Chocolate (Carob) Peanut Butter Cup Cookies

If you have any of your Peanut Butter cups left over this is a great way to use them. My kids love these. They also make a great gift or nice little treat to take to one of your holiday parties.

Chocolate (Carob) Peanut Butter Cup Cookies

Ingredients

3 eggs

1 cup evaporated cane juice

1/2 cup organic brown sugar

1/4 cup coconut oil, solid form

3/4 teaspoon salt

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

2 teaspoon vanilla extract

3 1/2 to 4 cups LG flour mix

Homemade Carob peanut butter cups

Some carob chips just in case

Directions

Preheat oven to 375*F. Cream eggs, evaporated cane juice, brown sugar, and coconut oil. Then add salt, baking powder and soda, vanilla and 3 cups of flour. Stir in the rest of the flour adding a little at a time. The dough should still be wet but not sticky. Spray a small sized muffin tin with non stick cooking spray. Fill each hole 3/4 of the way full. Bake for 10 - 11 minutes. Remove from oven and push in the carob peanut butter cups before removing from pan. Let cool and enjoy! If you have some dough left over add some carob chips and bake them as carob chip cookies. Remember to let the dough cool in the fridge before baking them as cookies.