These Vegan Chocolate Dipped Peanut Butter Cookies take a basic peanut butter cookie and elevate it with a dipped chocolate coating. Life-changing! These cookies are 100% plant-based, gluten-free, and low in sugar, similar to Gluten-Free Cherry Cobbler! You can still enjoy dessert while eating a healthy diet! Make Peanut Butter & Jelly Cups or PB Jam Thumbprints next.
Why I Love This Recipe
- Droolworthy Chocolate–Peanut Butter Combo: The peanut butter and chocolate combo of these cookies makes them so delicious and always a crowd favorite.
- Low Sugar Treat: You can still eat a healthy diet and maintain your health goals while enjoying treats. These cookies are refined sugar free and sweetened with coconut sugar.
- Gluten-Free: These cookies are gluten-free friendly and suitable for gluten-free eaters. Made with almond flour!
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Notes on Ingredients
- Almond Flour: Blanched almond flour is the base of these cookies and keeps them gluten-free. If you’re looking for a nut-free cookie, try my 3-Ingredient Banana Oatmeal Bites.
- Peanut Butter: Use a creamy, natural peanut butter. The only ingredients should be peanuts and salt.
- Coconut Sugar: Keep these cookies refined sugar free with coconut sugar.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Chocolate Dipped Peanut Butter Cookies?
- Preheat oven to 350 degrees F and prep a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, baking soda and pinch of salt.
- Add peanut butter, coconut sugar and vanilla to a food processor and blend until combined.
- Next, add in the dry mixture to the food processor and water. Blend until combined, scraping down sides as necessary.
- Form dough into 1-inch balls and flatten between your palms. Add onto baking sheet 2 inches apart.
- Bake for 8-10 minutes.
- Melt the chocolate chips in a microwave safe bowl in 30 second increments, mixing in between.
- Dip cookies. Allow them to set in the fridge then serve and enjoy!
- Step 1: First, make the dough and bake the cookies.
- Step 2: Then, dip them in melted chocolate, refrigerate, and enjoy.
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Commonly Asked Questions
You can use almond butter, sunflower butter, coconut butter, or tahini! Another nut-free cookie is 3-Ingredient Banana Oatmeal Bites.
I used Trader Joe’s vegan chocolate chips here but I also recommend Lily’s, Just Date, or Enjoy Life.
Yes! They are best if stored in the fridge in a sealed container for up to 7 days or in the freezer for up to 2 months.
“These are incredible!!! My kids loved them too! I’ll definitely be making these again!”
– Allison
Extra Helpful Tips
- Keep them 100% refined sugar free by using chocolate sweetened with stevia or dates. I love these date-sweetened chocolate chips.
- Store leftovers cookies in an airtight container in the fridge for up to 7 days or freezer for up to 2 months. Cookies freeze super well!
- Dipping the cookies in chocolate is optional (but delicious!) so feel free to leave them plain if you’d prefer.
If you tried these Vegan Chocolate Dipped Peanut Butter Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chocolate Dipped Peanut Butter Cookies
Equipment
- 1 cookie sheet
Ingredients
- 1 cup almond flour + 2 tbsp
- ½ cup peanut butter creamy
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 5 tablespoon water
- ¾ cup chocolate chips vegan
- sea salt garnish
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, baking soda and pinch of salt. Set aside.
- Add peanut butter, coconut sugar and vanilla to a food processor and blend until combined. Now pour in the dry almond flour mixture to the food processor and water. Blend until combined, scraping down sides as necessary.
- Form dough into 1 inch balls and flatten between your palms. Add onto baking sheet 2 inches apart.
- Bake for 8-10 minutes. Remove from oven. Cool cookies for 30 minutes.
- Melt the chocolate chips in a microwave safe bowl in 30 second increments, mixing in between.
- Coat one half of the cookies in melted chocolate, then put them back on the baking sheet.
- Allow the cookies to set in the fridge then serve and enjoy!
Notes
- Keep them 100% refined sugar free by using chocolate sweetened with stevia or dates.
- Store leftovers cookies in an airtight container in the fridge for up to 7 days or freezer for up to 2 months. Cookies freeze super well!
- Dipping the cookies in chocolate is optional (but delicious!) so feel free to leave them plain if you’d prefer.
Allison says
These are incredible!!! My kids loved them too! I’ll definitely be making these again!
Arica says
Wow! These cookies look SO good. I can’t wait to make them for my next event!!
Danielle Keith says
So glad!!
Dana says
These look great. Can I use regular sugar instead of coconut sugar?
Danielle Keith says
Yes!