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 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 🙂
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!)
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. 🙂
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! 😆
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. 🙂
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. 🙂
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
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
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!
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