Peanut butter blossoms may be my most favorite cookie of all time! What’s not to love about them?!

I created a vegan and gluten free recipe back when I had an online bakery. (All of those recipes are in my ecookbook, Secret Recipes from a Vegan Bakery)

Whilst these ones aren’t vegan, they can easily be made so using replacements because this recipe is still egg free, as I prefer it with flax seed as my binder.

Because so many family members seem to have blood sugar issues and/or diabetes, what better time than to practice some sugar free baking. When I tell you these were a hit, I mean they were gone that night!

Ingredients:

• 1/2 tbsp ground flax seed + 2 1/2 tbsp warm water
• 3/4 cup + 2 tbsp bobs red mill gluten free 1-to-1 baking flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup natural peanut butter (the kind you have to stir that’s just peanuts)
• 1/2 cup unsalted butter
• 1/2 cup Splenda magic baker
• 1/2 cup Splenda magic baker brown
• 1/2 tsp vanilla extract
• Reese’s Zero Sugar mini peanut butter cups

Directions:

1. Preheat oven to 325°F
2. Make the ‘flax egg’ by mixing together the flax seed and water and set aside
3. Mix together the flour, baking soda and salt, set aside
4. Using a hand mixer, beat the peanut butter, butter, both Splendas and vanilla
5. Add the flour mixture, half at a time and beat until just incorporated
6. Let dough rest in the fridge for about a half hour
7. Scoop onto a cookie sheet, roll into balls and flatten with a fork
8. Bake for 14 minutes, let cool on the baking sheet for just a minute or two before trying to remove them and place on parchment paper
9. Smoosh a pb cup on top of each and let them be until the chocolate rehardens
10. Enjoy!

Yum!