Have you ever had one of those days where you have a sudden craving for something you haven’t had in quite some time? Friday was one of those days. Lately, my team at the office has been experimenting with strange/weird combinations of cookies and treats (Candy Corn and Peanuts…Red Velvet Oreos… Butterscotch M&Ms…) which means there has been a lot of sugar hanging around our cubicles. All of this cookie talk on Friday left me thinking more about baking my own treats and less about actual work as it got closer and closer to 5 o’Clock.
I was looking for something to bake that didn’t take much time and I that I already had most of the ingredients for in my baking cabinet. I developed a sudden taste for something peanut butter related and naturally the first thing that came to mind was Peanut Butter Blossoms. It’s a timeless cookie and would definitely satisfy my sweet tooth.
In the spirit of taking some of the guilt out of these cookies, I decided not to use any flour. I have seen numerous recipes that completely eliminated the flour out of these cookies and that still looked delicious. In addition to this, I decided to add a ground flax/chia seed blend to the dough-an ingredient I have recently become obsessed with adding to a lot of my baked goods. This blend packs a lot of protein (even more than nuts) and also delivers a dose of heart healthy Omega 3’s. Hodgson Mill Brand makes a relatively inexpensive blend that is easy to incorporate in many recipes.
This recipe also makes about 4 dozen cookies so it’s a perfect treat to keep on hand for any weekend get-togethers. 🙂
- 2 Cups Organic Light Brown Sugar
- 2 Cups (1 Jar) Smuckers Natural Creamy Peanut Butter
- 1/2 Cup Hodgson Mill Ground Flax/Chia Seed Blend
- 2 Eggs
- 2 tsp Vanilla Extract
- 48 Hershey's Kisses
- 1. Preheat oven to 350 Degrees.
- 2. Mix Peanut Butter, Flax/Chia Seed Blend, Brown Sugar, Eggs, and Vanilla until ingredients become dough-like.
- 3. Use a regular sized cookie scoop (or roll tablespoon balls) and place on a lightly greased cookie sheet (I used coconut oil cooking spray).
- 4. Using a metal spoon, very lightly pat down tops of balls of dough to flatten just a little bit.
- 5. Bake for 8 minutes
- 6. Immediately after baking, gently push one Hershey's Kiss in to the center of each cookie.
- 7. Let cookies fully cool before serving