These healthy peanut butter blossoms are a fun, lower calorie twist on this classic recipe. With quick cooking oats for fiber and protein powder for extra punch, these cookies are light, flavorful and delicious!
If there was only one sweet that I could eat over and over again for the rest of my life, it would be these healthy peanut butter blossoms. They're light, fluffy, packed with protein and taste seriously decadent.
They're also the cookie that Matt requests the most and for someone who isn't a big dessert fan, that's saying something. He absolutely adores these cookies and would literally eat an entire batch if I wasn't watching.
But my favorite part? They're seriously a cinch to make, use just one bowl and are naturally gluten-free!
This is a recipe that I totally just made up one night when we were craving dessert and it has now become our go-to. And since I use these ingredients for my morning smoothies, I always have them on hand.
I've tested these healthy peanut butter blossoms a bunch of different ways, so if you don't have these exact ingredients, don't worry. You can still make a batch and have warm cookies ready to enjoy in under 15 minutes.
Now let's chat quickly about my additions and substitutions.
Vegan Protein Powder. I decided to add protein powder because I wanted to them to also serve as an after workout snack. I often crave something sweet, but don't always have something high-protein lying around. These cookies check both those buttons and who wouldn't want to recover with a cookie?! #amiright
If you don't want to add protein powder, no biggie. I would suggest either doubling the oats or adding a few tablespoons of coconut flour. That will help get them nice and fluffy!
Quick Oats. I personally love the texture of peanut butter oatmeal cookies so I decided to include quick oats in this recipe, but I've made them many times without the oats and they still work perfectly. So… go with or without oats, it's your choice!
Flax eggs. I wanted to make these cookies vegan since Cookie Week is all about healthy (vegan) cookie recipes, but you can definitely make this recipe with a chicken egg if you want. I actually prefer the texture with an egg, but I love them both ways!
Maple Syrup. This is always my liquid sweetener of choice, but I have also tested these with honey and they're fantastic. If you'd rather use a granulated sweetener, I would do 1/2 cup of coconut sugar.
Otherwise, this is a super straightforward recipe that you are going to L-O-V-E!
Oh and if you're just now tuning into Cookie Week, make sure to check out the other healthy holiday cookies we've made this week:
- Gluten-Free & Vegan Sugar Cookies (with matcha icing)
- Gluten-Free Raspberry Thumbprint Cookies (with homemade jam)
- Dark Chocolate Peppermint Cookies
Happy Holiday baking!
Healthy Peanut Butter Blossoms
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Beat together the peanut butter, syrup and flax egg until smooth and creamy. Fold in the remaining ingredients (minus chocolate chunks).
- Scoop about one tablespoon of dough onto the baking sheet and gently flatten with your hands. Repeat until all dough has been used.
- Press a chocolate chunk into the center of each cookie and bake for 9 - 10 minutes until the cookies are lightly golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to finish cooling.
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