Healthy Peanut Butter Blossoms (Vegan, Gluten-Free)
These Healthy Peanut Butter Blossoms are a better-for-you take on the classic with soft centers, chewy edges, and melty chocolate. Vegan, gluten-free, and naturally sweetened.
Peanut butter blossoms have always been my absolute favorite Christmas cookie (right next to gingerbread cookies and chocolate chip cookies). That soft, chewy, peanut buttery cookie topped with a shiny chocolate kiss…truly unbeatable.
So of course, I had to create a healthier version that still captures all that nostalgic, melt-in-your-mouth goodness…but even better.
Featured Comment
My family loved these! They are an awesome alternative to the normal ones packed with sugar. They made the kitchen smell incredible as well, I definitely recommend!
– Sophie
These peanut butter blossoms are made with almond flour for that tender, melt-in-your-mouth texture, packed with rich peanut butter flavor, and naturally sweetened with maple syrup.
They bake up soft and pillowy with that signature crackle, then get finished with chocolate to seal the deal. Serve them warm with a cup of my healthy hot chocolate for the coziest holiday moment.
Why You’ll Love These Peanut Butter Blossoms
If you’ve been waiting for a healthy version of the classic peanut butter blossom…your moment has arrived. Here’s why you’ll love this recipe:
- Same nostalgic flavor but with better-for-you ingredients
- Soft, chewy, and melt-in-your-mouth
- Only 8 simple ingredients
- Vegan, gluten-free, oil-free, and naturally sweetened
- Kid-friendly and freezer-friendly
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour: Gives these cookies a super soft, melt-in-your-mouth texture.
- Oat Flour: You can buy oat flour or make your own oat flour, but I recommend using store-bought oat flour for the softest texture. If you have a serious gluten allergy, be sure to use certified gluten free oat flour.
- Peanut Butter: The star of the show! Use an all-natural, runny peanut butter for the best results. It should have a thin consistency and contain only peanuts (and salt) as the ingredients.
- Maple Syrup: For natural sweetness. Agave syrup or honey can be used, but honey will make them non-vegan.
- Baking Powder: Helps the cookies rise and gives them a soft texture.
- Vanilla Extract: Adds extra flavor.
- Salt: Just a pinch of salt to bring out all the flavors.
- Vegan Chocolate Kisses: Instead of classic Hershey’s Kisses, I use these vegan chocolate kisses. If you don’t have dietary restrictions, traditional Kisses will work.
How to Make Peanut Butter Blossoms
Scroll down to the recipe card to get the full recipe with measurements.
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt. Mix until a soft dough forms.
- Scoop and bake: Scoop tablespoon-sized balls of dough, roll into a ball, and place on the baking sheet. Use your hands to flatten them slightly. Bake for 10–12 minutes, or until soft and lightly golden around the edges. Once you take them out of the oven, give the tray a tap on the counter to help the cookies flatten slightly and get those perfect chewy edges!
- Add the chocolate kiss: Let them cool for about 5 minutes, then, gently press a chocolate kiss into the center of each cookie. The cookies will firm up as they cool.
Megan’s Tips
- Use drippy peanut butter: Thick or dry peanut butter won’t mix as well. Make sure to use an all-natural runny peanut butter — the only ingredients in your peanut butter should be peanuts and sea salt).
- Peanut-free option? If you’re allergic to peanuts, you can substitute with almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
- The chocolate topping: Since Hershey’s kisses aren’t vegan, I use these vegan chocolate kisses. You can also use a square of your favorite chocolate bar or a few chocolate chips.
- Let the cookies cool: Almond flour cookies are tender when warm and firm up as they cool, so don’t skip the cooling time!
Frequently Asked Questions
How do I know when the cookies are done baking?
The cookies will be very soft when you take them out of the oven, but they will firm up as they cool. They should have a lightly golden bottom when done, 10-12 minutes is the perfect amount of time.
How long do these peanut butter blossoms last?
These peanut butter blossoms will last about 3-5 days when stored in an airtight container at room temperature, or you can refrigerate them for longer.
Can I freeze peanut butter blossoms?
Yes! Just place them in an airtight container or freezer bag and they will last up to 3 months. Thaw before enjoying. A great way to get a head start on your holiday baking!
