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:
- Cookie Dough Freezer Fudge
- Chocolate Chip Cookie Dough Glazed Steel Cut Oatmeal
- Chocolate Chip Cookie Dough Glazed Doughnuts
- Chocolate Chip Cookie Dough Balls
- Chocolate Chip Cookie Dough Sandwiches
Given this obsession, I’m not quite sure why it took me so long to make chocolate chip cookie dough dip. As I’m sure many of you have seen, cookie dough dip has gone viral around the blogosphere (I hate myself for typing blogosphere…) thanks in large part to Jessica and Katie’s versions. I thought I would put my own spin on things by making a vegan, gluten-free, bean-free, and soy-free chocolate cookie dough dip. That means no tofu, no chickpeas, no navy beans, no vegan cream cheeze, etc.
In my typical fashion, I decided to use a vegetable. Potatoes to be exact.
Why not, right?
It all started when I got lazy and used my food processor because I didn’t want to manually mash potatoes. Nothing unusual here. The processor worked so well at whipping my potatoes, I ended up making a cheezy fondue dip (see my instagram account for the pic). I thought to myself, “Potatoes would also make a killer base for a cookie dough dip.” Weird, I know, but the texture just screamed silky, sweet dip. With just 5 ingredients I was able to make a dip that gives cookie dough a run for its money.
My best tip for recipe success is to use hot, cooked potatoes (not cold), as the heat will literally melt the potato as it whips in the processor, creating a super silky texture. I tried one version using leftover cold potatoes and the result was fluffy mashed potatoes. Not what we’re shooting for here! Make sure you use steaming hot potatoes and you will be fine. Just be sure to chill the dip before adding in the chocolate chips. The dip tastes best chilled, although I had no problem shoving it into my mouth warm either.
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Healthy Chocolate Chip Cookie Pota'Dough Dip
Yield
1 and 1/2 cups
Prep time
Cook time
Total time
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.
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
- Peel and roughly chop the potatoes. Cook the potatoes in a pot of water on the stove-top until tender, about 20 minutes. Drain.
- 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.
- 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.
Tip:
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.
Nutrition Information
(click to expand)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.
I can’t emphasize enough that you need to use hot, freshly-cooked potatoes in this recipe for the best texture. When my potatoes were finished cooking, I drained them and then immediately placed the potatoes along with the cashew butter, maple syrup, and vanilla into the processor. I really didn’t think this idea was going to work.
I processed it for a couple minutes, stopping to scrape the bowl a few times. You want to make sure you get all the clumps out!
Well, I’ll be darned. It worked.
I placed the dip into a bowl and chilled it in the fridge for 30-60 minutes (remember the potatoes make the dip warm). When the dip is cold, stir in the chocolate chips just before serving.
Creamy, silky goodness.
After making this dip, I proceeded to make a few other versions…and I already have plans to try this with some of my favourite savoury dips. It’s so fun to play around with!
Here’s another idea…you can stuff strawberries with the dip and sprinkle them with crushed graham crackers. Easy finger food.
Who knew potatoes could look and taste so good?
I just made this sans the chocolate chips and I’m really surprised at how good it tastes.
glad to hear that Helen! I was surprised too.
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.
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!
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!)
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!
Looks yummy! What about substituting regular potatoes for sweet potatoes? What do you think the taste would be like?
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.
It might not be as thick because Sweet Potatoes tend to be a bit more mushy. It would be great for Halloween! =)
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.
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.
I am very intrigued! Must make this because if it tastes as good as it looks, I’m SO onboard!
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!
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.
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
The potatoes I used were just called yellow skinned, but yes I imagine yukon would work well! I havent tried any others yet.
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!
haha I can imagine that would have been tricky! Kudos for trying it though, that’s creative!
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 :)
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! :)
I think I just died and went to heaven. This can’t be real, can it? I’m obsessed.
I hope you enjoy it!
OMG this dip looks to good to be true!!
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.
Hi Angela,
You often use cashew butter in your recipes, and i was just wondering if you make your own? Thanks!
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.
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!!
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!
Wow! After I saw your preview I was breaking my head wondering the ingredients for this lol Brilliant Angela! Keep ’em coming!!! :)
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!
Wow! After I saw your preview I was breaking my head wondering the ingredients for this lol Brilliant Angela! Keep ‘em coming!!!
Wow…Looks really tasty, and now I’m curious how that would work with yams and sweet potatoes.