Ingredients
- 2 large Eggs, Room Temperature
- 1/2 cup Coconut Oil, melted
- 1/2 cup Peanut Butter
- 1/3 cup Peanut Flour
- 1 tsp Vanilla Extract
- 3/4 cup Swerve
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- [Filling] 3 oz Sugar Free Chocolate Chips
- [Filling] 1/4 cup Peanuts, Roasted and Salted
- [Filling] 2 oz Heavy Cream
Instructions
- Preheat oven to 350 degrees. Line mini muffin pan with aluminum liners.(makes it easier to remove from pan)
- In a large bowl whisk the eggs, melted coconut oil, and vanilla together. Add the peanut butter and continue to mix.
- Add the rest of the ingredients, except for the filling ingredients. Mix well until everything is incorporated .
- Put the batter into the lined muffin cups.
- Bake 14-16 minutes until the edges are golden brown. While still warm use a teaspoon to make a well in the center of the cookies. Then cool completely.
- Heat the cream to just before boiling. Pour over the chocolate chips and stir until smooth.
- Fill the cooled cookies with the chocolate sauce and top with the peanuts. Let cool and enjoy!