PEANUT BUTTER BLOSSOM COOKIES

INGREDIENTS

• 1/2 cup all-natural creamy peanut butter (or nut butter of choice), do not use No-Stir
• 2/3 cup almond flour
• 3 Tbsp Swerve Confectioners
• 1/8 tsp. Pink Himalayan salt
• 1/8 tsp. baking soda
• 1-2 Tbsp unsweetened almond milk (may need more depending on your peanut butter)
• Lily’s dark chocolate chips, optional

INSTRUCTIONS

1. Preheat oven to 325˚F.
2. Place peanut butter into a large bowl. If it isn’t somewhat runny, heat slightly and mix well.
3. Stir in almond flour, Swerve confectioners, salt and baking soda. Mix well, then add almond milk to form a dough.
4. Roll dough into balls (slightly larger than a golf ball), then press a fork lightly into the dough in a criss-cross pattern (see picture).
5. Bake 10 minutes. Will be very soft. Let cool completely on the rack to firm.
6. Add Lily’s chocolate chips to the hot cookies on the rack, allowing them to melt, then lightly swirl the chocolate to coat the cookie.