Chocolate Peanut Butter Cookies (Paleo Friendly)

Ingredients:

Cookies

• 1 ¼ Cup almond flour
• 2 T Coconut flour
• ¼ Cup Coconut Sugar
• 1 tsp Pumpkin Pie Spice
• ½ tsp Cinnamon
• ¼ tsp Salt
• ½ tsp Baking Soda
• 1 egg (room temperature)
• 2T Maple Syrup
• 2T Melted Coconut Oil
• ¼ Cup peanut butter

Frosting

• 2 T Coconut Oil
• ¼ Cup Coconut Butter
• 1/8 tsp salt
• 1tsp vanilla

Topping

• ½ cup Witzi’s Chocolate Honeyberry Granola – slightly smashed
• ½ cup dark chocolate morsels

Instructions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a large bowl, combine dry ingredients; add remaining ingredients; mix well.

3. Divide dough into 10 heaping spoonfuls. Roll into balls and place on baking sheet.

4. Gently press each ball to slightly flatten.

5. Bake for 20 min. or until tops are golden brown/cracked.

6. While baking, hand chop ½ cup Witzi’s Chocolate Honeyberry Granola.

7. Let cookies cool.

8. In a small pot, melt the chocolate chips, coconut butter and 1T coconut oil

9. Add vanilla and salt. Continue stirring then add additional 1 T coconut oil.

10. Drizzle chocolate on cookies and sprinkle granola on top right-away