Peanut Butter Blossoms [vegan, gluten-free, oil free, refined sugar free]
A classic holiday cookie recipe--pillowy peanut butter blossoms with homemade vegan chocolate kisses on top. Made with whole food plant based ingredients and fully vegan, gluten free, oil free and refined sugar free.
Servings: 13 cookies
Ingredients
- 1 cup oat flour
- 1/2 cup quinoa flour or use all oat flour
- 1 tablespoon date sugar or coconut sugar
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup creamy peanut butter + a tablespoon or two if needed
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- vegan chocolate bars, chips or other
Instructions
- Preheat oven to 350F and prepare batter.
- In a large bowl, combine oat flour, quinoa flour baking powder, date sugar and salt. Whisk until smooth.
- Add maple syrup, peanut butter and vanilla extract and mix until a dough forms. Allow the dough to sit for a few minutes. If the dough feels too dry, you can add a tablespoon of peanut butter, or non-dairy milk by the teaspoon to help it along (peanut butters can vary in texture/how runny they are).
- Roll dough into small balls, about 1.5 tablespoons in size, and place on a lined baking sheet. Press a chocolate kiss, or square of chocolate into the center of the cookie.
- Bake cookies for about 9 minutes, being careful not to overbake. They may seem underbaked, but they will continue to cook when removed from the oven and it's important not to overbake if you'd like to preserve the soft chewy texture in the cookie.