The Pioneer Woman Tasty Kitchen
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One-Bowl Peanut Butter Blossoms

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Level: Easy

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Description

A healthier twist on the classic Christmas cookie favorite, these Peanut Butter Blossoms are just enough sweet and salty to satisfy your cravings for a little bit of both. They’re prepared in just one bowl in under an hour, with unrefined sugar, whole grain flour, rich dark chocolate, and natural peanut butter! Dairy-free with a gluten-free option.

Ingredients

  • ½ cups Coconut Oil, Melted And Cooled
  • 1 cup Coconut Sugar
  • 1 whole Pasture-raised Egg
  • ¾ cups Natural, Creamy Peanut Butter
  • 1 teaspoon Vanilla Extract
  • 1 cup Whole Wheat Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sea Salt
  • 20 pieces Chocolate Candies, Or 1 For Each Cookie

Preparation

In a large mixing bowl, whisk coconut oil, coconut sugar, egg, peanut butter, and vanilla extract until smooth.

Add half the flour, baking soda, and sea salt and stir until incorporated. Add remaining flour and stir again until no clumps of flour remain (don’t overmix!). Cover and refrigerate 45–60 minutes.

Preheat oven to 350ºF and line a baking sheet with parchment paper. Set aside.

Use a medium-size cookie scooper to portion out the dough onto the sheet. If you don’t have a cookie scooper, use your hands to roll the dough into golfball-size portions. Leave about 1 1/2 to 2 inches of space between each portion of dough.

Bake for 10–12 minutes, or until lightly golden around the edges. They will be softer than most other cookies in the center, but that’s okay. Remove from them oven and let them cool on the baking sheet for 10 minutes.

Transfer to a cooling rack and gently press 1 chocolate candy into the center of each cookie. If the chocolate seems to be melting, place them in the fridge for 10 or so minutes.

Store in an airtight container for up to two weeks. Enjoy!

Note: If you’d like to make these gluten-free, I suggest using the 1:1 GF Baking Flour from Bob’s Red Mill. I used it to test a gluten-free version and it worked very well!

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