SALTED DARK CHOCOLATE–DIPPED PB COOKIES

PREP: 35 MINUTES | COOK: 10 MINUTES | MAKES: 36 SERVINGS (1 COOKIE EQUALS 1 SERVING)

For the Peanut Butter Cookies

½ cup palm shortening

½ cup creamy, no-sugar-added natural peanut butter (substitute almond butter if you have a peanut allergy)

1 cup coconut sugar

1 teaspoon baking powder

¼ teaspoon sea salt

⅛ teaspoon baking soda

1 egg

2 tablespoons coconut cream

1 teaspoon vanilla extract

2 cups blanched almond flour

For the Salted Dark Chocolate Dip

1 (9-ounce) bag steviasweetened dark chocolate chips (such as Lily’s brand)

2 tablespoons coconut oil

1 tablespoon coarse sea salt

1.Preheat the oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper.

2.For the peanut butter cookies: In the bowl of an electric mixer, beat the palm shortening and peanut butter on high for 30 seconds. Add the coconut sugar, baking powder, sea salt, and baking soda. Beat on medium for 2 minutes, scraping down the sides of the bowl as needed. Beat in the egg, coconut cream, and vanilla. Beat in the almond flour until everything is well incorporated.

3.Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheets. Use a fork dipped in coconut oil to make a crisscross on the top of each cookie. Bake for 8 to 10 minutes, until the edges are lightly browned. Transfer the parchment paper with the cookies onto a wire rack to cool. Once the cookies are cool, transfer the parchment paper with the cookies to the freezer for 10 minutes.

4.For the salted dark chocolate dip: While the cookies cool, melt the chocolate chips and coconut oil in a double boiler over medium heat, stirring often until smooth, about 5 minutes. Dip the cold cookies halfway into the chocolate, and then place on a parchment paper–lined baking sheet (make sure that it fits in your freezer!). Sprinkle the coarse sea salt on the chocolate. Place the dipped cookies in the freezer for about 15 minutes, until set.

Quick Tip: Store leftovers in the freezer or the fridge to keep the chocolate set.

NUTRITION

Calories: 118

Fat: 9 g

Carbohydrates: 8 g

Sodium: 193 mg

Fiber: 1 g

Protein: 2 g

Sugar: 5 g