Peanut Butter Blossom Coconut Cookies
Ingredients
- 1 cup (250g) creamy peanut butter
- 1/2 cup (80g) coconut sugar
- 1 tsp vanilla extract
- 1 flax egg (2 tbsp flax meal + 6 tbsp water)
- 2 tbsp (30g) almond milk
- 1/2 cup (60g) gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 4-5 Emmy's Organics Peanut Butter Coconut Cookies
- Coarse sugar for rolling (optional)
- Dark chocolate kisses (or chocolate chips)
Preparation
Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax egg, vanilla extract, and almond milk.
Add the gluten-free flour, baking soda, salt, and cinnamon (if using). Mix until just combined.
Crumble the Emmy's Organics Peanut Butter Coconut Cookies into the batter in large chunks. Gently fold them in.
Line a baking sheet with parchment paper. Scoop or roll the dough into balls (about 2 tbsp per cookie), roll them in coarse sugar if desired, and flatten slightly on the pan. Leave space for spreading, with a maximum of 8 cookies per pan.
Bake the cookies in a preheated oven at 350°F (175°C) for 12-14 minutes.
Remove the cookies from the oven and immediately press a dark chocolate kiss into the center of each cookie.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
