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

268 comments

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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:

 

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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.

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

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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.

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Healthy Chocolate Chip Cookie Pota'Dough Dip

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

By

4.5 from 2 reviews
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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.

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

Ingredients:

  • 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

Directions:

  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:

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.

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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.

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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.

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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.

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Who knew potatoes could look and taste so good?

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{ 268 comments… read them below or add one }

1 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.

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2 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?? :)

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3 Sammy August 15, 2013

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

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4 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!

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5 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!

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6 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!

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7 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.

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8 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…
xoxo
Karen

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9 Abby Heckendorn May 23, 2012

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

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10 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!

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11 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!

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12 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 ;).

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13 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.

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14 Grace @ Grace Dishes May 23, 2012

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

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15 Minerva May 23, 2012

That looks delicious! Hand me a spoon!

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16 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 : )

xo

Jocelyn

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17 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

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18 Lindsey May 23, 2012

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

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19 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…

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20 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.

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21 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. :)

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22 Katrina May 23, 2012

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

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23 Jill in Chicago May 23, 2012

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

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24 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?

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25 Cookie and Kate May 23, 2012

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

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26 anna May 23, 2012

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

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27 Sarah @ The Healthy Diva May 23, 2012

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

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28 kaity May 23, 2012

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

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29 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!

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30 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!

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31 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!

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32 Angela (Oh She Glows) May 24, 2012

No problem…I hope you find some!

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33 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!

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34 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!

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35 Alisha @ Pink Spatulas May 23, 2012

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

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36 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!

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37 Angela (Oh She Glows) May 23, 2012

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

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38 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!

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39 Angela (Oh She Glows) May 23, 2012

I agree, it’s weird…even for me!

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40 j3nn May 23, 2012

That’s brilliant!!!

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41 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)

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42 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!!!

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43 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.

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44 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?

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45 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!

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46 Madison @ Pilates Makes You Happy May 23, 2012

POTATOES!!! CRAZY!!!

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47 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 :)

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48 Krista May 23, 2012

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

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49 Jen @ A Touch of Lovely May 23, 2012

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

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50 Jen May 23, 2012

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

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51 hanna May 23, 2012

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

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52 kelli May 23, 2012

ingenious!

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53 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 :)

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54 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……

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55 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… :)

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56 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! ;)

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57 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!

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58 Sarena (The Non Dairy Queen) May 23, 2012

Well that just looks perfectly delicious! YUM!

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59 Kim Hawkins May 23, 2012

Yes, i do…missed it, thanks!

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60 Stefania @ Revitalize with Stefania May 23, 2012

i’m with everyone else- you are a genius!

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61 Maggie May 23, 2012

This looks so good! But I am very allergic to cashews! Do you think I could substitute peanut butter or any other nut butter. Sometimes it really sucks to be allergic to cashews ;) Thanks!

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62 Angela (Oh She Glows) May 23, 2012

Yes I do think that would be fine (I put this in the substitution notes as well)

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63 Meredith @ DareYouTo May 23, 2012

I’m drooling. FYI.
And pinning. As a cookie dough lover, myself, a healthy version is good news.

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64 Willow May 23, 2012

And she does it again – another brilliant idea! This is one of those things where I kick myself, saying ‘why didn’t I think of that!?’

The use of potato here really is such a great idea. And although it’s important NOT to have the potato cold for this recipe, it’s great to note that a chilled potato can be turned into fluffy mashed potatoes with just a few pulses of a food processor! :)

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65 AdrienneCarolyn May 23, 2012

This is bananas!! (or potatoes I guess)….I’m so baffled I want to write swear words :-)
Can’t WAIT to try this on the weekend!!

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66 Kristine May 23, 2012

Sounds yummo!! I wonder how sweet potatoes would taste in it?

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67 Alex Kimble May 23, 2012

Aaaaamazing! Can’t wait to make. I have total faith because every recipe I’ve ever made of yours turns out every single time! :) Thanks for sharing!

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68 Adina May 23, 2012

What a great idea! And those strawberries look divine. I’m off to make a batch of this and dip everything I own into it (vegan marshmallows and sliced banana for starters).

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69 Lacey May 23, 2012

My mom and I just made this, but added some vanilla bean paste on top of vanilla, used 1/2 a banana + 3tbs maple syrup, almond butter, and added some cinnamon. Omigawd it’s amazing. It tastes like cinnamon roll-cream cheese frosting that’s so buttery and delicious! New favorite recipe. Could use as topping for waffles or pancakes, or even as frosting for carrot cake. You are a genius love it!

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70 Stephanie @ Legally Blinde May 23, 2012

Oh my gosh, this is so creative! I NEVER would have guessed there were potatoes in there. I have no idea how you came up with this, but I’m sure glad you did! I wish my mind worked like that :) And I love the idea of stuffing strawberries with the dip – those look amazing!

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71 Lexi @ You, Me, & A World to See May 23, 2012

You are AMAZING for coming up with a cookie dough dip that is vegetable based. Well, and just amazing in general too :)

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72 Char @ www.charskitchen.ca May 23, 2012

I’m just…amazed. This is amazing. I never would have guessed potatoes, ever. I am buying some this week, & I WILL be trying this! My sister & I were big fans of those Pilsbury tubes, too :D Cookie dough all the way!

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73 Emilia @ Namaste Gurl May 23, 2012

As much as I love my good ole’ white potatoes, I might try using my new and beloved sweet potatoes… I bet it would turn out SOOOO yummy! Then again, sweet potato and nut butter is my fav snack so you can’t go wrong, can ya? :)

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74 The Queens Table May 23, 2012

Oh my goodness! This is the most inventive food idea I’ve seen! I will be trying this one soon! You Rock!

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75 Monsterscircusmon May 23, 2012

Wow! I can’t believe it’s healthy! It looks very very sinfull:-) thank for sharing it! Have a wonderful day.

