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Chocolate Chip Peanut Butter Cookie Dough

You’re one smart cookie, Valentine! Will you be mine, you, sprinkled Chocolate Chip Peanut Butter Cookie Dough, you? To me, you are perfect, gluten-free, dairy-free, egg-free and absolutely delicious! 

XOXO, The Square Squad


3 tbsp expeller-pressed coconut oil (softened, not melted)
1/2 (HEAPING) cup of peanut butter (we used creamy & salted, feel free to use chunky too)
1/2 cup coconut sugar
A splash of vanilla extract
1/4 cup garbanzo bean flour
1/2 cup GF all purpose flour blend (or another 1/2 cup garbanzo bean flour)
1 Chocolate Coated Peanut Butter Squarebar
1 Chocolate Coated Cherry Squarebar
Valentine's Day themed sprinkles (totally optional!)


  1.  In a medium to large mixing bowl, add coconut oil, peanut butter, coconut sugar, and vanilla extract. Using a mixer or a spoon (we like wooden spoons) mix and combine.
  2. Next, slowly but surely add in flour, mixing and combining as you go. Continue to combine until the mixture has the consistency similar to your classic cookie dough. Please note, it's okay if your dough is slightly more on the thicker cake-batter consistency side, that's probably because your coconut oil was very soft or melted, your dough will become thicker after chilling in the fridge. 
  3. On the other hand, if you're dough needs more moisture, add a touch of unsweetened almond milk. 
  4. Next, prep your Squares, take both your Cherry and PB Squarebars and cut them into tiny chucks the size of larger chocolate chips. Then fold them into your dough. (you can also add your Valentine's sprinkles at this time)
  5. Cover your mixing bowl and chill in fridge, best if chilled overnight (again, this will help with the consistency). :)
  6. Enjoy! 

    let's text!