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    • ¼ cup almond flour
    • 2 tablespoons coconut flour
    • 1 tablespoon arrowroot flour
    •  teaspoon baking soda
    • 1 ½ tablespoons non dairy milk
    • 1 tablespoon coconut oil melted
    • 1 tablespoon maple syrup

    Filling Ingredients:

    • ¼ cup creamy peanut butter or any other creamy nut butter for paleo option
    • 2 tablespoons maple syrup
    • Pinch of salt

    Extra Ingredients:

    • ¼ cup melted dark chocolate



    • Preheat oven to 350℉.
    • In a small bowl, whisk together all dry ingredients.
    • Add rest of ingredients and mix together with rubber spatula.
    • A thick dough will form, roll into an 8” cylinder and place in freezer for 15 minutes.
    • Cut the log into disks about ¼” thickness, then transfer the disks to a parchment lined cookie pan.
    • Bake for 10 minutes and let cool completely.

    Peanut Butter Filling Instructions:

    • In small bowl, use a rubber spatula and combine peanut butter, syrup and salt until it thickens.


    • Spoon about 2 teaspoons worth of peanut butter on top of each cookie.
    • Place in fridge for at least 30 minutes to firm up.
    • Once firm, submerge each one in melted chocolate and shake off excess.
    • Place on parchment paper to set up. Enjoy!
    • Store in airtight container at room temperature for up to 5 days or in the freezer for up to a month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!


    Level: Easy