Peanut Butter Blossoms -low carb, gluten free

These Peanut Butter Blossoms are a low carb, gluten free makeover of the classic holiday peanut butter kiss cookie and just as delicious! Easy low carb and grain free peanut butter cookies with a melted sugar-free chocolate chip center.

Almond flour, monkfruit, all natural peanut and dark chocolate come together for a decadent treat without the worry. No one should have to give up healthy treats even if they are following a low carb diet.

If you are looking for low carb cookie or treat options try these Lemon Linzer Cookies; Chocolate Brownie Ice Cream Sandwiches or these Paleo Cake Donuts.

Why You’ll Love This Recipe For Peanut Butter Blossoms

This recipe is simple to prepare and bakes up really quickly and best of all it doesn’t elicit a strong blood glucose response.

If you love the combination of peanut butter and chocolate this recipe is for you.

Ingredients To Make Peanut Butter Blossoms

• Almond flour– I used 2 cups of almond flour. If you don’t have any you can make your own using a high speed blender.
• Arrowroot – This is usually found in the natural organic aisle at the grocery store.
• Sea salt
• Vanilla – Make sure to use real vanilla extract, not imitation.
• Monkfruit syrup or maple syrup – I used 1/3 of a cup.
• Coconut oil ghee or butter, melted
• Peanut butter  – Make sure to use natural peanut butter made without seed oils or added sugar. Just peanuts!
• Dark chocolate chips – If you don’t have dark chocolate chips you can also chop up a bar of dark chocolate instead.

Equipment

• sheet pan
• parchment paper
• measuring cups and spoons

How To Make Peanut Butter Blossoms

• Preheat the oven to 350°Fahrenheit.
• Combine all the cookie ingredients, except for the chocolate chips, into a food processor, and pulse until fully combined. The dough will be crumbly in texture.
• Take about 1 tsp of the dough at a time, and roll it into a ball. Place these dough balls onto a parchment paper-lined baking sheet, and press a dark chocolate chip into the center of each cookie
• Bake for about 7 minutes until slightly golden. Cookies will seem underdone but they will firm up as they cool.

Storage

These peanut butter blossoms will keep in an airtight container on the kitchen counter for 3-4 days. You can also freeze them for up to 3 months.

Pro Tips

Here are a few things you can do to make sure your peanut butter blossoms turn out well each time:

• Separation of the oil and the butter is common in peanut butter so flip the jar every now and then so the oil mixes in with the peanut butter.
• If you don’t have dark chocolate chips any kind of chocolate chip will work. I suggest you choose a no sugar added chocolate chip if you can.
• Use a one teaspoon measuring spoon to scoop out the dough. It helps to wet the spoon so the dough slides out easily.

FAQs

What kind of peanut butter is best to make these blossoms?

I like to use smooth peanut butter to make these peanut butter blossoms.

Can I make these blossoms with almond butter?

If you have a peanut allergy amongst you then you can definitely make these with almond butter instead. Or try cashew butter for an even richer cookie.

Can I make these peanut butter blossoms ahead of time?

Yes, you can make these peanut butter blossoms ahead of time and freeze them until you are ready to serve them.

Did you make this recipe? If you did, please tag me and share on Instagram!