CHOCOLATE DIPPED PEANUT BUTTER COOKIES

These cookies are a real treat but they can be easily turned into a healthy snack simply by leaving out the sweetener and chocolate. So enjoy them as a dessert or as an energy boost.
6e0ef22e35f5ab98a12656d2a1c0c072

Ingredients, makes 20 cookies 

1 organic egg from pastured hen, whisked

1 cup organic crunchy peanut butter, to avoid sugar and seed oils, be sure that the only ingredients are peanuts!

1/2 tbsp organic extra virgin coconut oil, melted

1/4 cup organic raw honey, B grade maple syrup or brown rice syrup for a fructose free version

1/2 tsp pink Himalayan salt

80g organic dark chocolate, I use 85% Vivani (optional)

Method

1) Preheat the oven to 176°C (350 F) and line a cookie tray

2) Combine the peanut butter, egg, sweetner, salt and coconut oil into a bowl and mix well

3) Spoon the mixture onto the cookie tray about the size of a tablespoon, roll them so that they form a ball shape. These don’t spread much so they don’t need to be placed too far apart from each other

4) Bake for 7-9 minutes. Check on them after 7 minutes, they should be slightly brown and soft to touch, better to be under cooked than over cooked

5) Once they are ready, remove them from the oven and let them cool completely. You can eat these as they are (they taste better completely cooled) or melt the dark chocolate, dip each one and allow to dry. Sprinkle a small amount of salt on top if you wish

You may also like...

5 Responses

  1. amanda says:

    Is Honey an essential ingrediant? Because I am allergic

    • AJ says:

      Hi Amanda,

      Honey isn’t essential, you can replace it with maple syrup or coconut nectar. These cookies are also nice without any sweetener if you’d prefer. Let me know what you use, would be interested to find out how they turn out 🙂

  2. Allison says:

    Hi AJ, I just wanted to make a suggestion. The mixture should probably be chilled before forming into balls and then baking. I just had this thought after I already popped mine in the oven, lol. But they were too gooey to get into a ball shape so mine are flat on the bottom, not like yours at all. Then again I do keep my peanut butter in the pantry so maybe if it had been cold the mixture would be more firm. Thoughts?

    • AJ says:

      Hi Allison,

      Thanks for the comment. Mine don’t seem to get flat, I also keep my peanut butter in the pantry. Rolling them chilled would work well though. Perhaps you are making them a bit bigger than me, I make them quite small, about the size of half a golf ball. If they are bigger they may tend to spread out. I hope they taste good though 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to my newsletter
Subscribe