These soft and chewy gluten-free peanut butter blossoms are made with oat flour and with topped with quality chocolate. Healthy cookies with a vegan-option.
1 large egg or flax egg*
1/2 cup natural creamy peanut butter
1 teaspoon vanilla extract
6 tablespoons coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
3/4 cup oat flour
8 dark chocolate squares or peanut butter cups
Preheat the over to 350F and line a baking sheet with parchment.
In a mixing bowl, combine the and egg, peanut butter, and vanilla. Beat until smooth. Add the coconut sugar, baking soda, sea salt, and oat flour. Mix until fully combined. The dough will be thick. Roll the dough into 8-10 balls and place on the parchment-lined baking sheet. Flatten the balls slightly.
Bake for 9-11 minutes, or until slightly golden. Once out of the oven, let the cookies sit on the pan for about 2 minutes before gently pressing a square of chocolate or peanut butter cup to the center of the cookie. Continue to let cool for 5 minutes on the baking sheet. If using high-quality chocolate, transfer to a flat plate or small sheet pan and place in the fridge or freezer to set the chocolate. You can also simply transfer to a wire rack to finish cooling, but the chocolate may melt into a pool rather than holding its shape.
Store the cookies in an airtight container in the fridge. These cookies taste best eaten within a week.
Vegan option: Use a flax egg in place of the large egg. Use 1 tablespoon ground flax + 3 tablespoons warm water. Let it sit for 5 minutes so it can gel before adding the other ingredients.