A healthier twist on the classic Christmas cookie favorite, these Peanut Butter Blossoms are just enough sweet and salty to satisfy your cravings for a little bit of both. They're prepared in just one bowl in under an hour, with unrefined sugar, whole-grain flour, rich dark chocolate, and natural peanut butter!
“So, what are you going to do in Minnesota when you’re not in the kitchen?” everyone asks about my week here for Christmas.
Silly. You think I won’t be in the kitchen? My plane landed 12 hours ago and I’ve already made my dad his favorite waffles and placed a batch of these cookies in the oven. I. Don’t. Leave. The. Kitchen. So domestic, I know. So happy. Better believe it. Aside from the fact that it’s 20 degrees outside and my warmest article of clothing (until I go shopping tomorrow) is a fuzzy NorthFace zip-up, I don’t really want to leave the kitchen, honestly. This is my happy place. Duh.
Unlike the other cookies I made for Christmas celebrations this year, these are a childhood classic. Just the mere though of pillowy peanut butter cookies topped with rich chocolate kisses takes me back to my six-year-old self, who also loved the kitchen. But that self loved it mainly for the food that came out of it, whereas this self loves it for so much more.
This self, the one that has been everything from a whatever-eater through my childhood and early teen years, a highly restrictive-eater through adolescence, to now finally an intuitive eater as a young adult loves the kitchen because it brings us together. Though some may choose to stand far away from the kitchen during parties and gatherings, the kitchen is the ultimate source of community because, well, where else does the food that brings every hungry person to the table come from?
And for those who do find themselves drawn into the kitchen, I welcome you. I embrace you (unless you’re standing in the way). I’m excited that you’re excited to be here because it’s such a fun place. It’s one of the most rewarding learning environments and I feel honored to call myself a teacher here. It’s a job that, 99.9% of the time, I don’t want to leave. It’s a creative space where my ideas are driven by tastebuds, pairings, seasons, emotions and no ideas are ever trashed completely.
If not for a kitchen, I don’t know where else in this world I would find myself.
Makes about 20 cookies
1 cup whole-wheat flour*
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup coconut oil, melted and cooled
1 cup coconut sugar
1 pasture-raised egg
3/4 cup natural creamy peanut butter
1 tsp. vanilla extract
In a large mixing bowl, whisk together the coconut oil, coconut sugar, egg, peanut butter, and vanilla extract until smooth.
Add in half the flour, baking soda, and sea salt and stir until incorporated. Add the other half of the flour and stir again until no clumps of flour remain (don’t overmix!). Cover and refrigerate 45-60 minutes.
Preheat the oven to 350F and line a baking sheet with parchment paper. Set aside.
Use a medium-size cookie scooper to portion out the dough onto the sheet. If you don’t have a cookie scooper, use your hands to roll the dough into golfball-size portions. Leave about 1.5-2 inches of space between each portion of dough.
Bake for 10-12 minutes, or until lightly golden around the edges. They will be softer than most other cookies in the center, but that’s okay. Remove from them oven and let them cool on the baking sheet for 10 minutes.
Transfer them to a cooling rack and gently press one chocolate candy into the center of each cookie. If the chocolate seems to be melting, place them in the fridge for 10 or so minutes.
Store in an airtight container for up to two weeks.
*If you’d like to make these gluten-free, I suggest using this flour from Bob’s Red Mill. I used it to test a gf version and it worked very well!
Adapted from here.