Shortbread cookie topped with peanut butter and chocolate

 ref: https://minimalistbaker.com/easy-peanut-butter-patties-aka-tagalongs/

8'@350 F, greased foil on cookie sheet, about 18 cookies

Make shortbread cookie

Blend in food processor

• 1/2 c oatmeal till fine powder (original used oatmeal flour), then add and blend
• 1/2 c almond flour
• 2 T tapioca flour
• 1/4 tsp. baking soda
• 1/8 tsp salt

Then pulse in to make crumbs

• 2 T butter (original used coconut oil)

Then pulse until loose dough forms

• 2 T maple syrup

Make into log in plastic wrap and put in freezer about 10', slice into cookies, and bake. Let sit a few minutes then remove from foil and cool on paper towel.

Make peanut butter filling

Blend in small bowl

• 1/4 c smooth peanut butter
• 2 tsp maple syrup

Then once cookies are cool spread on top of shortbread cookies.

Make chocolate topping

Melt together, 1' bursts in microwave and stirring till smooth

• 1 c chocolate chips
• 2 tsp coconut oil

Then use spoon to pour on top of peanut butter covered shortbread cookies

Let cool until chocolate hardens.

Note: I like the blend of flours for this shortbread cookie the best so far.