Chocolate Chip Cookie Dough Dip

Calling all Chocolate Chip Cookie Dough lovers (I live with one, by the way)! If you are one of those people who prefer cookie dough over the actual baked cookies, this Chocolate Chip Cookie Dough Dip recipe is for you!

Gluten Free and Vegan, this recipe does not have flour or eggs — but instead, includes some healthy ingredients. You would never believe that it is potato based!! What an interesting concept.

Here — try it for yourself:

Healthy Chocolate Chip Cookie Pota’Dough Dip

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 favorite way, a spoon.