My favorite holiday cookie lightened up with clean ingredients!
Peanut butter blossoms have always been my favorite cookie. There’s just something about chocolate and peanut butter. I decided to put a little healthy twist on them! I used Bob’s Red Mill one-to-one gluten free flour, which means you can use all purpose as well! I don’t believe gluten-free makes things healthier, I just feel better without so I avoid it when I can. I used all natural peanut butter (check the ingredients on your nut butters, the less the better.. some brands add a ton of sugar or unnecessary ingredients) – I used to always go for the reduced fat peanut butter, instead of looking at the ingredients. It turns out the full fat but all natural peanut butter is way better for you.
I sweetened these cookies with pure vanilla and just a bit of raw local honey. The chocolate I used for these is Lily’s – they’re chocolate is my absolute favorite. I get mine at Whole Foods or on Amazon. Their chocolate is Non-GMO and Fair Trade, they make sure every one of their chocolate bars/chips are botanically sweetened—meaning no refined or processed sugars. I literally have a piece of this chocolate dipped in nut butter every night, it’s my little after dinner sweet treat.
2/3 cup gluten free (one to one) or all purpose flour
3/4 tsp baking powder
pinch of salt
2 tbsp honey
1 tsp vanilla
1/3 cup all natural creamy peanut butter
1 tbsp unsweetened non-dairy milk, I used almond
1/2 a chocolate bar cut into tiny squares/rectangles, I used Lily’s Chocolate
Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl or stand mixer combine peanut butter, honey, vanilla, whisked egg, and milk.
Add in flour, baking powder, and salt and mix together.
Using a tbsp cookie scoop or your hands make into balls and place onto the baking sheet. Slightly flatten each cookie.
Bake for 8 minutes then immediately press each cookie with a rectangle of chocolate.
Let cool then enjoy! These are best warmed up for 10 seconds 🙂