Healthy Peanut Butter Blossoms
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Last updated on Jan 19, 2024
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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.
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!
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!
How to Make Healthy Peanut Butter Blossoms
- Make flaxseed egg – If you’re using a flaxseed egg, start by mixing the ground flaxseed with water and set aside.
- Mix – In a medium bowl, mix the peanut butter, sugar, flaxseed egg, vanilla and baking soda until well combined.
- Make cookies – Spoon 1 Tablespoon of the mixture and roll into a ball. Arrange each cookie about 1 inch apart onto a baking sheet.
- 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!
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!
More Cookie Recipes to Try
- Healthy No Bake Cookies
- Gluten-Free Sugar Cookies
- Snowball Cookies
- Almond Butter Espresso Cookies
- Gluten-Free Snickerdoodles
- Almond Flour Crescent Cookies
- Oatmeal Date Cookies
- 3-Ingredient Peanut Butter Cookies
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 coconut sugar or cane sugar
- 1 flax egg, (or a regular egg)
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- Vegan chocolate chunks, I used Enjoy Life Mega Chunks
Instructions
- Preheat the oven to 350°F.
- Mix together the ground flaxseed with the water to make your flaxseed egg and set aside.
- In a medium bowl, mix the peanut butter, sugar, flaxseed 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.
- Store in an airtight container on the counter for 3-4 days or in the fridge or freezer for longer storage.
Video
Notes
- If you don’t need the cookies to be vegan, you can use a regular egg instead of a flaxseed egg!
- Make a Hanukkah version by using chocolate gelt instead of chocolate chunk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!