Chocolate Covered Peanut Butter Cookies

It's peanut butter jelly time ... but forget the jelly, let's have chocolate.🍫 🍪 These gluten free peanut butter cookies are lower carb and lower sugar than most and made with the simplest ingredients.

INGREDIENTS

1 cup natural peanut butter

1 1/2 cup coconut flour

2 eggs

1/2 cup maple syrup

1/3 cup chopped peanuts

1/2 cup 60% dark chocolate chips

1 tsp coconut oil

pinch of sea salt

DIRECTIONS

The best part about this recipe is how simple it is to make.

Preheat oven to 350°F. In a large bowl, mix together peanut butter, coconut flour, and maple syrup. I used chunky natural peanut butter, but smooth would also work. Whisk eggs and add to the previous mixture. Chop peanuts and fold into cookie dough. Mix dough until it easily forms a ball.

Line cookie sheet with parchment paper. (Of course I ran out so an oiled cookie sheet works well, too). Scoop out a heaping tablespoon of dough, roll into a ball, and place on cookie sheet. Gently smash down each ball with a fork.

Bake in oven for about 12 minutes at 350°F. Let cookies cool for about 15 minutes before handling. Prepare another cookie sheet or plate with parchment paper (this will need to fit in your fridge).

While cookies are cooling, it's time to melt some chocolate. In a microwave safe bowl, add chocolate chips and coconut oil. Microwave for about 1 minute and mix together until fully melted. Once cookies are fully cooled, dip cookie into the melted chocolate covering the cookie half way. Place onto the prepared space with parchment paper. Repeat for all cookies. Sprinkle sea salt onto the half of the cookie with the melted chocolate.

Place in fridge for about 30 minutes or until chocolate hardens. I recommend eating these cold for a nice crunch :) ENJOY!

P.S. These will bring the cookie monster dance moves.