Description
Delicious gluten-free peanut butter cookies dipped in chocolate.
Ingredients
Scale
- 1 1/2 cup almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon salt
- 3 tablespoons melted coconut oil
- 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup smooth, natural peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- pinch of salt
- 1 teaspoon coconut oil
- 300 g dairy free chocolate chips or chocolate bars, chopped
Instructions
- Preheat oven to 350°F/180°C. Line or lightly grease a couple of baking sheets and set aside.
- In a medium sized mixing bowl: whisk together the almond flour, coconut flour and salt.
- Add the coconut oil, maple syrup and vanilla extract. Mix into a soft dough.
- Place the dough in between two large pieces of baking paper and roll out until about 1/8-1/4 inch thickness.
- Peel off the top layer of baking paper and cut the dough with a cookie cutter into 2 inch round cookies. Carefully transfer each cut out cookie to your prepared baking sheets. Leave about 1/2 inch in between each cookie.
- Bake in the middle of the oven for 9-10 minutes until the edges look lightly golden and cooked. Remove and let cool until you’re ready to add the peanut butter.
- While the cookies are cooling: mix the peanut butter, coconut oil, maple syrup and salt together in a small sauce pot. Warm over a low heat until everything has melted and mixed together.
- One at a time: scoop out about a teaspoon worth of the peanut butter mixture and carefully spread onto each cookie. Repeat until every cookie has been topped with peanut butter.
- Transfer the cookies to a baking sheet or plate that can fit inside your freezer. Place in the freezer for at least 30 minutes or until the peanut butter has set.
- Melt the chocolate and oil in a microwave or double boiler.
- Let the chocolate cool enough to handle and then begin dipping cookies. Dip the cookies peanut butter side down into the chocolate. Let excess chocolate drip back into the bowl then place the cookies on a piece of baking paper or silicone mat to dry. Repeat until each cookie has been dipped.
- Let the cookies cool at room temperature or speed up the process by transferring them to the refrigerator to set and enjoy!
Notes
- Cookies will keep at room temperature for about a week.
- Can be frozen for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg