Peanut Butter Stuffed Cookies with Fudge Sauce
- Cook Time: 9 mins
- Total Time: 9 mins
- Yield: 9-10 cookies 1x
- FOR THE COOKIES:
- 1 cup almond flour
- 2 Tbsp. coconut flour
- 1/2 tsp. baking soda
- 1 Tbsp. coconut oil
- 2 Tbsp. peanut butter, plus more for stuffing
- 1/4 cup pure maple syrup
- splash pure vanilla extract
- FOR THE FUDGE SAUCE:
- 1 Tbsp. coconut oil, melted
- 2 Tbsp. cocoa powder
- 1/2–1 Tbsp. pure maple syrup
- Make the cookies: Combine almond flour, coconut flour, and baking soda in small bowl. Whisk to combine, making sure to remove all clumps.
- In another small bowl, melt coconut oil. Add peanut butter, maple syrup, and vanilla and stir well to combine.
- Add wet ingredients into the dry, and mix until combined. The dough will be slightly sticky.
- Measure out heaping tablespoon-sized mounds of cookie dough and roll into balls.
- Divide each ball into two. Take one half, make a thumbprint in it, and dollop a scant 1/2 tsp. peanut butter inside. Make a thumbprint in the other half and carefully cover the peanut butter-filled half. Close the seam and make sure that no peanut butter is oozing out of any cracks. Carefully form into a flat circle (see photos).
- Freeze for 40-50 minutes on a parchment-lined baking sheet. When there’s 10 minutes left, preheat the oven to 350 degrees F.
- Bake for 9 minutes. Cool on the baking sheet for 10 minutes, then move to a cooling rack. Cookies will harden slightly as they cool.
- Make the fudge sauce: Combine melted coconut oil, cocoa powder, and maple syrup in a small bowl, and mix to combine. Add additional maple syrup for extra sweetness, but know that the sauce will thin a bit. The sauce will harden in cooler temperatures. A very quick zip in the microwave will make everything nice and liquidy again.
