Grain-free peanut-butter blossoms (2-ways)!

These cookies are one of my favorites at the holidays---this version uses no butter/oil, no refined sugar, no grains and can even be paleo if you'd rather almond butter! I made half of them "Peanut Butter Cup" by topping with peanut butter cups and the other half "Fluffernutter" by topping them with marshmallows. What would you go for first?

Inroduction

About this Recipe

By: Caitlin Greene

What You Need
Produce
Arrowroot starch
Eggs

Baking & Spices
Baking soda
Vanilla Extract
Coconut sugar (or raw cane sugar)

Condiments
Peanut butter (or almond butter)
Maple syrup
Marshmallows or peanut butter

Tools
Bowls
Whisk
Baking sheet

Grain-free peanut-butter blossoms (2-ways)!

Grain-free peanut-butter blossoms (2-ways)!
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 34 seconds
Total Time 15 minutes 34 seconds

Ingredients

  • 1 cup arrowroot starch
  • 3/4 teaspoon baking soda
  • 1 cup peanut butter (or almond butter)
  • 2 eggs, 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1/2 cup coconut sugar (or raw cane sugar)
  • Marshmallows or peanut butter

Instructions

    1. To begin, preheat the oven to 350.

    2. In a small bowl, mix arrowroot starch and baking soda together.

    3. In a separate bowl, mix peanut butter (or almond butter), eggs, vanilla extract, maple syrup, and coconut sugar (or raw cane sugar) together. Whisk these together or use an electric mixer to mix well.

    4. Add the dry ingredients to the wet mixture, 1/2 cup at a time and form a dough.

    5. Once the dough is formed, roll into balls, and then roll these balls in additional sugar.

    6. Bake on a baking sheet for 9-10 minutes.

    7. Remove immediately and press a chocolate of choice (I used small peanut butter cups) or marshmallows into the center.

    8. Allow to cool completely before serving. 

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5 New Recipes to Enjoy

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