Chewy Chocolate Dipped Sunbutter Cookies (V + GF)
Author: 
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten Free, Refined Sugar Free
Prep time: 
Cook time: 
Total time: 
Serves: 22-24 Cookies
 
Chewy Chocolate Dipped Sunbutter Cookies (V + GF)! Amazingly chewy, peanut-buttery, and chocolatey! Will cure all your peanut butter/chocolate cravings!
Ingredients
Cookies
  • 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
Chocolate Dip/Coating
  • ⅔ cup cocoa butter (find the kind I use here)
  • ¼ cup maple syrup
  • ¼ cup carob powder (sub cocoa powder)
Instructions
Make Cookies
  1. Preheat oven to 350 degrees and line a baking sheet with parchment.
  2. 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.
  3. Then, add 1 cup sunflower seed butter, ¼ cup maple syrup (sub honey), and 1 teaspoon vanilla extract to flax eggs. Stir to combine.
  4. Then add 1 cup gluten free flour blend and a pinch of sea salt. Mix until completely combined.
  5. 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.
  6. Bake for 10 minutes, or until slightly golden brown on the bottom.
  7. Remove to a cooling rack and let cool completely.
Make Chocolate Dip/Coating
  1. While the cookies cool, prepare the chocolate dip/coating.
  2. 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.
  3. Add ¼ cup maple syrup and whisk until incorporated. Let cool for 5-10 minutes.
  4. 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.
Dip Cookies
  1. 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.
  2. Dip cookies about half way in the chocolate coating and place onto prepared baking sheet.
  3. Place in freezer to set/harden.
  4. 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.
  5. Enjoy!
Notes
*If you’re having trouble getting the chocolate coating to mix, continue to whisk. It goes through a few stages before it completely combines and becomes thick. If coating sits for too long, it can start to separate. Microwave in 10 second intervals to remelt, and then whisk again to make smooth and thick.
*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.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/chewy-chocolate-dipped-sunbutter-cookies-v-gf/