Ever since I was little, one of my absolute favorite combinations has been peanut butter and chocolate! One day when I was making my gluten-free and vegan chocolate chip cookies, I thought it would be fun to experiment with a slight variation on my favorite cookies! So, I decided to try sandwich two cookies together and placed a peanut butter cup (I used the brand Justin’s) in between them, and it was one of the best decisions I have ever made! They turned out to be so delicious and now I love making them all the time for my friends and family! 

As soon as you bite into the cookie, a delicious pool of peanut butter explodes in your mouth and its complemented by the chocolate from the peanut butter cup as well as the chocolate chips inside the cookie dough! This recipe is vegan and gluten-free  and I guarantee it will please any crowd! 

If you’re not a huge fan of peanut butter, feel free to use other nut butter chocolate cups! I’ve seen lot’s of different brands offer cashew butter cups, almond butter cups, and even hazelnut butter cups which would be great if you’re looking for an extra chocolatey hit! 

Ingredients:

Cookie Dough:

1 cup almond flour
2 tbsp oat flour or coconut flour
Sprinkle of Salt
1/2 tsp baking powder
1 tbsp coconut sugar
1/2 cup coconut shreds
1 tsp vanilla
2 tbsp melted coconut oil
2 tbsp maple syrup
2 tbsp almond milk 1 chia egg (1 tbsp chia seeds and 2.5 tbsp water) let sit until it forms a gel

1/2 cup vegan chocolate chips

Inside the cookie:

1 cup of peanut butter cups, I would say around 1 per cookie or you can cut each peanut butter cup in half and put 1/2 in each cookie.

Directions:

1. Preheat oven to 350 degrees Farenheit
2. Place all of the ingredients into a bowl and mix until a nice batter has formed
3. Once you have your cookie dough, form two balls from the batter and then place a peanut butter cup inside the two balls and form into a cookie shape
4. Cook at 350 degrees Farenheit for 25-30 mins until golden and then enjoy!

Step-by-step Photos: