Vegan chocolate-dipped peanut butter cookies
- 2⁄3 cup (22⁄3 oz.) 160 ml (75 g) almond flour
- ¼ tsp ¼ tsp
- 1 pinch 1 pinch salt
- 3 tbsp 3 tbsp powdered erythritol
- ½ cup 120 ml peanut butter
- 1 tbsp 1 tbsp unsweetened almond milk
- 4 oz. (4⁄5 cup) 110 g (200 ml) sugar-free baking chocolate
- Preheat the oven to 325°F (175°C)
- In a bowl, combine the almond flour, baking soda, salt, and powdered erythritol. Stir until combined.
- Stir in peanut butter and unsweetened almond milk to form a dough.
- Roll into 1-inch (2.5 cm) balls and place them on a baking sheet lined with parchment paper.
- Lightly press a fork into the cookie balls to make an “x”. Make sure not to flatten the cookies completely, leave them about 1/2-inch (1cm) thick.
- 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.
- Use a double boiler or put a heat-proof glass bowl over a small pot of boiling water. (Ensure the glass bowl does not touch the bottom of the pan.) Add the dark chocolate a little at a time and stir until completely melted and glossy.
- Remove the bowl from the heat and dip cooled cookies into the melted chocolate. If there's not enough chocolate left to dip the last cookies, you could dip the bottom of the cookies instead.
- Place the cookies back on the baking sheet lined with parchment paper and cool in the refrigerator until the chocolate hardens.
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.