Here’s a great way to make peanut butter blossoms low carb and gluten free. These peanut butter cookies with chocolate centers are always a hit.
My mother didn’t bake much. However, there is one cookie that I remember her baking when I was a kid. Those were peanut butter blossoms. She used the peanut butter cookie recipe from the bag of Pillsbury flour and topped each cookie with a Hershey’s kiss.
I’ve always wanted to create low carb gluten free peanut butter blossoms. I did come close once with my chocolate thumbprint peanut butter cookies. I wrote that recipe before I discovered peanut butter flour.
The peanut butter cookie base in my new peanut butter blossoms cookies is a modified version of a recipe found on a bag of Protein Plus Peanut Flour. Although the recipe is not low carb, it is easily modified by using a low carb substitute for the brown sugar.
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I’ve also discovered Sukrin peanut flour which I obtained from SukrinUSA, another great source of low carb gluten free products. However, looking at the SukrinUSA website, it doesn’t look they offer the peanut butter flour.
I tried two variations of this peanut butter blossoms recipe. The first version used all Sukrin Gold, a low carb brown sugar replacement. I found that dough to be very crumbly and difficult to form into balls.
In the second version, I replaced a tablespoon of the Sukrin Gold with a tablespoon of Sukrin Fiber Syrup Gold. That helped hold things together. I thought about adding more peanut butter as that may also get the dough to stick together better. An extra egg may work too.
If you don’t have any of the Sukrin products, don’t worry! You can add a touch of blackstrap molasses to any regular granulated low carb sweetener to mimic brown sugar. It does add some carbs, but split among all the cookies, it will be negligible to each serving.
I know these peanut butter blossoms cookies will be a regular item in my house. My youngest daughter loved them and they are so much healthier than regular cookies.
I will be making a couple more batches of these peanut butter blossoms cookies to share with my family this holiday season. I may make a few without the chocolate centers and use a fork to make the traditional criss cross topped peanut butter cookies.
I have a lot of peanut flour to use up at the house and what better way to use them? I think these peanut butter blossoms will freeze well also so I may try that. I’m sure the dough could also be frozen to bake later.
If you have a bag of peanut flour in your pantry, why not give these delicious peanut butter blossoms cookies a try? I guarantee that you will not be disappointed, especially if you are a chocolate peanut butter lover like me!
You may be wondering why the finished cookies have chocolate disk centers rather than the usual chocolate kiss drops. I tried a few times and the candies just kept melting. If you wait at least 5-10 minutes, you can get them to melt a little slower, but I was unable to get the shape to stay.
To be honest, I find that the cookies are easier to eat with the chocolate kiss drops melted rather than keeping their shape. You do need to press the molded chocolate into the cookies while they are still warm so they will melt a bit on the bottom and stick.
I was just too impatient to wait more than ten minutes to pop them on. If you wait a little longer, you may be able to keep them from completely melting down. However, I actually prefer the chocolate centers to melt into an easier to bite disk.
Peanut Butter Blossoms Cookies – Gluten Free & Low Carb
Peanut Butter Blossoms - Gluten Free
- 1/2 cup Sukrin Gold packed, or other low carb brown sugar replacement
- 1 tablespoon Sukrin Gold Fiber Syrup or another tablespoon of Sukrin Gold
- 1/2 cup natural sugar free peanut butter or use sunbutter for nut allergy
- 1 large egg
- 1/2 cup peanut flour sesame flour for nut allergy
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- pinch salt if using unsalted peanut butter
- 24 low carb molded chocolate kiss drops a few chocolate chips also work
In medium bowl, mix the Sukrin Gold and peanut butter until well blended.
Stir in the egg until incorporated into the mixture.
Mix in the remaining ingredients until uniform dough forms.
Roll dough into balls and place on baking sheet lined with parchment paper or silicone mat.
Press each cookie ball down to about 1/2-inch thickness.
Bake at 350°F oven until cookies are set, about 7-10 minutes.
Allow to cool 5-10 minutes, then press a chocolate kiss on top of each warm cookie.