1/2 cup coconut flour
1/2 cup almond flour
1/4 tsp Celtic Sea salt
1 tsp baking soda
3 large eggs(I used 1 duck egg and 2 pullet eggs)
1/4 cup coconut oil
1/2 cup honey
1/4 cup dark chocolate allergen friendly chips
1/4 cup peanut butter chips
Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together in another bowl. Pour the wet into the dry and mix well.
Place the mini baking cups into the mini cupcake pan. Place one cookie scoop of batter into each liner.
Add some peanut butter and chocolate chips to the top of each.
Bake for 18 minutes or until done in the center.
Place on wire rack to cool