Preheat oven to 350F and line two baking sheets with parchment paper.
Mix the Neat Egg together and set aside to gel.
Sift the flours, powdered peanut butter, baking soda and salt together in a large mixing bowl.
In a small mixing bowl, whisk together the sugar, coconut oil, non-dairy milk, vanilla extract and Neat Egg, until combined.
Fold the wet mixture into the flour mixture until they are combined, with no dry spots. After combined, fold in the chopped mini peanot cups.
Scoop the dough onto the parchment paper-lined baking sheets in heaping 1 tablespoon-sized mounds, about 2" apart, then flatten slightly.
Bake for 10-12 minutes, or until the bottoms become golden around the edges. Cool on a cooling rack for at least 5 minutes before serving.