Healthy Peanut Butter Chocolate Dipped Cookies

I saw these Peanut Butter Cookies dipped in chocolate and I thought I can make a healthy version of these.  These are yummy. 

Modified from “Against all Grain” cookbook  Healthy Peanut Butter Chocolate dipped cookie

Ingredients:
¼ cup coconut shortening or coconut oil or palm shortening. 
(I got the healthy shortening at Whole Foods.  I have seen palm shortening at major grocery stores.)

¼ cup peanut butter
(if you are Paleo or don’t eat peanut butter then use sunflower seed butter)

1 egg room temperature
¼ cup pure maple syrup
2 teaspoons vanilla extract
¼ cup coconut flour, sifted plus more for flouring fork
1/8 cup almond flour.  (just a little)
¼ teaspoon baking soda
¼ teaspoon salt

Directions:

Preheat oven to 350 F
Place shortening, nut butter, egg in the bowl and beat with electric mixer for about 1 min.
Add the maple syrup, vanilla and lemon juice and mix.  Add in flours and baking soda and mix again.
Drop balls of dough on a baking sheet with parchment paper. (Option dip fork into flour and lightly press across cookie for grid pattern.   Cook for about 7 to 10 min and let completely cool. 

Chocolate Directions:

Use double boiler or a sauce pan with a metal bowl on top.  Add dark chocolate bar and melt at medium heat.  Turn burner off when completely melted.  Take cookie gently into your hands and with a spoon drizzle chocolate over half the cookie on both sides.  Place back on cookie sheet with parchment paper.  Put into refrigerator until chocolate is hardened. 

Healthy Peanut Butter Chocolate Dipped Cookies
Serves 6
I saw these Peanut Butter Cookies dipped in chocolate and I thought I can make a healthy version of these. These are yummy.
Write a review
Print
Ingredients
  1. ¼ cup coconut shortening or coconut oil or palm shortening.
  2. (I got the healthy shortening at Whole Foods. I have seen palm shortening at major grocery stores.)
  3. ¼ cup peanut butter
  4. (if you are Paleo or don’t eat peanut butter then use sunflower seed butter)
  5. 1 egg room temperature
  6. ¼ cup pure maple syrup
  7. 2 teaspoons vanilla extract
  8. ¼ cup coconut flour, sifted plus more for flouring fork
  9. 1/8 cup almond flour. (just a little)
  10. ¼ teaspoon baking soda
  11. ¼ teaspoon salt
Directions
  1. Preheat oven to 350 F
  2. Place shortening, nut butter, egg in the bowl and beat with electric mixer for about 1 min.
  3. Add the maple syrup, vanilla and lemon juice and mix. Add in flours and baking soda and mix again.
  4. Drop balls of dough on a baking sheet with parchment paper. (Option dip fork into flour and lightly press across cookie for grid pattern. Cook for about 7 to 10 min and let completely cool.
Chocolate Directions
  1. Use double boiler or a sauce pan with a metal bowl on top. Add dark chocolate bar and melt at medium heat. Turn burner off when completely melted. Take cookie gently into your hands and with a spoon drizzle chocolate over half the cookie on both sides. Place back on cookie sheet with parchment paper. Put into refrigerator until chocolate is hardened.
Adapted from Against All Grain
Adapted from Against All Grain
A healthy website http://ahealthywebsite.com/

Comments

comments