RECIPE Healthy Peanut Butter Blossoms (Grain-Free & Refined Sugar-Free)
Yields: 26 cookies
½ c peanut butter (no added sugar)
1 stick butter (softened)
3/4 c maple sugar or coconut sugar
1 Tbsp. vanilla
2 c almond flour
1 tsp baking powder
¼ tsp salt
26 chocolate kisses homemade (see below)
Homemade Chocolate Kisses:
1 c dark chocolate or milk chocolate chips (I used the lily's brand, they are only sweetened with stevia, melt over a double boiler)
1 c white chocolate chips (melted over a double boiler)
1-2 tsp coconut oil
Make the chocolate kisses ahead of time so they are ready when the cookies come out of the oven. See directions below in the *tips
Preheat oven to 350 degrees.
Add peanut butter, butter, and sweetener of choice to your stand mixer. Mix until incorporated.
Add your vanilla and egg. Mix together
In a separate bowl mix almond flour, baking soda, and salt. Add mixture to the peanut butter mixture until a dough forms.
Roll dough into balls about 1 tbsp. each. Don't flatten the dough, just leave as is. They will be much more moist that way.
Bake for 10-12 minutes. They will be crispy brown around the edges and soft when you take them out of the oven, they will firm up as they cool.
Immediately add the homemade chocolate kiss on top, the chocolate will melt as it sits on the cookie. Enjoy!
*Use organic ingredients when feasible
*Make the chocolate kisses ahead of time before the cookies. Melt the chocolate and coconut oil in a double boiler over medium heat until creamy. Pour chocolate into molds. Refrigerate until set, usually 1 hour. When the chocolate kisses are ready you can then make the cookies. Keep in the fridge until ready to use.
December 13, 2020