These healthy peanut butter blossoms are a delicious and easy take on the holiday classic cookie! Made with all natural peanut butter, only six ingredients and dark chocolate Hershey Kisses. This recipe makes a dozen so feel free to double this because one batch will be gone in minutes!
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Peanut butter blossoms have always been my favorite holiday cookie. Seriously, I cannot think of a better combination than peanut butter and chocolate. I think it is the salty peanut butter mixed with the sweet rich chocolate that is just a dynamic duo for me.
When it comes to baking, I am a minimalist at best. I like to keep the time to bake short, the ingredient list shorter, and the amount of dishes to clean even shorter. And this is where cookies come into play. These healthy peanut butter blossoms are made in 10 minutes, with only six ingredients and ONE BOWL. Yes, I repeat, one single bowl. I do not know about you but a delicious recipe with minimal effort? Count me in!
SO… what will you need to make these healthy peanut butter blossoms?
- Almond Flour
- Natural Peanut Butter
- Coconut Sugar
- Baking Soda
- Hershey’s Kisses
Why Natural Peanut Butter?
For this recipe, it is important that we use all natural peanut butter because of the consistency. All natural peanut butters tend to be runnier and less thick, which is key to this recipe. Just like any baking recipe, it is an exact science and the recipe could be drier if you use a peanut butter that is thickened. It is best to use peanut butters with either the only ingredient being peanuts or a second ingredient being salt.
Here are a few of my favorite all natural peanut butters:
Do I have to place in the fridge before baking?
Typically for cookies, I replace the dough in the fridge for at least 15 minutes. However, for this recipe I do not find it necessary. Placing the dough in the fridge allows the dough to firm up and prevent the spreading of the cookie in the oven. This recipe is different however the dough does not spread easily.
Can I make any substitutions or add more ingredients?
- Almond Flour: I personally cannot recommend an equal substitute to almond flour, as it is a denser flour compared to oat or all-purpose because of the almond’s fat content. If you do want to test with another flour, please let me know in the comments!
- Coconut Sugar: any granular sugar will work but the best substitute is a mix of white and brown sugar, as it will mimic the coconut sugar texture. If you like a sweeter cookie, feel free to increase the amount of sugar. If you would like a lower sugar option, you can substitute with a granular sugar substitute such as Swerve Sweetener or Lakanto Monkfruit Sweetener
- Peanut Butter: if you are allergic or prefer to use another nut butter, any natural nut butter will work. However, the cooke will have a much different flavor profile!
- Egg: you can use a flaxseed egg or 1 small mashed banana to replace making a vegan cookie
- Hershey Kiss: you can use any kind of Hershey Kiss (I love the dark chocolate ones!). Additionally, you can use any piece of chocolate of choice.
Need more cookies to make? Check these out!
- White Chocolate Pistachio Oatmeal Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Healthy Soft Baked Gingersnap Cookies
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Healthy Peanut Butter Blossoms
- Baking Sheet
- Mixing Bowl
- 1/2 cup natural peanut butter see note if not using a runny nut butter
- 1 egg
- 1/2 cup coconut sugar
- 2/3 cup almond flour
- 1 tsp baking soda
- 12 Hershey Kisses unwrapped
- Preheat oven to 350°F
- In a mixing bowl, combine natural peanut butter, egg, coconut sugar and vanilla
- Once mixed well, add in the almond flour and baking soda and combine until a thick dough is formed
- Using a cookie scoop, make 1-inch dough balls and place on the baking sheet that is lined with either a silicone baking mat or parchment paper (if not using either of these or anything non-stick, make sure you spray the sheet pan with a neutral oil to prevent sticking)
- Bake the cookies for 10-11 minutes at 350°F
- Once done, stick an unwrapped Hershey Kiss in the middle of each cookie and press down lightly, just enough so that the Hershey Kiss will stay on the peanut butter cookie
- Let cool for 10 minutes on the baking sheet, then enjoy!
- I have not tested this recipe with another flour other than almond flour
- You can leave out the Hershey Kiss and replace with another dairy free chocolate if making this dairy free
- If making this low sugar, you can substitute any granular sugar substitute
- If your peanut butter is not runny like a natural peanut butter is, add 1-2 tablespoons of oil