Gingerbread Cookie Dough Peanut Butter (gluten-free with vegan option)

If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Gingerbread Cookie Dough Peanut Butter (gluten-free with vegan option) might be a recipe you should try. This recipe serves 200 and costs 4 cents per serving. This hor d'oeuvre has 23 calories, 1g of protein, and 2g of fat per serving. 2616 people found this recipe to be flavorful and satisfying. It is perfect for Christmas. A mixture of chocolate chips, nutmeg, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes roughly 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is very bad (but still fixable). Try Healthy Peanut Butter Cookie Dough Dip , Gluten free dark chocolate and peanut butter cookie dough, and Peanut Butter Cookie Dough Truffles (Low Carb and Gluten Free) for similar recipes.

Servings: 200

Preparation duration: 1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes. Stop to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired. Through the feed tube with the processor running, add the molasses, vanilla, cinnamon, nutmeg, cloves, and optional salt. Slowly add the white chocolate chips about 1/2 cup at a time, allowing time for chocolate to become integrated and broken down after each addition. If your food processor is weaker or older, melting the chocolate first is highly recommended so mixture doesn't turn gloppy and seize up. If needed, drizzle in oil to help mixture smooth out. If you run into any issues with thick or pasty peanut butter which can happen after adding the chocolate, troubleshoot by adding oil which will help thin it out. Secondly, simply allowing extra processing time and just letting the machine run for 10 to 15 minutes will usually help thin out any pasty peanut butter. Transfer peanut butter into glass jars or other airtight containers with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up somewhat as it cools, but stays runny and soft. In the refrigerator, because of the chocolate and optional coconut oil, it hardens and solidifies, but softens up again after 10 minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator for months; let common sense be your guide. Recipe is gluten-free provided that the peanuts and chocolate chips used are gluten-free. To keep vegan, use plain peanuts and vegan white chocolate chips.

 

Step by step:

1. Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes. Stop to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired. Through the feed tube with the processor running, add the molasses, vanilla, cinnamon, nutmeg, cloves, and optional salt. Slowly add the white chocolate chips about 1/2 cup at a time, allowing time for chocolate to become integrated and broken down after each addition. If your food processor is weaker or older, melting the chocolate first is highly recommended so mixture doesn't turn gloppy and seize up. If needed, drizzle in oil to help mixture smooth out. If you run into any issues with thick or pasty peanut butter which can happen after adding the chocolate, troubleshoot by adding oil which will help thin it out. Secondly, simply allowing extra processing time and just letting the machine run for 10 to 15 minutes will usually help thin out any pasty peanut butter.

2. Transfer peanut butter into glass jars or other airtight containers with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up somewhat as it cools, but stays runny and soft. In the refrigerator, because of the chocolate and optional coconut oil, it hardens and solidifies, but softens up again after 10 minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator for months; let common sense be your guide. Recipe is gluten-free provided that the peanuts and chocolate chips used are gluten-free. To keep vegan, use plain peanuts and vegan white chocolate chips.

Nutrition Information:

covered percent of daily need