Healthy Chocolate Chip Cookie PotaDough Dip Vegan, Gluten Free, Bean free, Soy free, and optionally Nut free. Oh She Glows. Its 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 wouldve told you cookie dough I also have the odd suspicion that I have told this exact story on the blog before. This recipe for flaky tart dough is courtesy of Elisabeth Prueitt. How to Make Salt Dough. Your kids will love playing with salt dough and helping you make it too Salt dough is fun to make and easy to create with. Let your. Step 3. Add the water a little at a time until you form a sticky dough. You might not use all of the water. Step 4. Sprinkle a flat, clean surface with a handful of. Ingredient-Raw-Energy-Bites-5-Ways-How-to-Make-Healthy-Cookie-Dough-3.jpg' alt='How To Make Healthy Doughnuts' title='How To Make Healthy Doughnuts' />I may be seniledont hate. Here are some of my favourite cookie dough inspired recipes Given this obsession, Im not quite sure why it took me so long to make chocolate chip cookie dough dip. As Im 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 Katies 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 didnt 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 were shooting for hereFollow these simple steps to have your dough ready for making crunchy appetizers or delicious tarts CLICK HERE to learn more. The next time youre craving a yummy, sweet breakfast, ditch the cinnamon roll and whip up these healthy chocolate chip cookie dough overnight oats instead. 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. Yield. 1 and 12 cups. Prep Time. 5 Minutes. Cook time. 20 Minutes. Total Time. 25 Minutes. Ingredients 2. 40 grams yellow skinned cooked potatoes, peeled approx. Directions Peel and roughly chop the potatoes. Cook the potatoes in a pot of water on the stove top until tender, about 2. 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 3. Serve the dip with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or my favourite way, a spoon. Nutritional info per tablespoon, makes 2. I cant 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 didnt 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 outWell, Ill be darned. It worked. I placed the dip into a bowl and chilled it in the fridge for 3. 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 versionsand I already have plans to try this with some of my favourite savoury dips. Its so fun to play around withHeres another ideayou can stuff strawberries with the dip and sprinkle them with crushed graham crackers. Easy finger food. Cheesy Fries on this page. Who knew potatoes could look and taste so good Lets get social Follow Angela on Instagram ohsheglows theglowspot, Facebook, Twitter, Pinterest, Snapchat, and Google.