Ingredients
Scale
- 1/2 cup traditional peanut butter (not natural)
- 2 cups almond flour, not packed (I used Bobs Red Mill)
- 3 tbsps honey, vegan honey, agave or maple syrup
- 3/4 cup Lily’s Sweets stevia sweetened dark chocolate chips
- 2 tsp coconut oil
Instructions
- Preheat oven to 275 degrees.
- Line a cookie sheet with a piece of parchment paper. Set aside.
- In a large mixing bowl combine the peanut butter, almond flour, and maple syrup.
- Combine with a spatula initially, then your hands until it forms a consistent cookie dough.
- Divide dough into 6 large cookies.
- Place each cookie ball on the prepared cookie sheet. Flatten slightly with the palm of your hand. The cookies won’t expand while baking so no need to leave more than half thumb space between each cookie. With the back of a kitchen tool such as a muddler etc, make a circular indention in the cookies.
- Bake 15 minutes or until sides are golden. Place on a cooling rack. The cookies will be slightly soft, but will firm up on the cooling rack. Allow to completely cool.
- Once completely cooled combine the chocolate chips and coconut oil in a microwave safe bowl. Heat for 1 minute, combining after every 15 seconds until fully melted. With a measuring spoon pour chocolate into each cookie cavity until filled. The texture will be thick enough to achieve a drop like appearance and not melt at room temp.
- Place in the fridge for 10 minutes to set.
Notes
- Honey is said to work best, but won’t be considered “vegan”. if you find vegan honey, even better!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert