Sweet Potato Vegan Cookie Dough Dip is the perfect appetizer for your sweet tooth. This no bake cookie dough is made with all real ingredients, this dip boasts extra nutrients, and goes perfectly with fruit, chocolate and graham crackers.
Hi guys, how’s your week going so far? Things are moving right along, here. I had somewhat of a busy weekend last weekend, so this week looks like some catch up + trying to get ahead. Is it possible to do both?
I’m happy to share this healthy edible cookie dough recipe with you today. Add it to my repertoire of sweet potato recipes (always need more of those). This one is great for us snackers and it’s a vegan cookie dough dip!
Why I Love This Healthy Vegan Cookie Dough Recipe
Sometimes you just want not just a chocolate chip cookie, but chocolate chip cookie dough. As someone who can hose down some raw cookie dough, I knew for food safety’s sake, that I needed a vegan cookie dough dip.
Not to say it replaces actual cookie dough (in no way, shape or form), but hey, it’s still tasty enough and there’s zero risk of foodborne illness.
Actual cookie dough is a no-no for pregnant women with those raw eggs, so during pregnancy, I’ve had to find substitutes for my cookie dough love (enter vegan cookie dough). We’re even using vegan chocolate chips today.
Another impetus for this healthy cookie dough recipe is the new COOKIE DOUGH STORE in Charlotte. Egg-free cookie dough, in all flavors. Basically, my dream. So we took some pints home that I’ve already devoured and I figured I should save my $$ (Because, there’s a baby coming) and instead just make my own.
Because, when the craving strikes, I need something instantaneous. You know how it is (right?). You don’t want to have to turn the oven on, take out a baking sheet, wait for the oven to pre-heat, etc.
Cravings come on quick and you need to be prepared, like with chickpea cookie dough.
How To Eat Vegan Cookie Dough
This vegan cookie dough is ready in less than 10 minutes. Win. I love to use it as “hummus” and dip crackers or graham crackers into it.
But, I’ll also slather it on toast, add some spoonfuls to my oatmeal, or just eat it as is. Camryn also enjoys eating it and it’s a fun way to add more nutrients into her diet (I don’t serve her the chocolate chips).
What Do You Need To Make Sweet Potato Vegan Cookie Dough Dip?
- sweet potatoes
- maple syrup (I recommend Grade A) – I think the maple syrup is key, but if you don’t have any, you could use sugar
- peanut butter (you’ll want a drippy one)
- almond milk
- chocolate chips (use vegan chocolate chips to keep this vegan).
The oats are great for thickening this vegan cookie dough up, while providing some protein and extra fiber. Rather than using coconut flour or almond flour, we’re using oats which blend in well to avoid that overly doughy sensation.
It’s almost like we’re making oat flour, while blending everything together in this paleo cookie dough. It almost feels like you’re eating chocolate chip cookies in dough form. You’re welcome.
Plus, raw flour can be dangerous and another risk for foodborne hazards. There’s none of that in this healthy edible cookie dough.
This sweet potato cookie dough dip is vegan and gluten free. Since I’ve thrown my beloved sweet potatoes into this healthy edible cookie dough, I know you’re wondering if there is an overly sweet potato-y flavor. No, there’s not.
You can just thank the sweet potatoes for providing extra fiber, Vitamin C and Vitamin A, while not overly flavoring your vegan cookie dough. Who said eggless cookie dough had to be bland and boring?
This Sweet Potato Vegan Cookie Dough Dip provides a subtle, balanced flavor. I recommend 3-4 tablespoons of peanut butter, depending on your preference. Do more if you like it creamier.
How To Make This Vegan Cookie Dough Dip
It’s actually very very simple and couldn’t be easier to make. Just place all ingredients in a high speed blender or food processor. No baking, no prep time, nothing. That’s what makes this vegan cookie dough the bomb.
If it’s dry at first, you can add some almond milk (by the tablespoon). I didn’t have to but you may enjoy a different consistency!
Cooking Tips for Cookie Dough
To cook your sweet potato, you can actually microwave it for 6-7 minutes. This is my longstanding secret with sweet potatoes and has made my life easier on several occasions. Once you microwave it, let it cool, mash it up and then throw it in the food processor.
Make sure to rinse your chickpeas – Did you know you can reduce sodium by up to 25% by doing so?! When I was working in the hospital and counseling hypertensive patients, we would always discuss rinsing your canned foods.
Beans and other canned lentil options can be great for high blood pressure (and other conditions, like cholesterol, managing blood sugar, etc) because of their fiber content. But, no need to consume that extra sodium if you don’t have to!
Use this Sweet Potato Vegan Cookie Dough Dip as a toast topper, frosting, eat it straight from the jar, or put it in your oatmeal or yogurt. The possibilities are endless!
Also, I will say that personally, I find that this dip gets better after a day or two in the fridge. It becomes a little more “cookie dough” like in texture and consistency. Part of that is due to the baking soda, and also the oats, which thicken it up.
I think the other part is because the flavors get to marinate for a little longer. Alright, let’s finally talk about making your favorite vegan cookie dough.
- 1 can garbanzo beans
- 1/2 cup cooked sweet potato, mashed
- 3-4 tbsp peanut butter
- 1/4 cup maple syrup
- 2 tbsp oats
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1-2 tbsp almond milk (optional, if dry)
- 3/4 cup chocolate chips (Enjoy Life are vegan)
- Drain beans and let cooked sweet potato cool.
- Mix all ingredients in a strong blender or food processor. Add chocolate chips last.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 314 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 365mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 5g Sugar: 19g Sugar Alcohols: 0g Protein: 9g
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What’s your favorite kind of dip?
Sweet or savory?