Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten-Free, Bean-free, Soy-free, and optionally Nut-free.



It’s no secret that I am a huge cookie dough fan. As a child, I loved nothing more than eating cookie dough straight from the bowl. My best friend Allison and I used to buy those pre-made Pillsbury cookie dough packages and split the package for a snack. Totally normal. If you asked me what my favourite dessert was as a child, I probably would’ve told you cookie dough!

I also have the odd suspicion that I have told this exact story on the blog before. I may be senile…don’t hate.

Here are some of my favourite cookie dough inspired recipes:



Given this obsession, I’m not quite sure why it took me so long to make chocolate chip cookie dough dip. As I’m sure many of you have seen, cookie dough dip has gone viral around the blogosphere (I hate myself for typing blogosphere…) thanks in large part to Jessica and Katie’s versions. I thought I would put my own spin on things by making a vegan, gluten-free, bean-free, and soy-free chocolate cookie dough dip. That means no tofu, no chickpeas, no navy beans, no vegan cream cheeze, etc.


In my typical fashion, I decided to use a vegetable. Potatoes to be exact.


Why not, right?

It all started when I got lazy and used my food processor because I didn’t want to manually mash potatoes. Nothing unusual here. The processor worked so well at whipping my potatoes, I ended up making a cheezy fondue dip (see my instagram account for the pic). I thought to myself, “Potatoes would also make a killer base for a cookie dough dip.” Weird, I know, but the texture just screamed silky, sweet dip. With just 5 ingredients I was able to make a dip that gives cookie dough a run for its money.

My best tip for recipe success is to use hot, cooked potatoes (not cold), as the heat will literally melt the potato as it whips in the processor, creating a super silky texture. I tried one version using leftover cold potatoes and the result was fluffy mashed potatoes. Not what we’re shooting for here! Make sure you use steaming hot potatoes and you will be fine. Just be sure to chill the dip before adding in the chocolate chips. The dip tastes best chilled, although I had no problem shoving it into my mouth warm either.


Healthy Chocolate Chip Cookie Pota'Dough Dip

Vegan, gluten-free, grain-free, oil-free, soy-free


4.5 from 2 reviews

At first glance, you’d never guess that potatoes make up the base of this healthy, yet extremely decadent tasting, cookie dough dip! Cooked potatoes are pureed to create a silky, creamy, and luxurious dip, naturally sweetened with maple syrup. Cashew nut butter, vanilla, and fine grain sea salt enhance the cookie dough flavour, all topped off with dark chocolate chips. Make sure you use piping hot, freshly cooked potatoes for the silkiest dip texture. Cold, leftover potatoes result in a fluffy mashed potato texture which I did not care for in the slightest. Keep in mind that you will be able to detect the potato flavour slightly (less so when chilled), but we didn’t seem to mind one bit.

Inspired by: Jessica and Katie.

1 and 1/2 cups
Prep Time
Cook time
Total Time


  • 240 grams yellow-skinned cooked potatoes, peeled (approx. 1 & 1/3 cups cooked potato)
  • 6 - 7 tbsp pure maple syrup*, or to taste
  • 3 tbsp cashew nut butter*
  • 1/2 tbsp pure vanilla extract
  • 1/2 tsp fine grain sea salt, or to taste
  • 1/4 - 1/3 cups dark chocolate chips


  1. Peel and roughly chop the potatoes. Cook the potatoes in a pot of water on the stove-top until tender, about 20 minutes. Drain.
  2. In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process until smooth for at least a couple minutes, stopping to scrape down the bowl as necessary. Make sure no clumps remain. You want it super smooth. Adjust sweetness if necessary and add salt to taste.
  3. Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. Serve the dip with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or my favourite way, a spoon.

Tips and Substitution questions: This recipe tastes best without any ingredient subs. Changing the ingredients may result in a reduced cookie dough flavour or strange texture. 1) I used yellow-skinned potatoes, however white skinned potatoes might also work. I’ve been told sweet potatoes result in a “sweet potato pie” taste and strange texture. I also don’t suggest using red or baking potatoes. 2) You may want more or less sweetener than I used depending on your taste buds. Adjust to taste. I don’t suggest swapping out the sweetener with honey as a reader said it didn’t produce a great flavour. 3) For gluten-free, be sure to check all your labels to ensure they are certified GF.

