Oatmeal Peanut Butter Blossoms

You'll Need:
1 cup Peanut Butter & Co White Chocolate, Smooth Operator,
or for a sugar-free version, Simply Smooth
1/2 cup coconut palm sugar or maple syrup*
2 large eggs
2 tbsp coconut oil, melted (or sub avocado oil)
1 c rolled oats, gluten-free if desired
1 tsp baking soda
1/2 tsp salt
2 tbsp ground flaxseed, optional
2 tbsp brewers yeast, optional (I used Mommy Knows Best Brewer's Yeast)
24 chocolate kisses, pieces of chocolate/peanut butter cups

*Note: If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking.

Directions:

Preheat oven to 350F. Grind oats to oat flour, pulse in baking soda, salt, ground flaxseed, and optional brewers yeast to the mix and mix until well combined. In a large bowl mix together peanut butter, maple syrup/coconut palm sugar, eggs, and coconut oil with a hand mixer or whisk.

Add the dry ingredients into the wet and mix until combined. If you made your dough with maple syrup chill in the fridge for 30 minutes before baking. Line a baking sheet with a silicone mat or parchment paper.

Using a small ice cream scoop drop spoonfuls of dough on a prepared baking sheet. The maple syrup ones will spread, coconut palm sugar not so much so flatten with the bottom of a glass or your hand.

Bake for 8 10 minutes, they will be set but still soft. Remove and gently press a chocolate kiss or piece of chocolate into the center of each cookie. Let cool 5-10 minutes before moving to a wire rack. Enjoy!

Prep Time: 10 minutes, 30 minutes passive (optional, see recipe notes)
Cook Time: 10 minutes
Total Time: 20 to 50 minutes

Created for Peanut Butter & Co. by Sarah of A Whisk and Two Wands.

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