Imagine a peanut butter cup. And then make it warm, melty, and perfectly chewy.
Makes 10 medium-sized cookies
45 minutes or less
Grain-free, dairy-free, refined sugar free
Ingredients:
1/4 cup peanut butter (I used crunchy)
2 Tbsp powdered peanut butter (I used PB2, can substitute almond flour)
1 Tbsp honey (or maple syrup)
3 Tbsp coconut oil
4 Tbsp maple syrup
1 egg
2 tsp vanilla extract
1 cup blanched almond flour
1/2 tsp baking soda
3 Tbsp Cacao powder
1/8 tsp salt, plus more sea salt for topping
1/3 cup chocolate chips
Steps:
Mix peanut butter, PB2, and honey in a small bowl. Roll into 10 patties, about 1.5 inches in diameter. Place on a plate or cookie sheet lined with parchment paper and freeze (minimum 15 minutes).
Preheat oven to 350F
Combine the dry ingredients in a medium bowl (almond flour, cacao powder, baking soda, salt). In a separate bowl, melt the coconut oil and maple syrup. Add the egg and vanilla to the wet ingredients. Combine with dry ingredients and stir in chocolate chips, almonds, and coconut flakes.
Place the dough in the fridge and allow to chill for 30 minutes to 1 hour.
Roll 10 golf-ball sized pieces of dough. Flatten each ball into a thin pancake and place a frozen peanut butter patty in the center. Fold the dough around the peanut butter to cover.
Bake for 9-11 minutes. They will still be soft when done. Cool on the pan for 5 minutes, then move onto a cooling rack. Amazing warm or cold!
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