Healthy Peanut Butter Blossoms

With only six ingredients and about 15 minutes to whip up, these healthy peanut butter blossoms are an easy addition to your holiday cookie tray! Vegan and gluten-free.

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.

Peanut butter blossom cookies next to each other on a table.

They still have the delicious peanut butter and chocolate flavor combination going on, but I used Enjoy Life Mega Chunks instead of Hershey’s Kisses.

I have nothing against Kisses (especially the ones with almonds… so good!), but I’ve never been a huge fan of having to deal with the pointy Kiss while eating my cookie so the flat chocolate chunk actually works out better. Plus, I’m a big fan of Enjoy Life’s chocolate because it’s vegan, gluten-free and soy-free.

Healthy Peanut Butter Blossom Ingredients

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
  • coconut sugar or brown sugar
  • flaxseed egg – mix 1 tablespoon ground flaxseed with 3 Tablespoons water and set aside for a few minutes to let it gel up.
  • vanilla extract
  • baking soda
  • vegan 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!

Cookie tray with ingredients to make peanut butter blossom cookies: chocolate chunks, salt, flax, vanilla, coconut sugar and peanut butter.

Substitutions & Notes

This ingredient list is super short and you likely have everything in your pantry already! Here are a couple of swaps you can make if needed:

  • Peanut 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.
  • Flaxseed egg – if these cookies don’t need to be vegan you can use a regular egg in place of the flaxseed egg.
  • Chocolate chunks – to keep these closest to the classic recipe for peanut butter blossoms I used chocolate chunks, but you can use traditional Hershey’s kisses or any other chocolate chunk/square!

Plate full of peanut butter blossoms. A glass of milk and a few chocolate chunks are beside the plate.

How to Make Healthy Peanut Butter Blossoms

  1. Make flaxseed egg – If you’re using a flaxseed egg, start by mixing the ground flaxseed with water and set aside.
  2. Mix – In a medium bowl, mix the peanut butter, sugar, flaxseed egg, vanilla and baking soda until well combined.
  3. Make cookies – Spoon 1 Tablespoon of the mixture and roll into a ball. Arrange each cookie about 1 inch apart onto a baking sheet.
  4. Bake – Bake at 350ºF for 9-10 minutes. Remove from the oven and immediately press a chocolate chunk into each cookie. Allow to cool completely and then enjoy!

Stack of peanut butter blossom cookies. The top cookie has a bite taken out of it.

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!

6 peanut butter blossom cookies on a white counter top.

More Healthy Cookie Recipes to Make:

If you make these flourless vegan peanut butter blossoms, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Peanut butter blossom cookies next to each other on a table.

Healthy Peanut Butter Blossoms


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24
  • Diet: Vegan

Description

With only six ingredients and about 15 minutes to whip up, these heathy peanut butter blossoms are an easy addition to your holiday cookie tray! Vegan and gluten-free. 


Ingredients

  • 1 cup natural peanut butter
  • 1 cup coconut sugar or brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water*
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • Vegan chocolate chunks (I used Enjoy Life)

Instructions

  1. Preheat oven: Preheat the oven to 350°F.
  2. Make flaxseed egg: Mix together the ground flaxseed with the water to make your flaxseed egg and set aside.
  3. Mix ingredients: In a medium bowl, mix the peanut butter, sugar, flaxseed egg, vanilla and baking soda until well combined.
  4. Scoop: Scoop 1 Tablespoon of the cookie dough, roll into a ball and set about 1 inch apart onto ungreased baking sheets.
  5. Bake: Bake for 9-10 minutes. Remove from oven, and immediately press a chocolate chunk into each cookie. Allow to cool completely; the chunk will harden as it cools.
  6. Store: Store in an airtight container on the counter for 3-4 days or in the fridge or freezer for longer storage.

Notes

  • If you don’t need the cookies to be vegan, you can use a regular egg instead of a flaxseed egg!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 119
  • Sugar: 12g
  • Sodium: 24mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: healthy peanut butter blossoms

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    59 comments
    1. Dominique
      January 17, 2021 AT 8:32 pm

      These are so easy to make and absolutely delicious 😍

      1. Brittany Mullins
        January 17, 2021 AT 8:48 pm

        So glad you loved these! Thanks for coming back to leave a review, I so appreciate it!

    2. Melissa
      December 25, 2020 AT 12:49 am

      Awesome! Such a quick and simple recipe but full of flavor. I will definitely make them again. Thanks for all of the gluten, egg and dairy free options. It means alot to me to have these choices and knowledge to continue my journey towards better health. It makes the food restrictions less cumbersome and allows me to still bake with my kids.

      1. Brittany Mullins
        December 29, 2020 AT 2:39 am

        Ahh, you’re so welcome, Melissa! I’m so glad the recipes have been helpful and that you’ve been enjoying them. 🙂

    3. Fitness health forever
      December 22, 2020 AT 5:53 am

      This content is well-detailed and easy to understand. Thank you for creating a good content!
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    4. Danielle Guzman
      December 20, 2020 AT 10:05 pm

      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!!!

