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Peanut Butter Chocolate Chip Cookie Dough
Honestly, who doesn’t like to eat cookie dough? I know, I know, they say you shouldn’t eat the raw eggs (THEY say – who are THEY anyway?), but that has never stopped me from eating it by the spoonful! I should be ashamed . . .
Once upon a time I had tweaked a chocolate chip cookie dough recipe that was made only for eating – no baking! Today I went back to it and was trying to improve it before I posted it on the blog. THAT recipe requires some more work, but in the process I came up with this little gem!
This makes 2 servings, but feel free to double or triple to have some for later!
I originally made this with 2 Tablespoons of natural peanut butter (in place of the peanut flour) – that is amazing! But I wanted to try it with the Peanut Flour also – so it’s up to you which one you want to try! They are both delicious! The good news for me is that my husband doesn’t care too much for peanut butter – so this is a treat I can keep all to myself! Enjoy!
|Amount Per Serving|
% Daily Value
Total Fat 15g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C undefined%
- 1/4 cup Peanut Flour
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Gentle Sweet
- Dash of salt
- Dash of Vanilla Extract
- 2 Tablespoons Lily's Stevia Sweetened Chocolate Chips
Mix all ingredients together until smooth.
Place in freezer for 3-4 minutes.
Scoop into balls, or eat with a spoon!
You should have a soft, wet dough. Placing it in the freezer will cause the coconut oil to begin to solidify. Take it out, give it a good stir, and you should be good to go! It will firm up if you put it in the fridge for a few minutes also (if you can wait that long!).