Lightened Up Peanut Butter Blossom

Originally named Black Eyed Susan’s but were renamed by Pillsbury to The Peanut Butter Blossom Cookie. These by far are my favorite cookie. I love the Chocolate and peanut butter combo. I have been making a version of this cookie for years. Recently I decided to come up with a “better for you” option, so that I could eat more of course!

Let’s get Baking

Start by preheating the oven to 350 degrees. Grab a large bowl and measure out the peanut butter. I like to use the Organic Kirkland Creamy Peanut Butter from Costco.

Once you have measured out the peanut butter into a bowl, then add the dry ingredients.

  • Oat Flour
  • Cassava Flour
  • Coconut Sugar
  • Baking Powder

Add the wet ingredients and mix thoroughly. My goal is to try to keep everything to 1 bowl.

  • Maple Syrup
  • Melted Butter
  • Vanilla Extract
  • Liquid Egg White

Whenever baking with peanut butter, I find it easier to mix with a hand mixer. If you don’t have one it’s ok, I just find that the hand mixer works best for thicker batters.

Use a 1 tablespoon scoop to scoop onto a parchment paper lined baking sheet. I normally get 17-20 cookies just depending on my scooping. Bake in the oven for 7.5 minutes.

While the cookies are baking, unwrap the dark chocolate hershey kisses so that you can be ready to press into the warm cookie.

Once the cookies are finished baking they will still be in a ball form. Press the hershey kiss into the middle slowly. Let the cookies cool and the hershey kiss harden up again before moving.

I always store my cookies in the fridge in an air tight container. These will last for over a week but taste the best if eaten within 3-4 days.

Lightened Up Peanut Butter Blossom

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Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 17
Calories: 82kcal
Author: besties.with.biceps@gmail.com

Ingredients

  • 1/4 cup Creamy Peanut Butter Kirkland Organic
  • 1/2 cup Gluten Free Oat Flour Bob Red Mills
  • 1/4 cup Cassava Flour
  • 2 tbsp Coconut Sugar Anthonys Organic
  • 1/2 tsp Baking Powder
  • 1 tbsp Pure Maple Syrup Kirkland Organic
  • 1 tbsp Butter Melted – Kerrygold
  • 1 tsp Vanilla Extract
  • 1/4 cup Liquid Egg Whites
  • 17 Hershey Special Dark Kisses

Instructions

  • Pre-heat the oven to 350 degrees.
  • Add peanut butter to a large bowl.
  • Add all dry ingredients to the peanut butter – flours, sugar and baking powder.
  • Next add your wet ingredients – syrup, butter, vanilla and egg white.
  • Use a hand to mix all ingredients together until smooth
  • Once all ingredients are thoroughly mixed, prepare a parchment paper lined baking sheet
  • Using a 1 tablespoon scoop, scoop cookie balls onto the baking sheet
  • I was able to make 17-20 – just depends on the size of your scoops
  • Bake cookies for 7.5 minutes.
  • While the cookies are baking, unwrap the hershey kisses.
  • The cookies will still be in a ball shape when they are done baking. Slowly push the hershey kiss into the middle of the ball.
  • Let the cookie and hershey kiss cool before moving,

Notes

I keep these in the fridge in an air tight container.  They can last for over a week but taste the best if eaten with in 3-4 days. 

Nutrition

Serving: 1Cookie | Sodium: 52mg | Calcium: 25mg | Vitamin C: 1mg | Vitamin A: 50IU | Sugar: 5g | Fiber: 1g | Potassium: 40mg | Cholesterol: 3mg | Calories: 82kcal | Saturated Fat: 2g | Fat: 4g | Protein: 2g | Carbohydrates: 10g | Iron: 1mg

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