Peanut Butter Blossoms
In addition to Cook Time, allow 10+ minutes for cookies to cool.Store in an airtight container for up to 5 days.*A quick note on the chocolate: if you want it melty, follow the recipe as noted (adding to the cookies before baking for 1 final minute), or add the chocolate once the cookies are out of the oven + cooling but still warm, and enjoy right away. If with either option you find the chocolate is too melty, pop the cookies in the fridge to quickly harden. For a less melty alternative, you can wait until the cookies are done baking and almost completely cool to add the chocolate.
Servings 22 - 24 cookies
Ingredients
- 1 egg
- 1/2 cup creamy peanut butter
- 1/2 cup room temp butter I used Miyokos vegan butter but you can also use ghee
- 3 tbsp maple syrup
- 2/3 cup coconut sugar plus more for rolling
- 1 tsp vanilla extract
- 1 3/4 cup gluten-free flour I used Bob’s Red Mill GF all-purpose baking flour
- 1 tsp baking soda
- Few pinches sea salt
- Pinch cinnamon
- 1/2 cup dark chocolate chunks dairy-free
Instructions
- Preheat the oven to 350 degrees F. Whisk together the egg, peanut butter, butter (make sure it’s room temp and not too cold), maple syrup, coconut sugar and vanilla until smooth. Add in dry ingredients and mix thoroughly.
- Add about 1/3 cup coconut sugar to a wide, deep plate. Add parchment paper to a baking sheet. Roll dough into 1.5-inch balls, then roll in the coconut sugar. Add to the baking sheet. Bake for 9 minutes.
- *Break or cut chocolate into large chunks and set aside. Remove the cookies from the oven after 9 minutes, then gently press a piece of chocolate into the center of each cookie. Bake in the oven for 1 additional minute.
- Remove the cookies from the oven and let them cool for 10+ minutes. Optional: once the chocolate has been added and the cookies are out of the oven, sprinkle a pinch of sea salt over top of the cookies while they cool.