These cookies have been passed down from many generations in my family. I remember my mom pulling out the handwritten recipe from my grandmother, just in time to make a batch before the holidays. These cookies hold the whole vibe of family and tradition.
Now that I have so many clients and family members that are living the gluten free lifestyle, I was craving to modify this recipe so that I could serve (and eat) these bad boys!
Because of the nature of the dough, these should bake in mini muffin tins to hold their shape and hang on to that chocolate while it cools. Not to mention, it makes them more portable!
Make these for your family this year and pass down our tradition!
Gf Peanut Butter Blossoms
Makes 24 cookies
- 2 cups creamy peanut butter
- 2 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tsp baking soda
- 10 oz bittersweet chocolate
- 1/4 cup honey
- 1/4 cup coconut oil + 3 tablespoons
Preheat oven to 375*. Prepare mini muffin tin by evenly coating each insert with coconut oil. Set aside.
In a mixing bowl, mix together peanut butter, eggs, all sugar and baking soda.
Press a spoonful of dough in each prepared muffin tin. Using your finger, press a divot into the center of each dough ball and even out around the outside. Bake for 11 minutes. Let cool for 5 and pop out of muffin tin.
Meanwhile, in a heavy bottomed saucepan, over very low heat, melt together the chocolate, 1/4 cup of coconut oil, and honey. Stir with a spatula constantly and be careful not to let the chocolate burn!
This is the part where I got the most creative. Instead of a pasty bag, or a spoon, use a turkey baster to carefully add the chocolate into the divots in the cookies. Don't over fill!
Once all chocolate is filled, let cookies sit out for a few hours to let chocolate set.
Store in an airtight container at room temp. YUM!