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76 Suziee May 23, 2012

Wow,… you are so darn creative!! Potato –> cookie dough?? Who would’ve thought?? I love your blog! Keep up the good work!! :)

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77 Sara May 23, 2012

What a crazy brilliant awesome idea! Potatoes never cease to amaze me when it comes to non-traditional uses (potatoes in cinnamon rolls?! my mind was blown when my cousin told me about that one). I think you win for creativity though :P

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78 Kat @ a dash of fairydust May 24, 2012

This is AWESOME! I love potatoes,and so does my mom,so we always cook a whole pot. The next time we have some leftovers,I will try this dip,thank you so much for the awesome recipe!! :D

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79 Hayley @ Oat Couture May 24, 2012

Oooh this looks and sounds great! I bet it would taste great with sweet potatoes as well! Honestly though I would have never thought to add potato to something like this – kudos to you! :)

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80 Sonal May 24, 2012

Angela! Your recipes never fail to impress me! You helped me find my own glow and i could not thank you more :) xx

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81 Helen May 24, 2012

I just made this sans the chocolate chips and I’m really surprised at how good it tastes.

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82 Angela (Oh She Glows) May 24, 2012

glad to hear that Helen! I was surprised too.

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83 Helen May 25, 2012

I took the dip to work today with some apple slices and made people try it without telling them what was in it and then I made them guess the ingredients. No one guessed the potato but I did end up giving the link for the recipe to a few people. I used honey instead of maple syrup as well.

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84 Alyssa (Down To Earth) May 24, 2012

This has got to be (hands down) one of the craziest recipies you’ve ever shared. . .but I have complete faith in it. Everything I’ve ever made from your site turns out so yummy! I’m so excited to try this one. Thanks for sharing!

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85 Sarina @ Earthgiven May 24, 2012

You’re a creative genius! In a pinch, you could use Instant Mashed Potatoes. We found a good organic, vegan brand at Whole Foods in Oakville called Edward and Sons. Less nutritious for sure, but faster if time was of the essence (you know, like a cookie dough dip emergency!)

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86 Chelsea @ One Healthy Munchkin May 24, 2012

A lot of the time I find that recipes in the blog world are all just copies of each other – but this is SUCH an original idea! Who would have thought that potatoes could be made into a sweet dip? I can’t wait to try this!

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87 Ashley May 24, 2012

Looks yummy! What about substituting regular potatoes for sweet potatoes? What do you think the taste would be like?

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88 Dara May 24, 2012

I asked her the same. I think we should just wing it and give it a try. However, the presentation will not look like cookie dough. The orange from the tater may make it much darker. Whatever though, i would like to “YOLO” this one.

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89 Ashley May 24, 2012

It might not be as thick because Sweet Potatoes tend to be a bit more mushy. It would be great for Halloween! =)

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90 Angela (Oh She Glows) May 24, 2012

Well why not turn it into a sweet potato pie dip? I will have to try that! Can you imagine with marshmallows? yummm. Not sure how the texture would be though.

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91 Angela (Oh She Glows) May 24, 2012

I think the flavour would change…might be better suited to a fall-spiced dip? Also, as someone else mentioned above, it might not have the same creamy texture…I’ll have to try it out sometime.

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92 The Mrs @ Success Along the Weigh May 24, 2012

I am very intrigued! Must make this because if it tastes as good as it looks, I’m SO onboard!

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93 Dara May 24, 2012

That is pretty intense. I would have NEVER guessed potato.
You said no baking potato, so Russet is out. So did you use Yukon Gold?
What about using sweet potato? those are my favorite and I have one!

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94 Kara @Nutritious-n-Delicious May 24, 2012

Sweet potatos would be awesome in this!! Probably wouldn’t be “chocolate chip” cookie dough, but maybe it could be turned into a whole new flavor of cookie dough! I love sweet potatos and cinnamon, maybe that’d be a good place to start.

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95 Angela (Oh She Glows) May 25, 2012

Another reader below tried it out with sweet potato and said it wasn’t good….just an FYI! She said it tasted like her mom’s sweet potato casserole. lol. I dont think I’ll be trying that soon (not that I have anything against SPP!) I guess the actual regular spuds are required for this consistency and flava

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96 Angela (Oh She Glows) May 24, 2012

The potatoes I used were just called yellow skinned, but yes I imagine yukon would work well! I havent tried any others yet.

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97 Kara @Nutritious-n-Delicious May 24, 2012

I’ve tried using potatos to make “Cake balls” before and had lets just say…interesting results… My dad like them, but I wasn’t a huge fan. I think taking your suggesting of mashing/pureeing them while still super hot might help with the texture a little. Maybe I will try again. :) Thanks for the recipe as always!

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98 Angela (Oh She Glows) May 24, 2012

haha I can imagine that would have been tricky! Kudos for trying it though, that’s creative!

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99 Kate @ life's precious moments May 24, 2012

I saw that you pinned this recipe on Pinterest. You are right- I couldn’t guess the secret ingredient! But how cool is that?! Potatoes in some amazing dip :) And it is gluten free! Win win from my end :)

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100 LizAshlee May 24, 2012

That looks amazing!! I love using veggies as the base for dessert…like my pudding that is made with steamed and pureed carrots…in love! :)

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101 Stacy L. May 24, 2012

I think I just died and went to heaven. This can’t be real, can it? I’m obsessed.

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102 Angela (Oh She Glows) May 24, 2012

I hope you enjoy it!

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103 Catalina @ Cake with Love May 24, 2012

OMG this dip looks to good to be true!!

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104 Lauren @ Oatmeal after Spinning May 24, 2012

What a very cool recipe! I wonder if Japanese sweet potatoes would work? Those are my addiction.
I’ve never made Katie’s dip (WHY??) but I made StuftMama’s cookie dough oats, and they are really awesome.

