Vegan and gluten free peanut butter blossoms! These used to be my favorite as a kid and I created this recipe to make a healthier version! These cookies are soft, chewy and not too sweet with a yummy dark chocolate square in the middle! Instead of a Hershey’s kiss I use a cut up vegan dark chocolate bar. If you want a sweeter cookie then add 1/4 cup sugar into the dough!
How to make them:
To start out, blend up 1 cup rolled oats in a high powered blender like a vitamix to make oat flour. Pour out flour in a large mixing bowl and mix in the rest of the dry ingredients
In a separate mixing bowl combine the wet ingredients. Make a flax egg using 1 tbsp ground flax seeds and 2 tbsp plant milk and set aside until it thickens. I use maple syrup as a sweetener for these cookies and they are not too overly sweet. If you want a sweeter cookie then add extra 1/4 cup sugar to the wet ingredients. I also use natural peanut butter when i make these cookies. Make sure your peanut butter is not too runny or else your batter will be too liquidy.
Next, mix the wet ingredients into the dry. Let the dough set up in the fridge for about 10- 15 minutes to make it easier to roll. If the dough is too runny you may have to add in 1- 2 more tbsp of flour until its thick enough to roll into balls. Roll the balls into granulated sugar to coat them. Place on a parchment lined baking sheet and bake for 8-9 minutes at 350 degrees. When they are done immediately press a chocolate square in the center of them. Let them cool on the baking sheet for at least 10 minutes so the cookies firm up. The chocolate will be melty at this point so transfer them to either a plate or a cookie rack so the chocolate will cool. Thats it!
Here’s some ingredients used:
I made these vegan peanut butter blossoms for a video on my youtube channel which you can watch here https://youtu.be/dhR8r-Du8Q8
Healthy Peanut Butter Blossoms
Equipment
- Blender
Ingredients
- 1 cup rolled oats blended into flour
- 1 tsp baking soda
wet ingredients
- 1 tbsp ground flaxseeds
- 2 tbsp soy milk or any other plant milk
- 3/4 cup creamy salted peanut butter make sure its not too runny or the dough will be too wet
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup sugar for rolling
- vegan chocolate bar cut into squares
Instructions
- 1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
- 2. In a small bowl mix the 1 tbsp flax with 2 tbsp plant milk. Set aside for 10 minutes to thicken up into a gel.
- 3. Blend up the 1 cup oats in a blender to make oat flour. Pour into a bowl. Add the 1 tsp baking soda and stir to combine. Set aside.
- 4. In another bowl mix together the wet ingredients- the peanut butter, flax egg, maple syrup, vanilla extract
- 5. Mix the wet ingredients into the dry and stir until a dough forms. Put dough in the fridge to firm up a bit.
- 6. Scoop the dough using a 1 inch scoop and roll into balls. Roll the balls into sugar. Place on parchment paper lined baking sheet.
- 7. Bake at 350 for 9 minutes until the cookie balls have cracks on the top. Take them out of the oven and place 1 square of chocolate in each cookie right away. Let the cookies cool on the baking sheet for 10-15 minutes to firm up, then transfer them to a plate so the chocolate can harden back up.
