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I originally made this with 1 Tbs of natural peanut butter (in place of the peanut flour) – That is amazing!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

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Other recipes you may enjoy:

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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}


  • 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!

This post contains affiliate links. If you purchase items through these links, I receive a small commission, which will go to the support of this blog. Thanks!

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!

Favorite Low-Carb Chocolate Chip Cookies {THM-S, Low Carb, Sugar Free, Gluten Free, Dairy Free}

Ah, who doesn’t like a chocolate chip cookie? My family has a recipe we love — you know THE recipe (with 2 cups of shortening, 3 cups of sugar and 2 bags of chocolate chips)! This is obviously not in my trim healthy eating plan!

I have had this Nutiva shortening in my pantry for quite some time, but I was never quite sure how to use it. This week I had the sudden inspiration to revamp my old chocolate chip cookie standbye recipe!

Favorite Low-Carb Chocolate Chip Cookies

    • 1/3 cup low carb brown sugar (I use this one from Gwen’s Nest)
    • 1/3 cup Erithyritol
    • 2 eggs
    • 1/2 tsp. Baking soda
    • 1/2 tsp. Mineral salt
    • 1 tsp. Vanilla
    • 1 cup THM Baking Blend
    • 1/2 cup Lily’s chocolate chips

Preheat oven to 350F

Cream shortening, “brown sugar” and Erithyritol until smooth. Add eggs and beat well. Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated. Stir in chocolate chips.

Using a cookie scoop, place dough on parchment lined cookie sheet and bake for 10-11 minutes.

They will be quite soft when they come out of the oven, but they will firm up after a couple of hours.

Do you have a favorite recipe you have converted to THM? I’d love to hear about it!

If you are unsure of where to buy the Nutiva shortening, you may purchase it through the link provided above (and I will receive a small commission to support the blog). Thanks!

Suggested products for this recipe:

Nutiva Red Palm Shortening Organic Superfood, 15 oz.

Now Foods Erythritol Powder

Trim Healthy Mama Baking Blend

Lily’s Dark Chocolate Chips

OXO Good Grips Medium Cookie Scoop

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!