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105 Lauren May 24, 2012

Hi Angela,
You often use cashew butter in your recipes, and i was just wondering if you make your own? Thanks!

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106 Angela (Oh She Glows) May 24, 2012

I do occasionally (when Im not lazy) haha. You need a heavy duty food processor to make nut butter, but aside from that you are good to go. You can make raw or roasted.

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107 Jennifer @ Peanut Butter and Peppers May 24, 2012

Wow! Girl you are so creative in the kitchen! What a great use of potatos! I’m making hubby potatos for dinner, and i have to save a few so I can try your dip! I can’t wait!!

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108 Carissa May 24, 2012

I’m going to have to try this! My hubby says that when he tells people at his work about foods we eat, they look at him funny. I guess things like this are why? :-) I’d rather eat healthy, delicious foods than junk anyday!

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109 Maria @ Skin Wellness May 24, 2012

Wow! After I saw your preview I was breaking my head wondering the ingredients for this lol Brilliant Angela! Keep ’em coming!!! :)

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110 Emilie @ Emilie's Enjoyables May 24, 2012

such a strange yet amazing idea! The ultimate test would be if my fiance could tell there were potatoes in it…I think I’ll have to give it a try!

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111 Maria @ Skin Wellness May 24, 2012

Wow! After I saw your preview I was breaking my head wondering the ingredients for this lol Brilliant Angela! Keep ‘em coming!!!

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112 Psuke May 24, 2012

Wow…Looks really tasty, and now I’m curious how that would work with yams and sweet potatoes.

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113 Cath May 24, 2012

This is so creative and imaginative. Can’t wait to try it! Also, I have to say, whenever I think your photographs couldn’t be any lovlier, they always are. The pictures are so beautiful, especially of the little strawberry “bowls.” What a great idea.

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114 Angela (Oh She Glows) May 24, 2012

Thank you Cath, that’s so nice of you to say!

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115 lynn @ the actor's diet May 24, 2012

ah you’ve done it again! BOOKMARKED!

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116 Hailey May 24, 2012

I am so skeptical of this that I think I’ll have to try it. :-) If I hadn’t tried at LEAST a dozen (or two) of your recipes to know how delicious they are, I would think this is crazy! haha. I can’t wait to try it…and I could definitely see how this could be a perfect canvas for other sweet/savory dips galore. Thanks again!

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117 Valentina May 24, 2012

I just tried this and I have to say…Angela, you’re a GENIUS!!! This is unbelievably good, and I haven’t even chilled it and added chocolate chips yet, I just ate some warm out of the blender and it’s like a creamy custard, oh so good! I used almond butter (my favourite) and a bit less maple syrup…I think this might be your best recipe I ever tried (and all the ones I tried were incredibly good)! THANK YOU!!

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118 Angela (Oh She Glows) May 24, 2012

whohoo! That makes me so happy Valentina! I’m glad to know a few of you have tried it so far and enjoy it. :) I still can’t believe that potatoes can do that…heh.

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119 Megan @ The Detoxinista May 24, 2012

What a creative idea! Anything cookie-dough-flavored is a win in my book! Can’t wait to try it. ;)

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120 Angela (Oh She Glows) May 24, 2012

I hope you enjoy it Megan!

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121 jessica May 24, 2012

Hey Angela,
I love the idea of stuffing the strawberries with the dip…looks delish!! Any idea where I can find graham crackers that don’t have honey in Toronto???

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122 Angela (Oh She Glows) May 24, 2012

Bulk Barn has honey-free graham crackers (at least where I shop), however I will warn you that their ingredient list isn’t great. I havent been able to find actual boxed grahams without honey in any stores around me.

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123 Jessica May 25, 2012

Thanks so much! I’ll have to check out the local bulk barn tomorrow! I don’t mind not so great ingredients once in a while, but it would be nice to find healthier versions without honey. So far I haven’t found any packaged ones without either. I used to get Sweet& Sara’s from Panacea but they’ve closed and I feel lost without them!!!!

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124 Angela (Oh She Glows) May 26, 2012

I was all excited to check out Panacea for the first time and then I found out they had just closed their doors…bummer! I wonder if any other health stories in the GTA carry them..

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125 Christine May 24, 2012

I wonder if you could use potato in place of silken tofu to make different desserts? I know there is already avocado to use, but it’s nice to have another option!

Angela, how many potatoes did you use? I’ll be making this for a birthday park picnic on Saturday, and doubling the batch. The birthday girl is very, very excited!

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126 Angela (Oh She Glows) May 25, 2012

I can’t quite remember how much potato I used…1-2 probably (and they vary in size so much), however it was 1.3-1.5 cups cooked potato. Hope you all enjoy it!

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127 Tonya May 24, 2012

soy free! nut free! bean free! etc! I sat there for a while trying to figure out what the heck you could have POSSIBLY used before scrolling down. And potatoes? Well I’ll be juggered. LOL

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128 Tonya May 24, 2012

Ohhh! That’s what the Pota’ Dough part meant. HAAA i’m so SLOW!

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129 Angela (Oh She Glows) May 29, 2012

loL!

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130 Arma May 24, 2012

Made it with peanut butter, agave instead of maple syrup, and left out chocolate chips (didn’t have any). It’s gooey and delicious and I’m about to eat it all.

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131 Angela (Oh She Glows) May 24, 2012

haha thanks for letting me know!

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132 Rachel @ I'm Loving Today May 24, 2012

I have distinct memories of my friend Lisa and I splitting one of those pre-packaged cookie dough ball sheets on a drive to a basketball game in high school. I love that you and your friend did the same thing! High class, all the way.

Also, this recipe looks just wild enough to be incredible!

