Ingredients

The following ingredients have 15 Servings
  • 6 tablespoons unsalted butter, room temp (vegan butter, ghee, or refined coconut oil should be fine)
  • 3 tablespoons agave nectar (honey or maple syrup is fine)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups blanched almond flour
  • 1/2 cup natural peanut butter
  • 3 tablespoons agave nectar (honey or maple syrup works)
  • 2 tablespoons blanched almond flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon refined coconut oil

Instruction

  • Preheat oven to 350F.
  • In a medium bowl whisk together the butter, agave, vanilla, and salt until combined.
  • Use a rubber spatula to fold and mix in the blanched almond flour.
  • Place the shortbread dough between two pieces of parchment paper and roll it so it’s about 1/4 inch thick.
  • Chill in the freezer for about 15-20 minutes.
  • Peel back the top piece of parchment paper. Use a smaller cup or cookie cutter (about 2 inches across) to cut small cookies out of the dough.
  • Place the circle cookies onto a baking sheet lined with parchment paper and bake for 10-12 minutes until the edges are golden brown. Set aside and cool for about 10 minutes. Then, transfer to a cooling rack.
  • In a small bowl, whisk together the peanut butter, agave nectar, almond flour, and salt.
  • In a separate small bowl, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the coconut oil and set aside.
  • Spread the peanut butter on top of the baked cookies.
  • Coat the cookies with chocolate and then place in the fridge to harden, about 20 minutes.