      1. Brittany Mullins
        December 20, 2020 AT 11:32 pm

        Woo!! I’m so pumped these cookies were a hit with your family. Thanks for making them and for coming back to leave a review. I really appreciate it. 🙂

    5. Beth
      December 20, 2020 AT 5:17 pm

      Fabulous. Whipped it up in 5 minutes, goes great with red wine too! Thank you Brittany!

      1. Brittany Mullins
        December 20, 2020 AT 11:35 pm

        Ahh yay!! You’re so welcome, Beth. I’m pumped to hear that you loved these cookies. Thanks for coming back to leave a review, I really appreciate it. 🙂

    6. Maureen
      December 19, 2020 AT 4:04 pm

      It’s my first time baking a gf/vegan cookie and these are absolutely delicious! I can’t wait to share them with my family. Thanks for making my holidays a little brighter!

      1. Brittany Mullins
        December 20, 2020 AT 11:45 pm

        Ahh, yay! So glad you enjoyed these cookies, Maureen. Thanks for making them and for coming back to leave a review. I so appreciate it!

    7. Kathleen
      December 18, 2020 AT 4:20 pm

      So delicious and easy to make! Making my second batch

      1. Brittany Mullins
        December 18, 2020 AT 5:38 pm

        Ahh yay, I’m so glad you’re a fan of these cookies!! Thanks for coming back to leave a review, I really appreciate it. 🙂

    8. Mikki
      December 18, 2020 AT 4:07 am

      Super Delicious, I am going to try it.

    9. Jen Perkins
      December 17, 2020 AT 2:16 pm

      Holy smokes, these are absolutely incredible! My mouth is watering just thinking about them. And my kids devoured them. Super quick and easy too! Thanks for another awesome recipe Brittany!

      1. Brittany Mullins
        December 17, 2020 AT 7:14 pm

        Ahh yay, that makes me so happy to hear!! So glad these cookies were a hit. Thanks for making them and for leaving a review. I really appreciate it. 🙂

    10. Meghan
      December 13, 2020 AT 4:28 pm

      These are so good I could cry. Super easy to make too!

      1. Brittany Mullins
        December 13, 2020 AT 9:44 pm

        Ahh yay!! That makes me so happy to hear! I’m so glad you loved these cookies, Meghan. Thanks for making them 🙂

    11. tamarque
      December 12, 2020 AT 9:29 am

      The problem I have with many of your recipes is the amount of sugar and carbs.I am always looking for simple recipes that have no sugar, certainly not a cup of it.

      I like a chocolate candy recipe I recently received, very much like the squash fudge I tried some time ago. These use no sugar. I used some stevia with the chocolate ones along with coconut butter, raw cacao powder and tahini altho the recipe used almond butter. Both work and probably other nut butters as well.

      Would love to see your creativity come up with some ways to do desserts with very low carb content.

      1. CounselorChick
        December 30, 2020 AT 11:41 am

        Not everyone is afraid of healthy carbohydrates. Don’t change a thing Brittany. Those sugar substitutes are worse for human health than the real thing! People complaining about sugar can create their own free recipe blogs! (Gaslighting others is never okay!)

      2. Brittany Mullins
        December 13, 2020 AT 10:36 pm

        Hey Tamarque – You can certainly try these cookies with a sugar-free substitute like swerve or monkfruit and use a sugar-free chocolate. There are usually ways to sub in the sugar for low-sugar or sugar-free options. 🙂

    12. Cameron Voight
      December 11, 2020 AT 9:43 am

      This recipe has to be one of the easiest, fastest, healthier versions of a cookie classic that I have ever made!! It’s seriously SO DELICIOUS and they come together in literally minutes. Do yourself a favor and make these!!!!

      1. Brittany Mullins
        December 12, 2020 AT 12:48 am

        Ahh yay, so pumped you’re loving these cookies! Thanks so much for making them and for coming back to leave a review. I so appreciate it. 🙂

    13. Sandra
      December 11, 2020 AT 9:30 am

      You call these healthy, but sugar is not healthy.

      1. CounselorChick
        December 30, 2020 AT 11:43 am

        Gaslighting abusers are far worse than sugar! 😆

      2. Brittany Mullins
        December 12, 2020 AT 12:50 am

        Hey Sandra – I consider them to be healthier than the traditional recipe which uses flour, white sugar, brown sugar, milk, etc.

    14. Kim
      December 9, 2020 AT 3:31 pm

      My husband special requested these after I showed him EBF’s cookie week posts. I usually shy away from baking because it’s not my strong suit, but these were SO easy, SO quick, and SO delicious! Highly recommend!

