Peanut Butter Blossom Cookies
[Vegan, Grain-Free]
Author Bio
Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook....
Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes. Read more about Robin
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Discover more recipes with these ingredients
Peanut Butter Blossom Cookies [Vegan, Grain-Free]
Cookies, a staple of the holiday diet, right? Well when you don’t eat dairy or gluten all those classics are off the table… or so you think. This vegan recreation of an old holiday favorite come out perfectly. The addition of molasses syrup gives these cookies a great depth...
Cookies, a staple of the holiday diet, right? Well when you don’t eat dairy or gluten all those classics are off the table… or so you think. This vegan recreation of an old holiday favorite come out perfectly. The addition of molasses syrup gives these cookies a great depth of flavor.
Read More
Ingredients You Need for Peanut Butter Blossom Cookies [Vegan, Grain-Free]
How to Prepare Peanut Butter Blossom Cookies [Vegan, Grain-Free]
- Preheat your oven to 350°F.
- Line your baking sheet with parchment paper.
- Into a stand mixer, paddle attached, add all of your ingredients through vanilla. Blend until creamy.
- Using a small scoop, place the dough balls on your sheet about 2 inches apart. Gently pressed them down a bit to flatten.
- Bake for 8 minutes then remove.
- As soon as you remove them, press the peanut butter cups into the center of each one. Allow to cool completely.
Nutritional Information
Per Serving: Calories: | Carbs: g | Fat: g | Protein: g | Sodium: mg | Sugar: g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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