Ingredients
Instructions
- Preheat your oven to 375° F. Prepare a cookie sheet by lining it with parchment paper.
- In a large bowl whisk together 1.5 cups PB2 Pure peanut butter powder, 1/3 cup cane sugar and 1/3 cup brown sugar, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- On top of the dry mixture add 1 whisked egg (or flax egg), 1/4 cup melted coconut oil, 1/4 cup almond milk, and 1 teaspoon vanilla extract.
- Using a spatula combine the wet and dry ingredients until a uniform cookie dough forms.
- Use a small cookie scoop (1 tablespoon) to portion out the dough. Roll each dough ball between your hands to create a sphere, then roll in a small bowl of cane sugar to cover the outside.
- Add the cookie balls on the prepared baking sheet and flatten just slightly. Bake cookies for about 10 minutes. The cookies should look puffed up with crackled tops.
- Remove the cookie sheet from the oven and immediately press a dark chocolate piece into the top of each cookie. Let the cookies cool fully on the baking sheet before moving.
- The cookies last about a week in an airtight container at room temperature. Or freeze them in a single layer for several months.
- Enjoy!
We hope you enjoy these Peanut Butter Blossoms from Leelalicious. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.
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