Peanut Butter Chocolate Crumble Cookies

Battenkill Wholesome Foods Vermont

Beautiful and delicious! Gluten-free and vegan
Makes about 30 cookies

2 cups almond flour (or 1 cup almond and 1 cup brown rice flour)
1 cup ground Battenkill Crumble (pulse Crumble or Crumble Crumbs in a food processor until the consistency of flour)
1 cup peanut butter
½ cup maple syrup
2 tsp vanilla
½ tsp baking soda
½ tsp salt (only if using unsalted peanut butter)
2/3 cup chocolate chips, melted
Extra Crumble to sprinkle on top

Preheat oven to 350. Mix wet, add dry to wet. Electric mixer not necessary. Scoop onto a parchment lined baking sheet using a 1″ scoop or 2 spoons and press down. If you want a heart shape. Use a knife and make a small cut on top; then shape into a heart. Bake for 10 min. When cool, melt 2/3 cup chocolate chips. Spread on half the cookie. Sprinkle on Crumble. Press Crumble down and allow chocolate to harden.

Thanks to Monkey & Me Kitchen Adventures for the original recipe which I adapted.