Chewy Gluten-free Peanut Butter Blossom Cookies
These gluten-free peanut butter blossom cookies go the extra mile with a soft and chewy texture, sugar coating, and mini peanut butter cups pressed into the center. They have the nostalgia of the classic blossom cookie but with some extra little flare. This easy recipe is made in just one bowl in under 30 minutes and uses healthy ingredients like natural peanut butter and almond flour. Add this to your go-to cookie list pronto!
Servings: 24 Cookies
Calories: 98kcal
Ingredients
- 2 eggs
- ⅔ cup coconut sugar
- ⅔ cup peanut butter natural creamy is best
- 1 teaspoon vanilla
- 1 ⅓ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup coarse sugar optional (I used cane sugar but turbinado or coconut sugar will also work)
- Mini peanut butter cups I used Justin's mini dark chocolate peanut butter cups but any will work, just make sure to use a dairy-free if needed.
Instructions
- In a mixing bowl, beat together the eggs, coconut sugar, peanut butter, and vanilla until creamy.
- Add the almond flour, baking soda, and salt and mix until no flour clumps remain. Be sure not to over mix this step and only mix to incorporate the flour. Place the bowl in the fridge to chill the dough for at least 10 minutes. This is important as we want the dough to be firm enough to roll into balls.
- Preheat the oven to 350 F while the dough is chilling.
- Once chilled, use a small cookie scoop (approx. 1.5 cm) to roll the ball into golfball-sized balls. Roll the balls in a shallow bowl with the corse sugar to coat. Flatten the ball slightly with the palms of your hands to create a hockey puck shape and place on a cookie sheet lined with parchment paper about 2 inches a part. Bake in the oven for 7 - 9 minutes until the cookies begin to crack. Let cool slightly before adding the peanut butter cup.
- Once the cookies have cooled down so they are just warm to the touch, press a peanut butter cup into the center of each cookie applying slight pressure. The peanut butter cup will stick to the cookie as it finishes cooling. Enjoy!
Notes
Peanut butter cup substitutions : Feel free to substitute the peanut butter cups with anything you'd like. I used dark chocolate peanut butter cups in this recipe. You could stick to a simple chocolate kiss like the classic blossom cookies or drizzle melted chocolate over top or use a square of your favorite chocolate bar.
Peanut butter blossom tip : Whatever you choose to place on top of your blossom cookies, remember to let the cookies cool down before adding something chocolate on top. If the cookies are too warm, the chocolate will melt pretty quickly. Instead, wait for the cookies to be just slightly warm so you can press something into them but it won't melt the chocolate.
Storing : To store, wait for the cookies to cool completely and then transfer them to an airtight container. They will keep for about 5 days out on the counter. Or store the container in the fridge where they will keep for up to a week. They will be cooler and the peanut butter cup may be a little harder when stored this way.
Nutrition
Calories: 98kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 139mg | Potassium: 46mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Calcium: 19mg | Iron: 0.4mg