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
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
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 delicious, soft cookies. I ran out of peanut butter, so I used half peanut nutter and half cashew butter. My friends loved them too.
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 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.
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!!!
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!
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?
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!
Yummmm these look fantastic 🙂
So I just read more carefully and I see your note about the egg. Sorry! 🙂
These look fantastic! Do you think it would work with a regular egg instead of flax egg? Thanks!