When I was 18 (after graduating high school and reading the book that completely changed my eating habits forever
), I started becoming more health conscious and really watching what ingredients I put into my body. At first I eliminated all food with High Fructose Corn Syrup, which meant no more soda. I remember thinking it was POISON and the worst thing in the world you could eat. As time went on, I adapted to life without HFCS and a few years later, I eventually eliminated all dairy, and ate sugar and gluten/wheat in moderation (mostly in desserts). Around the holidays, I remember eating super healthy during the daytime, and then indulging in wheat and sugar filled Peanut Blossoms for dessert at night. I probably consumed my body weight in these cookies within a few days. No joke. They are my weakness. Eventually my body became sensitive to wheat (I wonder why, ha), so I gave it up completely. This meant no more decadent Peanut Blossoms, or so I thought.
I went a year or two without eating a single Peanut Blossom. It was devastating for this cookie lover. That was until I found recipes for Flourless Peanut Butter Cookies. I was so excited to finally make my beloved cookies. Most of the recipes I tried caused the cookies to be extremely dry and would crumble at the touch or were filled with unhealthy ingredients. I was frustrated I could not find a recipe that worked and knew it had to be possible to make ones that were both healthy and held together well. I took it into my own hands to make a few variations of the original recipe, then substituted brown sugar for coconut sugar and added some of my own ingredients to create the most delicious cookie ever. I must say, the healthier version of the traditional Peanut Butter Blossom recipe is so much tastier, in both texture and flavor. Even my family agrees on this one!
Peanut Butter Blossom Recipe
Makes 30-40 cookies
- Line two baking sheets with parchment paper.
- In a mixing bowl mash the banana, then add the peanut butter, coconut sugar, applesauce, eggs, salt, baking soda and vanilla extract. Mix all ingredients with a hand mixer until smooth.
- Place cookie batter in fridge for 30 minutes. This is totally optional but I find it helps stiffen the batter and makes it easier to roll.
- While batter is in fridge, unwrap 40-50 Hershey Kisses and place 1/2 cup Coconut Sugar into separate bowl.
- Remove batter from fridge and roll into 1 in. balls.
- Roll individual balls in the extra coconut sugar, place on backing sheet and flatten slightly with your hands.
- Bake for 15-20 minutes.
- Remove from oven and immediately add Herskey Kisses, then place cookies into fridge (this helps the chocolate from melting).
For a more traditional take on the cookie, eliminate the banana. The banana makes them a little more moist and chewy. ( I can’t stand the taste of bananas, but the peanut butter is so overpowering, I can tolerate them in these cookies!). It’s really up to you and what your taste buds prefer. I’ve made them both ways and they each turn out amazing.
P.S. These cookies turn out a bit darker than traditional peanut blossoms because of the coconut sugar and banana.