Chocolate Dipped PB Cookies (GF) (DF)

I think this recipe combo is one of my absolute favorites! in fact, I had 3 cookies throughout the day yesterday as I made these! Eek!

However, I made them super low sugar - under 6 g per cookie without the dipping and under 8g of sugar with the dipping so not bad for a cookie!

I used a combo of what I had in the pantry for the flour so you can keep it all the same or mix it up. Same with the sweetener. I like to keep it natural always - never stevia or artificial sweetener is used.

Although sugar is sugar so you do want to keep it as low is possible to avoid inflammation. As a rule of thumb, keep sugar intake to lower than 20g per day. I know that seems like a lot but you’d be surprised at where it is in your food! Its everywhere!

For the flours I love oat flour and I blended up my gluten free oats in the food processor to refine it. then I added in almond flour. However, you can combo this however you want. You can do 1/3 oat flour, 1/3 almond flour and 1/3 tapioca flour. It depends on what you have, but be resourceful!

For sugars I kept it maple syrup and coconut sugar - and very minimal at that! My goal when I was tasting this recipe was to add it until it started to taste palatable but I didn’t want to overdo it! Little by little added and I was quite surprised at how little it took! You don’t want to overdo it here either because you will also be adding in the chocolate factor both inside and outside!

Ingredients:

• 1 cup ground gluten free oats

• 1 cup almond flour

• 1 organic egg

• 1/2 cup peanut butter

• 2 TBSP coconut oil

• 1/2 cup coconut milk - or just use your favorite nut milk here.

• 1/2 tsp vanilla extract

• 1/2 tsp baking powder

• 2 tbsp hemp seeds - for protein

• 1/2 cup non-dairy Enjoy Life chocolate chips - I love these

• 1/4 tsp sea salt

• 2 tbsp maple syrup

• 2 tbsp coconut sugar

• 1/2 cup 80% cocoa Peruvian chocolate slices - or use very dark chocolate

Directions:

1. Blend just oats in food processor for a frew seconds to refine them into more of a powder consistency. Add in almond flour, baking powder, coconut sugar, hemp seeds, and sea salt. Blend

2. Add in wet ingredients - peanut butter, egg, maple syrup, vanilla extract, 1 tbsp coconut oil, nut milk/ or coconut milk and blend together.

3. Fold in non-dairy chocolate chips. Mix well

4. Drop batter on to baking pre-greased baking sheet. approx 2 tbsp each to make 9 medium/large cookies. Smaller for more cookies.

5. Bake at 350 for 20 minutes or until lightly golden brown and fully cooked.

6. Remove from pan and let cool on parchment paper for at least 5 minutes.

7. Meanwhile, in a small saucepan on the stove top, melt in 1 tbsp coconut oil. Add in chocolate flakes or chocolate squares. Keep stirring keeping heat on low to not over cook.

8. Take 1 cookie and dip into saucepan. I tipped the saucepan to make a deeper chocolate pool. Continue for all cookies. With the last 2 cookies I just poured the remaining chocolate over half of the cookie.

9. Freeze for 2-3 min then refrigerate. Remove from parchment paper and keep in airtight plastic container in fridge preferably to avoid chocolate from melting or softening.

I hope you enjoy this recipe as much as I did! If you try it, please share! I love to see your creations on Instagram so tag me @AngieReneeFitLife

Thank you for following along!

XX

Angie