PB Cup Stuffed Cookies

1: Melt half the chocolate in the microwave, pour evenly into 5 muffin liners, freeze for 10 mins.

2: Stir the powdered peanut butter with 1.5 tbsp cold water.

3: Take the chocolate out and add peanut butter evenly on top of each cup, put in freezer for 10 mins.

4: Melt the other half of the chocolate, then take the cups out of the freezer and pour the chocolate on top of each one.

5: Store in freezer for at least an hour.

6: Mix the protein powder, coconut flour, and baking powder together in one bowl.

7: Mix the stevia, Splenda brown sugar blend, vanilla extract, and unsweetened apple sauce together in another bowl.

8: Add the wet ingredients to the dry, and add 2 tbsp unsweetened almond milk gradually until combined.

9: Chill the dough for 1 hour, covered.

10: Preheat the oven to 350°F & take the PB cups out of the freezer.

11: Divide the dough into 5 parts. For each cookie, spread out ½ of the dough part onto a greased/lined baking tin, then add the peanut butter cup on top.

12: Add the other part of the dough on top and seal (dough should be rounded at the top and flat on the bottom).

13: Bake for 16-18 mins, then let cool for 10 mins.