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Chocolate Peanut Butter Cookies

Decadent chocolate and peanut butter cookies that evoke nostalgia and comfort, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 ¼ cups blanched almond flour or tigernut flour
  • 3 Tbsp coconut sugar
  • 1 Tbsp ground flax
  • ⅛ tsp salt
  • 3 Tbsp melted coconut oil
  • 1 Tbsp water
  • 1 tsp vanilla extract
Filling and Coating
  • 2 Tbsp dark chocolate for the filling
  • 3 Tbsp peanut butter or Sunbutter
  • 1 cup dark chocolate for coating
  • ½ Tbsp coconut oil for coating

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, stir together the almond flour, coconut sugar, ground flax, and salt until well blended.
  3. Add the melted coconut oil, water, and vanilla. Knead the dough gently until it holds together.
  4. Place the dough between two sheets of parchment paper and roll it to about 1/8" thick. Cut into rectangles.
Baking
  1. Bake for 8–10 minutes, until the edges are set.
  2. Let the cookies cool on the pan for 5–10 minutes, then transfer to a cooling rack.
Filling
  1. Melt 2 Tbsp of dark chocolate and stir in 3 Tbsp of peanut butter. Let it cool slightly until it’s spreadable.
  2. Spread the peanut-butter fudge on one cookie and sandwich with another.
  3. Place in the freezer briefly to set.
Coating
  1. Melt the remaining 1 cup of dark chocolate with ½ Tbsp coconut oil until smooth.
  2. Dip or drizzle the cookies as you like and set them on a lined baking sheet.
  3. Let the chocolate set before serving.

Notes

Store in an airtight container in the fridge for up to a week, or freeze for up to 2 months.