Don’t let the flourless aspect put you off. These Truly Flourless Peanut Butter Chocolate Chip Cookies are EPIC!! Only 5 ingredients and minimal preparation is required for soft and gooey peanut buttery goodness.
I received the ice cream in this post free of charge to sample and provide a review. All opinions are my own, and I only recommend products I would gladly use myself.
I was like the biggest nerd in the world when Arctic Freeze offered to send me some ice cream on dry ice to sample. I spent the entire week anticipating the great unboxing, where this halloween-esque vapor would rise from the box, the kids would squeal with excitement, and then when they realized there was ice cream…well all bets would be off. Alas, the whole dry ice thing was a bit anti-climatic, there was no vapor, there were no swirls or squeals of delight…..initially. Then they realized that ice cream had been delivered right to the front door and they were gong to be allowed to eat it!
So What’s the Deal with this Ice Cream that can be shipped to your door?
Yes shipped to your door!
Arctic Zero is handcrafted from premium ingredients like hormone-free whey protein, purified water, chicory root and completely natural flavors. Plus it is sweetened naturally using monk fruit (which is a small melon from Asia). It is low glycemic, lactose free, gluten free and GMO free. So it’s basically a delicious little ice-cold sweet treat that allows you to stay on track with your whole foods lifestyle and indulge at the same time. Win.
We tried out a number of the flavors on offer, including Peanut Butter Swirl (my favorite and what I used for the Flourless Peanut Butter Chocolate Chip Cookies), Cherry Chocolate Chunk, Rocky Road Trip, Cookie Shake, Cake Batter and Salted Caramel. There are a heap more though, and you can check them out here: Arctic Zero Fit Frozen Desserts.
I actually had a bunch of friends come over for July 4th and we had a big taste test along with some brownies. Everyone was impressed and went back for seconds, even those (my husband cough cough) who automatically puts something in the ‘No’ box once they hear it is lactose or gluten free. My Father In Law was particularly impressed as he has been trying to cut down on sweets and lose some weight, but has been having a hard time giving up his desserts.
The kids have been sneaking it from the freezer ever since, so that is definitely an indication that it meets all the requirements of a delicious sweet treat 🙂
Number One Tip:
Listen to the instructions and let it thaw first!!! If you don’t, it’s not going to be creamy and it just isn’t nearly as good (speaking from experience here). Seriously, let it thaw, let it thaw, let it thaw. You can either pull it out of the freezer for 10 minutes or pop it into the microwave for 30 seconds, but it makes it so much better.
Now for the peanut butter and chocolate chip cookies. They too are gluten-free, lactose free, non GMO and all that jazz (obviously depending on the specific branded ingredients you use). And they too had people coming back for more! The are incredibly soft and flavorful, and get that awesome chewy cookie texture if you can let them rest for a while once baked.
They also make the perfect base for an ice cream sandwich. Once baked let them cool completely and stuff a big scoop of ice cream in between two cookies. EPIC.
What do you think? Are you willing to try an ice cream made with no cream and sweetened with monk fruit? Are you super excited to try out some flourless peanut butter chocolate chip cookies and stuff them with ice cream? I love to hear from you, so be sure to leave a comment.
Don't let the flourless aspect put you off. These Truly Flourless Peanut Butter Chocolate Chip Cookies are EPIC!! Only 5 ingredients and minimal preparation is required for soft and gooey peanut buttery goodness.
- 1 cup natural, unsweetened peanut butter, at room temperature
- 1 large egg
- 1/2 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/3 cup chocolate chips
Add the peanut butter, egg, maple syrup and vanilla extract to the bowl of a stand mixer. Using the paddle attachment, mix at medium speed until well combined, about 45 seconds.
Pop the mixture into the fridge for 30 mins.
Preheat the oven to 350F and grease a baking sheet, or line it with parchment paper.
Remove the mixture from the fridge and stir in the baking soda and chocolate chips (I usually keep mine in the bowl of the stand mixer and then just mix with the paddle attachment again).
Drop rounded tablespoons of the dough onto the baking sheet, making sure to keep at least 2 inches apart. I do about 8 per sheet to prevent them from touching.
Bake for 12 minutes. Remove from the oven and allow to cool on the baking sheet for about 7 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining batter.
Store in an airtight container.