Chocolate Filled Almond Butter Cookies

Cookies with crackly top and soft inside that melt in your mouth and make your eyes pop out from excitement!The filling is like a truffle,and when you take a bite you can hear the crackly top and the chocolate is oozing with delight.

• 1/4 cup almond butter
• 2 tablespoons unsalted butter,room temperature
• 1/2 cup light brown sugar
• 1 egg,room temperature
• 1 teaspoon vanilla extract
• 3/4 cup gluten free flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons granulate sugar for coating
• 1 cup semi sweet chocolate chips
• 1/4 cup almond butter

1. Place chocolate chips and 1/4 cup almond butter in a microwave safe bowl. Heat on high power in 30 second increments, stirring each time, until melted and smooth. Freeze for no more than 10-12 minutes, stirring every few minutes, until the mixture is stiff like a truffle mixture, but still able to scoop into balls. Scoop 1 teaspoon size balls of this mixture and place on a third cookie sheet lined with wax paper. Chill until ready to use.
2. Preheat oven to 350 degrees Fahrenheit.Line parchment paper in a baking sheet.
3. Using an electric mixer, cream almond butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add an egg and vanilla, and continue beating until creamy.
4. In a separate bowl, whisk together flour, baking powder. Gradually add dry ingredients to wet ingredients, beating on low speed.
5. Place granulated sugar on a plate. Scoop 1 tablespoon or so of cookie dough ( I used the cookie scoop) Flatten each ball slightly and place one of the almond butter chocolate balls inside, wrapping up the dough around them and rolling into a bigger ball. Coat them in sugar completely. Press slightly.
6. Bake until cookies begin to puff up slightly, about 12 minutes, until cookies just brown around the edges and crackle on top. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.