NOTES: u003cbru003e- I used a 1:1 gluten-free flour blend, but regular flour would work as a replacement u003cbru003e- You can top these with any chocolates you prefer, like dark chocolate peanut butter cups to keep them dairy-free u003cbru003e
-1 Preheat your oven to 350 F
-1 In a medium sized bowl, whisk together the peanut butter, oil, coconut sugar, maple syrup, egg, and vanilla.
-1 Add in the flour, baking soda, and salt and mix until well combined.
-1 Line a baking sheet with parchment paper, and scoop out 2 tbsp worth of dough about 1u0022 apart. I used a 2 tbsp cookie scooper.
-1 Bake the cookies for 8-10 minutes. Remove from oven and tap the pan 2-3 times on the counter to flatten them.
-1 Let the cookies cool for 1 minute and stick the chocolate in the centers of the cookies. Let them cool for 10-15 minutes.
-1 Once completely cooled (the chocolates should be firm to touch), store them in a sealed-tight container for up to 1 week. Position them carefully so that the chocolates don't pop off.
