Peanut Butter Blossoms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 18-20 cookies
Ingredients
  • ¾ cup coconut palm sugar
  • ⅓ cup coconut oil, room temperature
  • ⅓ cup plain Greek yogurt
  • ½ cup natural creamy peanut butter
  • 1 large egg
  • 1½ cup whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • About 20 jumbo semisweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper. Set aside.
  2. In a large bowl, mix coconut sugar with wet ingredients, peanut butter and egg with a hand mixer or a whisk. (Using a whisk, this will take longer.)
  3. Stir in dry ingredients until combined and smooth. Use a big fork to remove any chunks of coconut oil.
  4. Cover bowl and chill in the refrigerator for 10 minutes.
  5. Shape dough into 1-inch balls and place on lined cookie sheet about 2 inches apart.
  6. Bake for 9-13 minutes, or until slightly hardened and golden brown on bottoms. Press chocolate chip into center of each cookie immediately after removing from the oven. Save in an airtight container in room temperature or freeze to save longer.
Notes
If you want a more traditional peanut butter blossom, use a Hershey's kiss instead of a chocolate chip.
Nutrition Information
Serving size: 1 cookie Calories: 137 Fat: 8 Carbohydrates: 14.5 Sugar: 6.4 Sodium: 77.3 Fiber: 1.6 Protein: 3.5 Cholesterol: 9.8
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/peanut-butter-blossoms/