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Ultimate Gluten Free Peanut Butter Cookies

These cookies offer a perfect balance of chewy texture and rich peanut flavor, enhanced beautifully by a chocolate dip, making them an ideal treat for everyone.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 grams natural smooth peanut butter Look for high-quality, organic peanut butter without added sugars.
  • 60 ml maple syrup Choose pure maple syrup for that delightful natural sweetness.
  • 2 tablespoons oat milk Nut-free alternative; can use almond or coconut milk.
  • 1 tablespoon olive oil Good quality extra virgin olive oil recommended.
  • 1 teaspoon pure vanilla extract Optional, but enhances flavor.
  • 1/2 teaspoon sea salt Balances out sweetness.
  • 4 tablespoons coconut flour Great gluten-free binding agent.
  • 50 grams dark chocolate, chopped For dipping, use high-quality chocolate.

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the peanut butter, maple syrup, oat milk, olive oil, and sea salt, stirring until smooth.
  3. Gradually add the coconut flour, one tablespoon at a time, mixing until a thick dough forms.
  4. Roll dough into 12 equal balls, placing them on the baking sheet with space in between.
  5. Gently press each ball down with a fork to create a crosshatch pattern.
  6. Bake for 10-12 minutes until edges are lightly golden.
  7. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
  8. Melt the chocolate in a double boiler or heatproof bowl over simmering water.
  9. Dip half of each cookie into the melted chocolate and return to the baking sheet to set.
  10. Let the cookies cool until the chocolate is firm, about 10-15 minutes.

Notes

Store cookies in a sealed container at room temperature for up to three days, or refrigerate for about a week. Freeze for longer storage up to three months.