Vegan Chocolate Dipped Peanut Butter Cookies
A healthy, decadent sweet treat that mixes the ultimate combination... chocolate and PB!
Servings 12
Calories 196kcal
Cost $8
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.
Nutrition
Calories: 196kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 105mg | Potassium: 93mg | Fiber: 2g | Sugar: 12g | Calcium: 33mg | Iron: 1mg
