These cookies are insanely fluffy, soft, and chewy all at the same time!
Did you love peanut butter blossoms as a kid? Yeah, I did too! The soft peanut butter-y cookie with a nice bit of milk chocolate in the middle to top them off, with a sugary crisp outside oh my gosh!
Well with these babies you can now have your fav childhood treat, allergy friendly and healthified! Don't skip out on these ones folks! :)
They’re the perfect light and airy treat, with a nice bit off chocolate on top to sweeten them up🥜🍫
THE RECIPE:
yields: 15 cookies
prep time: 10 min
cook time: 10 min
total time (including cooling): 30 min
Ingredients:
1/2 cup creamy peanut butter
1/3 cup coconut sugar
1 tsp vanilla
2 tbsp maple syrup
2 tbsp non dairy milk
1 1/3 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 bar @jojoschocolatebark on insta peanut butter delight chocolate (click the link in my instagram bio and use code “KAYLEE10” for 10% off your order!)
Instructions:
1. Preheat oven to 350 and line or grease a baking sheet, set aside
2. In a large bowl combine the peanut butter, coconut sugar, vanilla, maple syrup, and non dairy milk
3. Then add in the almond flour, coconut flour, baking soda, baking powder, and salt
4. Roll a small ball of the dough with your hand and press it so it’s in a cookie shape (about 1 inch thick) then taking your thumb lightly press into the top of the cookie (to save room for the chocolate after baking!)
5. Do this to all of the cookies and bake them in the oven for 10 minutes. While the cookies are baking take 2 bars of jojo’s peanut butter filled chocolate bark (or 1 bar of your fav vegan chocolate) and cut them into smaller triangles. When the cookies come out of the oven (they should be soft but not tooo soft) press one of the chocolates into the top of each
6. Let cool for 10 mins, and enjoy!