5 Ingredient Vegan GF Blossom Cookies
Hello & Happy Monday!!
Today is officially December 1st! That means it’s all about the holiday recipes! What I love most about Christmas concepts, is that there is more room fro creativity. You’ll find the most random combinations for everything from cookies to salads and more, and in many ways, its like anything goes! Growing up my grandmother would make an ambrosia salad which isn’t too foreign today, but also this jello pudding dish lol. Puddings really took off during her time so again, it’s just a wonderful time to capture history and nostalgia and I love..
Putting a modern spin on staple holiday concepts!
When thinking of the next best holiday recipe, it dawned on me to do a blossom cookie. We all remember this cookie, because it was always seen in everyones home for the holidays. It was a staple peanut butter cookie, rolled in sugar, and topped with a Hershey Kiss.
Believe it or not, you can make a fab peanut butter cookie sans white flour and sugar, and with just 3 ingredients! to make the Hershey Kiss? No problem. No fancy molded or ingredients needed! Just simply melt some stevia sweetened chocolate with coconut oil and the consistency enables you to create a drop like shape! It doesn’t get much easier than this recipe and there are so many reasons as to why this one is better than the original. Yes, I said it!
It’s quick, easy, affordable, gluten free, features almond flour, can be made with honey or maple syrup, is buttery soft, contains no white sugar, will hold up when left out, the chocolate doesn’t melt at room temp, it mirrors the classic recipe, features stevia sweetened chocolate, can easily be made in bulk perfect for entertaining, great as a gift, and will be your go to for Christmas!
If you’re searching for the perfect minimalist Christmas cookie, this is it! You have to try these new 5 Ingredient vegan + GF Blossom Cookies!!
Why this recipe is great:
Quick
Easy
Affordable
Buttery Soft
Contains no white flour
Contains no white sugar
Features stevia sweetened chocolate
5 Ingredient GF Blossom Cookies
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 1/2 cup traditional peanut butter (not natural)
- 2 cups almond flour, not packed (I used Bobs Red Mill)
- 3 tbsps honey, vegan honey, agave or maple syrup
- 3/4 cup Lily’s Sweets stevia sweetened dark chocolate chips
- 2 tsp coconut oil
Instructions
- Preheat oven to 275 degrees.
- Line a cookie sheet with a piece of parchment paper. Set aside.
- In a large mixing bowl combine the peanut butter, almond flour, and maple syrup.
- Combine with a spatula initially, then your hands until it forms a consistent cookie dough.
- Divide dough into 6 large cookies.
- Place each cookie ball on the prepared cookie sheet. Flatten slightly with the palm of your hand. The cookies won’t expand while baking so no need to leave more than half thumb space between each cookie. With the back of a kitchen tool such as a muddler etc, make a circular indention in the cookies.
- Bake 15 minutes or until sides are golden. Place on a cooling rack. The cookies will be slightly soft, but will firm up on the cooling rack. Allow to completely cool.
- Once completely cooled combine the chocolate chips and coconut oil in a microwave safe bowl. Heat for 1 minute, combining after every 15 seconds until fully melted. With a measuring spoon pour chocolate into each cookie cavity until filled. The texture will be thick enough to achieve a drop like appearance and not melt at room temp.
- Place in the fridge for 10 minutes to set.
Notes
- Honey is said to work best, but won’t be considered “vegan”. if you find vegan honey, even better!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
Thanks for the recipe but your instructions don’t match the type of cookies. You say to flatten with palm and use a fork to make fork prints. Also says to dip them in chocolate and sprinkle with peanuts. You have got your recipes mixed up. Can you fix the instructions please? Thank you 😊
Hi Jen, Thank you so much for catching that! I’m not sure why the recipe didn’t update, but I started using a new recipe card format the other week. These cookies will have an indention placed before baking, you need to allow them to fully cool, and then fill with the chocolate.
Thanks for updating the recipe. But now I notice to only use traditional peanut butter not natural That’s a real bummer, I avoid traditional cause of hydrogenated oils., not good for you! Will it be a complete fail with natural peanut butter? I really wanted to make these. 🙁
Could you use gf all purpose flour instead?
Hi Katherine! You can always try, I just never have. I would review the conversions to make sure you’re using the appropriate amount.
Are all the measurements and the temperature accurate? I tried to make these and ended up having to dump the whole batch. It seemed like WAY too much flour and 275 seemed really low for cookies. Was really excited for them but was bummed that I wasted all those ingredients 😞
Hi Christie! The measurements and temp are correct as I’ve tested it multiple times. You do have to use traditional peanut butter and not pack the almond flour when measuring. Let me know if that was the case.