Rich in taste, irresistible in texture, and a sure crowd-pleasing dessert. Anyone and everyone will love these gluten free peanut butter cup cookies and never know they were healthier!
Create dough: In a small bowl mix dry ingredients together - almond flour, baking soda, salt, and cinnamon. In a large bowl cream together butter, sugar, vanilla, and peanut butter. Then slowly mix in egg. Add dry ingredients to wet, mix until combined.
Chill dough: Cover bowl with plastic wrap and chill dough in freezer for 30 - 45 minutes or the refrigerator for 2 hours. When dough is chilled preheat oven to 350F. Use a 1 1/2 inch cookie scoop to measure dough - then roll into ball using hands.
Bake cookies: Line a cookie sheet with parchment paper. Lay dough balls 3 inches apart on cookie sheet. Take peanut butter cup and place at the top of the dough balls, then press the peanut butter cup gently into the center of the dough ball. Seal/pinch any cracked edges of cookies if needed.
Bake cookies for 10 minutes - then remove and let cool for 10 minutes. Store in a ziplock bag or sealed container at room temperature, refrigerator, or freezer.