Irresistible Gluten-Free Peanut Butter and Chocolate Cookies

Well, hello there, my dear readers! Today I have a fun and yummy twist on a classic peanut butter cookie that will make you fall in love with it all over again. It’s my gluten-free peanut butter cookies dipped in chocolate recipe, and trust me, it’s a delicious treat that you won’t be able to resist.

Now, let me tell you why this recipe is worth trying. First of all, who doesn’t love a good peanut butter cookie? But what if I told you that this cookie is not only filled with creamy peanut butter flavor but also dipped in decadent dark chocolate? Sounds amazing, right?

And the best part is that these cookies are completely gluten-free and dairy-free. So whether you have Celiac disease or simply choose to avoid gluten and dairy, this recipe is perfect for you. Plus, with only five simple ingredients, these cookies are easy to whip up anytime you’re craving something sweet.

This recipe is adapted from a family recipe and tweaked to be flourless and vegan without sacrificing any flavor or texture. I promise that this cookie will become a staple in your dessert rotation because it’s not only delicious but also healthy.

So grab those mixing bowls and let’s get baking!

Why You’ll Love This Recipe

Gluten Free Peanut Butter Cookies Dipped in Chocolate
Gluten Free Peanut Butter Cookies Dipped in Chocolate

Folks, let me tell you why you’ll fall in love with this gluten-free peanut butter cookie recipe dipped in chocolate. This fun twist on a classic peanut butter cookie will have your taste buds dancing the jitterbug of joy.

Firstly, this recipe is easy and quick, with only 5 ingredients! It proves that sometimes simple is best. Plus, it’s flourless and dairy-free, making it the perfect dessert option for anyone with dietary restrictions or just looking for something healthier.

Secondly, these cookies are chewy and packed with filled peanut butter flavor. You’ll taste a hint of coconut and maple syrup that gives these cookies that extra oomph. Trust me when I tell you they will take you to a happier state of being.

Lastly, who can resist the allure of melted dark chocolate? These cookies are dipped in chocolate and every half cookie is coated with a generous amount of creamy goodness. The satisfying sound of biting into that crunchy outer layer will make your heart sing a serenade.

In conclusion, try out this gluten-free peanut butter cookie recipe dipped in chocolate! Just one bite will make your day fun, yummy and full of happy memories.

Ingredient List

“Indulge in these Gluten-Free Peanut Butter Cookies Dipped in Chocolate!”

Now, it’s time to gather all the ingredients that we’ll need for this fun, yummy twist on a classic peanut butter cookie – Gluten Free Peanut Butter Cookies Dipped in Chocolate! Here are the ingredients you’ll need:

For the Cookies:

  • 1 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon baking soda

Flavor Enhancers:

  • 1 teaspoon vanilla extract

For Gluten-Free Flourless Peanut Butter Cookies:

  • 2 tablespoons coconut oil or butter, at room temperature
  • 1/4 cup coconut sugar or cane sugar
  • 3/4 cup flaked coconut or rolled oats

For the Chocolate Dipping Sauce:

  • 2 cups dark chocolate chips or chopped dark chocolate
  • 2 tablespoons coconut oil or butter

Optional Toppings:

  • Flaked Coconut, for sprinkling on top
  • Crushed peanuts, for sprinkling on top

Now that you have your ingredient list ready, let’s move on to the next section and get your kitchen set up!

The Recipe How-To

“Satisfy your sweet cravings with these delectable Chocolate-Dipped Peanut Butter Cookies!”

Mixing up the Dough

Before starting, preheat your oven to 350°F (180°C) and prepare a baking tray with parchment paper.

In a large mixing bowl, cream Butter (room temperature), Peanut Butter, Coconut Sugar, and Cane Sugar together until smooth. Ensure that you are using creamy peanut butter for this recipe, as it will give you the best results.

Next, beat in 1 Large Egg and 2 tablespoons of Maple Syrup until the dough is smooth and well combined.

