Vegan Gluten-Free Peanut Butter Blossom 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 PB 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, and almond milk.
Add the gluten-free flour, baking soda, salt, and cinnamon. Mix again until just combined.
Crumble the Emmy’s Organics PB 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 in coarse sugar if desired, and slightly flatten on the baking pan. Leave enough space between cookies to allow for spreading; it's recommended to have a maximum of 8 cookies per pan.
Bake 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 for 10 minutes on the pan, then transfer them to a cooling rack to cool completely.
