These Peanut Butter Cookies are so tasty. They’re soft and full of crunchy peanut pieces with a beautiful peanut flavour and dipped in creamy sweet dark chocolate!
These cookies are super quick and easy to make, and gluten-free! For a vegan option, you can swap the honey for maple syrup. Choosing good quality peanut butter elevates the flavour of these cookies, and I highly recommend crunchy over smooth.
A quick and easy snack to satisfy your sweet tooth craving gives you an energy boost and will fill you up when you are feeling a little hungry. I promise you’ll fall in love with these Peanut Butter Cookies!
12
15 minutes
10 minutes
25 minutes

Ingredients

  • 1/2 cup crunchy peanut butter ( I used Mayver’s Dark Roasted Extra Crunchy)
  • 1/3 cup honey or maple syrup
  • 1/4 cup almond meal
  • 3/4 tsp baking powder
  • 1/2 tsp vanilla (optional)
  • 100g dark chocolate, melted

Method

  1. Preheat oven to 180 and line a baking tray with baking paper.
  2. Mix all the ingredients in a bowl except the chocolate.
  3. Roll into balls a little smaller than a golf ball size, place onto the prepared baking tray and flatten slightly. I got 12 cookies.
  4. Bake in the oven for 10 minutes, until golden.
  5. Remove from oven and cool completely on a wire rack.
  6. While the cookies cool, melt the chocolate with a microwave or double boiler.
  7. Dip the cooled cookies in melted chocolate to coat half the cookie.
  8. Place onto the tray, sprinkle with sea salt (optional), then place into the fridge to set the chocolate.
  9. Store in an airtight container, and enjoy!