Gluten Free Peanut Butter Filled Chocolate Cookies

Each time my beau offers input as to what I should make, we end up with some sort of chocolate peanut butter treat. He considers the words "chocolate" and "peanut butter" magic words when used in the same sentence. 
Growing up, peanut butter was the one constant in my diet, even at my pickiest, peanut butter made the cut. 
Needless to say, peanut butter is a staple in our house and plays a starring role in many of our favorite desserts.
This time I was going for something that erred on the healhier side, so I made these peanut butter filled chocolate cookies vegan, gluten free, and I used coconut oil and peanut butter as the fat. They were pretty much set up for kitchen victory from the get-go due to their peanut butter chocolatey-ness, however, if any questions linger, I will confirm, they were, in fact, a success.

Gluten Free Vegan Peanut Butter Filled Chocolate Cookies
makes 12-18 cookies, depending on size

-1/2 cup coconut oil
-1/4 cup peanut butter
-3/4 cup sugar
-2 teaspoons molasses
-1 Tablespoon pure vanilla extract
-2 Tablespoons milk of choice
-2 vegan eggs
-1/2 teaspoon baking soda
-1/4 teaspoon cream of tartar
-1/2 cup cocoa powder
-1/2 cup millet flour
-1/2 cup white rice flour
-1/4 cup brown rice flour
-1/4 cup tapioca starch

-1/2 cup peanut butter
-3/4 cup powdered sugar

1. Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
2. Combine coconut oil, peanut butter, and sugar, mix until smooth. Add molasses, vanilla, milk, and eggs, mix. Add dry ingredients, thoroughly combine, do not over mix.
3. Prepare filling by mixing peanut butter and powdered sugar until smooth and creamy. 
4. Drop cookie dough onto prepared cookie sheet by Tablespoonful, flatten slightly. Drop peanut butter filling by 1 or 2 teaspoonfuls onto each cookie. Drop another Tablespoon of cookie dough on top of filling, pinch or seal seam to keep peanut butter filling in. Optional: sprinkle a touch of sugar on top of cookies
5. Bake in preheated oven 8-10 minutes or until tops look slightly cracked. Remove from oven and cool on pan about 5 minutes before removing.

optional substitutions...
-coconut oil: non-dairy butter
-peanut butter: any other nut or seed butter (substituting the peanut butter will alter the end flavor, but will still turn out deliciously)
-flours: flour(s) of choice or all-purpose blend

Mangia! Mangia!