firm tofu because that's what I had on hand and it came out fine/smooth. If you have silken, it would probably be even better.


Serving: 1SERVINGCalories: 114kcalCarbohydrates: 8gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 181mgPotassium: 65mgFiber: 1gSugar: 3gCalcium: 51mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 3 stars
    This is just OK. It is a good idea but the flavor is very bland. It is not something I will make again.

  2. Yummm! I made this earlier today and it’s very good. The taste is very similar to cookie dough. I used silken tofu, Better ‘N Peanut Butter, and a few drops of butter extract in addition to everything else. I have to say I really do like the texture that beans give to cookie dough dips, but I was still really happy to find a recipe without beans! They make it too heavy, especially the way I’ll be eating it (spoonful after delicious, healthy spoonful).

    My recipe made about 4 servings, or 8 tablespoons (at about 80 calories per serving) but it won’t be lasting long. :)

  3. Just made this! Tried to be fancy and make it more like plain cookie dough dip by using 1 1/2 tbsp cashew butter and just 1/2 tbsp peanut butter, and I could still taste the tofu – I don’t mind the taste of tofu but probably most would, so I added more peanut butter and it was wunderbar! So yeah, don’t try to be fancypants like me and mess with a great recipe – it’s fabuloso Gina! Ooh yes – and I removed the sugar and instead used vanilla stevia. But again, I don’t mind the flavour of stevia. It was yummy!