Healthier Peanut Butter Blossoms (Vegan, Gluten-Free) (Edit recipe)

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These Healthier Peanut Butter Blossoms are a wholesome twist on a classic with soft centers, chewy edges, and perfectly sweet chocolate kisses. A favorite during the holiday season, these cookies are as easy as they are delicious. Vegan, gluten-free, and naturally sweetened.

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 12

Ingredients

0.5 cup Creamy Peanut Butter
0.333 cup Pure Maple Syrup
1 tsp Vanilla Extract
0.5 cup Almond Flour
0.5 cup Oat Flour
0.5 tsp Baking Soda
0.25 tsp Salt
12 Chocolate Kisses, I used No Whey Foods vegan "Smooches"

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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

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine peanut butter, maple syrup, and vanilla. Stir with a rubber spatula until smooth.
Add almond flour, oat flour, baking soda, and salt to the bowl and mix until a soft, slightly sticky dough forms.
Scoop tablespoon-sized portions of dough and roll into balls. Place about 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes, or until the cookies look puffy and cracked and are lightly golden around the edges. While baking, unwrap the chocolate kisses.
Let cool for 5 minutes, then gently press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!) Let cool completely on the baking sheet, until the chocolate is set.

Notes

Storage: Store cookies in an airtight container at room temperature for 3-5 days. They can also be kept in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	130
Fat:	7 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	126 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.