Hello peanut butter lovers!
Packed with protein and creamy heart-healthy fat, peanut butter is one of my favorite foods. I love to bake with it, too. There’s nothing more satisfying then biting into a peanut butter cookie, especially with a chocolate topper.
In my constant pursuit of adding a healthy twist to recipes, I experiment with cassava flour in these cookies. <What the heck is that, right?> Casava is a root that when ground can be used in baking and cooking instead of other flours. It’s got a mild flavor and is gluten-free and contains vital nutrients, such as fiber, calcium and potassium.
No worries, you can use white whole wheat flour or all-purpose flour in this recipe, too. I like to introduce you to new ingredients when I can <grin>. You’ll notice that the batter is not super moist, but that’s how it should be. The nice thing about these cookies is you put ingredients into one bowl, mix, and bake.
Use a small cookie scoop for sizing the cookies, but don’t be afraid to mold them with your hands into a disc-shape. Since the batter is a bit crumbly, I washed my hands and got right in there. Plop each one onto a silpat-lined or non-stick cookie sheet and bake until the bottom is golden brown.
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Have the kisses unwrapped and ready to go. As soon as you take the cookies out of the oven, place a chocolate kiss on each one. I love to use dark chocolate for an added antioxidant boost. If you want to make them more festive, use white chocolate peppermint swirl kisses.
Healthy Peanut Butter Blossom Cookies
These nutty morsels are packed with plant protein and topped with dark chocolate for an antioxidant boost!
- 3/4 cup creamy peanut butter natural
- 1/3 cup coconut sugar
- 2 tsp pure vanilla extract
- 1 egg
- 1/2 cup cassava flour
- 2 tbsp flaxseed ground
- 13 Hershey's Dark Chocolate Kisses
- Preheat oven to 350 degrees F.
- Put all ingredients, except the kisses, into a mixing bowl or a Kitchen-AId-type mixer with a dough hook. Mix until well combined.
- Using a small cookie scoop, make 1.5 tablespoon-size balls. Use your hands to mold into disc-shaped cookies. Place each about 2 inches apart on a non-stick or silat-lined cookie sheet.
- Bake for 10 - 12 minutes. The cookies will continue cooking as they cool. Immediately, place a kiss on each one. Don't press too hard as the chocolate will melt. Cool on a wire rack and store in an airtight container.
Instead of cassava flour, use white whole wheat flour or all-purpose flour. To make festive, use white chocolate peppermint swirl kisses.