      1. Brittany Mullins
        December 10, 2020 AT 12:26 am

        Ahh yay!! That makes me so happy to hear, Kim. I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂

    15. Cindee
      April 8, 2020 AT 5:14 am

      I followed the exact recipe and they came out way too sweet. One cup of coconut sugar was just way too much!

      1. Brittany Mullins
        April 8, 2020 AT 1:45 pm

        Hey Cindee, So sorry you didn’t enjoy these cookies! You can always adjust the amount of sugar in my recipes to fit your taste just for future reference. 🙂

    16. Morgen
      January 10, 2020 AT 10:35 am

      Delicious! My family makes lots of gf/df cookies for Christmas and these were one of our favorites this year.

      1. Brittany Mullins
        January 10, 2020 AT 8:19 pm

        Yay! That makes me so happy to hear, Morgen! Thank you so much for taking the time to leave a comment + star rating. I so appreciate it! <3

    17. Michayla Herr
      December 29, 2019 AT 10:27 am

      Most amazing cookies, I’m obsessed! So easy to make and I think are better than regular cookies (also better for you). Thanks for the great recipe!!

      1. Brittany Mullins
        December 31, 2019 AT 11:43 am

        Ahh that makes me so happy to hear, Michayla! I’m so glad you loved these cookies. They’re one of my faves too! Thanks for taking the time to come back and leave a comment and star rating. I so appreciate it. <3

    18. ANABEll
      December 23, 2019 AT 1:52 pm

      Hi!
      I was wondering if you think I could replace almond butter instead of peanuts in this recipe?

      1. Brittany Mullins
        December 23, 2019 AT 2:28 pm

        Hey Anabell – You could definitely swap out the peanut butter for almond butter!

    19. Hilda
      December 15, 2019 AT 5:44 pm

      My daughter was craving peanut butter kisses cookies like her grandmother makes. She asked if I could make a vegan version. I’m glad I found your recipe. These are delicious!

      1. Brittany Mullins
        December 17, 2019 AT 2:09 pm

        Yay!! I’m so glad you found my recipe too. Thank you for coming back to leave a comment and star rating, Hilda. I so appreciate it. <3

    20. Syl
      December 30, 2018 AT 2:25 am

      These are delicious, soft cookies. I ran out of peanut butter, so I used half peanut nutter and half cashew butter. My friends loved them too.

    21. Michelle Gutmann
      December 10, 2018 AT 11:31 pm

      OMG – I made these and because I’m gluten and dairy-free I was looking for a healthy replacement for my Mom’s cookies that are like these. These turned out soo yummy. Great recipe and love this site.

    22. Angie
      March 17, 2018 AT 12:43 am

      These are the best pb cookies I’ve ever made. I’ve made pb cookies using JIF natural pb and white sugar and they were excellent albeit a little fragile. This time I used Skippy natural pb because my boyfriend bought the wrong stuff – and used light brown cane sugar because he also bought the wrong sugar. I also did 1.5 times the recipe with 2 full flax eggs and maybe a bit extra vanilla. I rolled them in small balls and then in white sugar and pressed them with a fork on parchment paper – baked at 325 for about 8 to 10 minutes (my oven burns cookies at 350 it seems….) until puffed up and a shade darker – when I pulled them they were still very very soft. I let them cool on the cookie sheet. The cookies were about the size of a fifty-cent piece – maybe a little bigger. The end result was a SOFT CHEWY cookie. I skipped the chocolate. But OMG they were amazing and not fragile. I have no idea why they turned out so much better – I’m not a baker/cook but maybe the light brown sugar made the difference – with a little extra flax egg? I don’t know. The lower temp and letting them cool on the cookie sheet maybe too? I can’t imagine using a slimy egg though – highly recommend the flax egg.

    23. Kk
      April 28, 2016 AT 8:54 pm

      These are so good! I halved the recipe and only used 6 tbsp sugar, 3 brown and 3 white. I also added a sprinkle of salt. They taste great with coffee and ginger tea. Thank you!!!

    24. robinsveganlife
      February 12, 2016 AT 3:45 am

      Considering the minimal amount of ingredients called for, these came out alright. 🙂 They have the texture of a no-bake cookie and though most of them unfortunately fell apart when picked up, there weren’t any leftovers after the potluck I took them to tonight. I probably wouldn’t make ’em again but I loved how simple they were to whip up!

    25. Christina @ The Beautiful Balance
      December 14, 2014 AT 2:43 pm

      Love that you flipped the classic peanut butter blossoms! And congrats on finishing your 10-day sugar cleanse. Sugar is so hard to stay away from. I once eliminated all types of sugar (sucrose and fructose) for 14 days and felt like a serious addict until after a week.

      1. Brittany Mullins
        December 15, 2014 AT 10:46 am

        Oh man! That would have been really hard without fruit or anything! Did you go right back to eating sugar after cutting it out for the 14 days or have you been eating less since the detox?

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