This recipe only requires 5 ingredients and 1 bowl…no refined sugar, flour, eggs, dairy. Nada. These chocolate dipped peanut butter cookies (dairy free, gluten free) are only made with medjool dates, flax eggs, and of course – peanut butter. I was going to say I think we hit all the dietary restrictions with this one, but I think peanuts are a legume…so peanut butter cookies would not be paleo or Whole30 friendly…right? We’re accommodating enough people here though so I’m going to say it’s a win.
My favorite part about these cookies is they’re not overly sweet.
I’ve never been a huge sweets person. I do love sweet drinks, like my favorite hot chocolate, but I’m not a big desserts person! Anyone else rather eat a massive bag of potato chips instead of a piece of cake? I know I am not the only one!
I actually saw on Lauren Toyota’s Hot For Food Instagram recently that she has an “All the Potatoes Gratin” recipe in her vegan holiday ebook that literally looks like a cake made out of every type of potato, including potato chips. Pretty sure I need this ebook. Click here to take a good look at this “All the Potatoes Gratin.”
And although I’d generally choose savory over sweet, I do enjoy baking every now and then, especially around the holidays! And these cookies are perfect for those of you that want something sweet, without something loaded with sugar and butter!
making the peanut butter cookie dough!
Now, I’d recommend soaking your medjool dates before processing them in the food processor, especially if they’ve been in the refrigerator. This will help them blend easier and soften them enough to make sure your cookies don’t have chunks in them.
Once your dates are soft, just process them together with the creamy peanut butter and flax eggs until well combined as pictured above!
Next, using a cookie scoop (I used a 1 ½ tablespoon cookie scoop!), scoop out your cookies and gently flatten them with a fork, making a criss cross pattern (or whatever pattern you like)! This recipe makes about 30 small cookies!
Move to the oven and bake for 8-10 minutes. Don’t over bake these or they won’t have that delicious, chewy quality every peanut butter cookie needs.
Allow the cookies to cool for 15 minutes or so before preparing your chocolate for dipping!
Once cool, dip them in your favorite dairy free, vegan chocolate! Most dark chocolate chips should be vegan, but always check the label! I had been buying the Kirkland brand of chocolate chips from Costco because they were such a good price and accidentally vegan, but I recently heard they reformulated and are no longer vegan! Devastating news, really.
Lastly, sprinkle with salt! Don’t skip this. It’s so good!
Can’t wait to hear what you guys think of these dairy free peanut butter cookies! Happy baking!
Chocolate Dipped Peanut Butter Cookies
- In a small bowl, create your flax eggs by combining 2 tablespoons ground flax with 5 tablespoons water. Set aside for 15 minutes.
- In a separate bowl, soak your medjool dates in hot, boiling water for 15 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- After 15 minutes, add your soaked and drained medjool dates, peanut butter, and flax eggs to food processor and blend until fully combined into a dough. See photo above!
- Using a 1 ½ tablespoon cookie scoop, scoop out roughly 30 cookie dough balls onto your cookie sheets.
- Using a fork, gently press down on each cookie, creating a criss cross pattern.
- Bake cookies for 8-10 minutes. You want them slightly undercooked or they will get dried out.
- Remove from the oven and allow your cookies to cool. Meanwhile, melt the chocolate chips in a double boiler or in the microwave (my preferred method).
- Once your cookies have cooled, dip them in the chocolate and sprinkle with salt! Enjoy!
- Be sure to remove all of the medjool date pits before processing!!
- Store in an airtight container for up to 5 days (if they last that long :))
- Recipe Inspired by Half Baked Harvest.
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.