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

262 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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{ 262 comments… read them below or add one }

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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Angela (Oh She Glows) May 31, 2012

haha thats funny. I have those days too!

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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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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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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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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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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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Erin May 31, 2012

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

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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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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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Jen June 1, 2012

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

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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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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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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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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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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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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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Angela (Oh She Glows) June 5, 2012

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

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crystal charboneau June 5, 2012

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

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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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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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Yasmine June 7, 2012

Thanks!

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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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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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Angela (Oh She Glows) June 10, 2012

Glad to hear that Natalie!

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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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Angela (Oh She Glows) June 14, 2012

Hey Jessica, so glad you enjoyed it!

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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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Kathleen @ KatsHealthCorner June 14, 2012

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

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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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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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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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Angela (Oh She Glows) July 9, 2012

What did they think?

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Laurel July 9, 2012

They liked it :)

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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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Angela (Oh She Glows) September 10, 2012

wow very creative!!

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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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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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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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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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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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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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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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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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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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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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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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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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Angela (Oh She Glows) January 18, 2013

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

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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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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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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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sam January 27, 2013

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

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Angela (Oh She Glows) January 28, 2013

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

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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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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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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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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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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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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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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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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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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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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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Angela (Oh She Glows) May 22, 2013

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

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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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