20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa.
These 5 Ingredient Chocolate Dipped Peanut Butter Cookies…
Watch the How-To Video Here:
Originally, these cookies were supposed to be Friday’s post, but when I sat down to write today’s post, I really just wanted to write about cookies. Granted it’s currently very, very cold, and very, very snowy outside, so talking about a green salad, just didn’t seem right. Snow days need cookies, and hey, at least these cookies are healthy…ish!
Real talk for a second? Well I’ve loved creating some seriously bright recipes this January for our Healthy January, the one thing I have struggled with is healthier desserts. I always find healthier desserts a little harder than say, just throwing a whole bunch of extra vibrant food in a bowl and calling it a day. Unlike savory foods, desserts usually need a little sugar, and if there’s one thing all health experts agree on, it’s that sugar is pretty bad for us.
UGH. But what about our chocolate sweets, you know?
I’m not one to give up on a good challenge, so I had to start getting a little creative when it came to healthier sweets.
Enter these cookies. They are flourless, butterless, and contain no processed sugar.
So basically, they’re health food. Cookies for breakfast?
And now you’re probably wondering how on Earth these cookies taste even remotely good without any of the usual ingredients cookies contain. Well, I have a secret ingredient.
Yup, just dates. Chewy, incredibly sweet dates. I swear, for those of you who think dates aren’t any good, think again because they are a miracle ingredient when it comes to naturally sweetening food, and I love using them in place of processed sugars whenever possible.
Major bonus? Even though dates are incredibly sweet, they actually provide nutritional benefits and are high in antioxidants, potassium and magnesium. Just one serving of dates provides about fifteen percent of your daily fiber.
Double major bonus? Dates are not only sweet and can replace sugar in recipes, but they’re also super sticky and moist, eliminating the need for binders like butter, oil, and sometimes eggs in vegan baking.
You see, you see? Miracle ingredient. I am a little bit obsessed…but moving along now.
PS. I sent about a dozen of these cookies over to my parent’s house for them to try. I wasn’t sure how they’d react because my mom is one of those people who thinks she doesn’t like dates…well, she loved these cookies, as did my dad. When you get mom’s approval on a cookie, you know it’s a good cookie.
Aside from the dates, these cookies are made up of four other ingredients: peanut butter, vanilla extract, an egg, and a generous amount of dark chocolate.
The peanut butter is the key flavor here and I LOVE it…but I’m sure you guys could have guess that. Peanut butter and chocolate are definitely one of my favorite combos. That said, if you’re opposed, or want to switch things up, these work with just about any other nut butter. I’ve made them with almond butter and they are equally delicious and cashew butter sounds like a genius idea.
A few notes.
I use organic, salted peanut butter that has no added oil or sugars. Just be sure whatever you are using is salted. If it’s not salted, make sure to add a pinch of salt to the dough.
If your dates are feeling dry, soak them in warm water for fifteen minutes or so to plump them up again. Drain the water off before using.
As for your chocolate, mine was only seventy-two percent dark. I could have definitely used a darker bar, but I just didn’t have any hand. You can use whatever percent chocolate you’d like. Milk, semi-sweet, or extra, extra dark, it all works. Just depends how healthy…ish you want to be.
Most important tip? Do not over bake these cookies…always under bake. Guys, there is no butter, no sugar, and no flour, if you over bake you are going to get a dry, burnt tasting cookie, and that’s not good. So set a timer when you put these in the oven and watch closely. Got it? Good.
Now that we have all the details, can we all agree to go home tonight and bake up some healthier peanut butter cookies?
I think our Tuesday needs a cookie…dunked in chocolate!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
YES. IT. DOES. <–all caps are needed.
Simplesmente não funciona esta receita. Ficam horríveis!
Sinto muito que você se sinta assim. Você experimentou a receita? Me diga se posso ajudar!
Yum I can’t wait to try! For an egg allergy what would you recommend I substitute? Thanks?
Thanks so much Kennedy! Unfortunately, I have not tried this recipe without the egg. Let me know if you give it a try! xTieghan
I made these in just a bowl with a spoon. I subbed 3/4 cup sugar for the dates and I added milk chocolate chocolate chips to the cookie batter instead of dipping after. Super good. Nice & soft.
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Loved this recipe! I don’t have a food processor but made due with a half working nutribullet and they still came out great. Used alter eco brown butter dark chocolate, and subbed almond butter for peanut butter and flakey sea salt for peanuts at the end.
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
Substitute of egg plz?
So sorry, I’ve not tested this recipe without the egg. I hope you love the recipe, please let me know if you give it a try! xTieghan
Do you know if a flax-egg or applesauce substitute could replace the egg? Thank you!
So sorry I’ve not tested this, but if you give it a try let me know how it turns out! xTieghan
What brand of peanut butter did you use? Thank you.
Really any peanut butter you enjoy will work here, Whole Foods has a natural peanut butter that I enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
I cannot tell you how many times I’ve made these cookies. They’re my go-to for a quick and healthy-ish sweet, and it never fails, they’re devoured every. single. time. You’re the best at what you do. Thank you, Tieghan! My belly thanks you too;)
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
Can you freeze these cookies? If so, for how long?
Sure, I would freeze for no more than 3 months. I hope you love the recipe, please let me know how they turn out! xTieghan
Wow! These were delicious! Very easy. Rather than dipping, which felt as though the cookies would just break, I put chocolate on top! Perfect!
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
What would you suggest for an egg replacement in these cookies to make them vegan?
So sorry I have not tested this recipe with the egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We made these tonight and they are genuinely sooo good! Definitely try this recipe! So few ingredients, so easy, and a lot less guilt!
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
HI! What type of peanut butter do you recommend? Salted or unsalted? I know you said smooth, do you think it would be OK to use chunky?
I like to use salted peanut butter. I have not tried this with chunky peanut butter, but it would probably work nicely. Happy Holidays! xTieghan
I made these and they were delicious. How did you make the chocolate for dipping? I used the hot chocolate lace cookie recipe and the chocolate didn’t set up as nicely. Although they were absolutely wonderful after sitting overnight.
Thanks so much for giving the recipe a try, I am so glad you enjoyed! I just melt chocolate with coconut oil. Happy Holidays! xTieghan
Am I able to freeze these for a few days until mailing out my cookie box? 🙂
Yes that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan