Hi Guys! We’ve gone into the archives to bring you a spin on a cookie that has stood the test of time: the Peanut Butter Blossom. Back in the day we looooved those chewy holiday cookies with the chocolate Kiss in the middle!
Fresh ground almond butter has since replaced the jars of Skippy in our pantry, and a store-bought chocolate Kiss with decent ingredients is very hard to come by. So, we went back to the test kitchen to see if we could pull off a primally-inspired version that replaces flour and refined sugar with real food alternatives.
Word has it that the original Peanut Butter Blossom came to be by accident. Realizing she was out of chocolate chips, Freda Smith improvised with a single Hersey’s kiss on the center of each peanut butter cookie.
Well, we’re bringing back the chips! Brands such as Enjoy Life offer chocolate mega chunks and dark chocolate morsels with ingredients we feel good about. Three chocolate mega chunks in the center of a single cookie is a great substitute for the Hershey’s Kiss, OR simply throw in some chips to the batter and call it good! (Besides, it’s hard to stack cookies with a Kiss in the middle!)
Substituting almond butter for peanut butter is no loss in my book. There is much debate in the Primal food world about whether peanuts are as harmful as was once suggested. The typical “Paleo” response to the allowance of peanuts is “no, because they are a legume” and legumes have lectins and anti-nutrients that can be irritating to the gut.
Those following a primal lifestyle also worry about the potential aflatoxins in peanuts. Because peanuts grow in the ground they are exposed to such soil-based fungi that may lead to ill-health. Whether there is need for concern or not, the almond butter in these Almond Butter Blossom cookies hits the palette just right.
These flourless, real food ingredient, nutty treats are super simple to throw together. They bake quick, are fun for the kids to help with, and are ready to satisfy your family’s sweet tooth in no time!
I often make these around the holidays for the infamous cookie plate, or even a cookie swap. But a hankering for an Almond Butter Blossom means this recipe is good anytime.
Note: Almond butter has become more mainstream since I started making the swap from peanut butter. I use the freshly ground organic version from Whole Foods. I find it makes the best baked goods since it doesn’t have any extra oil. If you opt for a jarred brand, you may need to add a tablespoon or so of almond flour to counter the oil.Print
- 1 cup Almond butter
- 1/2 cup Coconut palm sugar (or maple sugar)
- 1 Egg
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1/4 tsp Salt
- 42 Enjoy Life Mega Chunks (3 per cookie)
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment paper.
- In a mixing bowl, combine all ingredients except for chocolate.
- Roll heaping tablespoons (or 1 oz cookie scoop) of dough into a ball.
- Place ball on baking sheet and gently press down with your fingers.
- Repeat for remainder of dough.
- Bake for 8 minutes.
- Remove from oven and immediately press 3 chocolate chunks into each cookie.
- Enjoy warm or let chocolate cool and harden before storing.
Substitute 1/2 cup enjoy life chips for mega chunks and mix them right into the dough.
- Category: Dessert