This healthier version of the classic Peanut Butter Blossoms made with whole wheat flour taste just as delicious as the original!
These cookies are evvverythinggggg.
Buttery and fluffy and soft and peanuty and filled with dark chocolate in the middle I MEAN what more do you need in life?
Let me be honest with you though. As a total cookie lover and peanut butter fanatic, peanut butter cookies were never my go-to. Chocolate cookies, sugar cookies, snickerdoodles, cream cheese cookies…get in my belly. But peanut butter cookies? Meh. Where’s the chocolate, yo?
But Jeff, you see, adores peanut butter cookies. I think he likes them more than he likes me. I knew I wanted to bake something nomtastical this past weekend so I took his love for peanut butter cookies and my deep dark chocolate obsession (and ok fine, way too many HERSHEY’s kisses for my own good) and set out to make those wonderful little peanut butter blossoms I remembered from childhood.
While I didn’t grow up making Christmas cookies per se (I’m Jewish!), I’ve eaten my fair share of them over the years. I used to take cooking classes with the most awesome lady named Betty Buns. I have vivid memories making meatloaf and banana bread and chocolate chip cookies at the ripe age of ten. The passion started when I was just just a tot! So you can imagine my excitement when I found my beloved Betty Buns cookbook while searching my mom’s cookbook cabinet for recipe inspiration.
I took Betty Buns’ Peanut Butter Blossoms recipe and worked my magic. The holidays are as a good a time as ever to indugle, but I saw no harm in taking out a bit of the sugar, swapping the white flour for white whole wheat (I get mine at Trader Joe’s), and using less refined sugars like coconut sugar + organic cane sugar. Oh, and a wee flax egg!
By the way, you don’t need a big fancy mixer to make these. I don’t have a big fancy mixer. If you don’t own one of these super affordable hand mixers, get it on your holiday list stat!
You would nevereverever know these were healthyish at all. And I mean, they’re still cookies with a stick of [vegan] butter and a bunch of sugar because…’tis the season! Save the kale salads for next month, my friends.
I found that the key to getting the chocolate kisses to stick was the bake these bad boys for 8 minutes, quickly dot each cookie with a kiss (so cute), then bake for one minute more. I don’t like my cookies crunchy in the slightest (underdone, please), but if you like a crunchier cookie, by all means bake them a couple minutes longer.
P.S. I definitely accidentally spilled the milk in these photos and decided it looked cool. Does it look cool??
Okay too much talking and too little cookie-ing. Hop to it!!
- 1 tbsp ground flax + 3 tbsp water (can sub 1 egg)
- ½ cup natural peanut butter*
- ½ cup vegan butter (I used Earth Balance, can sub regular butter)
- ½ cup organic cane sugar
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 1 cup white whole wheat flour (can sub all-purpose flour)
- ¾ tsp baking soda
- ¼ tsp salt
- 23 chocolate kisses (I love dark chocolate)
- Preheat oven to 375F. Line two cookie sheets with parchment paper. Make sure you have about 23 unwrapped kisses ready to go.
- Mix together ground flax and water in a small bowl. Set aside.
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, cream peanut butter, vegan butter, and sugars until light and fluffy, about 2 minutes.
- Add the flax egg and vanilla and mix to combine. Add the flour, baking soda and salt and mix until just combined. Roll dough into smooth 1-inch balls (I used a cookie scoop) and place 2 inches apart on baking sheets. No need to flatten.
- Bake (one cookie sheet at a time) for 8 minutes. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Return to the oven and bake for one more minute. Remove from oven and cool on a cooling rack.