Peanut Butter Blossoms
It’s the greatest time of year, which usually means sweets are falling like snowflakes. For any of us trying to stick to healthy eating, it becomes a little more difficult when your coworkers are constantly making delicious treats for the whole office. Whether or not you really want to be eating cookies, the moment you’ve been staring at them for five hours, you eventually break down and tell yourself you’re going to eat just one. The problem is one cookie turns into two and 20 minutes later you’re looking at an empty bowl of shame.
So for any of us who have very low self control when it comes to looking at the many delicious Christmas treats I wanted to help a little bit and give a little less guilty cookie recipe for those oh so classic Peanut Butter Blossoms. And just as always, for all of my gluten free foodies out there this is for you too!
- 1/2 cup packed coconut sugar
- 1/2 cup peanut butter
- 1/2 cup coconut oil, softened
- 1 egg
- 1 1/2 cups Cup-4-Cup Flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
*Bag of dark chocolate chips, (or for the original recipe do Hershey’s Kisses)
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Start by pre-heating your oven to 375 degrees. Then in a large bowl beat your sugar, peanut butter, coconut oil and egg with a mixer on medium speed. If you do prefer, you may mix with a spoon until all is well blended. Once you have a nice even consistency start slowly stirring in your flour, baking soda and baking powder until a nice dough is formed.
Then begin forming your dough into 1 inch sized balls. The classic recipe calls for extra sugar to be rolled into the balls so there is sugar glazed on the outside, but I will let you decide if you want any additional sugar. Then place your balls about 2 inches apart on ungreased cookie pans. Bake for about 8-10 minutes, or until the edges are a nice golden brown. Immediately press your chocolate into the center of each cookie. Finally, remove the cookies, let them cool and then enjoy!
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