Peanut Butter Stuffed Chocolate Cookies
Yield 18 Cookies
These are a delicious cookie to make over the Holidays - or any time of the year!
- 1 ¾ cups almond flour
- ½ cup unsweetened cocoa powder
- ¼ cup maple syrup
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup almond butter
- 1/3 cup maple syrup
- 1 Tablespoon molasses
- 1 teaspoon vanilla
- 2 Tablespoons almond, oat, coconut milk (or your favourite)
Peanut Butter Middle Ingredients:
- ½ cup natural peanut butter
- 2 Tablespoons almond flour
- 3 Tablespoons maple syrup or coconut sugar
- ½ teaspoon vanilla
- Pinch salt
- Preheat the oven to 350 F
- Line a large baking sheet with parchment paper
- Make the Peanut Middle by adding all the Peanut Butter Middle Ingredients into a medium-sized bowl, mix until well combined, then place in the refrigerator until ready to use.
- Make the Chocolate Cookies. Place all the other Dry Ingredients into a large bowl, whisk well to combine.
- Add the Wet Ingredients to the dry ingredients in the bowl, stir well to combine (no electric mixer required). Refrigerate for 10 minutes.
- Take 1 cookie scoop of chocolate cookie dough and roll it in your hands to form a ball, then flatten into a flat disk, then place the disk onto the lined cookie sheet. Try to keep the cookie size uniform. Space them apart as they do spread. Repeat until you have used about ½ of the cookie dough left for the tops.
- Take the Peanut Butter Stuffing from the fridge, take about 1 heaping teaspoon of the Peanut Butter dough for stuffing, roll it into a ball, then flatten it into a disk, then place it in the centre of each cookie. Repeat until you have filled all the cookies.
- Then repeat Step 6, place these flattened cookies on top of the peanut butter/chocolate cookies. Gently seal the edges by lightly pressing the edges. Repeat until all the cookies are made.
- Bake in a preheated 350 F oven and bake for 14 minutes.
- After 14 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 4 minutes to firm up, then transfer to a wire cooling rack.
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