Chocolate Chip Cookie Dough Dip with Potatoes

ImtheOnethatsCool

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




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.

LoraF83

This looks great! I think I might make this instead of cake for my daughter's birthday. Kids don't need cake anyway.

Will_Thrust_For_Candy

Iron_Feline

This looks great! I think I might make this instead of cake for my daughter's birthday. Kids don't need cake anyway.

:laugh:

danasings

AllonsYtotheTardis

well, that just got added to my grocery list

BlueBombers

Can you substitute the potatoes with cauliflower?

caranais

Can you substitute the potatoes with cauliflower?

nearly wet myself laughing haha

Fenrissa

Interesting.

mccindy72

SoDamnHungry

But why?

Zx14chick

Interesting indeed. Part of me wants to try it, but the other part of me is concerned it would be a waste because it wouldn't taste good...

husseycd

I'm weird, but I love making food favorite alternatives. So... bumping for that.

commandercrystal

this sounds really really good! im going to try this =^+^=

commandercrystal

TRUE DAT

thomaszabel

My great great great grandmother used to make this when my ancestors first migrated to the US from Elbonia.

lujako

Thank you! Made this other night. Very interesting and good. I did have to cut the sweetness down to about a quarter of what was called listed; however, the concoction was very good and made a nice sweet dip. I used for strawberries!

tarawarner22

BUMP TO TRY

dunnodunno

Bump.