When I think of holiday cookies, trays of thickly iced sugar cookies with brightly colored decorations dispersed among sugar-coated peanut butter blossoms, caramel filled delights, and dense chocolate chip squares come to mind. As I traveled along my wellness journey, my idea of the holiday cookie morphed into something a bit healthier, yet still something delicious to savor. I began changing the recipes I’d made for years, one of our favorites to make now are Gluten-Free Nut Butter Blossoms.
My husband’s favorite holiday cookie is the peanut butter blossom. Now, as a gluten-free family, we needed a new recipe for this tasty treat.
I created two versions of this simple holiday recipe. The directions are the same, but the ingredients are slightly different. I made one with peanut butter and another with almond butter. I used different sweeteners too. The traditional peanut butter flavor comes through with organic raw sugar. Whereas, the molasses flavor of sucanat adds something special to the almond butter.
When it comes to blossoms, most people use the traditional milk chocolate kisses. Personally, I prefer dark chocolate. So I improvised with 70% organic dark chocolate squares and chips. I used the traditional Hershey’s Kisses too. They are far from organic and still contain a few ingredients that aren’t usually in my diet. But I have grown to allow myself to deviate from my norm occasionally – particularly on special occasions! And considering the other quality ingredients, this cookie is worth the splurge!
Gluten-free nut butter blossoms
Gluten-Free Peanut Butter Blossoms
- 1 cup organic natural peanut butter
- 3/4 cup organic raw sugar
- 2 Tbsp almond meal
- 1 organic egg
- 1 tsp vanilla
- 18 chocolate kisses
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper.
- Add nut butter and sugar to mixing bowl and combine with mixer.
- Add flour, egg, and vanilla and mix until dough is formed.
- Using a tablespoon, measure dough and roll to form 18 round balls. Cook for 12 minutes, remove from oven and top with kisses, dark chocolate square pieces, or a few dark chocolate chips.
- Gently slide parchment with cookies onto a cooling rack and allow to cool for 20 minutes.
1 cup organic natural almond butter
3/4 cup organic sucanat (dehydrated sugar cane juice)
2 Tbsp almond meal or coconut flour
1 organic egg
1 tsp vanilla
18 chocolate kisses, 9 dark chocolate squares cut in half, or 1/4 cup dark chocolate chips
And if you’re looking for another Christmas cookie recipe that’s also a little bit better for you, try these Christmas Buckeyes!