Chocolate Dipped Peanut Butter Sandwich Cookies

• Canned Goods

  • 2 tbsp Coconut cream

• Condiments

  • 1 3/16 cup Peanut butter, powder

• Baking & Spices

  • 3 1/2 oz Bar of 85% dark chocolate

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Desserts

  • 1 tsp Gelatin

• Other

  • 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 1 cup peanut butter powder
• 1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1/4 cup coconut oil, melted
• 1 tsp gelatin
• 2 tbsp coconut cream
• 2 tbsp peanut butter powder
• 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 3.5 oz bar of 85% dark chocolate ***
• 2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tbsp peanut butter powder
• *** or use sugar free chocolate, such as Lilys, and omit the sweetener

Directions

• Preheat oven to 350. Line a cookie sheet with parchment paper.
• Combine cookie ingredients in a bowl and mix with a wooden spoon. This dough comes together pretty easily. Divide into 24 pieces. Roll each into a ball and put on a cookie sheet lined with parchment paper. (OR shape the dough into a log and slice 24 pieces but they are more uniform shaped when using the ball method).
• Sprinkle them with a little extra sweetener. Using the bottom of a measuring cup or drinking glass flatten the cookies to 1/4 inch thick. They might stick to the bottom but just slide the dough off and put it back on the parchment.
• Bake for 10-12 minutes until the edges are golden. Cool completely.
• While the cookies are cooling mix the ingredients for the filling.
• When the cookies are completely cooled flip half upside down and divide the filling between them. Top each with a second cookie. Refrigerate for at least an hour.
• Melt the chocolate and add the sweetener and peanut butter powder. Dip each sandwich cookie in the chocolate. Sprinkle with sea salt if desired.