Ingredients
- 1-½ cups (146 grams) almond flour
- ¼ cup (30 grams) tapioca flour
- ½ teaspoon baking powder
- 1/3 cup natural peanut butter (no sugar added)
- 1/4 cup butter, cut into pieces and softened
- ¼ cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate, chopped (or chocolate chips)
Directions
- Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
- Whisk together almond flour, tapioca flour, and baking powder in a bowl.
- Add in peanut butter, butter, sweetener and vanilla extract. Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
- Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
- Bake for 12 minutes. Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well. Let cool.
- Meanwhile, melt chocolate using your desired method. Spoon the melted chocolate into the wells of the cookies. Let chocolate set up before serving.
Recipe Notes
- This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
- If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
- Cookie dough can be made up to 3 days ahead. Fully baked cookies can be made up to 2 days ahead and stored at room temperature.
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