PEANUT BLOSSOMS – LOW CARB AND GLUTEN-FREE
You have no idea how much it pains me to say this but I am sick of low carb Christmas cookies. I am sick of making them, sick of photographing them, sick of writing about them and sadly, even a little sick of eating them. And if you know me in real life, you know that this is akin to heresy in my books.
Every year, I look forward to the Christmas baking season with all the eagerness of a child awaiting the arrival of St. Nick. I start writing down ideas for all the goodies I will make months in advance, envisioning the pretty boxes of homemade baked goods for friends and family. I have to hold myself back from starting too early, lest this very thing should occur…that I should get sick of Christmas cookies before Christmas is actually here. I knew it had to happen sometime.
Peanut Blossoms - Low Carb and Gluten-Free
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Soft low carb peanut butter cookies with a "kiss" of chocolate in the center. A holiday classic made healthy and gluten-free.
Course: Dessert
Cuisine: American
Servings: 30 servings (2 cookies per serving)
Calories: 165 kcal
Ingredients
Cookies:
1 ½ cups peanut flour
1 cup almond flour
3 tbsp coconut flour
1 tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
3/4 cup butter softened
1 cup Swerve Sweetener
2 eggs
1 tsp vanilla
1/4 cup Swerve or granulated erythritol or xylitol for sprinkling optional.
Chocolate "Kisses":
6 oz 70-80% chocolate I recommend Scharffen Berger or Lily's Sugar Free Dark Chocolate
2 tbsp butter
Instructions
Preheat oven to 325F and line several large baking sheets with parchment paper.
In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt.
In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in eggs and vanilla until well combined.
Beat in peanut flour mixture until dough comes together.
Form dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Wrap the bottom of a glass in plastic wrap and press each ball into a flat round, about 1/3 inch thick.
Use your thumb to press an indentation into the center of each cookie.
Bake about 15 minutes, until puffed and just barely beginning to brown (if you put more than one cookie sheet in the oven at a time, keep an eye on the one on the lower rack to make sure it doesn't brown too quickly).
Remove from oven. If needed, re-form the well in the center by gently pressing with the end of a wooden spoon. Sprinkle with granulated erythritol or xylitol of desired.
Let cool on pan 5 to 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.
For the chocolate kisses, melt butter and chocolate together in a small saucepan over low heat. Let cool until thickened enough to "dollop" into the well in each cookie.
Let set 1 hour.
