Ingredients
- 1/3 cup natural peanut butter, a drippy brand like Whole Foods or Trader Joe’s
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 24 mini reese’s or mini peanut butter cups
Instructions
- Preheat oven to 350F and grease mini muffin tin.
- In a small bowl, mix peanut butter, coconut oil, maple syrup, and vanilla until well combined.
- In a large bowl, mix almond flour, baking soda and salt.
- Add wet ingredients to dry and stir until fully mixed.
- Scoop out dough about 1 large tablespoon and roll into balls.
- Place into greased mini muffin dish. Bake for 12 minutes.
- Immediately press reese in to center of hot cookie. Let rest 10 minutes before moving to cooling rack.
Category: cookies, peanut butter, holiday, christmasMethod: ovenCuisine: AmericanDiet: Gluten Free
