These Chocolate Peanut Butter Cookies are soft, chewy and made with gluten-free peanut butter cookies and dipped in dairy-free chocolate. This healthy cookie recipe is easy to make in just one bowl and they are the perfect grain free, refined-sugar free, keto-friendly and low carb treat.
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Gluten Free Peanut Butter Cookie Recipe
Looking for a healthy peanut butter cookies for the holidays? These Chocolate Peanut Butter Cookies are soft, chewy and a family-favorite. They’re easy to make starting with our keto peanut butter cookie recipe which is then dipped in a sugar-free and dairy-free chocolate coating.
Plus, these gluten free peanut butter cookies are completely refined sugar free, grain-free and come together in just ONE bowl.
Other Keto Christmas cookie recipes we love making once December comes around include these Keto Snowball Cookies, Keto Snickerdoodles and Keto No Bake Cookies.
Why we love this easy cookie recipe
- soft, chewy and delicious with a cup of tea, coffee or mik
- kid-friendly and healthy enough for breakfast, an afternoon treat or dessert
- the perfect healthy cookie addition to your Christmas cookie platter
- one bowl recipe with no mixer required
- made with simple pantry-friendly ingredients you most likely have in your kitchen
- refined sugar free, gluten-free and keto-friendly
- easy to customize with low carb, keto or paleo sweeteners
Ingredients you need to make Chocolate Dipped Peanut Butter Cookies:
- Egg – be sure to bring it to room temperature. To make these vegan peanut butter cookies, sub the egg with a ground flax-egg by mixing 1 Tablespoon of ground flaxseeds with 2.5 Tablespoons of water. Let it sit for 5 minutes until thickened into a gel-like consistency.
- Creamy unsalted peanut butter: we use an all natural peanut butter without any additional sweeteners or oils. You can also sub with another nut or seed butter of your choice depending on any dietary allergies: almond butter, cashew butter, sunflower seed butter etc.
- Granulated or golden monk fruit sweetener (or use your favorite low carb sweetener such as SWERVE, erythritol etc)- you can also sub with a paleo-friendly sweetener such as Coconut sugar OR granulated pure maple sugar
- pure vanilla extract – for flavor
- Almond flour– our favorite grain-free flour we use for baking. Be sure to use superfine blanched almond flour and NOT almond meal
OPTIONAL CHOCOLATE DIP AND TOPPINGS:
- Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate – we usually use Lily’s Sweets or Hu’s Kitchen for paleo
- Maldon sea salt or Coarse salt
- Shredded Coconut
- Finely chopped peanuts
How to make Chocolate Peanut Butter Cookies
- PREHEAT THE OVEN AND PREP THE BAKING SHEET: You’re going to start off by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
MAKE THE BATTER: In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add vanilla, cinnamon, and a pinch of salt to bump up the flavor.
ROLL INTO BALLS: Scoop out tablespoon-sized dough balls. Roll into an extra bowl of granulated monk fruit sweetener, if desired, to coat the outside of the dough ball.
Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
BAKE: Bake in preheated oven for 9 to 12 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake. Allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- TO MAKE THE CHOCOLATE DIP:
- Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.
- Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
- DIP COOKIES: Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet. Sprinkle each cookie with either: salt, shredded coconut or chopped peanuts. Drizzle a few cookies with some melted chocolate.
- COOL: Allow chocolate to harden or enjoy right away.
Tips for making the Best Peanut Butter Cookies:
- DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The cookies will continue to cook when removed from the oven.
- ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 20 minutes before transferring to a cooling rack.
- STORE IN THE FRIDGE – these cookies taste even better when you cool them in the fridge overnight. They’re perfectly soft and chewy.
Substitutions
- Monk fruit sweetener: you can swap with coconut sugar, maple sugar or any other granulated sugar substitute. You can also just use brown sugar if there are no dietary concerns in your family.
- Egg: I have not tried but use ONE flax egg or chia egg to make these peanut butter cookies vegan
- Chopped nuts: Leave out or add shredded coconut
- Almond flour: To keep these cookies nut free, you can try swapping the superfine almond flour with superfine sunflower seed flour.
Freezer and Storage Instructions
How to freeze Chocolate Dipped Peanut Butter
Once the cookies are cooled, place them on a baking sheet and freeze for 15 minutes or until hard. Transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
How to Store Gluten Free Peanut Butter Cookies
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
More peanut butter recipes:
Flourless Peanut Butter Cookies
Nutella Stuffed Peanut Butter Cookies
These Chocolate Peanut Butter Cookies are soft, chewy and made with gluten-free peanut butter cookies and dipped in dairy-free chocolate. This healthy cookie recipe is easy to make in just one bowl and they are the perfect grain free, refined-sugar free, keto-friendly and low carb treat.
- 1 cup natural unsweetened peanut butter (use natural almond butter for paleo / keto)
- 1 large egg , room temperature. To make these vegan peanut butter cookies, sub the egg with a ground flax-egg by mixing 1 Tablespoon of ground flaxseeds with 2.5 Tablespoons of water. Let it sit for 5 minutes until thickened into a gel-like consistency.
- 1/2 cup granulated or golden monk fruit sweetener , may also sub with your preferred low carb sweetener OR sub with coconut sugar
- 1/4 cup super fine blanched almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 ounces paleo OR sugar free chopped chocolate (OR sub with dairy-free chocolate chips) , melted - we like Lily's Sweets OR Hu's Kitchen for paleo
- Maldon sea salt or coarse flakey salt
- Shredded Coconut
- Finely chopped nuts
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add vanilla, cinnamon, and a pinch of salt to bump up the flavor.
Scoop out tablespoon-sized dough balls. Roll into an extra bowl of granulated monk fruit sweetener, if desired, to coat the outside of the dough ball.
Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
Bake for 9-12 minutes, or until slightly golden. Cool for at least 20 minutes to set.
TO MAKE THE CHOCOLATE DIP:
Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.
Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet.
Sprinkle each cookie with either: salt, shredded coconut or chopped nuts.
Allow chocolate to harden or enjoy right away.
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