Healthy Peanut Butter Blossoms
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Published Dec 11, 2020, Updated Dec 23, 2022
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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 Healthy Cookie Recipes to Make:
- Healthy No Bake Cookies
- Gluten-Free Sugar Cookies
- Snowball Cookies
- Chocolate Avocado Truffles
- Almond Butter Espresso Cookies
- Gluten-Free Snickerdoodles
- Almond Flour Crescent Cookies
- Oatmeal Date Cookies
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.
Amazing cookies! I am new to your blog and this was one of the first recipes I made. Absolutely delicious and light. No gluten hangover afterwards. I look forward to trying more of your recipes.
Woo!! So glad you loved these cookies, Cheryl. Thanks for the review. I really appreciate it!
The fastest, easiest, tastiest cookies to make! My dad monitors his blood sugar and loves that these don’t make it spike at much. Definitely a regular recipe in our house!
Ahh yay, so glad these cookies were a hit with your dad. Thanks for making them and for coming back to leave a review. I appreciate it!
cookies are very tasty, i loved it
Yay! I’m glad these cookies were a hit, Krishnan! Thanks for the review 🙂
Always feel safe following recipes on this website! These are my favorite. Perfect snack and highly addictive 😀
So glad you’re enjoying these cookies, Omur! Thanks for the review 🙂
Just whipped these up and they are sooo delicious! Even my non-vegan family was all over them. I sprinkled a little extra coconut sugar on the top…so good!!
Woo!! So glad these peanut butter blossoms were a hit, Katie! Thanks so much for the review. I so appreciate it!
Do these cookies have flour in them?
Hey Denise- no they don’t.
I made these in Brasil. Whole peanut paste with with 3/4 tsp salt per cup instead of peanut butter. I use a regular egg and coconut sugar. Easier to mix if 1st in bowl, sugar, then peanut paste, then beat the rest with a fork in the same measuring cup before adding to the bowl and mixing, I use a rubber spatula to mix and a plastic coffee scoop to ball. My gas oven preheats quick so I preheat just before making balls of dough. I had to adjust the bake time to 8 minutes. Literally everybody loves them.I translated my adapted recipe to Brasilian Portuguese for a class assignment. I tried making them with the unground salt I use in my grinder and love them like that!
This is amazing, Robert. Thank you so much for sharing, I really appreciate your review + star rating!
These are better than the original. Even my kids and old school husband agree. I used half coconut sugar, half cane sugar and slightly too sweet for me, but not the kids! Next time I’ll use all coconut sugar. I also was worried they wouldn’t hold together, but once they cooled they were perfect! Will be making many more batches.
Ah yay! I am so glad that you and your family are loving this recipe, Allie. Thank you so much for your review + star rating, it means so much to me!
so easy! my dad especially loved them. Will certainly make these again. thanks for the delicious & easy recipe.
Aw yay! I am so glad this recipe is a hit, Nancy. Thank you so much for sharing your review & star rating, it means so much to me!
These got rave reviews! I subbed a real egg for flax, used regular peanut butter, 50/50 coconut and cane sugar, and Hershey’s kisses on top. Will be making again!
They are the same cookie my mom bakes every Christmas but easier and with fewer ingredients 🙂