Double Chocolate Peanut Butter Thumbprint Cookie

This is a variation of my PB & J cookie for when you need a chocolate boost.

Makes 10-12 cookies

Ingredients:

Cookie

• 1/2 cup + 1 heaping tbsp rolled oats ground into flour, measured after grinding

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 heaping tbsp Trader Joes Peanut Powder

• 4 tbsp cacao powder, put through a sieve or sifter

• 1/3 cup peanut butter

• 1/3 cup unsweetened plant milk

• 1 tsp vanilla

• 3 tbsp maple syrup

Chocolate Center

• 1/2 cup Lilys chocolate chips

• 2 tbsp peanut butter

• 1 tsp vanilla

Instructions:

1. Preheat the oven to 350 degrees.

2. Mix the first six ingredients together (dry ingredients through PB Powder).

3. Mix the wet ingredients--peanut butter through maple syrup--together (I use a Cuisinart) and fold into the dry ingredients.

4. Make 10-12 small balls and place on a parchment lined baking pan.

5. Use your thumb (or the back of a measuring teaspoon) to make an indention in the middle of the ball.

6. You can fill the indentations either before or after baking with the Chocolate Center mixture (instructions below). Filling after baking allows for a softer center. Alternatively, fill the indentions with your favorite jam and top with crushed peanuts (crush the peanuts by placing them in a Ziploc back and rolling a rolling pin over the bag).

7. Bake for 15-17 minutes or until the cookies are sufficiently browned.

Chocolate Center Mixture: Place 1/2 cup Lilys chocolate chips, 2 tbsp peanut butter, and 1 tsp of vanilla in a small pot. Set the small pot inside a larger one filled with a little bit of water. Melt the chocolate mixture on low whisking smooth. Do not over heat or the chocolate will seize up.