Chocolate Peanut Butter Blossom Cookies (GF) (Edit recipe)

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You know me, I love a good cookie! These simple cookies go to the next level due to the chocolate peanut butter candy. Oh my. I did the last test batch the day of the tsunami warning so when we evacuated I took them with us and shared them with the other families where we were staying on higher ground. Big hit! Hope you enjoy.

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PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

9

Serves: 10

Ingredients

.25 cup Almond Butter, smooth, room temperature
.25 cup Ghee, room temperature
.33 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 cup Almond Flour
.33 cup Coconut Flour
.5 tsp Baking Soda
.25 tsp Sea Salt
10 Milk Chocolate Peanut Butter Cups - Trader Joe's, I like the Justin’s brand best, set aside

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl combine almond butter, ghee, syrup, vanilla and stir to blend.
Add the dry ingredients and stir to combine.
Refrigerate for 10 minutes.
Heat oven to 350 degrees.
Put a piece of parchment paper on cookie sheet.
Using a small ice cream scoop, scoop out 10 cookie balls and set on cookie sheet.
Slightly press each cookie ball to about 1” thickness.
Bake for 12-13 minutes.
Remove from oven and immediately press one chocolate peanut butter candy into the middle of each cookies.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	145
Fat:	11 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	14 g
Sodium:	141 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.