'Tis the season! We're spreading holiday cheer all December long and sharing our favorite Christmas cookie recipes... with a Cookie Dough twist! These festive recipes use our dough as an ingredient, and make the perfect treats to celebrate the season.
P.S. Be sure to share & tag @ps.snacks if you whip up any recipes that use our Cookie Dough as ingredient, we'd love to see your creations!
And thank you to our friend @ErinLivesWhole for her help with developing these recipes! Find more of her amazing (and healthy!) recipes linked here >>
Cookie Dough Gingerbread Bars
- 3 portion cups PS Snacks Chocolate Chip Cookie Dough
- ¼ cup maple syrup
- ¼ cup molasses
- 1 ½ cups oat flour
- ½ cup coconut flour
- 1 tbsp coconut oil, melted
- 1 tsp ginger
- ½ tp cinnamon
- optional: ½ cup white chocolate chips, melted
Cookie Dough Shortbread Bars
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup maple syrup
- ⅓ cup coconut oil
- 1 tsp vanilla
- ¼ tsp salt
- 4 2.65 oz. cups P.S. Snacks Cookie Dough
- 1 cup chocolate chips, melted
Let the crust cool completely. Once cooled, spread cookie dough on top. Freeze for 30 minutes. After 30 minutes, spread melted chocolate on top. Place in fridge for 30 minutes. Sprinkle with sea salt if desired. Cut and serve. Store in the fridge!
No-Bake White Chocolate Cranberry Cookies
- 1 cup oats
- 1 cup oat flour
- ½ cup peanut or almond butter
- 1 portion cup P.S. Snacks Cookie Dough
- 2 tablespoon maple syrup
- splash of vanilla
- ⅓ cup dried cranberries
- ⅔ cup white chocolate chips (divided)
Mint Brownie Batter Bites
- 1 portion cup Fudge Brownie Cookie Dough
- ½ tsp peppermint extract
- ½ cup almond flour
- 1 cup chocolate chips, melted
- optional: white chocolate for drizzling
- crushed candy canes for topping
Cookie Dough Blossoms
- ⅓ cup natural (drippy) peanut butter
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 tsp vanilla
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 portion cups of P.S. Snacks Peanut Butter Cookie Dough
Preheat the oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix the peanut butter, coconut oil, maple syrup, and vanilla until well combined.
In a large bowl, mix the almond flour, baking soda and salt. Add the wet ingredients to the dry and stir until fully mixed. Scoop out dough and roll into balls. Bake for 10-12 minutes or until slightly golden brown. Use your finger or the back of a wooden spoon to press down centers after coming out of oven.
Let cool on wire rack. Once cool, fill centers with cookie dough.
Gingerbread Truffles
- 1 bag Lesser Evil Gingerbread Cheesecake Mini Cookies
- 2 portion cups PS Snacks Chocolate Chip Cookie Dough
- ½ tsp ground ginger
- 1 tbsp molasses
- 1/4 cup chocolate chips, white or dark
- 1 tsp coconut oil
Roll the mixture into 8 balls and freeze for an hour. Melt the chocolate chips with the coconut oil. Remove the balls from the freezer and drizzle each with the melted chocolate. Place on parchment paper, then refrigerate in an air-tight container. Enjoy!
Cookie Dough Buckeyes
- 2 portion cups P.S. Snacks Peanut Butter Cookie Dough
- ½ cup almond flour
- 1 cup chocolate chips
- 1 tbsp coconut oil
In a bowl, mix together the Cookie Dough and almond flour. Roll into balls and place in the freezer for 30 minutes. Meanwhile, melt the chocolate and coconut oil in the microwave in 30 second increments.
Once melted, dip the Cookie Dough balls into the chocolate using a fork and only covering half of the ball. Store in the refrigerator or freezer!
Peppermint Crunch Bark
- 2 cups (dark) chocolate chips, melted
- ¼ tsp peppermint extract
- 2 cups puffed quinoa
- 3 portion cups P.S. Snacks Fudge Brownie Cookie Dough
- ½ cup (white) chocolate chips, melted
- candy canes, crushed
White Chocolate Macadamia Nut Bites
- 2 portion cups P.S. Snacks Chocolate Chip Cookie Dough
- 1 cup oat flour
- 1 tbsp maple syrup
- ½ cup chopped macadamia nuts
- ½ cup white chocolate chips (we like Lily's)
- ½ cup dried cranberries
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