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Gluten Free Almond Flour Peanut Butter Blossom Cookies ¦ Dairy Free 720p 24fps
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Jul 23, 2025
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0:00
For all of you chocolate and peanut
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butter lovers, I'm showing you how
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easily you can make my healthier peanut
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butter blossom cookies. They're made
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gluten-free with almond flour, and
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they're naturally sweetened with maple
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syrup and organic cane sugar. And I'm
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showing you how the melted chocolate
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kiss on top can be made with your
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favorite chocolate chips that meet your
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dietary needs. Now, I have yet to find
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some gluten-free, dairyfree, or vegan
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chocolate kisses, but I was able to find
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a mold, which means we can melt our own.
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So, we're going to start with a third of
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cup of your favorite chocolate chips.
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And you'll want to put them into a
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microwave safe bowl. And then we're
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going to heat these up in the microwave
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in 30-second intervals. We'll take it
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out and stir it in between. So, after
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our second round of 30 seconds, you can
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see that our chips are melted. So, I'm
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just going to go ahead and stir these up
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until it's nice and smooth. And now, I'm
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just going to take a small spoon and
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then pour the chocolate right into the
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Kiss mold. And then a really simple hack
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for making sure all the chocolate gets
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down into the little tip of the Kiss
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mold is to use a toothpick. I'm just
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going to poke it down inside the
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chocolate. And I'm just going to kind of
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wiggle and push the chocolate right down
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in the middle. And then I'll take the
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mold and tap it a few times on my
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counter. And that will help make sure we
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get out any extra air bubbles. And then
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this can simply go into the freezer
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while we make the peanut butter cookies.
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To make the cookies, we're going to
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start with 1/3 cup of room temperature
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butter. And then I'm going to add 2/3 of
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a cup of some natural peanut butter, 1/3
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a cup of organic sugar, a4 a cup of
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maple syrup, and then I'm going to mix
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these together until they're well
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combined.
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Well, that looks great. So now we can go
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ahead and add one egg. And then we're
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just going to mix this until the egg is
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incorporated. Now I'm going to add a
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teaspoon of vanilla extract and a/4 a
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teaspoon of almond extract. Now we'll
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mix these in. Now we can add our dry
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ingredients which includes 2 cups of
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almond flour, 2 tbsp of tapioca flour,
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and then I'm adding half a teaspoon of
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baking soda, half a teaspoon of baking
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powder, half a teaspoon of salt, and
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half a teaspoon of cinnamon. I'll just
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dump those right on top. And then we'll
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mix these together till we have a very
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fluffy cookie dough.
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Well, that looks fantastic. Now, I like
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to line my cookie sheet with parchment
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paper because it makes it really easy
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for getting the cookies on and off of
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the pan. And then to scoop the cookies,
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I'm just using my mediumsiz cookie
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scoop. I'm going to scoop up the cookie
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dough, but I'm not going to fill it
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completely because I found that this
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size works really well for these
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cookies. And then I'm just going to roll
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it in my hands to make a nice smooth
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ball. Now, we have the option of baking
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them as is or you can roll them in a
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little bit more of the organic sugar.
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So, you just fill a shallow bowl with
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some of the sugar, drop your dough right
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inside, roll it around, then place it on
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your sheet. And then once they're all
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rolled, you can go back and kind of
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shape them a little bit more if you need
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to, just to make sure they're nice and
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round. And having that sugar on the
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outside makes it really easy because
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they become nonstick. Now, these are
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ready to go into a 350° oven for 11 to
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12 minutes, just until the sides are
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starting to turn a light golden brown.
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Well, these just came out of the oven,
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and they look gorgeous. I ended up
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baking them for 13 minutes. You can see
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they're just lightly golden brown around
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the edges. So now we want to take our
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frozen little kisses and just push them
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right down into the center of the
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cookie. And this will give us our
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beautiful blossom cookie shape. Keeping
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our kisses in the freezer helps them to
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not melt down too quickly, but the
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bottom will melt down just enough to
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fuse down with the cookie. And before
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the cookies cool off, you can go ahead
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and kind of squish them together just a
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little bit if you'd like them to be a
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little more firm. Now, I am super
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impatient and I really want to try one
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of these. So, I'm going to take one and
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just put it into my freezer for just a
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couple of minutes so that it's cool
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enough for me to try. And then we want
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to remove the cookies off of the warm
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baking sheet.
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And then you can put this tray right
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into your fridge if it looks like your
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chocolate is melting too quickly. Well,
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my sample cookie only needed about a
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minute in the fridge and it is now the
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perfect temperature. And I love how just
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lightly golden brown it is on the
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bottom. Then it has some sparkle from
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the sugar that was rolled on the
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outside. And I love the fact that the
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chocolate kiss isn't completely solid
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yet.
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That is delicious.
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Crunchy. That is the perfect bite of
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peanut butter and chocolate. As soon as
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I bite in, I get the crunch from the
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outside of the cookie, but then that
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really soft peanut buttery smooth
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inside. And then I get some of the
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chocolate, which pairs perfectly with
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the peanut butter. And I love the depth
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of flavor that comes in from the almond
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flour. And it's not overly sweet like
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many traditional peanut butter cookies
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can be. That is so satisfying. And I
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love knowing that I'm eating a cookie
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with clean, natural ingredients, which
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means I'm going to feel just as good
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after I eat it. Now, of course, these
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are a treat, so they do need to be eaten
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in moderation. Well, thank you so much
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for hanging out with me today in my
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kitchen. I've included a link to the
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full recipe, and it's in the video
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description below. And I also invite you
4:54
to like and subscribe to my channel. And
4:57
if you know someone else who you think
4:58
would love this recipe, please share
5:00
this video with them. And I cannot wait
5:02
to have you hang out with me again in my
5:04
kitchen.
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