Chocolate 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.
Ingredients
- 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
For the Chocolate Dip and toppings
- 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
Instructions
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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.
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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.
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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.
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Sprinkle each cookie with either: salt, shredded coconut or chopped nuts.
Allow chocolate to harden or enjoy right away.
