Healthy Peanut Butter Blossoms
Classic peanut butter blossoms but make them healthy! These soft and chewy peanut butter blossoms are made with just 8 simple ingredients that are vegan, gluten-free, oil-free, and naturally sweetened.
Did you also grow up enjoying peanut butter blossoms? You know, those classic peanut butter cookies topped with a Hershey’s Kiss?
Peanut butter blossoms were my favorite Christmas cookie as a child. On our special “cookie baking day,” I couldn’t resist sneaking a few from the kitchen while my mom baked. The combination of a soft and chewy peanut butter cookie with rich chocolate is simply unbeatable.
I knew I had to create a healthier, vegan version of this nostalgic cookie that captures the same flavors—if not better! Made with just eight wholesome ingredients, these nostalgic holiday cookies will be ready in no time.
The cookies feature almond flour and creamy peanut butter, resulting in a perfectly soft and chewy texture. Instead of using a traditional Hershey’s Kiss, I love topping these cookies with Hu Gems for a deliciously dark chocolate twist. However, if you have no dietary restrictions, feel free to use classic Hershey’s Kisses.
As a self-proclaimed peanut butter blossom aficionado, I can assure you these cookies are amazing! Plus, they couldn’t be easier to make. For an extra touch, I sometimes drizzle melted chocolate on top and sprinkle with chopped peanuts to elevate their presentation.
Serve these peanut butter blossoms with a cup of my healthy hot chocolate for the ultimate cookie experience.
Why You’ll Love These Healthy Peanut Butter Blossom Cookies
- Vegan and Allergy-Friendly – these cookies are vegan, dairy-free, gluten-free, oil-free, and refined sugar-free.
- Simple Ingredients – just 8 wholesome ingredients for a delicious cookie!
- Nostalgic Flavor – enjoy the flavors of peanut butter blossoms in a more wholesome way.
- Easy to Make – quick preparation with no complicated steps—perfect for holiday baking!
Peanut Butter Blossoms Ingredients
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour – creates a super soft, melt-in-your-mouth texture.
- Oat Flour – this recipe uses nutrient-dense oat flour instead of regular flour. You can buy oat flour or make your own oat flour by blending rolled oats or quick oats in a blender until a fine flour forms. If you have a serious gluten allergy, be sure to use certified gluten free oats.
- Peanut Butter – 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 – a natural sweetener. Agave syrup or honey can be used, but honey will make them non-vegan.
- Baking Powder – helps the cookies rise and achieve the perfect soft texture.
- Vanilla Extract – adds depth and richness to the flavor of the cookies.
- Salt – a pinch of salt enhances all the flavors in the cookies.
- Dark Chocolate Chunks or Chips – I recommend Hu Kitchen Chocolate Gems for their clean ingredients. Use code booboo for a discount on your order!
How To Make Peanut Butter Blossoms
- Mix the Dough. In a large bowl, combine all of the ingredients (except the chocolate chips) until a smooth dough forms.
- Form the Cookies. Scoop about 1 tablespoon of the cookie mixture and roll it into a ball. Place the dough balls onto a lined baking sheet and gently press them down to flatten slightly.
- Bake. Preheat your oven to 350ºF (175ºC) and bake the cookies for 10-12 minutes, or until they’re lightly golden around the edges.
- Add the Chocolate. Once baked, remove the cookies from the oven and immediately press 1 or 2 dark chocolate chunks into the center of each cookie.
- Optional Drizzle. For an extra touch, drizzle the cookies with melted chocolate and sprinkle with chopped peanuts before serving.
Tips and Substitutions
- Let the Cookies Cool. Be cautious when handling the cookies right out of the oven, as they will be soft. This is normal for almond flour baked goods. Allow the cookies to set on the baking sheet and as they cool they will firm up.
- Peanut Butter. If you’re allergic to peanuts, feel free to substitute with almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Chocolate Options. For the center of each cookie feel free to use chocolate chips, chocolate chunks, or Hu Kitchen Chocolate Gems (like I did). Enjoy Life is another great allergen-friendly chocolate brand. If you prefer the classic, feel free to use regular Hershey’s Kisses, provided you don’t have any dietary restrictions.
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.
How long do these peanut butter blossoms last?
Healthy peanut butter blossom cookies will last about 3-5 days when stored in an airtight container at room temperature. If you want to extend their freshness, 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!
Find all of my dessert recipes here and more Christmas recipes here.
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
- Hu Gems , or vegan dark chocolate chunks/chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- To a large bowl, add the almond flour, oat flour, peanut butter, maple syrup, vanilla extract, baking powder and salt. Mix together until a dough forms.1 cup almond flour, ¼ cup oat flour, ½ cup peanut butter, ⅓ cup maple syrup, ½ teaspoon baking powder, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Scoop about 1 tablespoon of the cookie mixture and roll it into a ball. Place the dough balls onto a lined baking sheet and gently press them down to flatten slightly.
- Bake for 10-12 minutes. Remove from the oven (they will seem soft when you take them out but they will firm up as they cool) and press 1 or 2 chocolate chunks into the middle of each cookie.
- Optional: drizzle the cookies with melted chocolate and sprinkle with chopped peanuts.
Equipment
Video
Notes
- I use Hu Kitchen Chocolate Gems. Their chocolate is vegan and refined sugar free. Use my code BOOBOO for a discount.
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!