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133 Angela (Oh She Glows) May 24, 2012

hah, we are cookie dough twins. To be a kid again, eh? Oh well at least we can eat “grown up” bowls of cookie dough. ;)

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134 Robyn May 24, 2012

Ummm,,,yeah can I say again,,,brilliant! Made just now and cleaning the warm goo from the food processor(finger by finger!!),,,delish. I only did 4 TBS maple syrup(try to avoid most sugar) and added a couple of dates(maybe date paste next time…and oh yeah added fiber because I didn’t peel as I was cooking more for an avocado potato salad(smoothed out tho)
Thanks again for your brilliance.

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135 Angela (Oh She Glows) May 24, 2012

Hey Robyn, Nice modifications! I look forward to trying it with dates. Im happy you like it!

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136 kelly May 24, 2012

Don’t forget to add your chocolate chip cookie dough blizzards to the list- they changed my life!!! I can’t wait to make this!

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137 Angela (Oh She Glows) May 24, 2012

oops I forgot that one! Ummm I think we so need to add a scoop of this dip into a “blizzard” dont you think?

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138 Joey May 24, 2012

Now that is seriously clever! I’d love to know whatever inspired you to use potatoes!

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139 Angela (Oh She Glows) May 24, 2012

Hey Joey, I wrote about it in the intro, but it was a result of being lazy & not wanting to mash potatoes. So I decided to “whip” them in the processor. It worked so good I decided to make a potato based cheezy fondue, and then it occurred to me that I should use the silky mixture as a base for cookie dough dip. Im an odd one at times…

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140 Brooke May 24, 2012

Mmm yummy! This definitely sounds interesting, I will have to try it!

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141 Katie Zega May 24, 2012

I was so sure I was not going to like this…..boy did you prove me wrong!!!!

You. are. a. genius. I LOVE IT!!!!!

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142 Angela (Oh She Glows) May 24, 2012

I was sure I was going to hate it too! heh…so glad you enjoyed it Katie.

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143 Anna May 25, 2012

I’m so impressed. Potatoes into cookie dough dip…who knew?!

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144 Alex @ Raw Recovery May 25, 2012

Wow, this looks amazing. I have been on a cookie dough trip recently so I’m really excited about this. There’s something that’s so delicious about sweet cookie dough with the crunch of a chocolate chip.

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145 Moni Meals May 25, 2012

Ang, you are so frickin awesome and clever on this one! Way to think outside the box, I hope to make this soon. Creative, healthy, and I am assuming out of this world tasty. :)

have a great weekend!

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146 Danielle May 25, 2012

i have to say, this is one of those that I have to try just to see what it tastes like! potatoe?!? would love to bring it to a get-together and shock my friends when i tell them it’s spuds!

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147 hannah May 25, 2012

this is the craziest and most creative thing ever! i can’t wait to try it!!!

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148 Sheesh May 25, 2012

HOLY MARBLES I need to try this! So creative. I think I could just dunk my entire face in that bowl! I think I will have to give some of it away immediately, otherwise I will eat it all myself.

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149 Bitter en Zoet May 25, 2012

just wanted to let you know that we love what you do and are giving you the versatile blogger award! congrats

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150 Angela (Oh She Glows) May 25, 2012

Thank you!

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151 Ellie@Fit for the Soul May 25, 2012

this is so so unique and interesting! It looks like it would taste great! And I bet it does because I love potatoes. my husband looooves cookie dough too and always wants the last bits of it in the bowl! :P

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152 Cassie J. May 25, 2012

I just tried this with sweet potato rather than regular. (This was purely accidental- I started peeling a potato and then realized it was a sweet potato! Silly me!) I honestly wouldn’t recommend it… I had to use a LOT of sweetener to mask the flavor of sweet potato. It basically tasted like my mom’s sweet potato casserole… which wasn’t really what I wanted. haha but I’m excited to try it with a regular potato instead!

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153 Angela (Oh She Glows) May 25, 2012

Good to know…thanks for sharing your trial!

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154 Lauren May 25, 2012

How creative and delicious looking!

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155 Heathy May 25, 2012

This is so crazy and so cool! Im not a potato fan but I think this recipe could convert me! :D

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156 Robyn May 25, 2012

Um…you are amazingly talented. Good job!! Now I gotta go buy some yellow-skinned potatoes stat!

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157 Rachelle May 25, 2012

This looks so good! My brother and his girlfriend just did the same thing with potatoes, but used the sticky potatoes as a cheese for pizza! It was so good too. I never knew potatoes could be such a catch all food. :)

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158 Elizabeth May 25, 2012

Wow- so interesting. I love cookie dough and potatoes- so how could I go wrong? Thanks for sharing something I would NEVER have thought of. : )

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159 Mel May 26, 2012

I wonder if it’s possible to back them and make cookies? Hmmm. It looks a little moist for it as it stands but I might tweak and try that! Using the japanese yams someone else mentioned. Thanks for the great recipes you always put out. I don’t know how you do it so consistently but you are inspiring in your style and creativity. Thank you.

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160 Lia May 26, 2012

This really just looks like it would rock my socks off. Potatoes!

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161 Erin Motz May 26, 2012

This edible cookie dough is all the rage these days! I’ve been meaning to make it and keep putting it off. Who does that?! ;)

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162 B @ Crags and Veggies May 27, 2012

Oh wow, this looks amazing! Can’t wait to try!

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163 Alicia @ Treble Tart May 28, 2012

WOW this looks incredible! I can’t wait to eat it with the freshly picked strawberries that are hanging out in my fridge. Mmm yum!

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164 Hannah May 28, 2012

This was so good and easy!! Loved it :) thanks, this was really creative ! Love your blog, use it all the time :)

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165 Angela (Oh She Glows) May 29, 2012

Glad you are enjoying the dip Hannah!

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166 Rebecca May 28, 2012

I made this last night. I didn’t care for it too much when it was still warm/room temperature. But after sitting in the fridge all night, it was tasty! I love the texture and it tastes great on apples. My husband doesn’t like the maple flavor. Do you think I could substitute the maple with brown sugar?

