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Chocolate-Dipped Peanut Butter Cookies

You can use an equal volume of all-purpose flour if you want. If you are intolerant to gluten, make sure you use certified GF oats in this recipe.
Author Izy


  • 1/2 cup smooth peanut butter
  • 1/4 cup unsalted butter
  • 1/3 cup cane sugar , (or demerara or brown sugar)
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup oat flour , (this is just oats ground up in a food processor until fine)
  • 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
  • Pomegranate salt , (see recipe above) or flaky salt, for sprinkling


  • Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  • Cream together the first 6 ingredients until smooth. Stir in the oat flour. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
  • Melt (and temper if you want to) the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.