Healthy Peanut Butter Blossoms
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Published Dec 11, 2020, Updated 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
Healthy Peanut Butter Blossoms
Ingredients
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.
Making these asap! Love the vegan variation. Perfect.
I LOVE peanut butter blossoms! Thanks for this vegan version 🙂
These sound like a winner for sure and super easy! I agree, you can’t go wrong with chocolate and peanut butter. I’ll have to check for those chocolate chunks at my store.
Omg I make these every year for Christmas and will be trying out this recipe! I can wait =0) Just a quick questions, are these soft a chewing? The ones I normally make are soft and chewing as it takes unsalted Butter.
I want to hear more about this sugar detox!
Yum! Definitely making these this weekend!
I used to make these as a kid!!! With Hershey kisses in the middle! So cute!
PB blossoms are my brother’s favorite! Now I can feel good about making them for him 😉
These look delicious. I have a 3-ingredient peanut butter cookie recipe I love (flourless) so if you ever want to try that to compare, let me know!
I have a hunch these would be as delicious as a non-vegan competitor. Delicious!
These look fantastic! Do you think it would work with a regular egg instead of flax egg? Thanks!
So I just read more carefully and I see your note about the egg. Sorry! 🙂
Yummmm these look fantastic 🙂
I’ve never been able to resist the old standard chocolate and PB combination, especially in cookie form, and even more so when they’re this easy! They look amazing, Brittany!
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.
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?
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!
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!!!
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.
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.
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.
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!
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
Hi!
I was wondering if you think I could replace almond butter instead of peanuts in this recipe?
Hey Anabell – You could definitely swap out the peanut butter for almond butter!
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!!
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
Delicious! My family makes lots of gf/df cookies for Christmas and these were one of our favorites this year.
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
I followed the exact recipe and they came out way too sweet. One cup of coconut sugar was just way too much!
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. 🙂
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!
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. 🙂
You call these healthy, but sugar is not healthy.
Hey Sandra – I consider them to be healthier than the traditional recipe which uses flour, white sugar, brown sugar, milk, etc.
Gaslighting abusers are far worse than sugar! 😆
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!!!!
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. 🙂
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.
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. 🙂
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!)
These are so good I could cry. Super easy to make too!
Ahh yay!! That makes me so happy to hear! I’m so glad you loved these cookies, Meghan. Thanks for making them 🙂
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!
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. 🙂
Super Delicious, I am going to try it.
So delicious and easy to make! Making my second batch
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. 🙂
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!
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!
Fabulous. Whipped it up in 5 minutes, goes great with red wine too! Thank you Brittany!
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. 🙂
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!!!
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. 🙂
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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.
Ahh, you’re so welcome, Melissa! I’m so glad the recipes have been helpful and that you’ve been enjoying them. 🙂
These are so easy to make and absolutely delicious 😍
So glad you loved these! Thanks for coming back to leave a review, I so appreciate it!
Hi 🙂 I’m trying to cut down on my sugar intake. If I reduce the coconut sugar amount, is there anything I need to tweak in the recipe?
I haven’t tried reducing the sugar in this recipe, but I think you should be fine without changing anything else. Keep me posted how these turn out for you if you end up trying them.
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 🙂
WOO! This is seriously the best, Sophie. I am so glad these were a hit for everyone. Thank you for sharing your review + star rating, I really appreciate it!
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!
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?