Description
Chocolate Covered Peanut Butter Cookies (V, GF): an easy recipe for soft ‘n chewy peanut butter cookies wrapped in a velvety layer of chocolate and topped with crunchy peanuts. Vegan, Gluten-Free, Dairy-Free.
Ingredients
Scale
Dry Ingredients
- 1 cup gluten free oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup natural, unsalted creamy peanut butter
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 15 mins)
- 1 teaspoon pure vanilla extract
Chocolate Coating
- ½ cup vegan chocolate chips
- 1/8 teaspoon coconut oil
Peanut Topping
- 2 tablespoons roasted, unsalted peanuts, chopped
Instructions
- Make the cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oat flour, baking powder, baking soda and salt. In a medium bowl, whisk together all of the wet ingredients: peanut butter, oil, sugar, maple syrup, flax eggs and vanilla. Whisk until well mixed.
- Pour the wet mixture over the dry mixture. Whisk thoroughly, until thickened and cohesive.
- Using a 2-tablespoon cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet. Space cookies evenly apart, with enough space to spread considerably during baking. Using a fork, press down slightly to flatten cookies. Turn the fork in the opposite direction and press down on the cookie to create a crisscross pattern on top.
- Bake for 10-14 minutes. Transfer cookie sheet to cooling rack. Allow cookies to cool on cookie sheet for 10 minutes. If desired, transfer cookies directly onto the cooling rack until completely cooled, before coating in chocolate. About 1 hour.
- Line a large baking sheet with wax paper. Clear some room in the freezer for this sheet. Transfer cooled cookies onto this sheet. Set aside while melting chocolate.
- Coat the cookies: Melt the chocolate using the double boiler method or the following. In a medium, microwave-safe bowl, add chocolate and coconut oil. Heat in 20-second increments until melted. Stir in between heating, until smooth.
- Spoon about ½ teaspoon of melted chocolate onto half of one cookie. Using the spoon, spread the chocolate across half the cookie, until somewhat smooth. Sprinkle chopped peanuts onto melted chocolate. Repeat for all remaining cookies.
- Place cookie sheet into freezer. Freeze for 5-10 minutes, or until chocolate is fully hardened. Enjoy! Storing instructions below.
Notes
– Adapted from my Easy Vegan Peanut Butter Cookies.
– Store in an airtight container for 1-2 weeks.
– More Peanut Butter recipes: 3 ingredient peanut butter no bake energy bites, gluten free vegan peanut butter truffles, gluten free peanut butter chocolate chip oatmeal cookies.
- Category: Cookies, Dessert, Chocolate, Peanut Butter, Vegan, Gluten-Free, Dairy-Free