The Ultimate Healthy Peanut Butter Blossoms
Yields: 20 cookies
These cookies are a huge family favorite! Chewy peanut butter cookies with a rich dark chocolate kiss in the center… What’s not to love?? The cookies will keep for at least one week if stored in an airtight container—if they last that long!
  1. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. 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.
  3. 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.
  4. 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.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

Any milk may be substituted for the nonfat milk.

I highly recommend using my easy blender peanut butter to make these cookies! Otherwise, substitute a natural drippy-style peanut butter. The only ingredients on the label should be “peanuts” and “salt.” Do not substitute chunky peanut butter. The cookie dough will be too dry and won’t come together.

Light brown sugar may be substituted for the coconut sugar.

Some brands of flour are more absorbent than others. This is the brand that I use. If the cookie dough is too dry and won’t come together after a few minutes of mixing (it does take a bit of effort to get all of the flour worked in!), add additional milk ½ teaspoon at a time until all of the flour has been incorporated.

If you prefer, a small piece or two of dark chocolate may be substituted for the chocolate kiss for a slightly more “clean eating” version. Two small rectangles of this chocolate would be my top recommendation!

This recipe is easily doubled!

{gluten-free, low fat, low calorie, clean eating option}
Recipe by Amy's Healthy Baking at