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| Servings |
servings
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Ingredients
- 1 cup peanut butter creamy
- 1/4 cup honey
- 3 tbsp coconut flour
- 2 tbsp collagen protein optional- if you don't use protein, add 2 more tbsp coconut flour)
- 1 tbsp flaxseeds ground
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chocolate chips like Enjoy Life brand
- 1 tbsp coconut oil
Ingredients
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Instructions
- Start by lining a baking sheet with parchment paper and set aside.
- Next, add the peanut butter, raw honey, coconut flour, collagen protein, flax seeds, vanilla, and sea salt to a large mixing bowl and mix well until combined.
- Place in the freezer for 15 minutes.
- Next, add the chocolate chips and coconut oil to a saucepot over low heat and stir until melted. Set aside.
- Roll the chilled peanut butter dough into bite-sized rounds and dip half into the melted chocolate mixture.
- Place on the parchment-lined baking sheet and flatten to resemble a medium-sized cookie. Set in the fridge for 1 hour before storing in a glass container until ready to enjoy!
Omg this sounds sooo great! I have celiacs and cannot have eggs, so finding a yummy dessert is a challenge…thank you for this! I can’t wait to try it! ??
We’re so excited to hear how you enjoy it, Catherine! ?
Very tasty! I didn’t have almond flour so I just pulverized some oats to make oat flour instead. I had a lot of leftover chocolate so I drizzled it on top.
Love that, Rachael! That sounds like a great way to modify this recipe. ? Thank you for sharing!
Thanks, Rachel, for sharing that tip. I wondered if an alternative gluten-free flour would work
Just made these the other night, using cashew butter I had on hand instead of pb. Sooo yummy!! I stored them in the fridge because I was worried the chocolate would otherwise melt.
How yummy, Kylie! Cashew butter as a substitution sounds SO good!
Suggestions for a substitution for coconut flour and coconut oil?
Hi Susan! Almond, cassava, and rice flours are great substitutes for coconut flour, though you may need to see if the ratios are the same online. 🙂 For the coconut oil, you can try a neutral oil like almond, grapeseed, or butter! The cookies may have a different flavor with these substitutions, but they would still be yummy! If you give them a try, please let us know how you like them. 🙂
These were very yummy! I substituted agave for honey, and sesame seeds for chia seeds. Will be making these again
Wow, Meagan! Your substitutions sound delicious! ? So glad you enjoyed this recipe and will be making them again.
Sounds wonderful. Might you have the nutrition information as well?
Hi Cherlynn! Thank you so much for your question. We don’t currently include caloric information or nutritional facts (as we want to focus more on the whole, anti-inflammatory ingredients and how they nourish our bodies). However, we understand that many people need access to nutritional information for health purposes and encourage the use of apps such as MyFitnessPal if needed. ?
I have made these a few times now, with many changes: crunchy PB rather than creamy, oat flour and some desiccated coconut rather than coconut flour, no flax seeds (don’t have them), butter instead of coconut oil and less chocolate (I had way too much chocolate the first time I made this!). Maybe some day I will get my hands upon coconut flour and flax seeds, but I know that my version is also delicious! 🙂
Your version sounds SUPER delicious, Alice! Thank you for sharing! 🙂
What do you usually use for Chocolate chips for this recipe: the dark or semi sweet?
Hi Julia! We recommend using a chocolate chip that you enjoy. 🙂 I have made these with both dark and semi-sweet and personally prefer dark chocolate chips. After giving this a try with chips you enjoy, we’d love to hear how you enjoyed this recipe!
These are absolutely amazing and so easy to make.
Glad you like this recipe, Michaela! 🙂