Cookies:

• 1 cup blanched almond flour

• 2 tablespoons tapioca flour

• 2 tablespoons coconut flour

• 1 teaspoon baking soda

• 1⁄4 teaspoon fine sea salt

• 1⁄2 cup coconut sugar

• 1⁄3 cup smooth peanut butter

• 3 tablespoons coconut oil

• 1 egg

• 1 teaspoon pure vanilla extract

Chocolate Kiss:

• ½ cup dark chocolate chips

• 2 tablespoon no-stir peanut butter or almond butter

• 2 teaspoons coconut oil

• ¼ cup cocoa powder

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk the almond flour, tapioca flour, coconut flour, baking soda, and salt together until combined. Fold in the coconut sugar, peanut butter, coconut oil, egg, and vanilla extract and mix until a uniform dough forms.

3. Roll the dough into about sixteen 1 1⁄4-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Bake for 11-12 minutes.

4. Once the cookies come out of the oven, immediately make an indentation in the middle of each cookie with the back of a 1⁄2 teaspoon measuring spoon.

5. Remove the cookies from the baking sheet and let them cool completely on a wire rack.

6. Heat the ingredients for the chocolate kisses in a DIY double boiler until just melted (we did the microwave for 20-30 second increments). Transfer the chocolate mixture to a Ziploc bag (sandwich size) and place it in the fridge to cool for about 10 minutes. Check on this occasionally and pull it out to sit at room temperature before it gets too solid. You want it to be set, but soft enough to pipe into the center of the cookies.

7. Pipe the chocolate mixture into the center of each cookie. Let the cookies set at room temperate for 1 hour, or for 20 minutes in the fridge. Store in an airtight container at room temperature for up to 1 week.