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.
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.