If we’re honest with ourselves, I think we can all agree that the dough is always better than the baked cookies themselves.
But first things first. Why did I spell “sweetpotato” as one word you may ask? What I used here in this recipe is not just your typical sweet potato. No, these are California sweetpotatoes! What’s unique about California sweetpotatoes is that they are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. The result is a visually, higher quality sweetpotato. California sweetpotatoes are a “nutrition bang for the calorie buck” with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving. Plus, they are available year-round.
Now that you know why these sweetpotatoes are so special and a great buy, let me tell you a little bit about this recipe. Recipe Redux is putting on a California sweetpotato contest in which we were asked to make unique recipes for. So, this is my first of the week!
Cookie Dough Dip. Not one thing about that sounds healthy. But guess what? It is so very healthy! No flour, white sugar, or butter! Higher in protein and fiber than your regular cookie dough dip, this recipe is sure to keep that weight off your waistline during the holiday season.
Can you guess the secret ingredient to this delightful dip? I’ll give you a hint: it has a hidden vegetable in it other than sweetpotatoes!
You would never be able to recognize that this dip is any different than the fattening, unhealthy typical cookie dough dip when having a taste. This is why I love these sweetpotatoes. They are so versatile! Not only are they delicious in savory dishes and baked as a side, but also in sweet! They have such a great taste and texture to them, that they raise the bar on any typical recipe.
Serve as a dip with apple slices, cookies, or crackers, or add a little baking powder to them and bake as cookies, this dip is sure to be a hit in your kitchen. Don’t like molasses? Switch it out for honey! Either way, you will not regret trying out this unbelievably healthy yet delicious sweetpotato recipe.
- 1 can Chick Peas, drained and rinsed well, and deskinned
- ½ cup California Sweetpotato, cooked and mashed (about 1 medium sweetpotato)
- ½ cup GF Rolled Oats
- ¼ cup Unsweetened Almond Milk
- ¼ cup Molasses
- 4 packets Stevia
- 1 T Chia Seeds (can omit)
- 1 T Coconut Oil (or any nut butter)
- 1 teaspoon Vanilla Extract, Ginger and Cinnamon
- Pinch of Sea Salt and Baking Powder
- Place well-rinsed and deskinned chick peas into food processor with sweet potato, oats, milk, and molasses.
- Blend until completely smooth.
- Add in other ingredients and blend until well mixed together.
- Remove from food processor, transfer to sealed container, and refrigerate for at least an hour.
- Serve as a dip, or scoop out and bake in oven for actual cookies!
- Store dip in refrigerator.
Just wanting the plain sweetpotato flavor? Substitute the molasses for honey, and omit the ginger!
To deskin chickpeas: Put the chickpeas in a bowl of water, and rub them gently with your fingers to take off the skins. The skins float up to the top. It’s much quicker than peeling them one at a time. It lends to a smoother texture and tastes the chickpea taste away more, but you can leave them on if the texture doesn’t bother you.
1) High in vitamin B6
2) Good source of vitamin C
3) Contain vitamin D
4) Contain iron
5) Good source of magnesium
6) High in fiber
7) Rich in vitamin A
1) Great source of protein and fiber ( 1 cup has 10g fiber and 12g protein)
2) Rich in calcium, iron, potassium, and zinc
3) Can improve your circulatory and heart health
4) Fiber aids in a healthy digestive system and lower cholesterol
I received free samples
of California sweetpotatoes
mentioned in this post. By posting this recipe I am
entering a recipe contest sponsored by
the California Sweetpotato Council
and am eligible to win prizes
associated with the contest. I was not compensated for my time