Description
Healthier soft-baked super thick peanut butter cookies topped with mini peanut butter cups. Like your classic peanut butter blossoms but with a yummy twist!
Ingredients
- 2 cups Almond Flour
- ½ teaspoons Baking Powder
- Pinch Of Salt
- ½ cups Creamy Peanut Butter
- ⅓ cups Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla
- 2 Tablespoons Coconut Sugar
- 14 Chocolate Candies Of Choice (I Used Miniature Peanut Butter Cups And Dark Chocolate Squares)
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk almond flour, baking powder, and salt.
In a small bowl, mix peanut butter, maple syrup, egg and vanilla until smooth. Pour wet ingredients into the dry and stir until combined. Chill dough in the fridge for 30 minutes.
Shape the dough into 1-inch balls. Roll in the coconut sugar, place on the baking tray, and flatten slightly.
Bake for about 9–10 minutes. Immediately press desired candy in the center of each cookie. Remove from the tray and let cool.
Makes about 14 cookies.