Adding the Dry Ingredients

To the wet mixture, add 2 cups of Flourless Peanut Butter Cookies (chopped or blended till they’re finely ground), 1/2 teaspoon Baking Soda, and 1/4 cup Flaked Coconut. Mix until just combined.

Shaping and Baking

Form dough into half-cookie sized balls (approximately one tablespoon each) and arrange them on the prepared baking tray.

Bake cookies for about 12-15 minutes, or until they are golden brown on the bottom. Do not overbake them or they will become dry.

Dipping in Chocolate

Once completely baked, allow the cookies to cool for a few minutes before transferring them onto a wire rack to cool completely.

While waiting for the cookies to cool down, melt 3 cups of Dark Chocolate Chips in a bowl over a pot of boiling water or in the microwave using intervals of 30 seconds.

Grab each cookie by its edge and dip half of it into the melted chocolate mixture. Place the dipped cookies on parchment paper and let them rest for about an hour until the chocolate is set.

These gluten-free peanut butter cookies dipped in chocolate are absolutely delicious! They have a fun yummy twist to classic peanut butter cookies that everyone loves.

Substitutions and Variations

“A match made in heaven- Peanut Butter and Chocolate come together in this gluten-free cookie recipe.”

Who doesn’t love a good cookie substitution, am I right? Well, let’s talk about some ways you can jazz up this already fantastic recipe. If you or someone you’re baking for has a peanut allergy, or if you’re just not a fan, feel free to substitute it with almond butter, cashew butter, or even sunflower seed butter.

You can also switch up the chocolate and use white chocolate or dark chocolate chips instead of milk chocolate. Get creative with your dipping ingredients! Instead of coconut flakes, try flaked almonds or chopped peanuts sprinkled on top after dipping in chocolate.

Want to make them more festive? Add in some candy cane pieces for the holiday season or colorful sprinkles for a fun birthday party twist.

If you’re looking to cut down on sugar, swap out the brown sugar for coconut sugar or maple syrup. For a dairy-free option, substitute the butter with coconut oil. You can also make these cookies vegan by using a flax egg instead of a regular egg.

The possibilities are endless when it comes to substitutions and variations of this recipe – have fun experimenting and creating your own unique twist on this classic and delicious cookie!

Serving and Pairing

“Get ready to drool over these gluten-free treats- Peanut Butter Cookies Dipped in Chocolate!”

Now that you have baked these delicious gluten-free peanut butter cookies dipped in chocolate, it’s time to enjoy them with your loved ones! These cookies are best served when they are warm, gooey and slightly crispy on the outside. Once you bake them, let them cool down for a few minutes before serving.

These cookies are perfect with a cold glass of almond milk or your favorite non-dairy beverage. The combination of sweet and savory flavors can also be enjoyed with a hot cup of tea or coffee.

You can also serve these cookies with fresh fruits like raspberries, strawberries or blackberries to add a pop of color and some acidity to balance the sweetness of the chocolate and peanut butter. The unique texture of this cookie pairs well with a scoop of dairy-free ice cream, adding contrast and an element of indulgence.

For a fun twist, you can sandwich two cookies with creamy peanut butter or add some chopped peanuts on top before dipping them in the melted chocolate.

I hope this fun and yummy twist on the classic peanut butter cookie becomes a favorite for you and your family. Enjoy every last bite!

Make-Ahead, Storing and Reheating

“A gluten-free cookie that will please every crowd- Peanut Butter Cookies Dipped in Chocolate.”

Well, my dear readers, I have some fantastic news for you – these gluten-free peanut butter cookies dipped in chocolate can be made ahead of time! You can prepare the cookie dough and store it in the refrigerator for up to three days or freeze it for up to a month. Then when you’re ready to bake, simply thaw the dough and continue with the recipe instructions.

These cookies also store very well, so feel free to make a batch (or two!) to enjoy throughout the week. To store, place them in an airtight container at room temperature for up to five days. If you want them to last even longer than that, pop them in the refrigerator or freezer.

