Peanut Butter Blossoms - gluten and egg free

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Nutritional Info
  • Servings Per Recipe: 37
  • Amount Per Serving
  • Calories: 103.5
  • Total Fat: 5.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 114.1 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Peanut Butter Blossoms - gluten and egg free calories by ingredient


Introduction

These are one of my favorite Christmas cookies.
I took a recipe that I found, made a couple adjustments to make it healthier and gluten and egg free. Still needs tweaking as this cookie becomes crunchy and I like mine soft. These are one of my favorite Christmas cookies.
I took a recipe that I found, made a couple adjustments to make it healthier and gluten and egg free. Still needs tweaking as this cookie becomes crunchy and I like mine soft.
Number of Servings: 37

Ingredients

    1/2 cup Trader Joe's Creamy Unsalted Peanut Butter
    3/4 cup Amaranth Flour
    1/2 cup Almond meal
    1/4 cup Bob's Red Mill Potato Starch
    1/2 teaspoon Arm & Hammer Baking Soda
    1 1/2 teaspoon Salt (reduce to a pinch if using peanut butter with salt)
    3/4 cup + 3 TBL Brown Sugar-C & H Light (reduce to just 3/4 cup if using peanut butter with sugar)
    1/4 cup granulated sugar (omit if peanut butter has sugar)
    1/2 stick (4 TBL) Butter
    1 TBL Cold Milled Flax - Ground Golden Flax Seed + 3 TBL water
    1/2 tsp Vanilla Extract, Pure
    1/2 tsp Xanthum Gum
    75 Hershey Kisses, unwrapped

Tips

If you want to use egg instead of the flax; omit the flax and water and use 1 large egg.
You can substitute 1/2 cup Amaranth flour for the 1/2 cup almond meal.
You can also substitute sweetened almond butter for the peanut butter.


Directions

Preheat to 350. Line baking sheets with parchment or baking mats. Combine Amaranth flour, almond meal, potato starch, xanthum gum, baking soda, and salt in a small mixing bowl. Whisk gently. In a larger mixing bowl, combine butter and sugars and beat on low til mixed. Then beat on high for 3-4 minutes until fluffy. In a small bowl, combine the 3 TBL water and flax meal. Add peanut butter, flax meal mixture, vanilla and beat for 1 minute. Slowly add dry ingredients and beat until dough is stiff. Roll balls of dough by a tablespoon; roll top in granulated sugar if desired. Place on baking sheet, bake for 15-20 minutes. Remove when browned. Place Hershey kiss immediately after removal in center of cookie. Let cool, may need to put in cold place to reset kiss faster.

Serving Size: makes 75 - 1 TBL cookies

Number of Servings: 37

Recipe submitted by SparkPeople user MAMABOARDLEY.