Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with silicone baking mats.

In a small bowl, whisk together the quinoa flour, erythritol, peanut flour, cocoa powder, baking powder, and salt.

In a large bowl, whisk together the almond milk, applesauce, stevia extract, and vanilla extract.  Dump the dry ingredients into the wet ingredients and stir the mixture very well (it should look like muffin batter).

In a medium-sized bowl, stir together the peanut flour and packeted sweetener.  Pour in the almond milk and stir together (it will be very thick). Portion the mixture into 9 pieces and roll into balls.

Spoon 9 tablespoons of the chocolate cookie dough/batter onto the prepared cookie sheets, each tablespoon about 3" apart. Place a peanut butter ball over each spoonful. Spoon the remaining chocolate cookie dough/batter over the peanut butter balls and smooth out with a spoon, so that the ball is completely enclosed. Tap the pan on the counter a couple times to help smooth the surface.

Bake for ~13 minutes, or until the surface is no longer wet/doughy looking. Let cool on the pan. Serve and enjoy!