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The Best Healthy Peanut Butter Blossoms (vegan)

December 15, 2019

The Best Healthy Peanut Butter Blossoms made with vegan and gluten-free ingredients and topped with nut butter-filled dark chocolate!

The Best Healthy Peanut Butter Blossoms made with vegan and gluten-free ingredients and topped with nut butter-filled dark chocolate!

I contemplated saving these cookies for when the holiday season hits us. But that would just be cruel.

I used to test recipes months advance then wait to share them on the blog. Think 6-8 weeks out I’d be testing and planning content for you guys. Nowadays it is about 1-2 weeks out, and sometimes it is a day or less in advanced.

It is so hard to not share and post a new recipe I am excited about. Like these healthier peanut butter blossom cookies. Why wait until “holiday cookie” season to share them?! Plus it is cookie season all  year around over here.

I made this healthy peanut butter blossom cookies and they are gluten-free AND vegan.

Typically these cookies have that buttery flavor (which I love and will likely make another version with butter soon), but I know many of you guys do ask for some dairy-free recipes. I gotcha covered.

What exactly are in these peanut butter cookies anyways?

  • I use solidified coconut oil (NOT liquid coconut oil) for that soft buttery-like consistency.
  • We are using gluten-free oat flour as it is the closest replication of all-purpose flour. You can also use whole wheat flour or spelt flour too and it will work!
  • Creamy creamy creamy peanut butter. The creamier the better. You don’t want to use chunk peanut butter in this or the consistency will be off. If you have a nut allergy, sub any nut butter! Of course they won’t be peanut butter blossom cookies, but they will still be delicious. If you find a peanut butter with a little sea salt too, that is golden.
  • These cookies are sweetened with coconut sugar. Please don’t use maple syrup or honey. You do nee the grainy sugar in these. Date sugar would also work as well as cane sugar if you prefer
  • DARK CHOCOLATE. Now I know what you are thinking..Why didn’t Rachel use peanut butter cups?! TBH I only had my Perfect Bar cups on hand and those bad boys are so good on their own and I made the cookies too small. My Hu Kitchen Cashew Butter + Pure Vanilla Bean saved the day. Plus the cashew butter gets all melty and dreamy, you’ll love it! Use code RACHL for free shipping on Hu’s site.

Head on over to this blog post for all of my favorite holiday cookies to enjoy!!

The Best Healthy Peanut Butter Blossoms made with vegan and gluten-free ingredients and topped with nut butter-filled dark chocolate!The Best Healthy Peanut Butter Blossoms made with vegan and gluten-free ingredients and topped with nut butter-filled dark chocolate!

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The Best Healthy Peanut Butter Blossoms

The Best Healthy Peanut Butter Blossoms made with vegan and gluten-free ingredients and topped with nut butter-filled dark chocolate!

The Best Healthy Peanut Butter Blossoms made with vegan and gluten-free ingredients and topped with nut butter-filled dark chocolate!

  • Author: Rachel
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 16 cookies 1x
Scale

Ingredients

  • 3 tablespoons solidified coconut oil
  • 3/4 cup coconut sugar
  • 3/4 cup creamy peanut butter (not chunky)
  • 1 flax egg* (1 tablespoon ground flax + 3 tablespoons warm water)
  • 1 teaspoon vanila extract
  • 1 and 1/4 cups gluten-free oat flour*
  • 1 teaspoon baking powder
  • 16 pieces of Hu Kitchen Dark Chocolate code RACHL for free shipping (the Cashew Butter + Pure Vanilla Bean and Almond Butter + Puffed Quinoa are my favorites in this)*

Instructions

  1. In a medium bowl, creamy together the coconut oil, sugar, peanut butter, flax egg and vanilla extract until smooth
  2. Mix in the flour and baking powder until well combined
  3. Add dough to fridge for 30 minutes (don’t skip this!)
  4. Preheat oven to 350 degrees and line baking sheet with parchment paper
  5. Roll about 2 tablespoons of dough into your hand and gently press down just a little to form cookie and add to tray (don’t press down too much! should be thick)
  6. Bake in oven for 10-12 minutes
  7. Press chocolate on top of each cookie while warm so they melt and get all ooey gooey!

Notes

*Whole wheat flour and spelt flour works too if not gluten-free. I have not tested other flours

*Can sub regular egg too

*I have not tested other sugars besides coconut sugar. Cane sugar can also work but maple syrup or honey wouldn’t (too liquid-y)

*You can also use mini peanut butter cups

xx, Rach

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

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