Almond Flour Peanut Butter Blossom Cookies (Gluten-Free)
If you’re looking for a healthy-ish cookie, you have to try these peanut butter blossoms made with almond flour. They’re so good, you’d never guess they’re a gluten free peanut butter cookie.
Truly, this is one of my favorite cookie recipes that I make all the time. This version uses less sugar than traditional recipes, and is more nutrient dense with the added protein and fats from the almond flour.
All that almond flour and peanut butter makes them a more satisfying cookie, and I often make them to have on hand as a sweet snack (I’ll cut the sugar down even more for snack batches and they’re still delicious).
So if you’re like me and you love when you spot Peanut Butter Blossoms on a Christmas cookie trays, you’re going to love this one.
Let’s make some grain-free peanut butter cookies!
Ingredients
A quick note on sugar amounts: When I’m making these as a “healthyish” sweet snack for myself, I drop the sugar down to 1/2 cups. I use 3/4 cups when making these for others. The extra sugar also gives them a softer and moister texture.
Steps to make Almond Flour Peanut Butter Blossom Cookies
1. Preheat oven to 350 F. Line cookie sheet with parchment.
2. Cream together softened butter, peanut butter, vanilla and sugar on medium speed for 2 minutes.
3. Add eggs and mix again until incorporated.
4. Add dry ingredients (almond flour, salt, baking soda) and mix on low speed so almond flour doesn’t fly. Mix only until fully combined.
5. Using a cookie scoop, add dough balls to the baking tray. Sprinkle with salt.
6. Bake for 9 minutes. While cookies bake, peel Hershey kisses for the number of cookies baking.
7. Remove the baking sheet from the oven and quickly press a Hershey kiss in the center of each lightly. You want the kiss nestled in the cookie but not pushed all the way to the bottom.
8. Return to oven and bake for an additional 2-2:30 minutes, until the kisses are just showing the first signs of baking (a few small bubbles at the tip)
9. Allow cookies to cool until firm enough to remove from cookie sheet.
Almond Flour Peanut Butter Blossom Cookies
These Almond Flour Peanut Butter Blossom Cookies are soft and chewy, topped with a chocolate kiss!
Ingredients
- 1 stick of softened butter
- 2 eggs
- 3/4 teaspoon of salt ( + salt sprinkle on cookies before baking)
- 1 Teaspoon baking soda
- 3/4 cup of sugar (note: I do 1/2 cups when cooking for myself and 3/4 cups for others since I like less sweet)
- 2.5 tsp vanilla extract
- 1 cup creamy peanut butter
- 2 cups almond flour
- 22 Hershey kisses
Instructions
- Preheat oven to 350 F. Line cookie sheet with parchment
- Cream together softened butter, peanut butter, vanilla and sugar on medium speed for 2 minutes.
- Add eggs and mix again until incorporated
- Add dry ingredients (almond flour, salt, baking soda) and mix on low speed so almond flour doesn’t fly. Mix only until fully combined.
- Using a cookie scoop, add dough balls to the baking tray. Sprinkle with salt
- Bake for 9 minutes. While cookies bake, peel Hershey kisses for the number of cookies baking
- Remove the baking sheet from the oven and quickly press a Hershey kiss in the center of each lightly. You want the kiss nestled in the cookie but not pushed all the way to the bottom
- Return to oven and bake for an additional 2-2:30 minutes, until the kisses are just showing signs of baking (a few small bubbles at the tip)
- Allow cookies to cool until firm enough to remove from cookie sheet
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 228mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 6g
