Almond Flour Peanut Butter Blossom Cookies

• porções: 14 servings
• tempo ativo: 10 minutes
• tempo total: 10 minutes

Ingredientes

2 cups almond flour (may use blanched or unblanched almond flour)

½ teaspoon baking soda

½ cup natural chunky peanut butter (preferably without palm oil and sugar)

¼ cup vegan butter

1 teaspoon pure vanilla extract

¼ cup agave syrup (may use maple syrup instead)

dairy free chocolate kisses, peanut butter cups, chocolate squares*

Instruções

The day before freeze the chocolate you're planning on using in the centers of the peanut butter cookies. If you are making your own chocolate kiss candies. *SEE NOTES!

Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set aside.

Whisk together the almond flour and baking soda in a medium bowl. In a glass bowl or measuring cup, add the peanut butter and vegan butter and melt in the microwave for 30 seconds. Stir to combine. Add the vanilla and agave syrup. Stir until smooth and creamy and well combined. Pour the peanut butter mixture into the almond flour and stir to create a cookie dough.

Using a small scoop, about 1½-2 tablespoons of cookie dough per cookie, roll into balls and place them on the cookie sheet about 2 inches apart. Bake in the oven for 10 minutes.

While the cookies are baking, pop the chocolate candies out of the mold (if using) and place them back into the freezer until the cookies are done. Get another cookie sheet out.

IMMEDIATELY after removing the cookies from the oven, gently move the whole parchment paper of cookies to the other cookie sheet. This is to also help keep the chocolates from melting. Push a chocolate candy into the center of each cookie. The cookies will crack, but don't push down so much that they completely fall apart. After you press chocolate into the centers of all the cookies, place the cookie sheet into the freezer for about 15 minutes to keep the chocolates from melting. Allow them to cool completely and then enjoy!

Store the cookies uncovered on the counter for up to three days, then cover and enjoy within 5 days.