Gluten-Free Chocolate Dipped Peanut Butter Cookies
Soft and chewy, these Gluten-free Chocolate Dipped Peanut Butter Cookies are a healthy zero-guilt cookie. With hidden butternut squash in the cookie dough, these peanut butter cookies are extra soft and are a great healthier option for the family.
Originally posted on December 11, 2018
The best peanut butter cookie
I love making these peanut butter cookies for the kids. They’re easy to whip up, the kids love them, they have hidden veggies, and letting the kids dip the cookies in melted chocolate is a fun way to get them in the kitchen with me. We all love how soft these peanut butter cookies are. They hold together and don’t crumble – but are still soft. The peanut butter and butternut squash give them their softness that we all love.
Hidden veggies for the win (plus collagen!)
I’m all about coming up with ways to sneak veggies into the kids’ food. Adding butternut squash gives these cookies more vitamin A and vitamin C along with added potassium. And nobody will know there are veggies hiding out in their dessert. I’ve served these multiple times and my kids and even my husband can’t taste a difference! PLUS, I like adding a few scoops of collagen peptides to the cookie dough. It’s a great way to sneak in gut-healthy benefits!
I use Further Food Collagen Peptides and order right from their site. Use coupon code ANAANKENY10 for a discount on all their collagen and other products!
Perfect for all parties and occasions
Cookies are the best dessert because they’re SO versatile. We’ve served these soft and chewy gluten-free peanut butter cookies for birthday parties, Christmas parties, Santa’s cookies, school lunchbox treats, afternoon treat, and even breakfast!
Enjoy these no-guilt peanut butter cookies
You should have zero-guilt about any dessert that’s eaten in moderation! But rest assured that these cookies won’t give you any guilt about eating them. I’ve created these cookies with only a small amount of sugar, about half the sugar that’s in normal cookie recipes! I like keeping the sugar per cookie as low as possible. And the chocolate dipped part of the cookie is healthy, right? Everyone knows there are health benefits to chocolate! So a little bit is perfectly acceptable and still gives you a great no-guilt peanut butter cookie recipe!
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Making these chocolate-dipped peanut butter cookies
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
In a medium mixing bowl combine butter, sugar, peanut butter, and butternut squash. Mix together until very smooth.
Add the gluten-free flour and baking soda to the mixture and stir until well combined. Lastly, add the collagen peptides or if choosing to omit, add additional 3 Tbsp flour and fold into the dough.
Scooping out small spoonfuls, roll the dough in the palm of your hands. Roll into a round ball and gently flatten into a disk onto the parchment-lined baking sheet. Bake in the preheated oven for 7-9 minutes until the bottom and edges are golden brown.
Remove from the baking sheet and let cool on the counter or baking rack.
Once the cookies have cooled, gently melt the chocolate chips and coconut oil in a small saucepan over low heat. Stirring constantly so the chocolate won’t burn to the bottom or edges of the pan. After all the chocolate has melted, remove from heat and begin dipping the cookies.
Take a cookie and dip it halfway into the chocolate, using the back of a spoon to help spread the chocolate evenly and scrape off excess chocolate. Place dipped cookies onto a parchment-lined baking sheet.
Place finished cookies in the freezer for 10-12 minutes to set the chocolate. Remove from the freezer and serve.
Originally shared on The Real Food RD’s blog
- 1 cup dairy-free butter (or coconut oil)
- 3/4 cup cane sugar (or coconut sugar)
- 1/2 cup creamy peanut butter
- 1/2 cup butternut squash, cooked and pureed
- 2 1/2 cups gluten-free flour blend
- 1/2 tsp baking soda
- 2 scoops collagen peptides
- 1/2 cup dairy-free chocolate chips
- 1 tsp coconut oil
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
-
In a medium mixing bowl combine butter, sugar, peanut butter and butternut squash. Mix together until very smooth.
-
Add the gluten-free flour and baking soda to the mixture and stir until well combined. Lastly, add the collagen peptides or if choosing to omit, add additional 3 Tbsp gluten-free flour and fold into the dough.
-
Scooping out small spoonfuls, roll the dough in the palm of your hands. Roll into a round ball and gently flatten into a disk onto the parchment-lined baking sheet. Bake in the preheated oven for 7-9 minutes until the bottom and edges are golden brown.
-
Remove from the baking sheet and let cool on the counter or baking rack.
-
Once the cookies have cooled, melt the chocolate chips and coconut oil in a small saucepan over low heat. Stirring constantly so the chocolate won’t burn to the bottom or edges of the pan. After all the chocolate has melted, remove from heat and begin dipping the cookies.
-
Take a cookie and dip it halfway into the chocolate, using the back of a spoon to help spread the chocolate evenly and scrape off excess chocolate. Place dipped cookies onto a parchment-lined baking sheet.
-
Place finished cookies in the freezer for 10-12 minutes to set the chocolate. Remove from the freezer and serve.
Store extras in an airtight container. If stacking the cookies in a container, place a piece of parchment paper between the layers so the cookies won’t stick to each other.
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Thanks! And thanks for sharing your great posts every week!
You’re very welcome…so glad you’re loving the recipes! Thanks for following along!