Cookies, a staple of the holiday diet, right? Well when you don’t eat dairy or gluten all those classics are off the table… or so you think. This vegan recreation of an old holiday favorite come out perfectly. The addition of molasses syrup gives these cookies a great depth of flavor.
Peanut Butter Blossom Cookies [Vegan, Grain-Free]
Serves
12-14Cook Time
8Ingredients
- 1 cup creamy peanut butter
- 1/2 cup coconut sugar
- 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water, stirred and allowed to sit 4 minutes)
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Himalayan salt, for topping
- 1 bag of vegan dark chocolate peanut butter cups
Preparation
- Preheat your oven to 350°F.
- Line your baking sheet with parchment paper.
- Into a stand mixer, paddle attached, add all of your ingredients through vanilla. Blend until creamy.
- Using a small scoop, place the dough balls on your sheet about 2 inches apart. Gently pressed them down a bit to flatten.
- Bake for 8 minutes then remove.
- As soon as you remove them, press the peanut butter cups into the center of each one. Allow to cool completely.
Nutritional Information
Per Serving: Calories: | Carbs: g | Fat: g | Protein: g | Sodium: mg | Sugar: g
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AUTHOR & RECIPE DETAILS
Easy, flavorful gluten-free recipes that will make anyone fall in love with plant-based food.
Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.
http://www.onegreenplanet.org/vegan-recipe/peanut-butter-blossom-cookies-grain-free/