Name: Chocolate-Dipped Flourless Peanut Butter Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 large egg; 1 cup unsweetened peanut butter (well stirred); 2/3 cup coconut sugar; 2 Tbsp pure maple syrup; 1 tsp pure vanilla extract; 1/2 tsp baking soda; 1/2 tsp sea salt; 1/2 cup chocolate chips; 1 Tbsp coconut oil

Chocolate-dipped flourless peanut butter cookies are fun and easy to assemble! Plus, they require only a few basic pantry essentials, which you probably have on hand!

Chances are, if you’re a peanut butter lover, you may have already checked out my Gluten-Free Peanut Butter Chocolate Chip Cookies, Gluten-Free Peanut Butter Chocolate Chip Cookie Bars and my Homemade Peanut Butter Cups.

In those posts, I detailed my family’s unruly love for the combination of peanut butter and chocolate, and divulged the fact that any dessert made with said combination is immediately annihilated when we have family dinners. WELL, per the usual, these chocolate-dipped flourless peanut butter cookies were an instant success with my nieces and nephews.

While my nieces and nephews have a long history of scoffing at my cleaner desserts, they were unable to tell these flourless peanut butter cookies were grain-free, dairy-free and refined sugar-free. They make fun of me for my “healthy” desserts and always beg for treats that are, well, dirtier. That being said, I am always psyched with my peanut butter creations, as they have no clue they are consuming something that is far less bad for them than a standard version.

All in all, these flourless peanut butter cookies are…

Made with a few basic ingredients
Refined sugar-free
Dairy-free
Gluten-free and grain-free
Include ZERO flours
Are quick and easy to make at any moment!

Plus, they’re dipped in chocolate. ‘Nuff said.

The concept for these flourless cookies is simple. I took my classic recipe for Flourless Peanut Butter Cookies and dipped them in liquid bliss…er…I mean…chocolate.

All these cookies require is peanut butter, an egg, coconut sugar, a touch of pure maple syrup, and baking soda. BOOM! Peanut butter magic.

You can add sea salt and vanilla extract if you’re like me and love these nuances, but neither are mandatory. Also, I would say the chocolate dipping situation is optional, but let’s face it: chocolate is ALWAYS a mega bonus. And the sprinkle of sea salt? DYNAMITE!

Let’s bake a batch!

How to Make Chocolate-Dipped Flourless Peanut Butter Cookies:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Add all ingredients for the cookies to a mixing bowl and mix well to combine, until a thick dough forms.

Roll the dough into balls approximately ½ to 1 inch in diameter (depending on the size of cookies you want). Place balls of dough on the parchment-lined baking sheet. Use a fork to press a cross shape into the dough to flatten it out.

Bake on the center rack of the preheated oven for 8 to 15 minutes, or until the edges appear golden-brown. For chewier cookies, bake 8 to 11 minutes and for crispier cookies, 12 to 15 minutes.

Remove cookies from the oven and allow them to cool completely.

Add the ingredients for the chocolate dipping mixture to a small bowl and microwave on high for 10 second increments, stirring in between, until chocolate is completely melted, about 30 seconds total.

Use a spoon to drizzle chocolate over half of each cookie, then place cookies back on the baking sheet to allow the chocolate to set up.

If desired, sprinkle the wet chocolate with coarse sea salt, and/or chopped nuts.

Recipe Adaptations:

If you bake with cane sugar, you can replace the coconut sugar and pure maple syrup with ⅔ packed dark brown sugar.
Use any nut butter you like – almond butter works great! Just make sure it is well-stirred rather than separated.

What Type of Chocolate to Use:

I find standard chocolate chips melt the best, so you can go with regular chocolate chips or keep the recipe entirely dairy-free by using your favorite vegan chocolate chips or chunks.

Note that depending on the cocoa content of the chocolate, you may need to add more coconut oil to coax it to melt properly. Chocolate that is higher in cocoa content can be difficult for melting, so bare that in mind when selecting your chocolate. Semi-sweet chocolate chips (cocoa content 60% or bellow) tends to work best.

Dip thy peanut butter!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!