In a mixing bowl, combine the flour, peanut flour, cocoa powder, salt and sweetener and mix well. Add the peanut butter- The mixture should be very crumbly.
Slowly, add the dairy free milk of choice 1 tablespoon at a time until a very thick and firm batter is formed. Stir through the peanut butter chips until fully incorporated.
Using your hands, form into cookie shapes (I made three large, palm sized cookies) and press firmly on a plate with parchment paper. Add extra peanut butter chips on top and eat immediately or for a firmer cookie, refrigerate for at least 30 minutes.
* Depending on the liquid you use, it could be more or less. Add it in very slowly until desired consistency ** For a vegan version, make you're own peanut butter chips using this tutorial or this tutorial. As these cookies require no baking they will remain intact and not melt into it. Cookies can be kept at room temperature. You can make a bigger batch and refrigerate for up to 2 weeks or freeze for up to 2 months.Adapted from Single Serve Nut Butter Breakfast Cookie Dough