It’s a perfect day for peanut butter cookie dough. You know why? Because EVERY day is the perfect day for peanut butter cookie dough! Especially since this is dough you can eat straight from the fridge. No need to bake. Just 4 simple ingredients (peanut butter, coconut flour, banana, and maple syrup), a little chill time, and you’re good to go. Can’t go wrong. So let’s do this!
Seriously, there’s nothing easier than this. Just grab the ingredients, mix them in a bowl, transfer it to a container, chill it in the fridge, and then EAT (which is my favorite part). It was a total accident recipe, but I’m super glad my other one didn’t work out and this was born. No, seriously. You won’t regret it.
You can even mix in all kinds of stuff if you want! Raisins, coconut flakes – whatever you want. We went with a classic (chocolate chips), but this would also be a good dip for fruit! Nommm. Enjoy!
If you love dessert like I do, you may want to check out our No-Bake Fudgy Brownie Bites, Gluten-Free Chocolate Donuts, French Toast Cookies, Chocolate Sweet Potato Mousse, and Fluffy Chocolate Cupcakes. But if you love peanut butter like I do, you may also want to check out Baked PB&J Oatmeal With Zucchini, Chocolate PB Banana Ice Cream Bites, Fudgy Chocolate PB Zucchini Brownies, Chocolate Chip PB Quinoa Flour Cookie Bars, and PB Granola.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Sweet, creamy peanut butter cookie dough (GF+V) edible straight from the dish! No fancy ingredients, just 4 simple foods you probably have on hand now. Yum!
- 1 large ripe banana (or 2 small)
- 1/3 cup maple syrup
- 1/2 cup peanut butter*
- 1/3 - 1/2 cup coconut flour**
- (optional) 1/8 tsp salt (if your PB is unsalted)
- 1/3 cup chocolate chips (nondairy)
- 1/4 cup shredded coconut
- 1/4 cup raisins (or other dried fruit)
Mash banana in a mixing bowl. Then add maple syrup and stir.
Add peanut butter (and optional salt if needed) and stir again. Then add coconut flour (starting with 1/3 cup and working up from there) and mix to combine. If it's too dry, add more PB/maple syrup. If it's too wet, add more coconut flour.**
Now, add optional mix-ins (we went with chocolate chips, but the options are endless) and stir to combine. Then refrigerate for 30 minutes to chill before enjoying.
Store dough in the refrigerator for up to a week or more. This could likely be frozen, but I haven't tried yet. And if you freeze it, you may want to add optional mix-ins after you've thawed it for serving.
*This would probably work well with other nut/seed butters! I'd love to try almond butter next time. Let me know if you do!
**Be careful with the coconut flour though. It soaks up moisture, so you want the dough a little on the wet side to make sure the coconut flour doesn't make it all too dry after you refrigerate it.