Ingredients

The following ingredients have 4 Servings
  • 2 large eggs (room temperature)
  • 1/2 cup coconut oil (melted)
  • 1/2 cup peanut butter (room temperature)
  • 1 tsp vanilla
  • 1/3 cup peanut flour
  • 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 1 tsp salt
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp aluminum free baking powder
  • 3 oz sugar free chocolate chips (or chopped chocolate)
  • 2 oz heavy cream
  • 1/4 cup peanuts (roasted salted)

Instruction

  • Preheat oven to 350.
  • Start by whisking the eggs and melted coconut oil with the peanut butter and vanilla.
  • Add the peanut butter powder, sweetener, salt, almond flour, coconut flour and baking powder. Mix until well combined.
  • Divide the batter between 30 mini muffin cups lined with aluminum liners.
  • Bake for 14-16  minutes or until golden around the edges. While warm and still in the pan use a tart tamper or the rounded back of a teaspoon to make a well in the center of each cookie. Cool completely.
  • To make the ganache heat the cream to just before the boiling point. Pour over the chocolate. Stir until it is smooth.
  • Fill the cooled cookies with the prepared ganache. Top with a few peanuts.