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

264 comments

IMG 0287   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:

 

IMG 0232   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

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.

IMG 0227 2   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

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

IMG 0243   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

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.

IMG 0208   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

Healthy Chocolate Chip Cookie Pota’Dough Dip

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.

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Inspired by: Jessica and Katie.

Yield: 1 & 1/2 cups + 1 tbsp

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

 

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.

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.

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.

IMG 0247   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free. IMG 0248 thumb   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

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.

IMG 0251   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

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.

IMG 0270   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

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.

IMG 0242   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.IMG 0276   Healthy Chocolate Chip Cookie Pota’Dough Dip! Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free.

Who knew potatoes could look and taste so good?

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{ 264 comments… read them below or add one }

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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Angela (Oh She Glows) May 24, 2012

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

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lynn @ the actor's diet May 24, 2012

ah you’ve done it again! BOOKMARKED!

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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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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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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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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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Angela (Oh She Glows) May 24, 2012

I hope you enjoy it Megan!

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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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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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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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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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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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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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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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Tonya May 24, 2012

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

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Angela (Oh She Glows) May 29, 2012

loL!

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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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Angela (Oh She Glows) May 24, 2012

haha thanks for letting me know!

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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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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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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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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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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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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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Joey May 24, 2012

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

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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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Brooke May 24, 2012

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

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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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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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Anna May 25, 2012

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

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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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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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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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hannah May 25, 2012

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

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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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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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Angela (Oh She Glows) May 25, 2012

Thank you!

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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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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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Angela (Oh She Glows) May 25, 2012

Good to know…thanks for sharing your trial!

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Lauren May 25, 2012

How creative and delicious looking!

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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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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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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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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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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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Lia May 26, 2012

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

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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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B @ Crags and Veggies May 27, 2012

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

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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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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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Angela (Oh She Glows) May 29, 2012

Glad you are enjoying the dip Hannah!

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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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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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Angela (Oh She Glows) May 29, 2012

PS- I also like apples dipped in it.

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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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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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Amanda May 30, 2012

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

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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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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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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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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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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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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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Deb May 30, 2012

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

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