You know those adorable peanut butter blossom cookies grandma used to make with the Hershey Kiss in the middle? Now you can have your own, just as delicious version, made with Earth Balance, sunbutter, a flax seed egg, oat milk and dark chocolate discs. They turn out just as cute and tasty as the originals, I promise. I sprinkled my latest batch with Steel City Salt Co. Espresso Sea Salt just after they came out of the oven, and it added a delicious, bitter, salty crunch. Highly recommended!
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Equipment
- Small mixing bowl
- Large mixing bowl
- Whisk
Ingredients
- 1 tbsp flax meal
- 3 tbsp water
- ½ cup Soy-Free Earth Balance, softened
- ⅓ cup coconut sugar or granulated sugar
- ⅓ cup brown sugar
- 1 cup creamy sunbutter
- 1 tsp vanilla extract
- 1½ cups Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp oat milk (make sure it's gluten-free; I use Oatly)
- 24 dark chocolate discs (make sure they're dairy and soy-free. I bought the ones pictured at Whole Foods)
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix the flax meal with the water and set aside.
- Line two cookie sheets with parchment paper (I like to use pre-cut cookie sheets).
- In a large bowl, cream together softened Earth Balance, sugar and brown sugar.
- Add Sunbutter and flax/water mixture, then stir to combine.
- Add gluten-free flour, baking soda and salt and mix until a smooth dough forms.
- Roll the dough into 24 round balls (about golf ball-sized) and place 12 on each cookie sheet.
- Place one cookie sheet on the middle rack for 8-10 minutes, until the cookies are puffy and golden brown on the bottom.
- Immediately press one dark chocolate disc into the middle of each cookie. The cookies will crack a bit around the edges, just like grandma’s.
- Sprinkle the hot cookies with a little sea salt or Steel City Salt Co. Espresso Sea Salt if you have it on hand.
- Repeat the process with the other pan.
- Allow cookies to cool for at least 10 minutes before transferring to a wire cooling rack.
- Store in a sealed container or bag for up to one week – these cookies also freeze very nicely.
