Soft-Baked Sugar-Free Peanut Butter Stuffed Chocolate Chip Cookies

1.Preheat your oven to 175 degrees Celsius and line a large baking sheet with parchment paper.

2.In a large mixing bowl, whisk together the almond flour, monk fruit sweetener, baking soda, and salt.

3.Add the melted coconut oil, egg, and vanilla extract to the dry ingredients, mixing until a smooth, thick dough forms.

4.Fold in the sugar-free dark chocolate chips until evenly distributed.

5.Scoop one tablespoon of dough and flatten it into a disc in your palm. Place a teaspoon of unsweetened peanut butter in the center.

6.Take another tablespoon of dough, flatten it, and place it over the peanut butter, pinching the edges together to seal the filling completely inside the cookie dough.

7.Place the stuffed cookies on the prepared baking sheet and gently press down to flatten slightly.

8.Bake for 12 to 14 minutes, or until the edges are lightly golden brown.

9.Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to firm up completely.