32 calories1 grams1 grams

Nutritional info (per tablespoon, makes 25 tbsp, using 1/3 cup chips): 32 cals, 1 gram fat (0 sat fat), 45 grams sodium, 6 grams carbs, 0 grams fibre, 3 grams sugar, 1 gram protein.

IMG_0247 IMG_0248

I can’t emphasize enough that you need to use hot, freshly-cooked potatoes in this recipe for the best texture. When my potatoes were finished cooking, I drained them and then immediately placed the potatoes along with the cashew butter, maple syrup, and vanilla into the processor. I really didn’t think this idea was going to work.

I processed it for a couple minutes, stopping to scrape the bowl a few times. You want to make sure you get all the clumps out!

Well, I’ll be darned. It worked.


I placed the dip into a bowl and chilled it in the fridge for 30-60 minutes (remember the potatoes make the dip warm). When the dip is cold, stir in the chocolate chips just before serving.

Creamy, silky goodness.


After making this dip, I proceeded to make a few other versions…and I already have plans to try this with some of my favourite savoury dips. It’s so fun to play around with!

Here’s another idea…you can stuff strawberries with the dip and sprinkle them with crushed graham crackers. Easy finger food.


Who knew potatoes could look and taste so good?

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{ 268 comments… read them below or add one }

chocolate-covered katie May 23, 2012

Oh my word.
I love it!! The most creative thing I’ve seen this year (and maybe last year too ;).)

I tried doing the cookie dough dip with cauliflower once… let’s just say, it looked um not as good as yours.


chocolate-covered katie May 23, 2012

P.S. In that first photo, do you see the chocolate chip in the middle? It has my name on it. Anyone else see it?? :)


Sammy August 15, 2013

I love ur website! And I love yours, Katie!


Angela (Oh She Glows) May 23, 2012

hah. Thanks for your inspiration Katie. Let me know if you try it out. I had a horrible outcome trying to make cauliflower mashed potatoes one time, so I can only imagine!


kzcakes June 3, 2012

You don’t like the cauliflower potato mash?? I love it! I make it every time I make mashed potatoes by boiling the cauliflower with the potatoes and then whipping them in my stand mixer and adding a little olive oil and roasted garlic. You should try it again, I bet you’ll like it :) Thanks for all the amazing recipes btw. You’re so creative!


Angela (Oh She Glows) June 4, 2012

So you make it with potatoes too? I tried a version using ONLY cauliflower…maybe that was the problem!


Kai August 10, 2012

Actually, to clarify things up a bit, cauliflower is used to make raw mashed potatoes since potatoes really don’t taste the same raw. I think that would be the problem you encountered. :)

Any-who, this recipe looks amazing! I couldn’t believe it said potatoes. Heck, I’d try it and will try! Will let you know how it turns out.


Karen May 23, 2012

OMG – seriously, I HAD to comment – my two favorite ladies together at one HECK of an awesome recipe – LOL!!! Love you both – rock on…I’m babbling, so excited! :D You two are both geniuseses, I would have NEVER thought enough outta the box to come with this stuff! Must do…


Abby Heckendorn May 23, 2012

Ditto Karen. I am making this and Katie’s chocolate chip granola bars. Tomorrow. So exciting!


Barbara May 24, 2012

I Agree! First of all, I have been OBESSED with Katie’s chickpea cookie cake, and now potatoes in cookie dough, WOW. You guys are both geniuses, and I can’t wait to try this!


Barb C May 24, 2012

Let me add to the love! I have made Katie’s chickpea blondies many times, and Angela’s cookie dough balls more times than I can count recently!! Love them all – and my favorite thing is the kids and hubs don’t know how healthful they are, just that Mom made some delicious treats!


Chocolate-Covered Katie May 25, 2012

Aw thank you all!! And I agree about Angela being a genius. Not so sure about me… “geniusness” would’ve been useful when I was failing high-school Chemistry ;).


Sara@ Nik Naks and Noms May 28, 2012

Seriously. Both you ladies kick ass! I have been wanting to try Katie’s dip recipe for awhile now, and now I have to add this one to my list too! Too many delicious recipes, not enough time!!! Haha.


