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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