Healthy Peanut Butter Blossoms
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These healthy peanut butter blossoms are soft chewy and loaded with rich chocolate chunks. They are flourless, gluten free and so simple to bake for any holiday cookie tray.
These cookies are my take on peanut butter blossoms (you know, the ones with the Hershey’s Kisses). PB blossoms are one of Isaac’s favorite cookies so I had to take a stab at making a healthy version and I have to say, this version is just as good…maybe even better than classic peanut butter blossoms!
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“First batch disappeared before I could freeze some for our Christmas dessert tray! Second batch in the oven. These cookies are the perfect sweetness, crisp with a chew too, and the dark chocolate makes them extraordinary. Another family favorite we’ll be making again and again. Can’t wait to try another one of your recipes! Thank you!!!”
Why I Love These Peanut Butter Blossoms
- Holiday classic: These blossoms have that perfect mix of soft peanut butter cookie and melty chocolate, which makes them a must bake treat every single December.
- Crowd favorite: These disappear fast at cookie swaps and holiday parties, and they are always one of the first treats everyone reaches for.
- Naturally gluten free: The dough comes together with just a few simple ingredients and works well for anyone who needs a gluten free treat during the holidays.
Ingredients Needed
Guess what? You only need six simple ingredients for these healthy pb blossoms and it’s likely that you have all six sitting your pantry at this very moment.
- natural peanut butter – the base of these cookies and what gives them that classic peanut butter blossom flavor. I like using a drippy natural peanut butter so the dough mixes easily.
- sugar – sweetens the cookies and helps create that classic blossom-style texture. It gives the edges a little crisp while keeping the center soft. I used cane sugar but coconut sugar is another great option!
- egg – helps bind the dough and gives the cookies structure as they bake.
- vanilla extract – adds warmth and rounds out the peanut butter flavor.
- baking soda – gives the cookies a little lift while they bake.
- chocolate chunks – I used Enjoy Life Mega Chunks, but any dark chocolate chunks/squares will do. I bet Hu Kitchen chocolate gems would work great!
Substitutions
- Nut butter: The traditional recipe uses peanut butter, but I’m assuming you can swap for any other nut or seed butter. I haven’t tested this so if you try a different nut butter, let me know in the comments.
- Vegan cookies: If you want to make these blossoms vegan, swap the egg for a flax egg. I’ve tested it and the cookies still bake up soft and chewy. Also, be sure to use a vegan chocolate option like the Enjoy Life mega chunks so the whole recipe stays dairy free.
How to Make Healthy Peanut Butter Blossoms
Step 1: In a medium bowl, mix the peanut butter, sugar, egg, vanilla and baking soda until well combined.
Step 2: Spoon 1 Tablespoon of the mixture and roll into a ball. Arrange each cookie about 1 inch apart onto a baking sheet.
Step 3: Bake at 350ºF for 9-10 minutes.
Step 4: Remove from the oven and immediately press a chocolate chunk into each cookie. Allow to cool completely and then enjoy!
Tips for Success
- Use natural peanut butter for the right texture: A natural peanut butter (the kind with just peanuts and salt) gives you a soft dough that mixes easily and bakes up chewy. Conventional peanut butter is thicker and can make the dough dry and crumbly.
How to Store Homemade Cookies
After letting your cookies cool completely, I recommend storing in an airtight container. They’ll last a few days on the countertop, a week in the fridge and up to 1 month in the freezer. I love making these in advance, freezing and then serving during the holidays!
Frequently Asked Questions
You can. A flax egg works well in place of the regular egg and still gives the cookies enough structure to hold the chocolate chunk. The texture stays soft and chewy.
I recommend it. Natural peanut butter mixes into the dough easily and keeps the cookies tender. Thicker processed peanut butters can make the dough dry or crumbly.
Traditional peanut butter blossoms are usually made with white flour, butter and a Hershey’s Kiss. This version skips the flour entirely which keeps them naturally gluten free, uses natural peanut butter for healthy fats and relies on simple ingredients you probably already have at home. They still bake up soft and chewy with that perfect chocolate bite on top but feel a little lighter than the classic cookie.
More Cookie Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Peanut Butter Blossoms
Ingredients
- 1 cup natural peanut butter, (regular peanut butter works too)
- 1 cup cane sugar or coconut sugar
- 1 large egg, (or a flax egg)
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- Chocolate chunks, I used Enjoy Life Mega Chunks
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the peanut butter, sugar, egg, vanilla and baking soda until well combined.
- Scoop 1 Tablespoon of the cookie dough, roll into a ball and set about 1 inch apart onto ungreased baking sheets.
- Bake for 9-10 minutes. Remove from oven and immediately press a chocolate chunk into each cookie. Allow to cool completely. The chocolate will harden as it cools.
Video
Notes
- If you need the cookies to be vegan, you can use a flaxseed egg instead of a regular egg!
- Make a Hanukkah version by using chocolate gelt instead of chocolate chunk.
- Store in an airtight container on the counter for 3-4 days or in the fridge or freezer for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
These are amazing cookies!! I had to bake them for almost 20 minutes though. I have a gas oven and everything takes longer. They are chewy. Just how I like a peanut butter cookie!!
Yay! So glad you loved these cookies, Ruth. Thanks for making them and for coming back to leave a review. I so appreciate it!
Help! Tasted great but were almost raw lol. Guessing it was my almond butter? I only use natural butters but it was way too oily. What brand do you use?
Oh no! And you baked these, correct? It’s interesting they tasted raw. Maybe they needed to bake for longer? My favorite peanut butter brands are Trader Joe’s, 365 organic from whole foods and Crazy Richard’s.
cookies just crumble apart and not staying together
So sorry to hear these didn’t turn out for you, Marcia. Did you change anything about the recipe?
Just made these and they are so good! I love how simple the ingredients are and how quick and easy they were to put together. Also love that they’re vegan so I could eat the dough and not worry if I underbaked them. These will be a staple in our house every holiday season!
YUM! These are a holiday staple over here, Melissa. I am so glad you are loving them as well. Thank you for your review + star rating, I really appreciate it!