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.
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?
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.
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?? :)
I love ur website! And I love yours, Katie!
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!
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!
So you make it with potatoes too? I tried a version using ONLY cauliflower…maybe that was the problem!
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.
It definitely comes out delicious, well worth trying to make it and you will surprise how easy it is to make and very tasty. I received many compliments (:
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
Ditto Karen. I am making this and Katie’s chocolate chip granola bars. Tomorrow. So exciting!
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!
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!
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 ;).
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.
This is so interesting! I would have never thought to use potato!
That looks delicious! Hand me a spoon!
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
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
Looks awesome! I cannot wait to make it. I am not a potato girl at all so very curious!
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…
Brilliant…potatoes?? I would never have imagined,,,and now I ask myself why not?? Can’t wait to try this out.
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. :)
This looks awesome! It sounds super weird, but I generally love this type of stuff. Excited to try!
Amazing use of potatoes! Can’t wait to try this — mmmm :)
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?
Potatoes?! I never would have guessed that. I am intrigued.
Your are a GENIUS! I can’t wait to try : )
Wow this sounds awesome…and an extra serve of veggies too!
im so excited to try this tomorrow!! love katies dip too! who wouldve thought potatos though!
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!
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!
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!
No problem…I hope you find some!
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!
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!
I want to make this right now! The use of potatoes sounds really intriguing… and brilliant.
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!
the vanilla should be in the ingredients list. Do you see it?