What’s better than raw cookie dough? How about delicious gluten-free, sugar-free, low fat peanut butter cookie dough that’s a THM FP!
When you make cookies, are you able to resist eating some of the raw dough?
In fact, there have been times when none of the cookie dough actually got baked into cookies…
That was more in high school, but still.
It’s so good raw!
So when I decided to come up with a recipe for National Peanut Butter Day, I knew I wanted to try to make a cookie dough recipe!
But I challenged myself to make a cookie dough ball that was low fat so it could work as a dessert after an E meal.
Because I have to really watch how much fat I eat now thanks to menopause.
These tasty peanut butter cookie dough balls are my answer!
The recipe makes four servings, but, you can play around with how many you have depending on the situation.
For instance, if you want a dessert after an E meal?
Stick to just 1 serving.
But, maybe you’re enjoying these little treats as a snack?
You can actually have two servings and they’ll still be a Fuel Pull!
Or maybe you’re extra hungry for at snack time?
Go ahead and eat the full recipe!
It’ll become a light S instead of a Fuel Pull, but it’s still a delicious snack with 20 grams of protein.
These little cookie balls are so easy to make!
Like, less than five minutes is needed to whip them up.
They store well, so you can always whip up a double or even triple batch to keep on hand.
Let’s take a look just how easy they are to make.
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Tips for Making Peanut Butter Cookie Dough Balls
This is what you’ll need:
- Defatted peanut flour
- I highly recommend Trim Healthy Mama’s peanut flour! Not only is it the most cost-effective option, it has amazing flavor. Other brands sometimes have added sugar, so watch out for that if you choose a different kind.
- Swerve Brown
- You can use any kind of low carb sweetener, but I love the extra flavor this one adds. It makes them taste more like regular cookie dough. Our Sweetener Conversion Chart will help you to figure out how much to use if you use a different sweetener,
- THM Baking Blend
- I debated whether or not to include a “flour” in this recipe, but when I left it out, it tasted more like the inside of a peanut butter cup instead of cookie dough. You can use another low carb flour option, but the Baking Blend is what keeps this recipe as a Fuel Pull.
- Mineral salt
- Unsweetened almond milk
- Vanilla extract
- Lily’s Chocolate Chips (or any other sugar free chocolate chip)
- Lakanto Monkfruit Granulated Sweetener
- You’ll be using this to roll your dough balls in to add a little crunch and to resemble peanut butter cookies that are generally rolled in sugar. You can use any kind of granulated sweetener you prefer.
Mix together the dry ingredients first.
Break up any clumps.
If you use a whisk, you’ll be able to get it mixed so easily!
Then add in the almond milk and vanilla extract.
Use a spoon to get it completely blended.
It will take a little work to get it all mixed together.
And it’s gonna be on the dry side at first.
Just keep at it, sort of mashing the ingredients together against the side of the bowl.
And if you use your hands, it comes together more quickly!
You end up with a ball of peanut butter cookie dough!
Add the chocolate chips and mix them in too.
I do that part with my hands.
Next, divide the dough in half.
And split each of those pieces in half.
Then split all of them into half to get 8 pieces of dough.
Roll them into balls in your hand, and then roll them in granulated low carb sweetener.
I prefer using Lakanto Monkfruit granulated sweetener because it doesn’t have any unusual after taste.
And that’s it!
I told you it was easy to whip these up!
You should store the balls in an air-tight container or a zipper baggie, but refrigeration is not required.
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