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}


  • 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


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I originally made this with 1 Tbs of natural peanut butter (in place of the peanut flour) – That is amazing!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

This post contains affiliate links – items purchased through these links provide me with a small commission which goes to the support of this blog. Thanks!

Other recipes you may enjoy:

Introducing Prime Pantry – Everyday Essentials Delivered to You


Homemade Triple Zero Yogurt {THM-FP, Low Carb, Sugar Free, Gluten Free)

Triple Zero yogurt is a staple in many THM based kitchens, and while it is nice to have as a quick option, it can be pricey if you love it like my family does! So that’s why I decided to start making my own! I can get 2 large 32oz. containers of plain Greek yogurt at Costco for $5.79. This is hardly even a recipe, it is so simple! Here is what you need.

 1 32oz container of plain Greek yogurt
4 “doonks” stevia extract (I am currently using the KAL brand, but my favorite is the THM pure stevia extract)

1 Tbl. Vanilla extract

Directions: Simply add the stevia and vanilla to the yogurt and stir thoroughly!

 (I know – this part doesn’t look amazing – but trust me – once it’s all stirred in – YUM!)

See? So easy and simple – and so good! You could also add other extracts to make the flavor you like best – lemon, caramel, orange, butterscotch. The options are endless! It is always nice to keep an assortment of flavorings around to use whenever the flavor urge strikes!

One of my favorite breakfasts is the homemade 000 with berries and toasted coconut.

 Ah, so easy! If you try it, let me know what you think! Enjoy!