Peanut Butter Blossoms! Gluten free, dairy free, vegan, paleo and keto friendly, these cookies are for everyone! I just love them — peanut butter blossoms might be my all time favorite Christmas cookie! Made with only a couple simple ingredients, these cookies are so easy, super healthy, and so delicious.
I used 100% cacao to top my peanut butter cookies instead of regular Hershey kisses. Why? Because 100% cacao is sugar free and full of so many health benefits! Feel free to use whatever chocolate you like to top your cookies though (100% cacao, Hershey kisses, or any other chocolate bar you like!). I simply broke the cacao bar into small pieces and topped my cookies! Here’s the full recipe!
Ingredients:
1 cup almond flour
3/4 cup peanut butter
1/4 cup + 2 TBS coconut sugar or brown sugar (or try monk fruit/xylitol to keep it sugar free)
1/4 cup nut milk
1/2 tsp salt
2 tsp baking powder
100% cacao or a chocolate bar of choice (use Lily’s Chocolate to keep it sugar free!).
Directions:
Preheat the oven to 375° and line a baking tray with parchment paper.
Combine all your ingredients in a medium sized bowl and mix well until fully combined.
Roll cookie dough batter into balls using the palms of your hands.
Gently coat the cookie dough balls with sugar of choice by gently rolling them in a small dish filled with sugar.
Place cookie dough balls on the prepared tray and bake for 10-12 minutes.
Remove from the oven and immediate place a chocolate square or Hershey kiss on top of each cookie and gently press down.
Let cookies cool completely before removing from the tray.
Recipe Notes:
If your peanut butter is unsalted add an extra 1/2 tsp salt to the mixture.
Feel free to use whatever chocolate you like to top your cookies (dark chocolate, sugar free, etc.).
Who else loves peanut butter blossoms? Who is trying them out this Holiday season?