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167 Angela (Oh She Glows) May 29, 2012

I also like it better chilled too! I can’t see why brown sugar wouldnt work! It might give it more of an authentic cookie dough flavour too. :) Enjoy.

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168 Angela (Oh She Glows) May 29, 2012

PS- I also like apples dipped in it.

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169 Angela (Oh She Glows) May 30, 2012

I was just thinking about your question this morning and I forgot to add that you will need to add a bit of almond milk to the mixture if using brown sugar. I would start with 3T-1/4 cup and go from there.

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170 Amanda May 30, 2012

Hey Angela,

This looks awesome – think I’m going to try it tonight. How long do you think it’ll last in the fridge?

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171 Amanda May 30, 2012

Also, what do you think about subbing some/all of the maple syrup with stevia?

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172 Angela (Oh She Glows) May 30, 2012

I’m not sure Amanda. I haven’t used stevia before in my baking. Another reader tried using honey and said she didnt love the taste, so Im hesitant to say that any sweetener swap would turn out.

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173 Angela (Oh She Glows) May 30, 2012

It should last a couple days, perhaps longer. We havent been able to make it last longer than a day or two. :)

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174 Lina May 30, 2012

Maybe I broke all the rules and that’s why this turned out “meh” for me. I used red skinned potatoes, honey instead of maple, and peanut instead of cashew butter, ’cause that’s what I had on hand. To me, this didn’t taste very good, or like cookie dough, but perhaps if I had followed the recipe it would have?

I feel bad to say all that, but then again, it was probably my own fault for not using the proper ingredients. I had such high hopes though!

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175 Angela (Oh She Glows) May 30, 2012

Thanks for letting me know the subs that you used! Maybe the ingredients don’t swap out as much as I hoped, but I can totally see how the flavour would change a lot with those swaps. I will note this in the recipe. Don’t feel bad for letting me know. I hope if you do make it as I did you will like it!

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176 Sam May 30, 2012

This dip is absolutely incredible! I whipped this up for a girls night with a few of the pickiest eaters I know (including myself) and we devoured it. It blew me away! As a chocolate chip cookie addict I cannot thank you enough or this recipe, it is A-MAZING!!

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177 Angela (Oh She Glows) May 31, 2012

So glad to hear that Sam! Nothing like a girls night with a batch of cookie dip :)

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178 Deb May 30, 2012

So if you add the chips while it is still hot, will you get chocolate pudding?

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179 lorin May 31, 2012

I have literally looked at this recipe at least 5 times because i’m going to make it tommorow and i want to make sure i get it right, but it took me so long to get the pota’dough. I saw another comment saying how long it took them to get the joke and that’s when I realized what it meant. It must be all this studying for finals that is makin me slow.

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180 Angela (Oh She Glows) May 31, 2012

haha thats funny. I have those days too!

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181 kayleigh May 31, 2012

I really want to make this today, but I only have red skinned potatoes. What would the difference be if I used those instead? Is it not worth it?

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182 Angela (Oh She Glows) May 31, 2012

I heard from another reader that she used red skinned poattoes (in addition to honey and PB) and she didnt care for the flavour too much. For that reason, I would caution against diverting from the recipe too much!

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183 kayleigh May 31, 2012

Okay thank you! I think I’m gonna give it a shot anyways since I do have syrup and cashew butter. I will let you know how it turns out and know if its bad it’s my fault not yours :)

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184 kayleigh May 31, 2012

Just wanted to let you know I made it and it is fantastic! I cannot believe it is made of potatoes, but the red skin worked perfectly fine!! You have a true talent for coming up with recipes and I thought this was better than a lot of the super decadent and unhealthy cookie dough dips I’ve tried!

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185 Angela (Oh She Glows) May 31, 2012

That is so good to know about the red potatoes…and thank you so much for your kind words. That means the world to me. Have fun playing around with the recipe. I’ve made about 3 variations now…I can’t decide which are my favs.

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186 Erin May 31, 2012

Do you think this could be made in a vitamix????

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187 Angela (Oh She Glows) May 31, 2012

Im really not sure Erin! I havent had a ton of luck making sauces in my vitamix, but I hear it can be done!

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188 lorin May 31, 2012

I made this today, but I forgot to peel the potatoes. I followed the recipe to a T besides that but it kinda has a weird consistency; it’s a little slimy. It’s not bad, but I think I like your peanut butter and jam banana pizza better. I’m still happy I made it so now I know what it tastes like.

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189 Jen June 1, 2012

My first try at this recipe is chilling in the fridge. I can’t wait!!

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190 Taylor June 3, 2012

Just made this and it was really good! My fiancé liked it too and he is by no means vegan. I was too excited and put the chocolate chips in while it was hot so I had more of a chocolate swirled cookie dip…still good!

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191 Elzie June 4, 2012

Oh my gosh! This looks sooo good! Cannot wait to try it. Wait, could you use sweet potatoes? I mean what difference do you think it would make, other than change the color?

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192 Angela (Oh She Glows) June 5, 2012

A reader tried sweet potatoes and didnt care for it (said it tasted like sweet potato casserole!) so it’s up to you I guess!

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193 shani June 4, 2012

do you think that this would freeze well?. I need to make some in advance. Also if frozen would it be a good ice cream alternative?

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194 Angela (Oh She Glows) June 5, 2012

I tried it and it didnt freeze and thaw very well, so I don’t suggest it.

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195 Emma June 5, 2012

Hey Angela, I’m sorry to be so anal-retentive about this, but I read through the comments first and didn’t see an answer– is the 1 1/3 cups of cooked potato listed in the ingredients before or after you put it in the food processor (so, 1 1/3 cups cubed or mashed?)? Thank you so much! You truly are an inspiration!

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196 Angela (Oh She Glows) June 5, 2012

A valid question! Its 1 1/3 cups cubed potato.