Grace @ Grace Dishes May 23, 2012

This is so interesting! I would have never thought to use potato!


Minerva May 23, 2012

That looks delicious! Hand me a spoon!


Jocelyn @ Peace Love Nutrition May 23, 2012

I loved how you used potatoes for a dessert! Very creative. You have a lucky husband over there that gets to try all these delicious treats you cook : )




Caroline @ chocolate & carrots May 23, 2012

I would have never in a million years thought to make something sweet out of potatoes! Girl, you’re a genius. This looks great! :D


Lindsey May 23, 2012

Looks awesome! I cannot wait to make it. I am not a potato girl at all so very curious!


Melissa May 23, 2012

Potato! You are brilliant! But we knew that already. I’ll be stopping at the grocery store tonight so I can make this tomorrow. Or later tonight…


Robyn May 23, 2012

Brilliant…potatoes?? I would never have imagined,,,and now I ask myself why not?? Can’t wait to try this out.


Ashley @ My Food 'N' Fitness Diaries May 23, 2012

i would’ve never guessed you would use potatoes of all things! i’m intrigued! i am a HUGE cookie dough lover, so i definitely need to try this out. :)


Katrina May 23, 2012

This looks awesome! It sounds super weird, but I generally love this type of stuff. Excited to try!


Jill in Chicago May 23, 2012

Amazing use of potatoes! Can’t wait to try this — mmmm :)


Anna @ The Guiltless Life May 23, 2012

Love that you used potatoes to make this! I have to try it, I love this idea. However, it’s like cookie butter – it’s too calorific for me to just eat a whole bowl, but I struggle with ideas of things to put it on. From your photos I am guessing you recommend strawberries and graham crackers – have you tried it on anything else?


Cookie and Kate May 23, 2012

Potatoes?! I never would have guessed that. I am intrigued.


anna May 23, 2012

Your are a GENIUS! I can’t wait to try : )


Sarah @ The Healthy Diva May 23, 2012

Wow this sounds awesome…and an extra serve of veggies too!


kaity May 23, 2012

im so excited to try this tomorrow!! love katies dip too! who wouldve thought potatos though!


Jasmin May 23, 2012

Ok I have to get myself some vegan chocolate chips!!! What kind do you use? This dip looks divine… and don’t worry, your cookie dough obsession is totally normal. Me and my cousin used to buy cookie dough all the time and then get totally sick from eating all that raw dough! This sounds much easier on the tummy!


Angela (Oh She Glows) May 24, 2012

Hey Jasmin,

I buy organic dark chocolate chips in bulk as I find it most cost effective. You can use any organic dark chocolate as long as there is no dairy in the list. I also like camino brand but I find their semi sweet chips very expensive. The mini enjoy life chocolate chips are also nice, but I dont care for the large chunks. Hope this helps!


Carmi May 24, 2012

Hi Angela,

Thanks for the tip on buying dark chocolate chips in bulk. I don’t know why I never thought of doing that!! I didn’t think that a dairy free option would be available in bulk. Go figure. I always use Camino chocolate…..because I love, love, love it. However, because of you and your delish recipies using chocolate, I too will need something more cost effective!! As cooking with ‘chocolate’ will become a regular occurance over here!


Angela (Oh She Glows) May 24, 2012

No problem…I hope you find some!


Jasmin May 26, 2012

Oh that sounds liike a good idea! Then I can always have chocolate on hand :) I have found some dairy free chocolate chips at our regular grocery store but they are those big chunky ones that I don’t really like.. I guess I’ll have to go to a health food store soon!


teabagginit May 23, 2012

i love the idea of using potatoes – i bet white yams would work, too, since they’re naturally sweet or parsnips! :) wow, you just opened up a new world of possibilities!


Alisha @ Pink Spatulas May 23, 2012

I want to make this right now! The use of potatoes sounds really intriguing… and brilliant.


Kim Hawkins May 23, 2012

I used to buy refrigerated dough, too, but i NEVER shared mine, LOL!

