Easy Peanut Butter Patties

In a food processor combine almond flour (0.5 cup), oat flour (0.5 cup), tapioca flour (2 tbsp), baking soda (0.25 tsp), and sea salt (0.125 tsp). Pulse a few times to fully combine.

Add in solid refined coconut oil (2 tbsp) and pulse until you achieve small crumbs, about 8 pulses. Add the maple syrup (2 tbsp) and pulse until a loose dough starts to form, about 10 pulses.

Transfer the dough to a piece of parchment or wax paper, flatten the dough slightly and fold it up tightly, then chill in the refrigerator for 20-30 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Start 30m timer

Remove cookie dough from the fridge. Place the dough on a piece of parchment paper that has been lightly floured with [tapioca flour]. Dust some [tapioca flour] on top of the dough as well. Roll out the dough until it is about 0.125 inch (~3 mm) thick. Using a a 2-inch (~5 cm) circle cookie cutter, cut out 16 circles. You will need to roll out the dough at least twice to get 16 cookies — continue rolling out the dough until all of it is used up. If the dough begins to break easily and becomes difficult to work with, put it back in the fridge to firm up slightly.

Using a metal spatula, transfer the cookies to your parchment-lined baking sheet, keeping them at least 2 inches (~5 cm) apart. Bake for 7-10 minutes, or until the edges become lightly golden. They should feel slightly firm to the touch when hot. Remove the cookies from the tray and place on a cooling rack until completely cooled. Start 10m timer

While the cookies are cooling combine the smooth salted peanut butter (0.25 cup) and maple syrup (2 tsp) in a small bowl. Stir well and set aside.

Place the dairy-free semisweet chocolate chips (1 cup) and refined coconut oil (2 tsp) into a small saucepan. Stirring constantly, heat the [chocolate chips] on low heat until about half of the chocolate is melted. Remove from the heat and continue to stir until the chocolate is completely melted. You can also do this in the microwave in 30-second increments. Set aside.

Once cookies are cool, place the cooling rack of cookies over your parchment-lined baking sheet to catch any drips. Line a large round plate with parchment paper and set aside. Parchment is important here as your completed cookies will be difficult to remove in the final step without it!

Place a heaping peanut butter mixture (0.5 tsp) in the center of each cookie. Shake and tap the cookie to spread the peanut butter, leaving about 0.25 inch of cookie around the edge. Place cookies on your parchment-lined plate and chill in the freezer for 10 minutes, until peanut butter is firm to the touch. Start 10m timer

Remove cookies from the freezer and place them back on the cooling rack. Pour melted chocolate (1 tbsp) on each cookie, letting it coat the top and sides of each cookie. Shake the cookies to evenly distribute the chocolate.

Once all of the cookies are covered in chocolate, use a metal spatula to transfer them back onto the parchment-lined plate, carefully ensuring the cookies don’t touch (the chocolate will stick them together)! Place the cookies in the fridge until completely set, about 15 minutes, then remove gently with a spatula. Start 15m timer

Enjoy them chilled or at room temperature. Store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month.