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197 crystal charboneau June 5, 2012

I made this with sweet potato and almond butter and it was amazing!

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198 Yasmine June 7, 2012

Hi Angela!
I’ve tried this recipe yesterday and it was good! The texture of dough is not the same as yours (less fluid) but the taste was great.
Do you know how long can we keep the dough in the fridge?
Thanks for your recipes and beautiful photo!

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199 Angela (Oh She Glows) June 7, 2012

Hey Yasmine,

Glad you enjoyed it! If it comes out a bit thick you can add a splash of almond milk to thin it slightly. It should keep in the fridge for 2-3 days or perhaps longer.

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200 Yasmine June 7, 2012

Thanks!

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201 Sophie June 9, 2012

MMMMMM,..;You are certainly a genius! This dip looks excellent, superb & so appetizing too, Angela! :)

I love your tasty recipes a lot,…they never fail me! Never! :)

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202 Natalie June 9, 2012

I made this as soon a you posted this amazing recipe! I subbed in a sweet potato and have to say the results were fabulous! Thanks for sharing your innovative-ness :)

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203 Angela (Oh She Glows) June 10, 2012

Glad to hear that Natalie!

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204 Jessica June 13, 2012

I made this with red potatoes, agave syrup, a dash of cinnamon, almond butter, and Enjoy Life chocolate chunks because I could NOT WAIT to try it out. Oh, and I used a blender instead of a food processor. It was very yummy! I can’t wait to try it with maple syrup and yellow potatoes to see if it changes anything. Thank you!!

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205 Angela (Oh She Glows) June 14, 2012

Hey Jessica, so glad you enjoyed it!

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206 Rachel (teacher-chef) June 13, 2012

Wow – this looks so awesome! The potatoes kinda scare me, but if you ladies are giving it a thumbs up than I cannot wait to try it!

:-)

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207 Kathleen @ KatsHealthCorner June 14, 2012

Potatoes?! In a DIP?!?!?! You are so creative!!! :D

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208 Cat June 18, 2012

Can I use Peanut Butter instead, if I can’t get my hands on any Cashew Butter?

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209 Angela (Oh She Glows) June 18, 2012

Yes you can. It will have a bit less of a cookie dough taste but should be yummy all the same. :)

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210 Laurel July 8, 2012

I’m making this for a vegan brunch today… I used red-skinned potatoes, so it tastes a little potato-ey, but I’m going to get people to try it first then tell them the secret ingredient.

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211 Angela (Oh She Glows) July 9, 2012

What did they think?

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212 Laurel July 9, 2012

They liked it :)

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213 Amanda September 9, 2012

I have to tell you, I altered this recipe since I’m not a big tator fan. I used Cream of Wheat! and oh, it is AWESOME! I didn’t need to use the food processor, I added all the ingredients at the end of cooking time of the wheat. It all came together and it is wonderful!
Thanks so much!

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214 Angela (Oh She Glows) September 10, 2012

wow very creative!!

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215 Vivienne Muldoon September 26, 2012

I just mad this, and it is unbelievably delicious!! I was too lazy to make cashew butter, so I used peanut butter instead. Kids loved it too! I could just eat this all day…

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216 Nicole November 12, 2012

What can I say but WOW!!! I used pecans and it was delicious!! Thank u thank u thank u!!!

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217 Nicole November 20, 2012

Ok, so I made this for the 3 rd time in one week and also used your pecan nutty pie crust and OMGoodness!!!! I have no words only mmmmm,mmmmm!!! Thank again!

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218 Haley January 7, 2013

I’m on the eight week straight of potatoes in my CSA box, and I still never thought I’d imagine potatoes in this form! I’ve done the white bean cakes and black bean brownies, but never thought about hiding potatoes in desserts. Skeptically (of course), I tried it out (subbing in brown sugar for half the maple syrup since I ran out). It’s shockingly good and silky. I love many of your recipes, Angela, but I had to comment on this because I was so surprised it turned out well – and I never would have tried it on my own.

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219 Louise January 14, 2013

That looks amaaaazing! Do you make the cashew butter your self? I have never seen it in a store (here i Denmark)..

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220 Angela (Oh She Glows) January 14, 2013

Yes I usually do make it myself as raw cashew butter is quite expensive around here! Enjoy

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221 Melissa Kelley January 15, 2013

This looks amazing!!! My husband and I strictly follow the Paleo lifestyle and white potatoes aren’t exaclty considered “Paleo” friendly. While I’m all about eating foods that aren’t considered Paleo on occasion…I like to stick pretty tight to the foods that that lifestyle suggests. Do you think this would work with sweet potatoes? Or even Japanese sweet potatoes???

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222 Angela (Oh She Glows) January 15, 2013

Hi Melissa, I think someone made it using SP and didn’t like it, but another said they tried it and liked it. To each their own I guess. :) Goodluck if you try it out! I haven’t personally tried it with anything other than white potato.

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223 Vegan Radhika SArohia January 16, 2013

This looks awesome…I wonder if I could substitute squash for the potato to make it somewhat low carb? (Unfortunately I have to avoid potatoes and high starch stuff due to my low carb diet)
Maybe I’ll try at some point and post back how it goes :)

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224 Mary January 17, 2013

I want the recipe for the cheezy dip you made using potatoes…is that on your site somewhere?

I’ve been experimenting with cheeze dips using nuts and nutritional yeast, I’d love to see a new take on that!

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225 Angela (Oh She Glows) January 17, 2013

I’m sorry it’s not on my blog! I processed cooked/peeled Yukon gold potatoes, nutritional yeast, garlic, salt, EVOO, lemon, and onion powder though. I’ll have to look for the recipe.

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226 Captain Planet January 17, 2013

I am thrilled to pieces. And I just want to give you the BIGGEST HUG! Thank you for this work of art!

