Peanut Butter Blossom

Healthy indulgences don’t get any easier than this!

3 simple ingredients, 1 bowl, 1 spoon.

For the chocolate on top, I melt dark chocolate (dairy free) and use a silicone candy mold to form the shape I want. Doing it this way ensures I am getting good quality, fair-trade, low-sugar chocolate for my cookies. We all want treats from time to time, but having to destroy our health for it is just not an option. At least not for me, and I am sure you feel the same way. 🙂

1 1/2 cup almond flour

3/4 cup natural peanut butter

1/4 organic maple syrup

1 cup chocolate chips

  1. Preheat oven to 350.
  2. Melt chocolate in a microwave safe bowl or in a saucepan on medium heat, stirring constantly to be sure not to burn the chocolate. Using a small spoon, fill each mold to the top with melted chocolate and place in freezer while preparing your cookies. They should harden in approximately 10 minutes so you will be able to pop them out 1 minute before the cookies come out of the oven.
  3. In a large bowl add the flour, peanut butter, and syrup. Mix well, until a dough ball forms. Using a cookie scoop, drop by scoopful on a baking sheet.
  4. Using the bottom of a small drinking glass, gently press cookie down slightly flattening it to about 1/2 inch thickness.
  5. Bake cookies for 12 minutes.
  6. As soon as the cookies come out of the oven, very gently press a chocolate piece down about 2 centimeters into the center of the cookie. Let the cookies cool completely on a baking rack. Resist the urge to taste test one too soon! The chocolate will be really melty – yes, that is a word 😉 – until the cookie is completely cool.

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