Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies

Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies



But first I have something to announce—The Backstreet Boys now have a residency in Las Vegas! For those of you who don’t know, I am from Las Vegas and go back home quite often so this is like a present from the Gods! Ahh, I am a happy, happy girl right now!


peanut-butter-pumpkin-cookies               peanut-butter-pumpkin-cookies2


Back to the recipe (which is really why you are reading this). The only thing I love more than Nick Carter is peanut butter and chocolate—add pumpkin and I will be your slave.





Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 105

Fat per serving: 5g

Carbs per serving: 9g

Protein per serving: 7g

Utterly Soft Healthy Peanut Butter Chocolate Dipped Cookies


  • 1/4 c coconut flour
  • 1/4 c almond flour
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1/4 c coconut sugar
  • 1/2 c peanut butter (I used Nuts 'N More White Chocolate)
  • 1/4 plus 2 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 c sugar-free chocolate chips (I used Lily's)


  1. Pre-heat oven to 350F and prepare a baking sheet with non-stick spray.
  2. In a bowl, sift all dry ingredients together.
  3. In another bowl, stir together peanut butter, pumpkin and vanilla then add to your dry ingredients and stir until completely combined.
  4. Use a cookie scoop to make 14 rounded cookies. Place them on the baking sheet about 1" apart and press them down slightly using your fingertips.
  5. Bake for 5-6 minutes.
  6. Once cooled, melt chocolate and dip cookies and then place them on a piece of parchment paper and into the freezer until the chocolate hardens.
  7. Store in the fridge.

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