a soft, dense cookie w creamy peanut butter in the center covered in hardened chocolate :)
they’re extremely simple and are just like a colder version of the real thing- ya know when u freeze thin mints, it’s like that but with tagalongs
enjoy these in all their insanely amazing glory whenever u want or on a hot summer’s day when u don’t wanna turn on the oven✌🏻✌🏻
THE RECIPE:
yields 11 cookies
prep time: 15 min
cool time: 1 hr 5 min
total time (including cooling): 1 hr 20 min
ingredients
for the cookies-
3 tbsp melted coconut oil
1/4 cup coconut sugar
2 tbsp maple syrup
a dash of vanilla
3/4 cup almond flour
2 tbsp coconut flour
a sprinkle of salt
for the center-
about 3 tbsp peanut butter (1 tsp for each cookie)
for the coating-
1/2 cup chocolate chips
2 tbsp coconut oil
instructions
*line or grease a baking sheet and set aside
*for the cookies- in a large bowl mix together the coconut oil, coconut sugar, maple syrup, and vanilla. then add in the almond flour, coconut flour, and salt until combined
*roll abt 1 tbsp of dough into a ball and press your thumb into the center to create a hole for the peanut butter then place them onto the baking sheet. repeat for all the cookies
*for the center- using a spoon and your finger, place abt 1 tsp of peanut butter into the hole of each cookie and freeze for 1 hour or until the peanut butter in the center is hard
*for the coating- in the microwave in 30 second increments, mixing in between, melt together the chocolate chips and coconut oil until smooth. using a fork, coat each cookie completely in the chocolate and tap off the excess into the bowl. repeat this for all the cookies, freeze for 5-10 more mins or until the chocolate is hard, and enjoy! (best stored in fridge)
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