This looks scrumptious, but one thing seems to be missing: vanilla extract! I would add it to the dip along with the chips I think. Maybe some butter extract/flavoring? Can’t wait to try it!


Angela (Oh She Glows) May 23, 2012

the vanilla should be in the ingredients list. Do you see it?


Laura @ Sprint 2 the Table May 23, 2012

I trust you a lot. You’ve never steered me wrong… but… I don’t know about this one. Potatoes?! Now I’m going to have to go buy some to try this out of sheer curiosity. LOL!


Angela (Oh She Glows) May 23, 2012

I agree, it’s weird…even for me!


j3nn May 23, 2012

That’s brilliant!!!


Zestful Lou May 23, 2012

When I was reading that this was vegan, gluten-free, bean-free, AND soy-free, I was thinking to myself “well then what the heck is it made from?!?!”

Pretty cool! I’ve tried Katie’s version and it was amazing! I purposely told my fiancé that it was gluten-free and vegan just so that he wouldn’t be tempted to try it! (more for me. so sneaky)


katie@ KatieDid May 23, 2012

This is sort of completely brilliant. I’ve always shied away from the other variations because I don’t do beans or soy….. thank you for this!!!


Nicole May 23, 2012

What a unique idea! Are those graham crackers in your photos honey-free?? If so, please tell me where you buy them! I’ve been looking everywhere.


Angela (Oh She Glows) May 24, 2012

I know there aren’t any out there….well not many good ones anyways. I usually buy them in bulk from Bulk Barn which are honey-free, however the ingredient list isn’t very good so I don’t use them often, mainly photoshoots. I prefer to make them from scratch if possible. I have yet to see any in stores that are honey-free, but I think you can buy them online?


Averie @ Averie Cooks May 23, 2012

Wow, THIS is a creative recipe and the best use of potatoes, EVER!

Ive seen so many dips and many use cream cheese as the base (either dairy or soy) but I think those dips taste more like cream cheese than they do like cookie dough (not that that’s bad, it’s just not cookie dough). I would love to try a big spoonful of your version right now! The pics are just gorgeous!


Madison @ Pilates Makes You Happy May 23, 2012



Heather May 23, 2012

Okay I have to try this. I could never imagine using potatoes in a chocolate chip cookie dough recipe! So creative! I’m sure as all your other recipes I’ve tried it is absolutely delicious :)


Krista May 23, 2012

Wow! I would never have guessed potatoes. Looks amazing and so yummy. Must try.


Jen @ A Touch of Lovely May 23, 2012

oh. my. god. this sounds AMAZING!!!!


Jen May 23, 2012

Now I’m imagining sweet potato snickerdoodle and other potato creations! Awesome.


hanna May 23, 2012

what about sweet potato!? that would be yummy :)


kelli May 23, 2012



Jennifer S May 23, 2012

I have just recently heard about this type of magical cookie dough dip and have been wanting to try it out. Yours might just have to be the one! Thanks for posting and being an guinea pig for us all :)


Shana May 23, 2012

This is so creative! I love sneaking unusual ingredients into food. Perhaps sweet potatoes will make a pumpkin cookie dough appearance in the fall? I recently made chocolate pudding with rice that I boiled and pureed and you definitely couldn’t detect it. Now I just need to go check out that fondue recipe……


Earthy Nicole May 23, 2012

I was impressed with the potatoes but then I saw the stuffed strawberries and almost cried tears of happiness. How do you come up with this stuff? Potatoes in a cookie dough recipe, geesh… :)


Angela @ Eat Spin Run Repeat May 23, 2012

Droooooooooooooooool. I don’t even like regular potatoes and rarely buy them (because sweet potatoes > regular potatoes ANY day) but now you’ve made me want to buy an enormous bag full!

Oh by the way…
“Yield: 1 & 1/2 cups + 1 tbsp” —> That is some crazy precise measuring. I know exactly where that extra tablespoon will go – straight into my mouth! ;)


Joyce May 23, 2012

I love your recipes because you always take risks =) This one sounds crazy but I’m going to have to try it!


Sarena (The Non Dairy Queen) May 23, 2012

Well that just looks perfectly delicious! YUM!


Kim Hawkins May 23, 2012

Yes, i do…missed it, thanks!


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