These cookies are just a dream come true as they combine 2 of my favourite things in the world: chocolate and peanut butter :)
Although they are super simple to make they so utterly delicious, decadent and will satisfy any sweet craving. If you are not a big fan of peanut butter you can totally use other nut butters, like almond or cashew.
1 cup of ground almonds
½ cup of gluten free flour
1 cup of raw cacao powder
3 tablespoons of melted coconut oil
5 tablespoons of liquid sweetener of your choice (I have used date syrup)
1 bar of Goodio Chocolate (48 gr) – I have used 80% Pure Nacional – melted
4 tablespoons of runny and smooth peanut butter
½ teaspoon of baking powder
A pinch of salt
For the filling:
½ cup of smooth and runny peanut butter
3 tablespoons of liquid sweetener of your choice (use more if you like it sweeter)
Start by preheating the oven at 180 degrees. Line a baking tray with some parchment paper. In a bowl mix together the ground almond, gluten free flour, baking powder and salt. Add the melted coconut oil, melted chocolate, date syrup and peanut butter. Mix everything together until you have a smooth dough ball. With your hands take about a small golf ball of the mixture and flatten it within your palms until it has a cookie kind of shape. Repeat the process until you have used all the cookie dough. Place the cookies on the baking tray and bake in the oven for 17-20 minutes. Don’t bake them for longer as they will become too dry or they might burn around the edges. Let the cookies cooled down COMPLETELY before proceed with the filling.
To make the filling simply mix the peanut butter with the date syrup until you have a creamy and smooth mixture. Spoon about 1 teaspoon of the mixture onto 1 cookie and place another cookie on top pressing the filling down so it will spread evenly across the cookie.
Store the cookies into an airtight container in the fridge for few days.
Recipe by: Elisa Rossi (@happyskinkitchen)