Chocolate-Dipped Peanut Butter Cookies
High protein, vegan, gluten free, refined sugar-free, heart-healthy
These humble cookies will blow you away with their party-in-your-mouth-flavor. An extremely easy recipe, made with oats, maple syrup and peanut butter. Plus, it’s fun to bake. You boil the maple syrup and peanut butter together in a pot over the stove, then pour in the vanilla and watch the magic as the dough caramelizes right before your eyes. Then dip your lovely cookies into glossy chocolate for that perfect bite…. who does not love peanut butter and chocolate?!
Chocolate-Dipped Peanut Butter Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Dough
3/4 cup peanut butter, unsalted
3/4 cup maple syrup
1.5 tablespoons coconut oil
1 tablespoon vanilla extract
1 and 1/4 cup oat flour
1/3 cup whole oats
1/2 teaspoon salt
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
crushed peanut pieces
Makes 20 cookies
Instructions
Dough
1. Preheat oven to 350 degrees F. Grease two baking sheets with coconut oil.
2. Combine peanut butter, maple syrup and coconut oil in a medium sized saucepan. Begin to heat over medium heat and stir constantly until the ingredients boil gently. Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and caramelize slightly.
3. Remove from heat and stir in vanilla extract. The alcohol in the extract will bubble off in the hot mixture. Transfer the peanut butter mixture into a large mixing bowl and stir in oat flour, whole oats and salt. Mix until it forms a smooth dough.
4. Using an ice cream scooper, scoop 2-tablespoon-sized balls onto the baking sheets. Gently flatten each cookie and tuck in the sides to make round ½ inch thick disks. Space 1-inch gap between cookies to allow for spreading. Make 20 cookies.
5. Bake 14 minutes or until cookie edges and bottoms brown and the cookie becomes firm on the outside and stays chewy on the inside. Place cookies in the freezer for 15 minutes.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 to 1.5 minutes. Remove and stir to combine into a glossy smooth chocolate coating.
7. Remove cookies from freezer and place on a clean piece of parchment paper. Hold one cookie in your hand and dip the top into the melted chocolate. Dip 1 or 2 times for thin or thick chocolate coating. Press a little salt and crushed peanut pieces into chocolate to stick. Allow the dipped cookies to harden in minutes.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!