Gluten Free Dairy Free Peanut Butter Blossoms
Christmas cookies are a tradition in many households, but when you have family members with gluten allergies, or a special diet, it can be more challenging. The recipe I am sharing with you today is for a classic Christmas cookie veganized and made gluten free! It is one of my family’s favorites, and I know yours will love it too! It is the peanut butter blossom cookie. I use flax seed instead of eggs, and coconut oil instead of the butter. If you want these to be nut free, you can use Sunbutter instead of the peanut butter. These taste just as good and rich as the classic cookies, so give them a try!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 375F degrees. In a large bowl, whisk together the sugar, peanut butter, and coconut oil until well combined. Add the flax eggs, and the water, and whisk until smooth. Stir in all the remaining ingredients with a spoon, except for the chocolates until smooth. The dough will be thick and soft. Form into 1 1/2 inch balls, and place on lined baking sheets a few inches apart. Press down slightly. Place in the oven and bake for about 12 minutes until lightly browned. Remove from the oven and immediately press a chocolate into the center of each. Allow to cool completely.
*Whisk together 2 Tbsp ground flax seed, and 1/4 cup plus 2 Tbsp filtered water. Let sit for 15 minutes before using in the recipe.
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- Child Friendly