Soft and chewy peanut butter blossoms with a healthy twist that remind you of childhood and make for the perfect treat at a cookie exchange! These easy peanut butter cookies are naturally gluten free, vegan, and low in sugar! They make for the perfect dessert, sweet snack, holiday bake sale, or cookie exchange!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
1 1/2 cup cassava flour, or gluten free 1-to-1 baking flour or all-purpose flour if not gluten free
1/2 cup coconut oil, slightly softened
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
3/4 cup smooth peanut butter
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp sea salt
24 homemade Hershey’s kisses (see note in the post)
Preheat oven to 350F and grease a cookie sheet with coconut oil.
In a large bowl, whisk together flour, coconut sugar, baking soda, and sea salt.
Fold in peanut butter, applesauce, coconut oil, and vanilla extract, and mix until it forms a thick dough.
Refrigerate the dough for 10 minutes.
Use a cookie scoop or roll dough into small dough balls (about 1 tbsp each) onto the cookie sheet.
Use a spoon to lightly press down onto each cookie to flatten it to the cookie sheet.
Bake for 10 minutes and allow to cool for 10 minutes.
Press one Hershey’s kiss into each cookie lightly and immediately place cookies into the freezer so that the kisses doesn’t melt.
To make homemade Hershey’s kisses: melt 1/2 cup chocolate chips in a bowl and pipe melted chocolate into Hershey kiss mold. Place the mold into the freezer to chill for 15 minutes.