Healthy Peanut Butter Blossoms
vegan/ gluten free 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.