Late night snacks. You don’t always have what you want in your cupboard. But you just might find the ingredients to make what you need! Chocolate dipped, peanut butter and oat cookies. They take no time at all to make. And they are so satisfying, you wouldn’t think they are gluten-free! Trust me, I ate three after they were dipped! It’s a small batch making 10-12 cookies. Most of my cookie recipes make 2-3 dozen….Next time I might double them as they are already all gone. I think Casey ate 3 or 4. I gave the rest away to friends/family who have gluten sensitivities. They too, loved them!
The bake time might sound really short but any longer and they will burn! Keep an eye on them. This is coming from experience of burned cookies!
Hope you all enjoy them as much as we did. If you do, please let me know! It would make my day.
Need more of a visual? Head over to my Instagram @bairdsbaking for a video, and more delicious things!
Chocolate Dipped, Peanut Butter & Oat Cookies (GF)
- Prep time: 10 minutes
- Bake time: 6 minutes
- Yields: approx. 1 dozen
- 1/4 cup crunchy peanut butter
- 1 tablespoon butter or margarine
- 1 egg
- 1/4 cup brown sugar
- 1/4 tsp vanilla
- 1 cup almond flour
- 1/2 cup oats
- 1/2 teaspoon baking powder
- 6 tablespoons chocolate chips
- Preheat oven to 375°F, and line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, combine peanut butter, butter, egg, vanilla and brown sugar. Using an electric mixer on high blend for about three minutes.
- Fold in almond flour, oats, and baking powder, using a wooden spoon.
- Drop rounded tablespoonfuls about 2” apart on cookie sheet.
- Flatten each cookie slightly with the back of a wooden spoon.
- Bake for about six minutes, keeping an eye out that the bottoms don’t burn.
- Let cool slightly on cookie sheet.
- Melt chocolate chips in microwave, at 15 second intervals, stirring after each.
- While cookies are still slightly warm, dip each cookie face down into the melted chocolate.
- Let cool completely, and chocolate firm.