Flourless peanut butter chocolate chip cookies dipped in chocolate! This is my go to for when I need a quick and easy casual dessert that needs to be gluten free and dairy free. This is also my go to for an afternoon sweet treat with my girls (that is most likely accompanied with a glass of cold milk and a pile of picture books). These cookies are lightly spiced with cinnamon, soft and chewy, not too sweet and a little bit salty. And the obvious combination that makes the world a better place: chocolate and peanut butter.
These will seriously make you feel like a kid again but there’s a fun twist with this recipe that will appeal to your, “highly sophisticated” grown up taste buds: glaze the bottom of the cookie with melted chocolate and a sprinkling of sea salt.
When the chocolate cools, you’ll have that awesome bite on your tongue of straight up salty and sweet chocolate before you get to that sweet and soft peanut butter cookie. Ta-da!
We like keeping leftovers in the freezer and eating them slightly cold. These will also keep covered at room temperature for up to five days. Just be mindful of how warm your kitchen is as the chocolate on the bottom may soften slightly. Just pop them in the fridge for a few minutes if that happens! Happy eating!!!
[tasty-recipe id=”1853″]
You’re amazing.
Haha! You are!!!
My favorite cookie, EVER!
They put a smile on my face foooorrr sure!
I just made these and I’m still shocked that there are zero grains and they bake the way they do! So so good.
Oh yay! So glad they worked for you, Heather!!! Thank you for letting me know;) Hand clap for peanut butter and chocolate.