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Chocolate Dipped Peanut Butter Cookies (V+GF)

These cookies bring the magic of the chocolate and peanut butter combo into a perfect treat with every soft and crispy bite.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 cookies (about)



  • 2/3 cup coconut cream
  • 1 cup organic cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 2/3 cup peanut butter
  • 1 cup gluten free flour
  • 1 cup oat flour be sure it's gluten free if needed
  • 4 oz semi-sweet chocolate bar or chips dairy free


Pre-heat oven to 350 degrees F (180 C). Beat the peanut butter and sugar together in the bowl of stand mixer fitted with beater attachment. Beat in coconut cream one at a time. Add salt, baking powder, vanilla and beat until smooth. Add the flours one cup at a time until the dough comes together and is evenly mixed.

Roll the dough into 1 1/2 inch-ish balls and place on parchment lined cookie sheet about 2 inches apart. Use a fork to press down and make criss cross marks on them. Bake for 10 -12 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.

If you'd prefer to press chocolate squares into them all, do this right after pulling from the oven. However, if you want to dip or drizzle the cookies, simply melt the chocolate over low heat in a double boiler and coat as desired.