With only six ingredients and about 15 minutes to whip up, these heathy peanut butter blossoms are an easy addition to your holiday cookie tray! Vegan and gluten-free.
Vegan chocolate chunksI 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.