Peanut butter blossom cookies are a classic holiday treat. You know the ones I’m talking about, with the Hershey’s kiss perched in the middle of a sugar-coated peanut butter cookie. They’re a classic because they’re delicious, but for me, they’re just too sweet. This recipe gives the peanut butter blossom cookie a healthy makeover, and I think my version tastes even better than the original. My husband complains about the original version because you don’t get chocolate in every bite. These peanut butter chocolate swirl cookies have a more even distribution of chocolate. They’re also free of gluten and refined sugar, and I could sit down and eat a whole bunch of them any time of day.
Ingredients for cookies:
1½ cups gluten-free flour
1 tsp. baking soda
½ tsp. salt
½ cup softened butter
¾ cup creamy peanut butter (single ingredient: peanuts)
2 tbs. milk
½ cup maple syrup
1 egg
1 tsp. vanilla extract
Ingredients for chocolate swirl:
3 tbs. melted coconut oil
3 tbs. cocoa powder
2 tbs. maple syrup
- Preheat the oven to 375 degrees.
- In a small bowl, stir together the dry ingredients and set aside.
- In the large bowl of a stand mixer, beat the butter and peanut butter until smooth. Add the milk, maple syrup, egg, and vanilla. Beat well to combine.
- Add the dry ingredients to the wet ingredients and beat until incorporated.
- Take a tablespoon of dough and roll it into a ball. Flatten the ball a little and place it on a cookie sheet. Continue with the remaining dough and bake for 8-9 minutes. Don’t let the cookies get brown or they will come out dry. Cool completely on a wire rack.
- To make the chocolate swirl, melt the coconut oil. Add the cocoa powder and maple syrup and stir to combine. Refrigerate the mixture for about 5 minutes so it thickens slightly. Drizzle over cool cookies and let the chocolate set.
Price Breakdown
This makes about 3 dozen cookies. The total cost of this recipe is $5.33, or $.15 per cookie. These are much healthier than the traditional peanut butter blossoms, and I don’t think you’ll miss the original version after you taste these.
Linking to Monday Mania, Fat Tuesday, Real Food Wednesday, Allergy-Free Wednesday, Gluten-Free Fridays.
These look great! I love that they’re refined sugar free.
Jill recently posted..BBQ Meatballs
Thanks, Jill. I love how the texture is the same even without white sugar.
Delicious looking!
Thanks, Sarah. I’m glad it shows!
If your husband isn’t getting chocolate in every bite of the original version, he’s taking too small of a bite!
These look very yummy and what a great idea to health them up *yet* keep the great taste!
Good for you!
kirsten@FarmFreshFeasts recently posted..A Bag of Cranberries
Thanks, Kirsten. I actually just discovered that my husband doesn’t like peanut butter cookies at all, so the rest of us are happy – more for us!
These look nothing short of amazing! WOW! Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
I hope to see you again next week!
Cindy from vegetarianmamma.com
Cindy (Vegetarian Mamma) recently posted..#glutenfreefridays #19 is live! Come link up!
Thanks, Cindy. And thanks for hosting!
I think I’ll try making these for my son (13 months). It’s great to see healthy cookies
He wants everything his big sister has but I don’t want him having sugar or chocolate yet. So these look perfect! Maybe I’ll make a maple icing to drizzle on top.
Happy holidays!
Celiac Kiddo recently posted..Peppermint Pretzel Bark is Insane!
That sounds delicious! They would taste good even without the drizzle, but the little one might notice that something is missing.