Peanut Butter Blossoms - Gluten Free
Servings: 24 cookies
Calories: 66
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.
Print Recipe
Ingredients
- ½ cup Sukrin Gold packed, or other low carb brown sugar replacement
- 1 tablespoon Sukrin Gold Fiber Syrup or another tablespoon of Sukrin Gold
- ½ cup natural sugar free peanut butter or use sunbutter for nut allergy
- 1 large egg
- ½ cup peanut flour sesame flour or almond flour
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- pinch salt if using unsalted peanut butter
- 24 low carb molded chocolate kiss drops a few chocolate chips also work
- low carb sugar substitute optional
Instructions
- 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 roll in granulated sweetener if desired.
- Place on baking sheet lined with parchment paper or silicone mat.
- Press each cookie ball down to about ½-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.
Notes
If you are unable to find peanut flour, an unsweetened peanut powder that's been defatted (fat reduced) might work. However, I haven't tested this but reduced fat peanut powder is very close to peanut flour.
Nutrition
Serving: 2g | Calories: 66 | Carbohydrates: 2.5g | Protein: 3.6g | Fat: 5.3g | Sodium: 40mg | Fiber: 0.7g
Additional Info
Net Carbs:
1.8
g
|
% Carbs:
10.4
%
|
% Protein:
20.8
%
|
% Fat:
68.8
%
|
SmartPoints:
2