Inside-out peanut butter cup cookies
¾ cup peanut butter
4 tbsp refined coconut oil
1 tbsp flaxmeal in 3 tbsp hot water, or 4 tbsp aquafaba
⅓ cup sugar
1 cup millet flour
½ cup brown rice flour
1 tsp baking powder
1 tbsp salt
Approx 2 vegan dark chocolate bars (I used homemade)
Approx 7 tbsp raspberry jam
Optional: addt’l 2-3 tbsp peanut butter
Combine peanut butter, coconut oil, and flaxmeal/aquafaba in a medium bowl. Dump sugar, flours, baking powder and salt on top of the mixture, and mix dry ingredients only to roughly combine before folding into the rest of the batter. .
Preheat oven to 350F. Break Chocolate into small-ish pieces (approx 1” by 1”) and for each one, wrap in batter before placing on parchment-lined baking sheet. Optional alternative – take two pieces of Chocolate and spread a thin amount of peanut butter on one, sandwich with the other before wrapping in batter. Before baking, scoop a small amount of jam onto each cookie and spread gently to coat in a marbled pattern. Bake for about 15-20 min or until the edges are golden. Enjoy warm!