Ingredients
Scale
Peanut Butter Cookies:
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup runny all-natural peanut butter
- 2 1/4 cups almond flour
- 1/4 tsp salt (omit if using salted peanut butter)
Homemade Peanut Butter Hearts:
- 1/2 cup dark chocolate (melted)
- 1 tbsp coconut oil (or any other oil to help melt chocolate)
- 1/2 tsp peanut butter for each heart cavity
- Heart-shaped silicon mat
Instructions
- If not making homemade hearts, skip to step 4. Otherwise, melt the dark chocolate and coconut oil together.
- Pour about 1 tsp of melted chocolate into each heart cavity of the silicon mold. Ensure the chocolate coats all sides. Freeze for 30 minutes to harden.
- Add peanut butter to each cavity and top with more melted chocolate. Freeze for 1 hour until firm.
- In a bowl, whisk together maple syrup, vanilla extract, and peanut butter.
- Mix in almond flour and baking soda until a dough forms.
- Roll dough into balls, flatten slightly, and place on a baking sheet. Bake for 13 minutes.
- After baking, let cookies cool for 5 minutes, then press a heart into the center of each cookie. Enjoy!
Notes
- Gently flatten the cookies before baking as they won’t spread much.
- You can use chocolate kisses or any other heart-shaped chocolate.
- Allow cookies to cool before adding the heart to prevent melting.
- If using homemade hearts, store them in the freezer until ready to use.