Prior to my gluten free, dairy free, refined sugar free, blah blah blah days, my favorite cookies were Peanut Butter Blossoms. I always made them around the holidays and would often eat half of each batch on my own. My first date with Dave was the Monday after Christmas. We had dinner at Grimaldi's, the most incredible brick oven pizza you will ever have, and immediately knew this would not be the last we saw of each other. He caught a glimpse of a picture on my phone (as I was scrolling through to show him a picture of Holly, obviously) and he told me to go back. He had me stop at a picture of the Peanut Butter Blossoms I made earlier that week, as proof to a friend that I could actually bake, clearly years ago before my blogging days. Dave told me those were his favorite cookies and he could not believe that I not only made them, but that they were my favorite, too. I tell you this story to illustrate how determined I was to create a modified version of this fantastic cookie so we could still both enjoy them. These cookies are quite nostalgic for me (and absolutely delicious!), especially around the holidays, the time I met the love of my life. #cookiesoulmates
Serves: 36 to 48
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Fresh From the Market:
- 1/2 c. Earth Balance Coconut or Buttery Spread
- 2 Organic Brown Eggs
- 1 c. Organic Peanut Butter (Creamy or Chunky)
- 1 bag Enjoy Life Allergy Free Chocolate Chunks (One for Every Cookie)
From the Pantry:
- 1 c. Brown Rice Flour
- 1/2 c. Arrowroot
- 1/4 tsp. Xanthan Gum
- 1 c. Honey Crystals or Coconut Sugar
From the Spice Rack:
- 1/4 tsp. Sea Salt
- Hand Mixer
- 2 Large Mixing Bowls
- Whisk and Wooden Spoon
- Parchment Paper (optional)
- Preheat oven to 375 F degrees.
- In one mixing bowl, combine the brown rice flour, arrowroot, xanthan gum and sea salt. Whisk together and set aside.
- In the other mixing bowl, combine the honey crystals, peanut butter and earth balance spread. Mix on low with the hand mixer and add the eggs. Continue to mix until smooth and fully blended.
- Slowly fold the dry ingredients into the wet and blend with the hand mixer.
- Line the baking sheet with the parchment paper for an easy clean up or spray the sheet lightly.
- Since the chocolate chunks are smaller than the Hershey kisses, I scooped a teaspoon size ball so the chocolate fit in the middle. I know, these are not the same without an actual Hersey kiss. If you can find me a kiss without refined sugar and milk, then I will update this recipe in no time!
- Bake for 10 to 12 minutes or until the edges start to brown lightly. Stick a toothpick in the middle to ensure it is done, take the pan out and let it cool for 5 to 10 minutes. Then move the cookies to a cooling rack for another 10 to 15 minutes or until fully cool.
- Enjoy and make your own memories with these delicious and almost nutritious cookies.
Looking for more gluten free and dairy free dessert recipes to satisfy your sweet tooth? Check these out!