(Featured Recipe: Edible Peanut Butter Chocolate Chip Cookie Dough)
If you’re looking for ways to fix up and add more flavor to some of your favorite summer treats, then you’ll love the Edible Peanut Butter Chocolate Chip Cookie Dough as a topping for or incorporated into delicious cold or frozen dessert treats. The cookie dough is an egg-free version of the 4-Ingredient Peanut Butter Chocolate Chip Cookies, so it’s a great recipe for those who don’t consume eggs or dairy and for those who simply love to eat cookie dough.
Eat It Out of the Bowl, Cut It, or Pinch and Roll It
For the Edible Peanut Butter Chocolate Chip Cookie Dough, I use natural peanut butter – but you can also try a variety of different seed and nut butters (e.g., sunflower, almond or cashew butter) of your choosing. There’s no baking involved…just simply stir the ingredients together, and That’s It! You can eat it right out of the bowl, which is something I love to do- or, to make Edible Peanut Butter Chocolate Chip Cookie Dough Bites, press the mixture into a square or rectangular shape on top of wax paper then roughly chop into bite-size square pieces. Another way to make the cookie dough bites is to pinch off small amounts of the mixture and roll into bite-size balls.
Eat It Any Ol’ Way You Like
The cookie dough can be enjoyed in a variety of ways. Here are some of the ways I prefer-
- Break cookie dough into a favorite choice of regular or dairy-free ice cream or pudding
- 1. Make cookie dough truffle pops (My version: use the Edible Peanut Butter Chocolate Chip Cookie Dough recipe, roll about a half tablespoon of the cookie dough into a ball, insert a lollipop stick into the center and freeze till firm, dip each cookie dough ball into melted chocolate, sprinkle with pieces of cookie dough, or other toppings, then place in the freezer till the chocolate sets) 2. Make cookie dough dip (My version: use the Edible Peanut Butter Chocolate Chip Cookie Dough recipe, add 4 oz. regular or vegan cream cheese, or Neufchâtel cheese, 1/4 cup almond milk, 1/2 cup unsweetened coconut flakes, 1/4 cup additional dark chocolate chips, and 1 cup broken pretzel pieces to the cookie dough recipe) 3. Make cookie dough filled chocolate cups (My version: see recipe and directions for how to make the chocolate cups, fill the cups with Edible Peanut Butter Chocolate Chip Cookie Dough, cover or drizzle the top of the filled cups with melted chocolate then place in the freezer till the chocolate sets)
- Use as a topping on or stir into a frozen or cold dessert treat (e.g., milkshake, peanut butter pie, chocolate pudding pie, or cheesecake)
- Stir cookie dough into softened ice cream (use your choice of regular or dairy-free) to make Cookie Dough Ice-Cream Pops then evenly distribute into small paper cups and insert a popsicle stick in the center. Place the ice cream cups in the freezer. Once the ice cream has frozen, peel off the paper cup then serve. Or, dip the top portion of the frozen ice cream pops into melted chocolate then sprinkle with pieces of cookie dough (or other toppings). Place in the freezer till the chocolate sets then serve
- Make Peanut Butter Chocolate Chip Cookies (dairy and egg-free, grain-free) by adding 2 tablespoons of coconut flour (the flour makes the cookies more firm- but if preferred, the cookie dough can be baked without adding it) to the cookie dough recipe and baking in a 350 degree oven for approximately 8-10 minutes
Family Fun Cooking Ideas for the Summer
The desserts above are fun, delicious, and simple-to-make summer treats that you can enjoy making with your family all summer long. And for a super fun treat, make a dessert pizza…simply bake a cookie crust then add toppings like vegan (or regular) cream cheese mixed with unrefined sugar, slices of fruit, berries and edible cookie dough. A plate of cookie sandwiches would be another fantastic treat…just bake (or purchase) your favorite cookies and spread edible cookie dough (or also layer with both cookie dough and ice cream) on one cookie and top with a second cookie then drizzle with or dip into melted chocolate- sprinkle with toppings, if desired- to make cookie dough cookie sandwiches.
Here are two articles where you can find more delicious cookie dough and frozen dessert recipes- “23 Cookie Dough Desserts That Went Above And Beyond” by Melissa Harrison of BuzzFeed and for healthier options, EatingWell’s “Healthy Frozen Dessert Recipes.”
What are some of your favorite ways to eat cookie dough? If you have some fun and delicious ideas for cookie dough and frozen treat creations, please share them in the comments. I’d love to read about the creative ideas you bring to your kitchen.
|EDIBLE PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH (DAIRY-FREE, FLOURLESS)
Recipe By Shirell Dalton, The Simple Chocolatier
Prep: 3 minutes
1 flax egg (1 tablespoon ground flax seeds mixed with 2-1/2 tablespoons purified water)
1 cup natural peanut butter (I used Aldi’s Peanut Delight Natural Creamy Peanut Butter)
1/4 cup unrefined pure cane sugar (I used Zulka Morena Pure Cane Sugar) – see note below
1/4 cup quality dark chocolate chips
|Note: For a slightly sweeter cookie, the 1/4 cup of unrefined sugar can be replaced with 1/4 cup plus 2 tablespoons (6 tablespoons) instead. The peanut butter I use has enough sweetness, so I prefer using just the 1/4 cup.
To make the flax egg, add the ground flax seeds to a small bowl then stir in the water. Set aside for about 5 minutes to allow it to thicken. In a medium bowl, combine peanut butter and sugar then stir in the flax egg and chocolate chips. Stir the mixture till it comes together and begins to thicken. Chill in the refrigerator. After mixing all the ingredients and chilling in the refrigerator, you can simply eat and enjoy or use as a topping on various desserts. Refrigerate any unused portion in a well-wrapped bowl.
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