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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350 degrees.
Mix almond flour, creamy peanut butter, maple syrup, arrowroot starch, olive oil, vanilla extract, and sea salt in a bowl until combined.
Scoop about 1/2 tbsp of dough, flatten with palms to form discs, and use the back of a tsp to make an indentation in the center of each cookie.
Bake cookies for approximately 10 minutes until lightly golden.
Let cookies cool for about 15 minutes.
Mix creamy peanut butter, vanilla extract, and a pinch of sea salt in a bowl.
Add the peanut butter mixture into the indentation of each cooled cookie.
Place cookies in the freezer for 15 minutes to set the filling.
Melt chocolate chips and coconut oil in a double boiler until smooth.
Dip each cookie into the melted chocolate to coat completely.
Refrigerate cookies for 15-30 minutes to let the chocolate harden.
Place leftover cookies in a container and store in the fridge.
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Use a double boiler to melt chocolate evenly and prevent burning.
For a smoother filling, ensure the peanut butter is at room temperature before mixing.
If you don’t have arrowroot starch, substitute with cornstarch or tapioca starch.
Can I use a different flour for the cookie base?
Yes, you can substitute almond flour with another gluten-free flour like coconut flour, but the texture may vary.
How do I store these cookies?
Store the cookies in an airtight container in the fridge to keep the chocolate shell firm.
Can I use a microwave instead of a double boiler?
Yes, you can melt the chocolate in a microwave, but do it in short bursts and stir frequently to avoid burning.
Can I make these cookies nut-free?
You can try using sunflower seed butter as a substitute for peanut butter to make them nut-free.
How long do these cookies last?
These cookies can last up to a week in the fridge if stored properly in an airtight container.