To reheat these delicious treats, preheat your oven to 350°F (180°C). Once heated, arrange the cookies on a baking sheet and place them in the oven for a couple of minutes until they’re warmed through. You can also pop them in the microwave for about ten seconds if you’re short on time.

Now you know how to keep the fun yummy twist of these classic peanut butter cookies fresh and tasty for as long as possible. Enjoy!

Tips for Perfect Results

“Without a doubt, these cookies will become your new weakness- Gluten-free Peanut Butter Cookies Dipped in Chocolate.”

If you want to ensure that your gluten-free peanut butter cookies dipped in chocolate come out perfect every time, then you’ll want to follow these tips closely.

First, make sure all of your ingredients are at room temperature. This includes the creamy peanut butter, butter, and eggs. When everything is at the same temperature, it will combine more easily and create a cohesive dough that bakes evenly.

Secondly, be careful not to overmix the cookie dough. Over mixing can cause the cookies to become dense and dry. Only mix until everything is combined.

Another tip is to use a cookie scoop when portioning the dough onto the baking sheet. This will ensure that each cookie is uniform in size, which means they will cook evenly.

When preparing the chocolate for dipping the cookies, it’s important to melt it slowly using a double boiler or microwave to prevent burning or overheating.

Additionally, if you’re finding that your cookies are not forming into round balls on their own, then try refrigerating the dough for 30 minutes before shaping them into balls. This will help solidify the dough and make it easier to handle.

Lastly, feel free to experiment with different types of chocolate or other toppings such as flaked coconut or chopped nuts to add some fun and yummy twists to this classic peanut butter cookie recipe.

Bottom Line

In conclusion, these gluten-free peanut butter cookies dipped in chocolate bring a fun, yummy twist to the classic peanut butter cookie. They are easy and quick to make with only five ingredients that you probably already have in your kitchen. Plus, they are dairy-free and can be easily adapted to fit your dietary preferences.

The best part is that they are indulgent without being overly sweet or heavy. The combination of the chewy peanut butter cookie and the rich dark chocolate creates a balance of textures and flavors that will leave you craving more.

Make sure to follow my tips and recommendations for perfect results every time. And don’t forget about the variations – try using coconut sugar instead of brown sugar, or adding some flaked coconut to the cookie dough before baking.

Serve these cookies with a glass of non-dairy milk or pair them with your favorite vegan ice cream. They also make a great gift or party treat.

This recipe is truly a family recipe adapted for gluten-free and dairy-free eaters alike. So go ahead, give it a try and enjoy these delicious cookies while fulfilling your dietary needs.

Gluten Free Peanut Butter Cookies Dipped in Chocolate

Gluten Free Peanut Butter Cookies Dipped in Chocolate Recipe

Delicious, Easy, and really...peanut butter and chocolate - need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth...
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Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine Gluten-free
Servings 36 cookies
Calories 231.9 kcal


  • 1 (16 ounce) package vanilla, candiquik
  • 1 (16 ounce) package chocolate, candiquik
  • 2 1/2 cups peanut butter
  • 1 teaspoon vanilla extract (gluten-free)
  • 2 teaspoons baking soda
  • 2 large eggs


  • 6 ounces flaked coconut, toasted


  • Preheat your oven to 350 degrees!
  • Melt Vanilla CANDIQUIK according to directions on the package.
  • Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step.
  • On a cookie sheet, scoop 1/2"-1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10-12 minutes….
  • Let cool on a sheet of wax paper.
  • Melt chocolate CANDIQUIK and simply dip half, or however much of the cookie you want -- in the CANDIQUIK.
  • Set on the wax paper to dry and you're done!

Add Your Own Notes


Serving: 51gCalories: 231.9kcalCarbohydrates: 11.2gProtein: 6.6gFat: 17.4gSaturated Fat: 7.3gCholesterol: 11.8mgSodium: 172.3mgFiber: 3.4gSugar: 5.5g
Keyword < 30 Mins, Cookie and Brownie, Dessert, For Large Groups, Free Of..., Sweet, Weeknight
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