Chocolate-Dipped Peanut Butter Cookies
Ingredients
The cookie dough
-
1
cup
butter, room temperature (or coconut oil for dairy-free/vegan)
-
¾
cup
organic cane sugar (or coconut sugar)
-
½
cup
Old Home Foods All-Natural creamy peanut butter
-
½
cup
butternut squash, cooked and pureed (may sub canned pumpkin)
-
2½
cups
all purpose gluten-free flour
-
1½
tsp
baking soda
-
2
scoops
Collagen Peptides (optional)
The chocolate coating
-
½
cup
dairy-free chocolate chips
-
1
tsp
butter or coconut oil
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the butter, sugar, peanut butter, and butternut squash until smooth.
- Add the flour and baking soda; stir until combined. If using, fold in collagen peptides.
- Scoop small amounts of dough, roll into balls, and flatten them on the baking sheet.
- Bake for 7-9 minutes until golden brown on the edges.
- Let the cookies cool on a rack.
- Melt the chocolate chips and butter in a saucepan over low heat, stirring constantly.
- Dip each cookie halfway in the melted chocolate and place on a parchment-lined sheet.
- Freeze the dipped cookies for 10-12 minutes to set the chocolate.
- Store any extras in an airtight container.
Nutrition Facts (estimated)
Servings
3 ½ dozen
Calories
115
Total fat
7g
Total carbohydrates
11g
Total protein
3g
Sodium
95mg
Cholesterol
0mg
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