Tasty Tuesday - Peanut Butter Blossom Cokies

Peanut Butter Blossom Cookies

Ingredients

Cookies:

• 2 cups almond flour
• ½ tsp sea salt
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ cup peanut butter
• 2 T coconut oil
• 2 T Coconut Nectar
• 2 T Coconut Milk
• 1 tsp vanilla cream Stevia

Chocolate drops:

• 2 T Herseys Special Dark Cocoa Powder
• 2 T Coconut Nectar
• 2 T Peanut Butter

Instructions

Make Chocolate Drops:

1. Line a small baking sheet with wax paper, set aside.
2. Melt together chocolate and peanut butter and stir until smooth.
3. Add coconut nectar and stir to combine.
4. Transfer chocolate mixture to a piping bag fit with a circular tip and pipe onto your prepared baking sheet into the shapes you want.
5. Transfer to the freezer to set. Keep frozen until they are added to the cookies.

Make the cookies:

1. Preheat to 350 degrees F. Line two baking sheets with parchment paper, and set aside.
2. In a small bowl, mix together almond flour, salt, baking soda, baking powder. Set aside.
3. Add almond butter, coconut oil and coconut nectar to a large microwave safe bowl or medium saucepan.
4. Melt ingredients in the microwave or on the stovetop, then stir until completely combined.
5. Add coconut milk and vanilla and stir until combined.
6. Add dry ingredients and mix until combine and there are no lumps in the batter.
7. Scoop the dough into 1 TBS portions, roll into balls and place on your prepared baking sheets. These cookies do not change shape much in the oven, so be sure to form them into the shapes you want.
8. Bake in your preheated oven for 6-8 minutes or until the cookies look set and just began to crackle.

Putting it together:

1. As soon as the cookies come out of the oven, press one chocolate drop into the middle of each one.
2. Let cookies with chocolate in the center sit on the baking pan for 5 minutes, then transfer to a wire rack to cool!
3. Eat and enjoy!