After this cookie week recipe, we only have two more if you can believe it! You can find my recipes for snowball cookies, chocolate-dipped brownie cookies, and maple brown sugar cookies linked. Peanut butter cookies are a Christmas classic, but this year I wanted to bring one cookie recipe that is both gluten-free and dairy-free. Many of my cookie recipes can be made substituting one-for-one gluten-free all-purpose flour (I like Bob’s Red Mill brand), but to have one that doesn’t have gluten or dairy to begin with felt like a good idea so that your cookie boxes can have something for everyone to enjoy! These healthy peanut butter blossoms are delicious, on the healthier side, and the perfect addition to your cookie trays or boxes.
Peanut butter and chocolate is a classic combination, and one of my absolute favorites. My favorite candy is a Reese’s after all! To keep these classic peanut butter blossoms on the healthier side, we are using almond flour and oat flour to keep them gluten free. Thanks to the use of a cup of peanut butter, there isn’t need for any butter. It is important to use natural creamy peanut butter in this recipe, where the only ingredients are peanut butter and salt. A peanut butter that has extra sugars and oils will change how your cookies bake. I like the natural peanut butter sold at Costco because having four kids means we go through a lot of peanut butter! These healthy peanut butter blossoms are also naturally sweetened with maple syrup and coconut sugar. As with my maple brown sugar cookies, use pure maple syrup. Imitation syrups are usually made from corn syrup and will change how your cookies bake.
This recipe is easy to make and a good one to make with kids. After mixing together your peanut butter dough, roll them in turbinado sugar and place on a cookie sheet, flattening slightly. Since these cookies have different flours and ingredients, they do not spread as regularly as cookies with regular flour and butter. While the cookies are baking, unwrap your Hershey’s kisses. When the cookies come out of the oven, press the kisses into the center of the cookies and they are ready to enjoy!
- 1 cup natural peanut butter
- ¼ cup pure maple syrup
- 1 egg
- 1 tsp. vanilla extract
- ¼ cup coconut sugar
- ¾ cup oat flour
- ¾ cup almond flour
- ¼ tsp. salt
- ¾ tsp. baking soda
- Turbinado sugar
- Hershey's kisses
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In a large bowl, mix together peanut butter, maple syrup, egg, vanilla extract, and coconut sugar.
- In a separate bowl, whisk together oat flour, almond flour, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Form the cookies into balls and roll in the turbinado sugar.
- Place on the prepared cookie sheets and press down slightly.
- Bake for 8-10 minutes until the bottoms are golden brown. While the cookies are baking, unwrap your Hershey's kisses.
- Once the cookies come out of the oven, press one Hershey's kiss into each cookie.
- Allow to cool a few more minutes on the baking sheet before transferring to a wire rack to cool completely
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