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Peanut Butter Blossoms (Grain-Free, Dairy-Free, Paleo)

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 15-17 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

These paleo peanut butter blossoms are soft, peanut buttery, and filled with a homemade dark chocolate kiss! They’re simple and easy to make, and the perfect healthy twist on a Christmas classic.


Ingredients

Chocolate Kiss:

  • ½ cup dark chocolate chips
  • 2 tablespoon no-stir peanut butter or almond butter (paleo)
  • 2 teaspoons coconut oil
  • ¼ cup cocoa powder

Cookies:

  • 1 cup blanched almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup coconut sugar
  • ⅓ cup smooth no-stir peanut butter or almond butter (paleo)
  • 3 tbsp ghee
  • 1 egg
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Heat the ingredients for the chocolate kisses in a DIY double boiler (see notes). Transfer the chocolate mixture to a Ziploc bag (sandwich size) and place it in the fridge to cool for about 10 minutes. Check on this occasionally and pull it out to sit at room temperature before it gets too solid. You want it to be set, but soft enough to pipe into the center of the cookies.
  3. In a medium bowl, whisk the almond flour, tapioca flour, coconut flour, baking soda, and salt together until combined. Fold in the coconut sugar, peanut butter, ghee, egg, and vanilla extract and mix until a uniform dough forms.
  4. Roll the dough into about sixteen 1 ¼-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Bake for 11-12 minutes.
  5. Once the cookies come out of the oven, immediately make an indentation in the middle of each cookie with the back of a ½ teaspoon measuring spoon.
  6. Remove the cookies from the baking sheet and let them cool completely on a wire rack. Pipe the chocolate mixture into the center of each cookie. Let the cookies set at room temperate for 1 hour, or for 20 minutes in the fridge. Store in an airtight container at room temperature for up to 1 week.

Notes

  1. You can easily make a DIY double boiler with a medium saucepan and medium heat resistant glass bowl. Add an inch of water to the pot and place it over medium heat. Add the chocolate kiss ingredients to the glass bowl and place the bowl on top of the saucepan so that the bowl is sitting on the rim of the saucepan. Stir the chocolate in the bowl until melted. As an alternative method, you can place the chocolate in a large glass container and heat it on 10-second intervals in the microwave. Stir the chocolate after each interval to prevent burning. I don’t recommend this as a first choice, however, as chocolate can burn in the microwave.
  2. For the chocolate kisses, you can also use chocolate kiss molds for a more authentic peanut butter blossom look.
  3. To make it easy, you can also spoon the chocolate mixture into the center of the cookies. Just leave the chocolate mixture in the bowl at room temperature.
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