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?
What can I say but WOW!!! I used pecans and it was delicious!! Thank u thank u thank u!!!
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!
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.
That looks amaaaazing! Do you make the cashew butter your self? I have never seen it in a store (here i Denmark)..
Yes I usually do make it myself as raw cashew butter is quite expensive around here! Enjoy
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???
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.
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 :)
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!
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.
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!
I’m sure almond butter would work or even sunflower seed butter maybe?
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.
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! :)
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!
Would it taste close if i used peanut butter instead of walnut butter?
I think I use cashew butter? But yes PB would be fine too!
This is amazing!! So easy to make and so delicious. I served with homemade graham crackers:) yay for made from scratch food!!
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!!!
Thanks for letting me know! That is so cool that the flakes worked…I never would’ve thought to use those.
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???
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.
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!
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!
Unbelievably delicious! I was skeptical using the potatoes but the taste and texture are like the real thing! Wow! A+
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
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
Oops I think that was some bad numbering on my part! :) Fixed now
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. ;)