These grain-free, low sugar peanut butter chocolate dipped cookies are the perfect treat when you want something sweet.

grain-free chocolate dipped cookies on a plate

This year, I’m holding my first ever AEN Holiday Party! I’ll be making a feast of some of my favorite warming and flavor packed recipes… as well as treats! You can’t have a party without SOME type of dessert. BUT this doesn’t mean that the dessert has to be packed with refined sugars and flours that will work against your goals and leave you feeling “bleh” the next day.

The desserts I develop aim to minimize sugar, remove refined flours and maximize flavor – and today’s recipe is no exception. I mean, I’m holding my first ever HOLIDAY PARTY! The treats HAVE to be epic!

Today, I’m sharing the Christmas cookie recipe that I’ll be whipping up at my holiday party. This is a spin on one of my classic treats ~ PB + Chocolate Chip Cookies from the Level Up Guide. You can bring this to a cookie exchange or bake them for a holiday party of your own! All while staying on track with feeling amazing and achieving your wellness DREAMS!

Did you love this recipe? Let me know in the comments below!

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Healthy Peanut Butter Chocolate Dipped Cookies

Serves:

Prep Time 15

Cook Time 10

Naturally grain-free and lower in sugar with alllll the peanut butter and chocolate goodness.

Ingredients

Instructions

Preheat oven to 350.
Combine all ingredients except for the chocolate chips in a bowl until the batter forms.
Form the dough into 10 cookies and place on a parchment lined baking sheet. Bake for 8-10 minutes and allow to cool. The dough will be very sticky.
While the cookies cool, melt the chocolate using the stove top method or microwave. If using the stove top method, add the chocolate to a small heat safe bowl and place into a pot with about 1/2 inch high gently simmering water. Stir until melted.
Once the cookies are cooled, dip half of each cookie into the melted chocolate or use a fork to drizzle the chocolate over the cookies and place on a plate lined with parchment paper. Allow the chocolate to cool before serving.

Notes

Allergic to peanuts? You can also use almond or cashew butter.
You can sub out the maple syrup for honey.
Allergic to eggs? Swap in 1 flax or chia egg by mixing 1 tablespoon ground flax or chia seeds with 3 tablespoons of warm water. Let it sit for a few minutes before using.