My take on the classic peanut butter cookie made with sunbutter and dipped in chocolate! Amazingly chewy, peanut-buttery, & chocolatey!
Lately, everytime I go to test a new recipe, it somehow morphs into something completely different than I had imagined. And it usually ends up being even more delicious than the original recipe idea I had. Like with these Chewy Chocolate Dipped Sunbutter Cookies!
I started out making some gluten free peanut butter cookies (well, sunbutter cookies), and on their own they tasted pretty good. Chewy and peanut buttery, but nothing too spectacular. But then I dipped them in some extra chocolate I had from another recipe I was testing and stuck them in the freezer to firm up. That’s when the magic happened.
The first thing Kyle said when he took his first bite was “ohh, this tastes like a snickers!”. SUCCESS.
That’s when I knew these babies were destined for the blog.
What’s interesting is how different these cookies taste straight from the freezer vs. room temp. Room temp the flavor is good, but nothing to write home about. But stick them in the freezer and the flavor is enhanced somehow. I don’t know how that works, but there are just some cookies and treats that taste better chilled/frozen.
It’s weird but so true!
I’ve always loved peanut butter cookies growing up. My Mom would make them for my siblings and I to snack on after school and they always bring back memories of home. But since I’ve been trying to stay away from peanuts, sunbutter has become my new go-to.
As has sunflower seed meal. I’ve been adding it to everything it feels like. Brownies (coming soon), Easy Strawberry Crisp, cookies, muffins, you name it!
It tastes surprisingly “nutty” and I just can’t get enough! I’ve actually started making my own sunbutter at home and will plan to share a recipe for it super soon.
It’s SO easy, about half the price of store-bought, and that way you can control the ingredients!
5 reasons I’m obsessed with these cookies:
- Tastes like a SNICKERS
- Super chewy
- Peanut-buttery taste without any peanuts
- SUPER chocolatey without the caffeine
- Naturally sweetened, gluten free, & vegan!
The other thing I love about these Chewy Chocolate Dipped Sunbutter Cookies is that they tend to last longer than other cookies since they keep so well in the freezer. I’ll forget they’re in there for a day or two, but then I’ll open the freezer for something and spot them. It’s like finding GOLD.
Freezer cookies are the best!
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
- 1 cup sunflower seed butter
- ¼ cup maple syrup (sub honey if not vegan)
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend (I use Minimalist Bakers blend, which you can find here or Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- Pinch sea salt
- ⅔ cup cocoa butter (find the kind I use here)
- ¼ cup maple syrup
- ¼ cup carob powder (sub cocoa powder)
- Preheat oven to 350 degrees and line a baking sheet with parchment.
- Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
- Then, add 1 cup sunflower seed butter, ¼ cup maple syrup (sub honey), and 1 teaspoon vanilla extract to flax eggs. Stir to combine.
- Then add 1 cup gluten free flour blend and a pinch of sea salt. Mix until completely combined.
- Roll dough into 1 inch balls and place on prepared baking sheet. I used a tablespoon to portion out the dough, but a melon baller would work too. Dip a fork in gluten free flour and flatten each ball, making a crisscross pattern.
- Bake for 10 minutes, or until slightly golden brown on the bottom.
- Remove to a cooling rack and let cool completely.
- While the cookies cool, prepare the chocolate dip/coating.
- Finely chop ⅔ cup cocoa butter and add to a small heat safe bowl. Melt in the microwave on high in 30 second intervals until completely melted.
- Add ¼ cup maple syrup and whisk until incorporated. Let cool for 5-10 minutes.
- Then, add ¼ cup carob powder (sub cocoa powder) and whisk until all the cocoa butter is absorbed/incorporated and smooth. The mixture will start out thin, but as you whisk, it will get thick and shiny, about 1-2 minutes.
- Line a baking sheet with parchment. You can also use the parchment lined baking sheet you used to bake the cookies if the cookie sheet is completely cool.
- Dip cookies about half way in the chocolate coating and place onto prepared baking sheet.
- Place in freezer to set/harden.
- Best right out of the freezer, but can be kept at room temp as well. If keeping at room temp, don’t stack on top of each other, as the chocolate coating is soft and will stick.
*If you’d rather use regular chocolate you can sub the carob powder for cocoa powder with varied results. Or, melt about 1 ½ cups of dairy free dark chocolate chips in the microwave in 30 second intervals until melted. Let cool slightly before dipping.
*I’d LOVE to hear how this recipe worked out for you, so please leave a comment below and be sure to take a picture and tag it #peachandthecobbler on Instagram! XOXO