Healthy Peanut Butter Blossoms (Gluten-Free, No Refined Sugar)

Peanut butter blossoms are the cookie that disappears first from every holiday tin. This version uses natural peanut butter, maple syrup and a little almond flour, with a piece of dark chocolate pressed into each warm cookie.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Peanut Butter Blossoms

The classic holiday cookie-tin favorite, made with natural peanut butter and a dark chocolate center.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill 20 minutes mins

Total Time 45 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 128

Ingredients Method Notes

Ingredients

  

• 1 cup natural peanut butter 250g, well stirred
• ⅓ cup pure maple syrup 80ml
• 1 egg
• ½ cup blanched almond flour 50g
• ½ tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp coconut sugar for rolling
• 20 pieces of dark chocolate (squares or large chunks)

Method

 

1. Mix the peanut butter, maple syrup, egg and vanilla until smooth. Stir in the almond flour, baking soda and salt.
2. Chill 20 minutes.
3. Heat the oven to 350°F (175°C) and line a baking sheet.
4. Roll the dough into 20 one-inch balls and roll each in coconut sugar.
5. Bake 9–10 minutes, until the tops crack.
6. Right away, press a chocolate piece into the center of each cookie.
7. Cool completely. Pop them in the fridge for 15 minutes if you want the chocolate to set faster.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.