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 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.
haha thats funny. I have those days too!
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?
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!
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 :)
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!
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.
Do you think this could be made in a vitamix????
Im really not sure Erin! I havent had a ton of luck making sauces in my vitamix, but I hear it can be done!
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.
My first try at this recipe is chilling in the fridge. I can’t wait!!
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!
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?
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!
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?
I tried it and it didnt freeze and thaw very well, so I don’t suggest it.
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!
A valid question! Its 1 1/3 cups cubed potato.
I made this with sweet potato and almond butter and it was amazing!
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!
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.
Thanks!
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! :)
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 :)
Glad to hear that Natalie!
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!!
Hey Jessica, so glad you enjoyed it!
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!
:-)
Potatoes?! In a DIP?!?!?! You are so creative!!! :D
Can I use Peanut Butter instead, if I can’t get my hands on any Cashew Butter?
Yes you can. It will have a bit less of a cookie dough taste but should be yummy all the same. :)
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.
What did they think?
They liked it :)
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!
wow very creative!!
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…