These are the easiest, tastiest go-to peanut butter cookies. And even if you’re not dairy-free or gluten-free, you’ll never know the difference 🤩. The best part? They’re another one-bowl wonder (about the only kind of treats we whip up around here), and they take less than 15 minutes start to finish:

DOUBLE PB CHOCOLATE COVERED COOKIES

• 1/2 cup plus 1 heaping T. oat flour (you can make your own by adding this amount of oats and finely grind in your food processor or blender)
• 1/2 cup coconut flour
• 1/4 – 1/3 cup maple syrup, depending on your sweets preference
• 1/2 cup NutZo nut butter (or any nut or seed butter you like!) If you haven’t yet tried NutZo, we highly recommend it – a ton of nutrients are packed in!
• 1 T. brown sugar or coconut sugar
• 1 t. vanilla
• 1 t. cinnamon
• 1 t. celtic salt

Mix well, roll into balls, and flatten with a fork before baking at 350 for 9 minutes.

While they’re baking, you’re going to make a little PB surprise for the top of the cookie. Just mix together 1/2 cup of peanut butter and a tablespoon of maple syrup.

After your cookies have cooled a bit, spoon a little PB topping to the top of each cookie. You’re then going to cover it with your favorite chocolate chips (plus 1 t. of EVOO) to make a chocolate shell over the top of the cookie.

It’s a layered, textured dream when you take your first bite – the nuts and seed combo mixed with the creamy second later and the gentle crack of the chocolate shell – absolutely divine! Store in the fridge for optimal freshness and taste. I’d love to hear what you think if you make them. Let us know in the comments below!