Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free,

May 26, 2016 By Sarah Hardy 43 Comments

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Peanut Butter Chocolate Chip Cookie Dough

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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!

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}

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I originally made this with 2 Tablespoons of natural peanut butter (in place of the peanut flour) - that is amazing!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!

Nutrition Facts

Amount Per Serving

Calories190

% Daily Value

Total Fat 15g

23%

Saturated Fat 12g

61%

Trans Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 4g

Dietary Fiber 2g

Sugars 1g

Protein 8g

Vitamin A 0%

Vitamin C undefined%

Calcium 1%

Iron undefined%

An edible peanut butter cookie dough with stevia-sweetened chocolate chips, and a good dose of health-promoting coconut oil! This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.

Prep Time8 minutes

Total Time8 minutes

Ingredients

¼ 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

Instructions

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!).

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Reader Interactions

Comments

Shari
June 06, 2016 at 10:52 am

My consistency was thinner and the color was darker than you have here, but WOW THIS IS AWESOME!!!!!!!
Reply
- dsdjhardy
  June 06, 2016 at 11:04 am
  
  So glad you liked it!!!
  Reply
  - Shannon
    July 10, 2017 at 3:04 pm
    
    I am allergic to coconut is there anything else that I can use?
    Reply
    - Sarah Hardy
      July 18, 2017 at 9:18 pm
      
      I would use softened butter in place of the coconut oil.
      Reply
RANDI
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Crispy Chickpeas With Beef Recipe Parmesan Cheddar Basil Bites Recipe - Life Love Liz Easy Thermomix Shortbread Recipe Homemade Mincemeat Recipe • Curious Cuisiniere
September 28, 2016 at 2:26 am

it was awesome but i tried it with ghee also and WOW!!
Reply
Marcia
October 21, 2016 at 5:31 pm

Loved this !!!! As a child we used to eat the cookie dough before it was baked. My favorite was the oatmeal cookie dough but that would be S and an E. Wouldn't work. Oh well!! Thank you for sharing this recipe.
Reply
Jessica F. Walker
November 09, 2016 at 10:27 am

Could you switch out the peanut flour for coconut flour? And also, if not that brand, could you use something like PB2?
Reply
- dsdjhardy
  November 10, 2016 at 4:38 pm
  
  Peanut flour is what gives it the peanut butter flavor. PB2 usually contains sugar, but if that was not an issue for you, you certainly could use it!
  Reply
Jen
November 09, 2016 at 6:05 pm

I don't have the defatted peanut flour, can I use real natural peanut butter or will that just ruin the consistency?
Reply
- dsdjhardy
  November 10, 2016 at 4:37 pm
  
  You can use natural peanut butter - the consistency may be different, but it will still be delicious!
  Reply
Danielle
November 26, 2016 at 10:06 pm

What is gentle sweet?
Reply
- dsdjhardy
  November 27, 2016 at 10:15 pm
  
  Gentle Sweet is a Low Carb Sweetner blend of xylitol, erythritol, and stevia. You could substitute your favorite sweetener if you want. 🙂
  Reply
  - Slim
    March 28, 2021 at 2:58 pm
    
    would it be the same conversion if I used an erythritol/monk fruit extract powdered sugar sub?
    Reply
    - Sarah Hardy
      March 30, 2021 at 11:28 am
      
      I think it would be close. The exact amount would depend on the brand you are using. You could always use a tiny bit less, then add more if you need.
      Reply
Connie
December 28, 2016 at 9:01 pm

Are there any other brands of chocolate chips you can use that are on plan? Thank you!
Reply
- dsdjhardy
  December 28, 2016 at 9:53 pm
  
  Lily's is the only on plan brand, but I have used Hershey's sugar free chips in a pinch. However, they contain malitol, which can mess up some people's stomachs, so just be aware of that! ?
  Reply
Karin B
March 30, 2017 at 1:36 pm

This looks delicious! Do you have a recipe for this but in regular chocolate chip cookie dough flavor?
See Also
Gut-friendly dinner recipes from Candice Kumai | Well+Good
Reply
- dsdjhardy
  March 30, 2017 at 2:59 pm
  
