Mini-batch Peanut Butter Blossom Cookies

5 from 1 vote

Mini-batch Peanut Butter Blossom Cookies

Prep Time5

Cook Time10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cookies, easy recipes, gluten-free, low sugar, peanut butter, peanut butter blossom, peanut butter blossom cookies, plant-based, small-batch, vegan

Servings: cookies

Calories: 104kcal

Equipment

Cookie sheet or similar

Ingredients

2 tbsp peanut butter (32 g) sub other nut/seed butter
1 tbsp maple syrup (21 g) you can probably sub sugar-free syrup
3 tbsp flour (21 g) gf all purpose if desired
1/4 tsp baking powder
pinch of salt
4 pieces Hershey's kisses, or other chocolate (22 g) df if desired

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a small bowl mix together peanut butter and maple syrup.
In a mug whisk together flour, baking powder, salt.
Gradually add flour to your small bowl, stopping when a soft non-sticky cookie dough is formed (this depends on your nut butter, I was left with 1 tsp flour unused). If the dough becomes too crumbly, add a drop of water and combine again.
Break off about 1 tbsp cookie dough, roll between your palms (optional: also roll in sugar) and flatten gently on the parchment.
Bake 8-9 minutes stopping exactly when cookies begin to crack.
Immediately and gently press one piece of chocolate on each cookie.
Let cookies cool and enjoy!

Nutrition