I tested these cookies out on Goose’s friend who is over this evening for a sleepover, and she gave them rave reviews. This is important because she doesn’t have any dietary restrictions, so I think I got an honest opinion. At any rate, between her, Goose, and Lil Pea, there wasn’t a crumb left between them.
These are a chewy, puffy cookie.
Chocolate-filled Peanut Butter Cookies:
2 c natural peanut butter w/oil (at room temperature)
2 tbs almond or hazelnut flour
1 c coconut/palm sugar
3 large eggs
1 tbs honey
1 c teff flour
1 tsp each: baking soda, baking powder
1/4 tsp cinnamon (optional)
1 tsp vanilla extract
2 tbs lucuma (optional)
3/4 package chocolate chunks (I used Enjoy Life GF MEGA Chocolate Chunks)
granulated sugar crystals for sprinkling (I used white India Tree brand)
Mix together all ingredients except for chocolate chunks and sprinkling sugar. Make golf-ball sized balls of dough and then press several chocolate chunks into each, making sure to mold the dough around all of the chocolate. Place on parchment or silpat-lined cookie sheet, sprinkle with sugar, flatten slightly (like a biscuit shape) and bake at 350* F for about 8-12 minutes.
If cookies appear underdone and doughy when pressing lightly with finger, return to oven in one minute increments. Let cool slightly before eating; hot melted chocolate has the effect of lava on your tongue if you’re not careful! You want to taste the cookies, not melt off your tastebuds! Also, I tried sprinkling with coconut/palm sugar for the first batch, and it burned and was rather unappealing looking. If you don’t want to use white sugar, then sprinkle with a little lucuma or cinnamon, or just leave plain. Also, these look very greasy and dark when they are still in the dough stage- don’t worry, they will lighten up.