Vegan chocolate-dipped peanut butter cookies

Vegan chocolate-dipped peanut butter cookies

Satisfy your sweet tooth and your low carb diet with our vegan low carb peanut butter cookies. We've jazzed up our popular classic peanut butter cookie by making it egg-free AND dipping it in sugar-free dark chocolate. The perfect treat for vegans, carnivores, kids, and adults alike!

Vegan chocolate-dipped peanut butter cookies

Satisfy your sweet tooth and your low carb diet with our vegan low carb peanut butter cookies. We've jazzed up our popular classic peanut butter cookie by making it egg-free AND dipping it in sugar-free dark chocolate. The perfect treat for vegans, carnivores, kids, and adults alike!
USMetric
12 servingservings

Ingredients

Cookies
  • 23 cup (223 oz.) 160 ml (75 g) almond flour
  • ¼ tsp ¼ tsp baking soda
  • 1 pinch 1 pinch salt
  • 3 tbsp 3 tbsp powdered erythritol
  • ½ cup 120 ml peanut butter
  • 1 tbsp 1 tbsp unsweetened almond milk
Chocolate dip
  • 4 oz. (45 cup) 110 g (200 ml) sugar-free baking chocolate
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Instructions

Instructions are for 12 servings. Please modify as needed.

    Cookies

  1. Preheat the oven to 325°F (175°C)
  2. Stir dry ingredients, almond flour, erythritol, salt, and baking soda very well.
  3. Stir in peanut butter and milk to form a dough.
  4. Roll into small balls about 1” (2.5 cm) and place on a cookie sheet lined with parchment paper.
  5. Score the cookie balls with a fork into an “x” shape. Make sure to leave the cookies thick, about .5” (1cm).
  6. Bake on the center rack for 10 minutes. They will still be very soft, so let them cool for at least 30 minutes before you go to the next step.
  7. Chocolate dip

  8. Use a double boiler or put a heat-proof glass bowl over a small pot of boiling water. (Make sure the glass bowl does not touch the bottom of the pan). Add the dark chocolate a little at a time and stir to melt until completely melted and glossy.
  9. Remove the bowl from the heat and dip cooled cookies into the melted chocolate. If there's not enough chocolate left to dip the cookies for the last ones, you could dip the bottom of the cookies instead.
  10. Place the cookies back on a tray with the parchment paper, and cool in the refrigerator until chocolate is hard.

Tips

You could also use granulated erythritol. The dough gets a little more crumbly and falls apart more easily when making the cookies, but the cookies also get crispier.

You could of course skip the chocolate. If so you decrease the net carbs to two grams of net carbs instead of three grams net carbs per cookie.

Storing and freezing

These cookies keep for up to a week in the fridge in an airtight container. You can also store them in an airtight ziplock bag and freeze for up to 3 months.

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7 comments

  1. 3 comments removed
  2. Mòrag
    Worked great - I mixed a small handful of dark choc chips through the mix instead of the choc dip. Very tasty!
  3. Deanna
    Hubster loved them! I love love this website! D
  4. Stephane
    super au gout, mais peut-il manquer un ingrédient comme un œuf ou bien autre chose, puisqu'il se casse et s'émiette tres facilement (trop fragile) ????
    Reply: #57
  5. Wendy Chalk
    Stephane, j’ai mis un oeuf au lieu du lait et ca marche bien! (Veuillez excusez mon francais, je suis anglaise)
  6. Donna
    Hi! I would love to try out the recipe. Is it possible to use hazelnut butter instead of peanut butter and erythritol that is not powdered?
    Thank you!
    Reply: #59
  7. Kristin Parker Team Diet Doctor

    Hi! I would love to try out the recipe. Is it possible to use hazelnut butter instead of peanut butter and erythritol that is not powdered?
    Thank you!

    We have not tested this recipe with hazelnut butter but it should work fine. Any sweetener will work. Granulated sweetener will still be a bit "crunchy" though. You can powder it yourself with a coffee bean grinder if you'd like to.

    Reply: #60
  8. Donna
    These are perfect, thank you so much for the recipe and the tips!
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