Unfortunately I’m allergic to most tree nuts, would almond butter alter the cookie dough flavor too much? Any suggestions for cashew nut alternatives would be greatly appreciated!

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227 Angela (Oh She Glows) January 18, 2013

I’m sure almond butter would work or even sunflower seed butter maybe?

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228 Amy January 20, 2013

so I’ve been on a sweet treat kick this week and made your cookie dough balls, which were heavenly delicious, earlier in the week and then yesterday I made this cookie dough dip with a little hesitation about the potatoes. my husband talked me into it by reminding me that you have not steered me wrong once in the year that I’ve been religiously feeding our family with your recipes. thank you, by the way, for making me feel good about what i’m feeding myself and my family. anyway…this is delicious also and reminds my husband and i of the custard that fills my beloved family recipe of chocolate eclairs. my grandma and now my mom makes these almost every occasion at someone’s request. we all love the crisp shell, the cold, rich custard, and the hot chocolate drizzled over top. but now, my husband and i are full vegan, no longer straddling the vegetarian/vegan fence. i was wondering if you’d have any interest in trying to find a way either with or without my help of tweaking the chocolate eclair recipe to make a vegan version. i think the cookie dough dip is a great place to start with the custard, the chocolate sauce would be easy but the actual eclair would be tricky- since its eggs, butter and flour basically. you’re such a wiz at this- your recipes are so great at tasting good and being truly healthy in a way that you can really feel it nourishing your body. let me know if you have any interest…and thank you again for what you do.

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229 Angela (Oh She Glows) January 21, 2013

Hey Amy, Im so happy you enjoyed the dip! Thanks for trying it :)
Not sure I can take on the eclair recipe right now as I`m busy finishing up my cookbook, but maybe I will have to check out some recipes in the future! :)

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230 Karlyn January 25, 2013

I made this yesterday and it tasted AMAZING! It’s actually already gone since my sister and I couldn’t stop eating it (there may have been spoons involved haha). I’ll definitely be making this again, very soon in the near future. Using potatoes completely exceeded my expectations!

Thanks for the great recipe!

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231 sam January 27, 2013

Would it taste close if i used peanut butter instead of walnut butter?

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232 Angela (Oh She Glows) January 28, 2013

I think I use cashew butter? But yes PB would be fine too!

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233 Angie February 2, 2013

This is amazing!! So easy to make and so delicious. I served with homemade graham crackers:) yay for made from scratch food!!

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234 Adriel February 3, 2013

Love this!! I made it tonight to take to a Super Bowl party tomorrow. Unfortunately my potatoes weren’t good so I substituted potato flakes and it worked!! Instead of maple syrup I used agave and one tablespoon of brown sugar. My son likes the Enjoy Life mini chips so I tossed those in! Thanks for the recipe!! We aren’t vegetarians, but aren’t able to eat dairy. I just love your recipes and Katie’s recipes as most work for our diet!! Thanks for sharing!!!

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235 Angela (Oh She Glows) February 3, 2013

Thanks for letting me know! That is so cool that the flakes worked…I never would’ve thought to use those.

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236 Kim February 18, 2013

Holy frijoles! I bookmarked this recipe when you first posted it, and just made it today for the first time. Oh. My. Goodness. It is absolutely delicious! I don’t know how you come up with your recipes, but I’m so glad that you do! This dip is incredible. A few of my friends thought that it tasted more like cookie dough when served with the graham crackers vs. the fruit, but I thought it was awesome just right off of a spoon. But then again, I am obsessed with all things cookie and/or chocolate. I wouldn’t change a thing about it! :-) And I still can’t believe how smooth the texture is. Potatoes… who knew???

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237 Kathryn March 31, 2013

Just made this with sweet potatoes (the white ones! not yam!) and it turned out FANTASTIC. I used honey and peanut butter and dumped in some cinnamon – it tastes like a snickerdoodle! I bet if it were a squick thicker it would work great as a frosting.

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238 maya April 3, 2013

BRILLIANT idea.
i used white sugar and almond butter, and it came out just divine. i could have licked the bowl clean right then and there when it was steaming hot! i bet it’ll taste even better after chilling in the fridge. i hope i’ll have the willpower not to gobble it up beforehand.
tastes like white chocolate ganache!!!
thanks!

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239 Paige Nicole April 9, 2013

I made this the other night and shared it with my roommate who doesn’t have any dietary restrictions and we both LOVED it. This is seriously amazing. My roommate could not believe it was made out of potato! Thank you so much for this recipe, and all of your recipes! I don’t know how I would be gluten-free and vegan without your website!

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240 Marianne April 25, 2013

Unbelievably delicious! I was skeptical using the potatoes but the taste and texture are like the real thing! Wow! A+

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241 Kinsey May 17, 2013

I just made this amazing dip today! Everyone in my family loved it. My brother (who happens to be 12 and an EXTREMELY picky eater) was shocked when I said potatoes were in it. This didn’t stop him – or anybody – from gobbling it up though.

We dipped baby carrots, apple slices, and strawberries in the cookie-dough dip. It was delicious.

I’m considering making this dip for my middle-school softball party next week. I definitely won’t tell them whats in it though. Let them eat healthy without knowing! ;)

I’ve been a huge fan of your blog, and it is the inspiration for my own blog, http://therootsandfruits.wordpress.com/.

Thanks for the awesome recipe! – Kinsey

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242 Alanna May 20, 2013

Hi Angela,

I am planning to make this delicious-looking and creative recipe soon; just wondering if you could fill in the blanks in the “tips and substitution notes” section. Unless it is just my computer, it jumps from 2 to 6?

