Gluten-Free Peanut Butter Blossoms
These gluten-free peanut butter blossoms come together quickly with simple ingredients that result in a delicious cookie the entire family will love!
Servings 12 cookies
- 1/2 C peanut butter creamy
- 2/3 C almond flour
- 1/4 tsp baking soda
- 1/4 C honey
- 1/2 tsp pure vanilla extract
- 1 egg
- 12 Reeses Peanut Butter Cups or Hershey's Kisses, piece of chocolate
Preheat oven to 350 degrees F.
Mix all ingredients together in a medium size bowl or blender bowl.
Using a spoon, place a scoop of dough in your hand and roll into a ball. Place on a parchment-lined cookie sheet.
Use the bottom of a glass to flatten the top of each cookie down slightly. If you choose, you can dip the bottom of the glass lightly in sugar (not required).
Bake the cookies for 9 minutes or until golden brown. Remove from the oven, but leave on the cookie sheet.
Immediately place a chocolate (Hershey's Kiss, Reeses Peanut Butter Cup) in the center of the cookie and push down.
Allow to cool completely before enjoying. Store uneaten cookies in an airtight container.
Calories: 162kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 103mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Calcium: 25mg | Iron: 1mg