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:

1 10-ounce bag white chocolate chips (or white chocolate bar, chopped); melt the chocolate first if your food processor is weaker or older

1 tablespoon cinnamon, to taste

1 teaspoon ground cloves

1 teaspoon nutmeg

16 ounces (1 pound) honey-roasted peanuts (or your favorite type of peanuts)

pinch of salt, optional and to taste

1 tablespoon vanilla extract

drizzle of coconut oil, canola oil, or vegetable oil, optional and only if needed (I used about 1/4 cup coconut oil)

Equipment:

food processor

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:

Quickview
22k Calories
0.71g Protein
1g Total Fat
1g Carbs
0% Health Score
Limit These
Calories
22k
1%

Fat
1g
3%

  Saturated Fat
0.6g
4%

Carbohydrates
1g
0%

  Sugar
0.9g
1%

Cholesterol
0.21mg
0%

Sodium
11mg
0%

Get Enough Of These
Protein
0.71g
1%

Manganese
0.07mg
3%

Vitamin B3
0.34mg
2%

Fiber
0.27g
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
5 Ingredient Bacon Brussels Sprouts Slaw

Pale Omg

Pickled Spring Onions

Serious Eats

Blueberry Cobbler

Joyful Healthy Eats

No-Bake High Protein Candied Ginger Cheesecake Bars [Oh, and Laurentians Challenge? Check!]

The Healthy Foodie

Maple Cornflake Chicken

Simply Lite Bites