These slice-and-bake chocolate pinwheel cookies make a wonderfully festive treat and kids love them. Because the dough contains no gluten, it does crack frequently as you are rolling it up but patches up easily and makes no difference to the end result. You can make the dough ahead and keep it in the freezer to make cookies whenever you get a craving! Just let the dough sit out for 15 to 20 minutes to soften slightly before slicing. Read more
Nothing is better than a soft peanut butter cookie. How can you improve on perfection? By adding chocolate, of course. But not chocolate chips, that’s so 2014. How about stuffing the center of the cookie with chocolate. There it is, just a normal-looking peanut butter cookie…with a surprise chocolatey center. I do believe we just improved on perfection.
1 1/2 cups almond flour
1 tsp baking powder
1/4 tsp salt
3/4 cup creamy peanut butter
6 tbsp butter, softened
1/2 cup Swerve Sweetener
1 large egg, room temperature
1 tsp vanilla extract
1 & 2/3 Lily’s Milk Chocolate Bars or other sugar-free milk chocolate (you can also use dark chocolate if you prefer)
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a medium bowl, whisk together the almond flour, baking powder and salt.
In a large bowl, beat together the peanut butter and butter until smooth. Beat in sweetener, then beat in egg and vanilla extract until well combined. Beat in almond flour mixture until well combined.
Break milk chocolate bars into 1-inch chunks. If using Lily’s, this is about 2 of the small sections.
Using 1 tbsp of dough at a time, make a ball and then flatten it. Press a piece of chocolate into the ball, then top with a smaller bit of dough, about 1 teaspoon. Form the cookie around the chocolate to seal edges and flatten into a round cookie shape.
Place cookies 1 inch apart on prepared baking sheet and bake 12 to 14 minutes, until just beginning to brown around the edges. Remove and let cool on pan.