  Yes, I do! Here is the link - http://mymontanakitchen.com/2016/06/10/protein-chocolate-chip-cookie-dough-dip-thm-s-sugar-free-gluten-free/
  Reply
Saralyn Begay
January 26, 2018 at 7:47 pm

My goodness, this is SO AMAZING!!!!!!! Tastes so naughty, but the awesome thing is that it’s not! Thanks for sharing this recipe! 😊
Reply
- Sarah Hardy
  January 26, 2018 at 11:05 pm
  
  Hey Saralyn! I'm so glad you liked it! And what a fun surprise to find a comment from you on my blog!
  Reply
Wendy
February 10, 2018 at 7:47 pm

This is delicious. I like it even better than the one you shared for Trim Healthy Table. Yummy!!!
Reply
- Sarah Hardy
  February 10, 2018 at 10:58 pm
  
  I am so glad you enjoyed it!
  Reply
Jan
February 15, 2018 at 7:29 pm

Hi...that cookie dough was delicious ...I had chocolate peanut butter flour so used that instead...broke up some 85% chocolate bar to replace the chips. All very good, but a bit hard on the stomach. I believe next time I’ll use less gentle sweet.
Reply
Jennifer
April 22, 2018 at 2:03 pm

Love love love this! I have made it so many times and it is a sweet tooth saver for sure!! Great recipe👍😊
Reply
Meghan
August 03, 2018 at 9:22 am

Delicious! I used 2 tablespoons of Truvia instead. Thanks for easy recipes like this to make to help stay on plan! Snack time is the hardest part for me.
Reply
Elizabeth
November 04, 2018 at 4:32 pm

If using THM chocolate chip, is the amount the same?
Reply
- Sarah Hardy
  November 06, 2018 at 7:27 am
  
  Yes, you would use the same amount.
  Reply
Sarita
November 04, 2018 at 8:50 pm

If I made this ahead of time and wanted to freeze it as a snack, could that be possible?
(I mean, let's be honest, it will be gone but the goal is to have it ready to eat)
Reply
- Sarah Hardy
  November 06, 2018 at 7:26 am
  
  Absolutely! It keeps great in the refrigerator as well! (for up to a week)
  Reply
Karen Waide
November 09, 2018 at 9:53 am

Hi Sarah,
We don't have any chocolate chips. Is it okay to chop up skinny chocolate to add in place of the chips?
Reply
- Sarah Hardy
  November 09, 2018 at 9:29 pm
  
  Absolutely!
  Reply
Lisa
December 31, 2018 at 9:01 am

Hi Sarah! Thank you for sharing this, LOVED it! I've been doing THM for awhile now and just started a new blog where I talk about THM and other things. I'm not a recipe developer but am thankful for all of you who are. It's so nice to be able to have so many options on plan! I wanted to drop by and let you know I linked to this recipe in a roundup post I made for healthy NYE foods.
Reply
Michelle
April 04, 2019 at 7:25 pm

I made this tonight and added the new THM peanut butter extract and they were amazing!!!!
Reply
Vanessa
April 10, 2019 at 1:55 pm

Thanks for sharing! Does it keep long?
Reply
- Sarah Hardy
  April 13, 2019 at 9:37 am
  
  Hi Vanessa, this is a single serve recipe, so I usually eat it all at one time. But you can make them ahead and keep them for a couple of days in the refrigerator.
  Reply
Lea
April 19, 2021 at 11:49 am

I can’t use peanut flour. Can I substitute it for almond butter? But would I use the same 1/4 cup measurement ?
Thanks
Reply
- Sarah Hardy
  April 19, 2021 at 2:56 pm
  
  I think the texture would be different, but you can definitely try it! Barney's does make an almond butter powder.
  Reply
Blossom
January 28, 2023 at 4:16 pm

Yum! I made this...but tweaked it as I always seem to do with recipes.
First, I doubled the recipe. Still an S but I think I made something more like a cowboy cookie 🙂 Here are the changes I made; the rest I followed what you did.
1/4 cup peanut flour PLUS enough peanut butter, almond butter and hemp protein powder to equal 1/4 cup
Dash of coconut flour for texture
2 TB coconut flakes
Instead of vanilla (didn't have any!) I used caramel extract.
Reply

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