Chocolate Dipped Gluten-Free Peanut Butter Cookies
Share the ♥︎
Hey! I'm Jill
Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
Recipe Index
Category 2
Category 3
Sign up!
get exclusive access to delicious recipes, honest product reviews, wellness tips, and all the juicy grownup dish you won't find anywhere else.
Sign up here!
Get ready to have your mind blown. These chocolate dipped gluten-free peanut butter cookies are so delicious you will never believe that they are healthy (and easy to make!) These peanut butter cookies are moist, chewy and chocolatey. They’re made with just a few ingredients, and what’s most notable is what they DO NOT include:
Added sugar (none)
Flour or gluten (nope)
Dairy (How can they be so yummy when they don’t use butter?)
These cookies are made up of just a few clean ingredients: dates, peanut butter, vanilla extract, an egg, dark chocolate and an (optional) boost of protein from collagen peptides. Learn more about the health benefits of collagen peptides HERE.
And you’re going to need a food processor. Here’s the Cuisinart I use and it makes short work of any chopping task. You could certainly try making these cookies in a high-powered blender, but I didn’t test them that way.
After not eating peanuts for a few months (as they’re known to be an allergen and inflammatory) I’ve added them back into my diet as I don’t have any trouble tolerating them. That said, if you don’t eat peanuts, or want to switch things up, these cookies work with just about any other nut butter. You can make them with almond butter, cashew butter, or even sunflower butter (for a nut-free version) and they are equally delicious.
Cookie Baking Tips
I recommend using organic, salted peanut butter that has no added sugar or oil. The only ingredients listed on the label should be organic peanuts and salt. However, you can substitute any salted peanut or nut butter. If your nut butter is unsalted, add a pinch of salt.
If your dates are feeling dry, soak them in warm water for fifteen minutes or so to plump them up again. Drain the water before using.
Most important tip? Do not over bake these cookies! Because this recipe has no butter, sugar, or flour, if you bake the dough for too long you will end up with a dry, crumbly cookie.
Milk vs Dark Chocolate
I hope that choosing which kind of chocolate to use is the toughest decision you have to make today. I’m a dark chocolate girl, so I used a 72% dark bar. You can use whatever percent chocolate you’d like. Milk, semi-sweet, or extra dark will all work. The recipe calls for eight ounces, but you will have melted chocolate left over. Again, not a bad problem to have.
These chocolate dipped gluten-free peanut butter cookies are so delicious you will never believe that they are healthy (and easy to make!) These peanut butter cookies are moist, chewy and chocolatey. They’re made with just a few ingredients, and what’s most notable is what they DO NOT include: no sugar, flour or dairy.
Ingredients
Scale
1cup peanut butter (Or substitute almond, cashew or sunflower seed butter. See notes.)
1cuppitted medjool dates(my dates were large and I used 11, but be sure to measure)
2teaspoonsvanilla extract (I used my homemade version)
1egg
8ouncesmelted dark chocolate
2 scoops collagen peptides or protein powder of your choice
Instructions
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and the mixture resembles a coarse paste. Add the egg and pulse to combine.
3. Roll the dough, divide into 16 balls and place on the prepared baking sheet. Using a large fork, gently press down on each dough ball to flatten and create a cross hatch pattern. Transfer to the oven and bake for 9-10 minutes.
4. Remove the cookies from the oven and let them cool completely.
5. Melt chocolate in microwave or in a double boiler. The microwave is the simplest way. Cook for 15 – 30 seconds on high. Stir well. Continue cooking in 15 second increments until chocolate is fully melted.
6. You can either dip cookes into chocolate, drizzle it on the top, or do both!
Notes
I recommend using organic, salted peanut butter that has no added sugar or oil. The only ingredients listed on the label should be organic peanuts and salt. However, you can substitute any salted peanut or nut butter. If your nut butter is unsalted, add a pinch of salt.
Don’t forget to take the pits out of your dates! If your dates are dry, soak them in warm water for fifteen minutes to plump them up and drain the water before using.
Most important tip? Do not over bake these cookies! Because this recipe has no butter, sugar, or flour, if you bake the dough for too long you will end up with a dry, crumbly cookie.
I’m making these TODAY!