PEANUT BUTTER BLOSSOM COOKIES
GLUTEN FREE / PALEO / VEGAN
Today was a really exciting day! I officially hit 100K followers on Instagram. If you aren’t on social media, you might be thinking, SO WHAT?! But to me, it’s a big deal. When I started KALEJUNKIE, it was simply a place to document my healthy eating choices and keep me accountable. But over time, I fell in love with recipe development, connecting with others, and sharing my story with eating disorders that spanned over a decade. So my mission is always to inspire others to find the healing they need, share some doses of real talk, and create yummy recipes that fill your bellies and heart with love!
So without further delay, I introduce to you my version of Peanut Butter Blossom Cookies. Duh, I know they don’t look like your typical peanut butter blossom cookie with a Hershey kiss in the middle, but that’s because those little guys ain’t very healthy. And nowadays, there are so many better choices of chocolates out there that won’t send you into a chemical frenzy. But hey, if you are stuck on making them with a Hershey kiss, please do. KJ is a no judgment zone. For this recipe, I chose to dip my cookies in vegan white chocolate.
Finding vegan white chocolate isn't that easy, but I finally found a brand I like. It’s called Ichoc, and it’s hard to find here in the US. You might have to go trolling around the internet to find it, or find a friend in Canada or Europe to ship you some. Yes, I’ve been known to make my Canadian gal pal send me some.
If you don’t have this chocolate, don’t let that deter you from making this recipe. The star of the show is the peanut butter portion anyway! They are the perfect, decadent and chewy peanut butter cookie, guaranteed to please even the pickiest cookie connoisseur.
Let’s get to it, shall we?
makes 12-16 cookies
1 cup peanut butter (I like to use a liquidy peanut butter like Spread the Love brand, which is the best I’ve ever had)
1 3/4 cups almond flour
1/2 cup coconut sugar
1 egg (or 1 flax egg to make vegan)
1/4 cup coconut oil, melted
1 tsp vanilla
1/2 tsp cinnamon
pinch sea salt + more for sprinkling on top!
1 chocolate bar of choice, melted (or, if using chocolate chips, melt 3/4 cup + 1 tsp coconut oil)
Preheat oven to 350.
Line a baking sheet with parchment paper.
If making this recipe vegan, prepare your flax egg and set aside for approx 5 minutes to set.
In a medium bowl, combine peanut butter, almond flour, coconut sugar, egg (or flax egg), melted coconut oil, vanilla, cinnamon and sea salt. Use a spoon to mix well.
Using a spoon or cookie scoop, form cookies and place them on the baking sheet.
Using the back of a fork, press down on the dough to form marks with the fork (see pic). Note, these cookies won’t rise.
Bake for 11-12 minutes.
Remove from oven and let cool.
Next, melt your chocolate. I do it in 30 second increments in the microwave, but if you don’t have one, just do it on the stovetop.
Dip each cookie in the chocolate, and place back on the baking sheet.