Thank you for this and all the other wonderful recipes you post,

Alanna

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243 Angela (Oh She Glows) May 22, 2013

Oops I think that was some bad numbering on my part! :) Fixed now

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244 Alanna May 22, 2013

Oh, ok! In that case, what do the asterisks attached to the maple syrup and the nut butter mean? I thought maybe that was addressed in the “missing” tips. ;)

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245 sherry May 26, 2013

Question … the title says “optionally nut-free”, but I can’t find any information or suggestions for what to substitute for the cashew butter. The recipe sounds great and I would love to try it, but we do have nut allergies. Thanks :)

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246 Angela (Oh She Glows) May 27, 2013

Hey Sherry, Sorry about that – I am not sure why I didn’t catch that! :) I think I meant to say that you might be able to sub sunflower seed butter in place of the cashew butter. I haven’t tried this yet though so I can’t say for sure how it would taste. Maybe add a small amount to start off with. Goodluck & enjoy!

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247 Little Blue Dress August 12, 2013

How is this “healthy”? It’s very high on the glycemic index. In what universe is something made of simple starches and sugars like potatoes, sugar, and chocolate “healthy”? It will spike your blood sugar and is no different than eating regular cookie dough, except it probably doesn’t satisfy the craving and tastes worse. It’s sad that people are so misinformed about nutrition

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248 Lisa September 21, 2013

Little Blue Dress: it’s meant to be a treat, not a daily staple. As a reader, I respect your opinions and appreciate your input, but I think it would be better received if you offered some further explanation or alternatives. I would guess most on this site are willing to learn, if the information is sound and objective.

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249 Jessica August 26, 2013

Made this yesterday and it was sooooo good. Snacked on it while watching the Saints/Texans football game. Would have never thought I would be eating cookie dough made with yellow potatoes and cashew butter!

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250 Lisa September 21, 2013

After an AWESOME first batch the suggested way – yes, this recipe is ingenious! – I experimented with the following subs:

– Sweet potato for yellow. I LOVE sweet potato, and with a little cinnamon added the taste turned out great. No evident issues with texture.

– Vanilla protein powder for vanilla extract. When I put the potatoes in the food processor, I let a little of the water run in, then added 1/3-1/2 scoop of powder. Turned out really testy – and it’s an extra health kick, to boot!

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251 Lisa September 21, 2013

Whoops – meant TASTY not testy!

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252 taran February 10, 2014

Can I use almond butter or peanut butter instead of cashew butter?

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253 Deanna March 4, 2014

This looks amazing! I am very excited to try it out. I was wondering if you had a another idea instead of the cashew nut butter? My husband is allergic to nuts but he is a cookie dough lover. I would love to be able to make this for him.

Thanks!

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254 taehreh March 30, 2014

How do you even come up with these amazing recipes?! I would never have imagined such a combination. But I guess that’s what makes you the expert.

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255 Colette April 14, 2014

My 13 yr old son is considering taking this for his health class healthy food demo. Its a toss up for this or spicy roast chickpeas.

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256 Lizzy May 6, 2014

We have made this cookie dough love it but we didn’t have enough 1/3 maple syrup so used 2/3 honey 1/2 tsp molasses. We also 1/2 cashew, 1/2 to tahina seed butter.

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257 Emma May 21, 2014

Oh my god, I recognise I’m late to this party but this dip is ridiculous! I subbed peanut butter for the cashew butter and it is so so delicious, even before putting the chocolate in!!! I can’t believe potatoes do this!

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258 Jack Moobs August 14, 2014

Hello
Wow awesome!! Huge cookie dough fan here!
I’m allergic to nuts though, I did see the * however didn’t see that you recommended a substitute??? Am I being blind? Or any ideas??

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259 Angela (Oh She Glows) August 14, 2014

Hi Jack,

Sorry about that! You might be able to try sunflower seed butter instead of cashew butter. I would opt for the lightly sweetened kind by SUn butter as it’s fairly bitter. You might want to try adding a tablespoon at a time because 3T might be too much. Another option would be to swap the cashew butter for a bit of vegan butter (again I wouldnt use the full 3 tbsp). Hope this helps and happy experimenting!

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260 Jack August 14, 2014

Perfect!! I will bash them out this weekend, thank you for you detailed response and awesome website! You Rock!

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261 Angela (Oh She Glows) August 15, 2014

No problem, hope it goes well!

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262 Lacey August 24, 2014

I can’t wait to try this! Where is the nut free option? I’m missing it. My son is severely allergic so I don’t keep them in the house. Thanks!

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263 Pooya September 6, 2014

Thank you so much for this delicious desert :) I’m a vegan and this tastes the best and out of potato!

One question:
Is there an alternative for maple syrup? It’s hard to find here where I live.

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264 Pooya September 6, 2014

Oh I don’t have agave and brown sugar either :( gonna go ask the market seller herself for an alternative, see if it works. Something syrup-like with sugar.

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265 Michelle September 22, 2014

Angela,

What kind of food processor fo you have/use?

have been struggling using my vitamix (both wet and dry containers) and regular chopper to make many recipes. Not cutting it (literally) – finally realized I need to get a FP pronto. My husband just bought me the cuisinart 11-cup for our 1 year anniversary (how romantic…lol – but actually a really practical and much appreciated gift)….but i’ve been really debating between the cuisinart and the kitchenaid (and a couple others but not as much)…

could you weigh in on food processors, please? Others too please! I haven’t used mine yet and it could still be returned/exchanged…but not for long :)

Michelle

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266 Pixie Duster June 18, 2015
Recipe Rating:

OMG – I just made this, and it is SO delicious! I’m thrilled!! My boyfriend even liked it, and he’s picky. Yay!

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267 Monica July 15, 2015

Will vouch that baking potatoes, PB, and honey as a sub do not produce great result… haven’t tried with the other potatoes but I’m assuming it will be less starchy feel in the mouth. Ah well, that is what I get for not following directions!

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268 Anne August 4, 2015
Recipe Rating:

Just three words: Oh. My. God!! Thanks so much for this, I just made it and it’s still warm but it tastes so much like cookie dough. Unbelievable!

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