This is a gluten free version of one of my very favorite holiday cookies: Peanut Butter Blossoms. Soft, tender peanut butter cookies with a creamy, melty peanut butter cup smack dab in the middle—does it really get much better than that? Recipe courtesy of Liz Martone from Pumpkin and Peanut Butter.
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Mix dry ingredients together in a bowl and set aside: almond flour, coconut flour, baking soda and salt. In a separate bowl whisk together wet ingredients: coconut oil, peanut butter, maple syrup and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined.
Form dough into small 1 1/2-inch circles and place on parchment lined baking sheet. Chill cookies for 10 minutes in refrigerator, then bake for 10-11 minutes. Remove from oven and immediately press one peanut butter cup into each cookies. Place cookies on a cooling rack to finish cooling.