I made two versions of peanut butter blossom cookies: a classic recipe and a “healthified” version. To my surprise, the healthier version was even better in both taste and texture. A real win for baking with wholesome ingredients! 🍪✨
Ingredients:
- 1 cup blanched almond flour
- 2 tbsp tapioca flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup coconut sugar, plus extra for rolling
- 1/3 cup smooth peanut butter
- 3 tbsp coconut oil (solid, not melted)
- 1 large egg
- 1 tsp vanilla extract
- 12 chocolate kisses
Directions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, combine the almond flour, tapioca flour, and coconut flour; whisk or fork together until evenly mixed.
3. In a medium bowl, beat the coconut sugar, peanut butter, solid coconut oil, egg, and vanilla until smooth and combined.
4. Stir the baking soda and salt into the wet mixture, then add the flour blend. Mix until a cohesive dough forms.
5. Scoop or roll dough into about 1.5-inch balls. Roll each ball in additional coconut sugar to coat.
6. Place the sugar-coated balls on the prepared baking sheet and gently flatten each with the palm of your hand so they are slightly rounded but flattened on top.
7. Bake for about 11 minutes, until the edges are set. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The chocolate will soften and set as the cookies cool.
8. Allow cookies to cool on the baking sheet so the kisses firm up, then transfer to a wire rack. Enjoy once cooled slightly — they are best the same day but store well in an airtight container for a few days.
Notes:
- Using solid (not melted) coconut oil yields a better texture; it helps the dough hold its shape while baking.
- Almond and coconut flours absorb moisture differently than wheat flour; if your dough seems too dry, add a teaspoon of water or extra peanut butter, a little at a time.
- For a different sweetener, you can substitute brown sugar, but coconut sugar keeps the recipe closer to the original “healthified” intention.