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HOW TO MAKE PEANUT BUTTER COOKIES
- Preheat oven: Preheat oven to 325 F and prepare a cookie sheet with parchment paper.
- Mix dry ingredients: Place the flour, protein, coconut sugar, Truvia, salt and baking powder into a mixer and mix until combined.
- Add other ingredients: Add in the egg, coconut oil, peanut butter, and vanilla then mix well. Add in the water 1/4 cup at a time and continue mixing until a dough forms. If the dough is too dry, add more water until you have reached a cookie dough consistency.
- Bake cookies: Use a cookie scooper to scoop round mounds of dough and place them on the baking sheet about 1 inch apart. Use a fork to press them flat. Bake cookies for 7 minutes. Don’t over bake. Remove and let cool completely.
- Dip cookies in chocolate: Once cooled, melt chocolate and dip each cookie until half covered. Place the chocolate-dipped cookies in the fridge to chill until chocolate sets. Serve.
Some frequently asked questions
We have some answers for you. If we miss any, drop us your question in the comments section below.
Should you refrigerate peanut butter cookie dough before baking
Refrigerating dough solidifies the fat in the cookie dough which make prevents the cookies from spreading too much while baking. It may not be an absolutly necessary step but helpful.
How long can peanut butter cookies last
Store the peanut butter cookies in a container and place in the fridge for 2-3 weeks. Storing in the fridge will prevent the chocolate from melting. Without chocolate, you can leave the cookies at room temperature on your counter in a container for 5-7 days.
How long should you chill the cookie dough
This is not a required step in making this chocolate peanut butter cookie recipe. You may chill any cookie dough for about 3o minutes before baking.
How do you know when peanut butter cookies are done
Bake peanut butter cookies until they are slightly brown on the bottom and edges. Be careful not to over bake them.
We would love to hear from you if you make these chocolate peanut butter cookies. Leave us some feedback in the comments below. Also, please share it with your friends and family on social media
Love healthy desserts? Check out these other recipes:
- Chocolate Chip Pumpkin Bread
- Vegan Gingerbread Cookies Recipe
- Peanut Butter Cookie Dough Balls
- Vegan Chocolate Fudge
- Cranberry Orange Bread
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Chocolate Dipped Peanut Butter Cookies
Ingredients
- 1¼ Cup Gluten-Free Baking Flour
- ½ Cup Protein Powder, we used whey
- ¼ Cup Coconut Sugar
- ¼ Cup Truvia or Zero-Calorie Sweetener
- 1 Large Egg
- 2 Tbsp Coconut Oil, melted
- ½ Cup Natural Peanut Butter , + 2 Tablespoons
- ⅛ Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- ¼-½ Cup Water
- ¼ Cup Roasted Peanuts
- ½ Cup Dark Chocolate Chips
Instructions
- Preheat oven to 325 F and prepare a cookie sheet with parchment paper.
- Place the flour, protein, coconut sugar, Truvia, salt and baking powder into a mixer and mix until combined.
- Add in the egg, coconut oil, peanut butter, and vanilla then mix well. Add in the water 1/4 cup at a time and continue mixing until a dough forms. If the dough is too dry, add more water until you have reached a cookie dough consistency.
- Use a cookie scooper to scoop round mounds of dough and place them on the baking sheet about 1 inch apart. Use a fork to press them flat.
- Bake cookies for 7 minutes. Don't over bake. Remove and let cool completely
- Once cooled, melt chocolate and dip each cookie until half covered.
- Place the chocolate-dipped cookies in the fridge to chill until chocolate sets. Serve.
Notes
- You may cool the cookie dough in the fridge for 30 minutes before baking to prevent it from spreading.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate dipped peanut butter cookies are my favourite and the gluten free recipe makes it all the more enticing and mouth-watering knowing that it will not add to my weight like regular cookies 😛