We dipped our favorite gluten-free peanut butter cookie in chocolate and the result is dreamy! The peanut butter cookie is a family recipe adapted to be gluten-free, and vegan optional, and it's perfect! Crisp on the outside, chewy on the inside and dipped in chocolate is just over the top yummy!
Chocolate Dipped Peanut Butter Cookies
Easy recipe, just the right amount of peanut butter & chocolate and so YUMMY!
Is there any yummier combination than peanut butter and chocolate?
It’s classic for a reason, and that is that it’s sooooo yummy! The perfect combo of sweet and a little salty.
So basically, we neeeeded to add these Chocolate Dipped Peanut Butter Cookies to the website.
They came about because we needed to restock some cookies and the boys wanted Peanut Butter Cookies, I wanted something chocolate… so we compromised and made some Gluten-Free Chocolate Dipped Peanut Butter Cookies!
The peanut butter cookie is a family recipe, made gluten-free and vegan optional, and it is sooooo yummy!
Crisp on the outside, a little chewy on the inside, not too sweet and just the right amount of peanut butter.
So let’s make them!
All you need are 10 real, whole food ingredients…. butter or dairy free butter, brown sugar, cane sugar, vanilla extract, flax eggs or regular eggs, peanut butter, gluten-free flour (we used GF Jules, affiliate link), baking soda, gluten-free baking powder and a pinch of salt.
Whether you make them vegan or not, they are super easy to whip up. Just please note that if you use flax eggs in place of regular eggs, there is a slightly different amount of flour.
They cookie batter comes together really quickly.
Then roll the dough into balls (the batter may be wet and not hold a perfect ball shape but don’t worry!). Place the balls 1 1/2 inches apart on the baking sheet as they will expand when baking.
Then, gently press the balls down with a fork and have fun making criss crosses …
You’ll get about 24-30 cookies depending on how big you make them.
At this point, my family likes to start grabbing them off the baking sheet and eating them!
But if they don’t disappear in a minute, they freezer well.
Meanwhile, if you want to dip in chocolate like I do always, melt some chocolate (we used semi-sweet chips but dark chocolate works too!) and a touch of coconut oil.
The one at a time, dip 1/3 -1/2 of the cookie into the melted chocolate, let any excess drip off, then set on parchment or wax paper on the baking sheet to cool.
If you can, let the chocolate cool. You can rush the process by setting the baking sheet outside as I did because it was a cold day or in the refrigerator for 15 minutes.
Optional but recommended, sprinkle partially cooled chocolate with coarse sea salt or kosher salt.
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you try.
A fun and yummy twist on a classic peanut butter cookie! The peanut butter cookie is my family's recipe adapted to be gluten-free, with vegan and non-vegan options. It is super easy and no matter what you choose, they are crisp on the outside, slightly chewy on the inside and yummy! Dip in chocolate and they are over the top dreamy! Note: the batter comes together in 10 minutes, the extra time is for dipping in chocolate.
Author: Healthy Gluten-Free Family
Recipe type: Cookies, Desserts, Snacks
Cuisine: Gluten-Free, Vegan Optional, Vegetarian
Serves: 24 -30 cookies
½ cup or 1 stick dairy free butter or butter, softened
½ cup peanut butter (I used Natural Creamy Peanut Butter)
1¼ cup + ⅓ cup gluten-free flour (with xanthum gum)* (We used GF Jules flour, Affiliate Link)
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
pinch of salt
*NOTE: if flax egg instead of egg, don't use the ⅓ cup additional flour
1 cup chocolate chips (we used Enjoy Life semi-sweet chips, but you could use dark chocolate as well)
1 teaspoon coconut oil
Coarse sea salt or kosher salt (optional)
Peanut Butter Coookies
Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
If you are using flax egg and haven't already made it, in a small bowl mix 1½ tablespoons flaxseed meal with 3¾ tablespoons water and let stand for 5 minutes. Mix again before using.
Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
Add eggs (or flax eggs) and beat thoroughly.
Beat in Peanut Butter.
In a separate small bowl, add flour, baking soda, baking powder and salt. Mix with a fork. Then add the flour mixture to the creamed mixture and mix until combined.
Form into tiny balls (about 1- 1½ inches) and place on prepared baking sheets about 1½ inches apart. Note: the batter is "wet" sometimes, not forming perfect balls but don't worry! Press dough balls with the back of a fork to flatten slightly and make criss-cross.
Bake for 10 minutes.
Store in an airtight container. Store well at room temp for a week. Freeze well.
Melt chocolate and coconut oil in a double boiler if you have one, or in the microwave.
Transfer to a a small bowl.
Dip ⅓ - ½ of the cooled cookie into chocolate, let any excess drip off a bit, then place on parchment or wax paper on a baking sheet or plate and let cool. To speed up cooling, set cookies outside if it's cold out or in the refrigerator for 15 minutes.
Option: when partly cooled, sprinkle with coarse sea salt or kosher salt.
Store in an airtight container. Store well at room temp for a week.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...