Thanks to Avery Road Products for sponsoring this post and providing this product to review. Rest assured, all opinions are my own and my opinion is, they’re awesome.
For the love of peanut butter!
If there were a food that could define me, it would be nut butter, mainly the pea variety, followed by cashew and almond. I’m convinced that without it I would suffer serious nutrient deficiencies and/or starvation and ultimately death. Which is why, for the sake of my own health and life, I decided it was time to bake peanut butter cookies.
I should alert my insurance provider on my level of dedication to health.
But these aren’t just any peanut butter cookies, no no. These are Peanut Butter Blossoms and the blossom part is chocolate. What’s better? The chocolate blossom is not a Hershey Kiss(!!!) but a handmade kiss that is low carb friendly! Can you just imagine having these handy around the holidays? Not only can you make these cookies but you can make basically any other “treat” that requires the use of a *KISS*….which is amazing.
The other friendly part is that this recipe makes exactly 12 cookies and does not use your entire jar of peanut butter, unlike some of those flourless pb cookie recipes.
Just make sure to follow my tips below to make sure you get the best little blossom possible. 🙌
Flourless Peanut Butter Blossoms with Homemade Kisses
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There are two parts to this recipe that are important:
The Cookie and The Chocolate.
The chocolate I used is the Lily’s Baking Chocolate but you can use any low carb variety you like.
The Large Chocolate Chip Molds from Avery Road make it sooooo easy.
Fill them with a ziplock or pastry bag full of melted chocolate.
Then use a toothpick (or as I did, a chopstick) to push the chocolate to the tip and remove any air.
I like to get my cookies mixed and baking while the chocolate cools in the fridge.
They harden quickly, so it’s really an easy process.
Notice that I keep my cookie dough in balls and only slightly press where I want the chocolate.
That keeps them in the traditional shape and also keeps them from breaking apart too much post baking.
Because these cookies are more dense and are crumbly, you want to let them cool a bit, add the chocolate, then cool completely. Once these are cool, they won’t fall apart.
They WILL be firm on the outside and soft on the inside.
TIP: Adjust the sweetness to your liking.
I make mine with a hint of sweet and I use Truvia Baking Blend.
This does contain some actual sugar but I only use 1/4 cup.
If you use Pyure or Swerve:
1/4 cup might be the perfect sweet or you may need a bit more.
I recommend tasting it before you add the egg and adjusting there.
Find the Chocolate molds HERE, plus check out more of our adventures in candy making 👇👇👇👇
- ½ cup Natural Peanut Butter (the drippy kind)
- ¼ cup Truvia Baking Blend, or ¼ c granulated Swerve
- ⅛ tsp Baking Powder, basically just a pinch
- ½ tsp Vanilla
- Pinch Flaked Salt, or sea salt
- 1 egg, lightly beaten
- 1 set Large Chocolate Chip Molds
- 1 cup Lily's Dark Chocolate, or favorite low carb chocolate
- Melt the chocolate and using a pastry bag or ziplock bag with the end cut off, pipe chocolate into the molds. Press the chocolate all the way to the tip using a toothpick or chopstick. Place in refrigerator to harden.
- Heat oven to 400 and line a light baking sheet with parchment.
- Mix the peanut butter, sugar, vanilla, bp and salt until combined. Taste to account for level of sweetness.
- Add the beaten egg and mix well.
- Roll into 12 balls and place on the baking sheet. Press a dimple in each cooking using your thumb.
- Bake for 7 minutes, 8 at the most. Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a cooling rack.
- Press the chocolate into the center of each cookie and let cool completely to prevent any crumbling.