My Edible Cookie Dough recipe is one of the most popular recipes on my blog, so I decided it was time to create a variation of it. When Lily's Sweets sent me their seasonal candy cane chocolate bar (available at Whole Foods), I was inspired to create chocolate candy cane edible cookie dough. This stuff is seriously addictive and so festive for holiday gatherings (okay, and year-round ones).
8 oz softened cream cheese
8 tbsp softened salted butter
2 tbsp peanut butter (sugar free and unsalted)
2 tsp monk fruit juice concentrate
1 tsp vanilla
1/2 cup almond flour
1/4 cup coconut flour
1 cup powdered Swerve
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened cocoa powder
1 Lily's Candy Cane chocolate bar
Instructions:
1) Beat together the cream cheese and butter until smooth.
2) Mix in the peanut butter, monk fruit, vanilla, almond flour, coconut flour, unsweetened cocoa powder and powdered Swerve. Stir well.
3) Chop up a Lily's Candy Cane chocolate bar into tiny chunks.
4) Add the chocolate chunks to the dough and mix well.
5) Refrigerate cookie dough for 30 minutes.
6) Roll into balls - your call on the size!
7) Enjoy as is or freeze for later.
Picture Instructions:
Nutrition Facts:
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