1/2 cup vegetable oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 3/4 cups gluten-free flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk (I used a French Vanilla Non-Dairy Creamer)
1/4 teaspoon vanilla extract
Wrap your chocolate dough patty around your peanut butter filling, covering the filling completely. Set the cookie on the baking sheet with the seam down, and repeat until all of the filling balls and cookie outsides have been joined to create the super cookie.
Bake the cookies for about 12 minutes or so. Keep an eye on them after 10 minutes; I found that the use of the different kind of flour required a couple extra minutes in the oven than the original recipe called for. Your cookies are done when the chocolate color has lightened up from the dark (wet) brown to a medium (dry) brown.