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Vegan Chocolate Dipped Peanut Butter Cookies
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Vegan Chocolate Dipped Peanut Butter Cookies (gluten-free, oil-free)

Perfectly chewy, soft, moist, peanut buttery cookies dipped in sweet vegan dark chocolate chips.
Cook Time 9 minutes
Total Time 9 minutes
Servings 14 cookies
Author Danielle Brown

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Food processor

Ingredients

  • 1 cup + 2 tbsp almond flour
  • 1/2 cup peanut butter
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 5 tbsp water
  • 3/4 cup vegan chocolate chips
  • sea salt garnish

Instructions

  • 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 the food processor and blend until combined. Now pour in the dry almond flour mixture into the food processor and the 5 tbsp of 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.
  • Melt the chocolate chips in a microwave safe bowl in 30 second increments, mixing in between. 
  • Cool for 30 minutes then coat one half in melted chocolate, then put them back on the baking sheet. 
  • Allow the cookies to set in the fridge then serve and enjoy!

Notes

Store the cookies in a container in the fridge!