Peanut Butter & Dark Chocolate Yumminess (Gluten Free)

½ cup creamy peanut butter (I used about ½ a jar –love PB)

¼ cup vegan palm oil shortening

½ cup coconut palm sugar

1 egg

1 ¼ cup blanched almond flour

¼ cup oat flour

½ teaspoon sea salt

½ cup dark chocolate chips (70% or higher)

In a large bowl, cream peanut butter, shortening, palm sugar and egg with a hand blender until smooth.  Stir in almond & oat flour and salt.  Scoop about a tablespoon of mixture into a ball and place onto a parchment lined baking sheet. Make a large thumbprint in the center of each cookie. Fill the thumbprint with dark chocolate chips and bake at 350° for 8-10 minutes.

Side Note: If you don't want to buy 2 different flours you can use all almond flour or all oat flour.  I have done both with scrumptious success.