Peanut Butter Cup Cookies (Dairy free and Gluten Free)

Peanut Butter Cup Cookies (Dairy free and Gluten Free)

I don’t think there is any better combo than chocolate and peanut butter. The mix of the sweetness of the chocolate and the saltiness of the peanut butter is irresistible.

I used Justin’s peanut butter cups to make these salty and sweet pillowy cookies. They definitely have a softer cookie texture rather than a crunchy texture. This is also a very simple recipe to make! I used almond flour in this recipe, like I do in most of my recipes, but you can use other kinds of flour as well. I just love the taste of almond flour plus it makes them gluten free! I also used Justins peanut butter cups for this recipe, but that is not necessary I just use them because they are dairy free!

Ingredients:

  • 2 Cups of almond flour
  • 1 egg
  • 1 TSP of baking soda
  • 1 TSP of baking powder
  • ¼ Cup of maple syrup
  • 1.5 TSP of vanilla extract
  • ½ Cup of peanut butter (or any other nut butter, but I would say peanut butter is the best for this recipe)
  • ¼ TSP of salt
  • Add a few chopped up Justin’s peanut butter cups on top (you can use any other brands of peanut butter cups as well).

Directions:

  1. Set the oven temperature to 350 degrees Fahrenheit
  2. Mix all the wet ingredients (egg, maple syrup, vanilla extract, and peanut butter together)
  3. Once that is fully mixed together, mix in almond flour, baking soda, baking powder, and salt.
  4. Place dough in the fridge for 30 minutes
  5. Line a baking sheet with parchment paper and use an ice cream scooper to scoop the dough into balls and place on the baking sheet
  6. Use your hands to gently pat down on the dough and form it into a cookie shape
  7. Once done top the cookies with peanut butter cups and place in the oven for about 15 minutes or until cookies are golden brown on top.