In large mixing bowl, combine almond flour, cacao powder, baking powder and salt. Stir to combine.
Add in coconut oil, almond milk, vanilla, maple syrup and egg. Stir until everything is fully combined. Stir in the chocolate chips.
Using a cookie (or ice cream) scoop, scoop dough onto parchment lined baking sheet at least 1 inch apart. Place tray in fridge for at least 30 minutes.
Preheat oven to 350F. Bake cookies for 15 minutes. Immediately put a dollop of peanut butter in the center of each cookie and top with flakey sea salt. Let cool 3 minutes, serve and enjoy!
Supplies
baking sheet parchment paper measuring cup mixing bowl rubber spatula cookie (or ice cream) scoop spoon
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2021/01/gluten-free-buckeye-cookies-recipe.html