So, I’ve made a version of these cookies before, and even shared the recipe on my YouTube channel (click here if want to check it out). This time, I decided to use a prepared chocolate spread to fill the cookies, since I wanted to bring you a dessert that would be quick and easy to make...and most importantly, yummy!
1 cup creamy peanut butter
1 cup crunchy peanut butter
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
1/2 cup Bob's Red Mill coconut flour
1/2 cup chocolate chips
Makes 18 cookies – 9 Sandwiches
Preheat the oven to 350°F. Prepare two cookie sheets by lining with parchment paper.
In a medium bowl, cream the nut butters with the sugar until well combined.
Then, whip in the vanilla, eggs, and flour.
Finally, fold in the chocolate chips. Using a large spoon, scoop generous amounts of dough onto the prepared cookie sheets. Bake for 15 – 18 minutes.
*Baking tip: These cookies are easy to over-bake, but keep an eye on them to ensure that doesn't happen. You’ll know the cookies are just right when they are puffed up and golden brown. They will still seem a little gooey on the inside but that’s okay.
When the cookies have finished baking, transfer them onto plates to cool.
Once the cookies have cooled, spread a generous amount of amazingly delicious Endangered Species Cocoa Spread onto the bottom of one cookie, then place another cookie on top and squeeze together gently. Repeat the process until you’ve used up all your cookies.
Now just serve and enjoy!