Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free, Dairy Free, Low Carb}

Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free, Dairy Free, Low Carb}

Honestly, who doesn’t like to eat cookie dough? I know, I know, 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! 

So, I present to you . . . Peanut Butter Chocolate Chip Cookie Dough! Now I don’t have to be ashamed to eat cookie dough anymore! 


Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free, Dairy Free, Low Carb}

Ingredients:

  • 2 Tbs Peanut Flour 
  • 1 Tbs Coconut Oil (melted)
  • 1 Tbs Gentle Sweet
  • 1 doonk (1/32 of a tsp) stevia
  • Dash of salt
  • Dash of Vanilla Extract
  • 1 Tbs Lily’s Chocolate Chips

Instructions:

  • Mix the first 6 ingredients together until smooth.
  • Add the Chocolate Chips and stir until incorporated.
  • If it seems too dry, add a bit of water. You should have a soft, wet dough. If it seems to runny, add 1 more Tbs of peanut flour, or just pop it in the freezer for one minute. The coconut oil will 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!)
  • Grab a spoon and dig in!

This makes a single serve, but feel free to double or triple to have some for later! 

I originally made this with 1 Tbs of natural peanut butter (in place of the peanut flour) – That is amazing!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!

Items used in this recipe:

Protein Plus, Roasted All Natural Peanut Flour, 32 oz (907 g)

I used THM Defatted Peanut Flour

De-fatted Peanut Flour

Lily’s Dark Chocolate Chips

Golden Barrel Coconut Oil 32 Oz

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Low Carb, Sugar Free Vanilla Ice Cream {THM-S, Low Carb, Gluten Free, Sugar Free, Grain Free}

Low Carb, Sugar Free Vanilla Ice Cream {THM-S, Low Carb, Gluten Free, Sugar Free, Grain Free}


I recently bought an ice cream maker, (Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White ) and I must say it was a life-changing experience! The one I purchased was one of the newer ones – no salt or ice required, and my ice cream is ready in about 20 minutes! Now that’s what I’m talking about – creamy, delicious, guilt free ice cream in less than half an hour? Count me in!

When I was trying to find ice cream recipes, I kept seeing instructions like “refrigerate for four hours” or “place in refrigerator overnight.” I told my husband, “I can’t wait four hours for ice cream! I need some now!” (I know, I know, call me impatient if you must!)

Many low carb ice creams rely on cottage cheese and almond milk – and while those variations are good, I wanted a “real” ice cream texture and mouth feel. So, I headed to the kitchen, did some experimentation, and came up with this amazing recipe. I couldn’t believe it when I tasted it – it tastes like “real” (read sugar-laden) ice cream! I was in love!

Low Carb, Sugar Free Vanilla Ice Cream

{THM-S, Low Carb, Gluten Free, Sugar Free, Grain Free}

Recipe:

  • 1 cup cottage cheese
  • 1/4 cup Half & Half
  • 1/2 cup THM Gentle Sweet
  • 1 Tbl vanilla
  • 1 1/2 cups Heavy whipping cream
  • 1 Tbl vegetable glycerin (optional – helps  keep it “scoop-able”)

In a blender, blend the cottage cheese and half & half until completely smooth. This step is very important – nobody wants cottage cheese lumps in their ice cream – Gross! Add remaining ingredients and process until smooth. Pour into your ice cream maker and process according to manufacturers instructions (mine only took about 25 minutes). Transfer to a freezer safe container and keep airtight in the freezer.  If you do not add the vegetable glycerin, you will want to set the ice cream on the counter for a few minutes to soften.


That’s it! 30 minutes, and you can have your own delicious, sweet, creamy homemade ice cream! (Guilt-free, too!) The add-ins or toppings are endless! We like to top our with this AMAZING caramel sauce!


And maybe a few Lily’s chocolate chips!

This would also be delicious with Easy Berry Syrup/Sauce {THM-FP, Sugar free, Gluten free, Low Carb}

Check out my chocolate ice cream recipe!

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Links below are to THM Gentle Sweet (The recommended sweetener), the ice cream maker I use, the recommended (but optional) vegetable glycerin,  and a handy dandy ice cream tub in which to keep your frozen goodies!