Description
The perfect combination of sweet + salty, these chewy caramel peanut butter blossom cookies are a delicious twist on the classic peanut blossom cookie with a medjool date caramel middle. Vegan, gluten-free, and easy to make!
Ingredients
Scale
- 1 cup (250g) creamy peanut butter
- 1/2 cup (80g) coconut sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)*
- 2 tbsp (30g) almond milk
- 1/2 cup (60g) gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup coarse sugar, for rolling (optional)
- 8 Natural Delights Organic Coconut Mini Medjools
Instructions
- Preheat the oven to 350°F.
- Slice each Mini Medjool in half so you have two shorter cylinders.
- Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax egg, vanilla, and almond milk.
- Add the flour, baking soda, salt, and cinnamon. Mix again until just combined.
- Line a baking sheet with parchment paper.
- Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max.
- Bake for 12-14 minutes at 350°F.
- Remove them from the oven and immediately press a Mini Medjool half into the center of each.
- Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Notes
*Can sub one real egg if not vegan.
Keywords: gluten free, easy, healthy, peanut butter, cookie, chewy, medjool dates, snack, kids, kiss, dairy free, egg free