Healthier baked super thick peanut butter cookies topped with mini peanut butter cups. Like your classic peanut butter flowers but with a delicious twist!
Preparation:
To cook:
Level: Easy
Serves: 14
Ingredients
- 2 cups Almond powder
- ½ teaspoon 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 your choice (I used miniature peanut butter cups and dark chocolate squares)
Preparation
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together almond flour, baking powder and salt.
In a small bowl, mix the peanut butter, maple syrup, egg and vanilla until smooth. Pour the wet ingredients into the dry ones and stir until combined. Chill the dough in the refrigerator for 30 minutes.
Shape the dough into 1 inch balls. Roll in coconut sugar, place on baking sheet and flatten slightly.
Cook for about 9 to 10 minutes. Immediately press the desired candy into the center of each cookie. Remove from tray and let cool.
Makes about 14 cookies.
