Peanut Butter and Jelly Blossoms
Blossoms are one of my favorite cookies and I wanted to do a little Valentine's spin on them so I added some freeze dried strawberries (that counts right?) 🙃🤪
These PB & J blossoms are a much lower sugar version than the traditional version and the hint of strawberry flavor makes them extra fun! You will definitely want to SAVE these to make ASAP!
15 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 298 |
| Fat: | 19 g |
| Carbohydrates: | 32 g |
| Protein: | 4 g |
| Cholesterol: | 15 g |
| Sodium: | 190 mg |
| Fiber: | 2 g |
| Sugars: | 23 g |
| Calculated per serving. | |
Serves: 10
Ingredients
- 0.666 cup0.666 cup0.666 cup Freeze Dried Strawberries
- 0.5 cup0.5 cup0.5 cup Salted Peanut Butter
- 3 Tbsp3 Tbsp3 Tbsp Oat Flour
- 2 Tbsp2 Tbsp2 Tbsp Lakanto Classic Monkfruit Sweetener (with Erythritol), or granulated sugar of choice
- 2 Tbsp2 Tbsp2 Tbsp unsweetened Applesauce
- 0.125 tsp0.125 tsp0.125 tsp Sea Salt
- 0.75 tsp0.75 tsp0.75 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 10 whole10 whole10 whole Chocolate Kisses
Process
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
- Mix everything up until the chocolate kisses into a bowl.
- Roll into a ball the size of a rounded TBS. Do not flatten.
- Bake at 350 for 10 min.
- Immediately press your chocolate into the center of each cookie and let it sit for at least 10 min to firm up before enjoying!
Add a Note
My Notes:
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