Whenever I bake these, I’m instantly transported back to those childhood cookie-baking days with my mom: Christmas lights on, holiday music filling the house, and snow swirling outside. There’s just something magical about simple ingredients coming together to recreate those warm holiday memories in a healthier way. I can’t wait for you to try these and add them to your own Christmas cookie traditions!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Healthy Peanut Butter Blossoms
Ingredients
- 1 cup almond flour
- ¼ cup oat flour
- ½ cup peanut butter, runny
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- vegan chocolate kisses
Instructions
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt. Mix until a soft dough forms.
- Scoop and bake: Scoop tablespoon-sized balls of dough, roll into a ball, and place on the baking sheet. Use your hands to flatten them slightly. Bake for 10–12 minutes, or until soft and lightly golden around the edges. Once you take them out of the oven, give the tray a tap on the counter to help the cookies flatten slightly and get those perfect chewy edges!
- Add the chocolate kiss: Let them cool for about 5 minutes, then, gently press a chocolate kiss into the center of each cookie. The cookies will firm up as they cool.
Video
Notes
- Use drippy peanut butter: Thick or dry peanut butter won’t mix as well. Make sure to use an all-natural runny peanut butter — the only ingredients in your peanut butter should be peanuts and sea salt).
- Peanut-free option? If you’re allergic to peanuts, you can substitute with almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
- The chocolate topping: Since Hershey’s kisses aren’t vegan, I use these vegan chocolate kisses. You can also use a square of your favorite chocolate bar or a few chocolate chips.
- Let the cookies cool: Almond flour cookies are tender when warm and firm up as they cool, so don’t skip the cooling time!
These were awesome as is. Second time I decided to try and make mini muffins . I replaced the maple syrup with dried date sugar, added 1 egg and a little plant milk and a super ripe banana and mixed the chocolate chips in the batter and added a few more on top with a tiny bit of homemade Nutella and they were so yummy.
That’s great to hear that they worked as mini muffins! Sounds delicious.
Unfortunately my company did not enjoy these cookies as they were not sweet enough. I thought they were fine. They all eat very healthy. I followed the recipe exactly but subbed vegan chocolate chips for the kiss . Maybe these just don’t work with maple syrup… thought about trying them with pure date sugar to keep it as healthy as possible but out of peanut butter now as I doubled the recipe. Oh well…I tried.
Sorry to hear they weren’t sweet enough for them! My family and I find them to be perfectly sweet enough with the maple syrup, but you can add a little more, or even a little coconut sugar if you like.
I have decided to change my stars to 5 cause I really enjoyed these cookies hours later. They actually even taste better and texture was perfect. I was going to give some to my neighbors but decided I want them all for myself. You can take my other review off as I don’t want it to bring down your stars. I reviewed too impulsively. I recently bought a dairy free Nutella from Italy that I found at Whole Foods. I might even try to use it either instead of chocolate chips or maybe mix the both together. I will be making these again for sure. Thanks for the healthy recipe.
Hi Jen, I’m happy to hear you ultimately ended up enjoying these cookies! Thanks for coming back and adjusting your review, I really appreciate it.
I have never tasted such a good peanut butter blossom! It does not taste “healthy” at all, but honestly taste better than unhealthy cookies 🍪 soooo yum a must make
I’m so happy you loved these, Aubrie! I agree, I prefer these to the pb blossoms I grew up on!
Your recipe picture shows 2 different oat flours but no almond flour so no almond flour but just oat flour? Which brands of oat flours?
Oops sorry about that – thanks for catching that! I just updated the photo – the recipe uses both almond flour and oat flour.
Please clarify the ingredients. The image shows baking powder AND baking soda, yet the list indicates baking powder, BUT the instructions say add baking soda?
Please clarify, and thank you
Hi Gina, thanks for catching that! The recipe only uses baking powder. I’ll update it now.
Can I make oat flour from my oatmeal.?
Yes! You can make your own oat flour by blending oats (rolled, quick, old fashioned) into a fine flour.
This recipe is so easy to make and it is delicious. I’m gluten free and I react to oat flour. I used rice flour instead of oat flour. Will do this recipe again.
That’s great to hear that it worked with rice flour. Thanks for sharing your review and star rating, Olga 🙂 Happy holidays!
My family loved these! They are an awesome alternative to the normal ones packed with sugar. They made the kitchen smell incredible as well, I definitely recommend!
#happy holidays!