Recipe makes 12 servings
Ingredients:
- 1/2 cup almond flour
- 1/2 cup flour
- pinch of salt
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 3 tablespoons butter, divided
- 1 tablespoon water, if needed
- 3 Tablespoons peanut butter
- 1 cup dark chocolate chips
Instructions:
- Mix flour, almond flour, and salt in a medium bowl.
- Add syrup, vanilla, 2 tablespoons of melted butter. Mix until dough starts to clump together and there are no dry spots. Add 1 tablespoon of water if needed, but make sure to not add too much.
- Roll dough into 12 balls, then flatten each with your thumb leaving a small indent in the center of each cookie.
- Bake at 350F for 15-18 minutes. Cookies should be slightly brown on the bottom. Cool on the cookie sheet.
- Place ½-1 teaspoon peanut butter in the center of each cookie. Use a knife to spread peanut butter across the top of the cookie to create a flat surface.
- Place cookies in the fridge or freezer until peanut butter has hardened.
- Melt chocolate chips and remaining tablespoon of butter in the microwave in 30 second increments.
- Dip each cookie in the melted chocolate. Then place back in the fridge to harden.
- Enjoy!
Adjust ingredients and servings to fit your DayTwo scores!
Notes:
- To make the recipe gluten free, you can use all almond flour, flax meal, or oat flour instead of all purpose flour.
- Almond flour is ground up almonds that have had the outer skin removed while almond meal has the skin still on. Either can be used, but the almond flour will provide a lighter baked product.
- Try not to overheat the chocolate or it will firm up. If using the microwave, melt the chocolate in short 30 second bursts. Or you could use a double boiler to melt the chocolate at a consistent temperature. You could also try shortening instead of butter for a smoother chocolate coating.
Adapted from: https://www.eatingbirdfood.com