First, prepare the filling by dropping a large dollop of peanut butter onto a small square of parchment or wax paper. Top with roasted peanuts, then put in the freezer while prepping the batter.

Next, mix all the dry ingredients (almond flour, coconut flour, salt) together.

Add the wet ingredients into the bowl (mashed banana, oil, and maple syrup) and mix until the ingredients are well incorporated.

Take out the frozen peanut butter dollops. They should cleanly peel off the parchment (if not, freeze some more).

Scoop about 2 tablespoons of the banana cookie dough onto parchment-lined cookie pan, flatten like a disk, then top with the prepared peanut butter filling. Cover filling with 2-3 tablespoon of cookie dough (also flattened like a disk) and press around the edges of the cookie to seal.

Bake the cookies in an oven 350F for about 13-15 or until slightly golden with browned cookie base.

While the cookies cool, melt some chocolate chips in the microwave (in 15-20 second increments).

Drizzle the chocolate onto the cookies and sprinkle some chopped nuts before the chocolate hardens.