Prep

• Line a pan with parchment paper.
  1 cup almond flour, ¼ cup oat flour, ½ cup cocoa, ⅓ cup maple syrup, 1 teaspoon vanilla extract, pinch of salt, ¼ cup peanut butter

• Mix all chocolate cookie ingredients in a bowl. Add a few tablespoon more of flour or add a few tablespoon of milk to get the texture so you can roll balls.
• Scoop batter with a 3-tbsp scoop into 7 balls and line them on the baking sheet. Or use a 1-tbsp scoop or 1-tbsp measuring spoon and create 21 mini balls.
• Either way, line the balls on a baking sheet, then press each flat, using a circular cookie cutter or glass to round the edges.

Add the peanut butter topping

• Prepare the peanut butter topping by microwaving the peanut butter for 20 seconds and stir until runny.
  ¼ cup peanut butter
• Add a teaspoon or more of melted PB on top of each cookie and swirl until it coats the top just ½ inch away from the edge.
• Set the pan in the freezer for 10 minutes to allow the peanut butter layer to harden before applying the chocolate layer.

Add the chocolate topping

• To prepare the chocolate topping, melt the chocolate chips by microwaving the chips and coconut oil for 1 minute. Stir until all chips are melted.
  ½ cup chocolate chips, melted, 1 teaspoon coconut oil
• Spoon the melted chocolate into the center of the peanut butter topping on each cookie.
• Add chopped mini peanut butter cups and peanuts.
• Cookies are ready to eat. Store refrigerated.