The Ultimate Healthy Peanut Butter Blossoms

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/4 cup Peanut butter, homemade creamy

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/2 cup Coconut sugar
  • 20 Hershey's special dark chocolate kisses
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour or gluten-free* flour, white

• Dairy

  • 1 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• ¾ tsp baking powder
• ⅛ tsp salt
• 1 large egg white, room temperature
• 1 tbsp (15mL) nonfat milk, room temperature
• 1 tsp vanilla extract
• ¼ cup (64g) homemade creamy peanut butter
• ½ cup (96g) coconut sugar
• 20 Hershey’s special dark chocolate kisses

Directions

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg white, milk, and vanilla. Stir in the peanut butter until fully incorporated. Stir in the coconut sugar. Add in the flour mixture, and stir until incorporated.
• Roll the dough into 20 small spheres, and place onto the prepared baking sheet. Flatten until they’re slightly larger than the base of each chocolate kiss. Bake the cookies at 350°F for 8-10 minutes.
• While the cookies bake, unwrap the chocolate kisses. As soon as the cookies come out of the oven, gently press one kiss into the center of each cookie. Let the cookies cool for 5 minutes before carefully transferring them to a wire rack to cool completely and allow the chocolate kiss to set.