It is time to alter the best cookie recipe I have ever come across. My best friend from junior high school and I would ride the city bus to her grandmother's house after school and the second we opened the door we could smell that she was baking these little gems for us. Mmmmm... that was my favorite place to be after school. Nothing has ever compared to having a glass of milk and a few of Gram's yummy cookies!
I have to tell this story... My best friend came to visit me when I was attending the University of New Mexico and one day while I was at work she thought she would surprise me with a batch of these cookies, because she knew how much I loved them and back then I wasn't privy to the secret recipe. At the time she must have been on a diet or watching her weight so she promised herself that she would not sample the dough or eat any of the cookies until I came home. She was quite proud of her accomplishment until she just couldn't take it any longer. She had finished the complete batch and thought, well just one won't hurt. She took one bite into the cookie and blaaaaa spit it up in the sink. What the... ? I guess I didn't label my containers and instead of a 1/2 cup of sugar she put a 1/2 cup of salt. I will never forget the disappointment on her face when I came home from work. She also probably won't be too happy that I'm now blogging about it, but maybe she can laugh about it now. :)
Today I'm going to use Pamela's Baking and Pancake mix... here we go.
Gram's Peanut Blossoms
- 1 3/4 cup Pamela's Baking & Pancake Mix
- 1 teaspoon of aluminum free soda (used Bob's Red Mill)
- 1/2 teaspoon salt
- 2-3 tablespoons of flax seed meal (optional)
- 1/2 teaspoon xanthan gum
- 1/2 cup ghee
- 1/4 cup peanut butter
- 1/4 cup almond butter
- 1/4 cup raw organic sugar
- 1 1/2 teaspoons powdered stevia
- 1/2 cup brown sugar
- 1 unbeaten egg
- 2 tablespoons milk (used organic Almond milk)
- 1 teaspoon gluten free vanilla
- Approx 3 dozen Hershey's milk chocolate kisses (used the Almond Hershey's kisses)
- Blend dry ingredients flour to xantham gum in med size mixing bowl.
- Cream wet indgredients from ghee to sugar in a large mixing bowl.
- Add egg, milk and vanilla.
- Now blend in dry ingredients gradually.
- Shape into balls and roll in small bowl of raw sugar to coat.
- Place on ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 9 minutes.
- Remove from oven and immediately place one Hershey's Choc Kiss on each one mushing down into the cookie. After it sits for a bit the choc will get soft and you can twist it down a bit more to ensure it is set in good.
Makes approximately 2 to 3 dozen.
To eliminate even more sugar next time I will replace the raw sugar with agave syrup but not sure if I can replace the brown sugar as well because I believe that is what gives it the nice smooth texture and softness. But I should give that a try that as well. If you don't have stevia or don't like to bake with it then just increase the amount of agave syrup. The original recipe called for a 1/2 cup of sugar and 1/2 of brown sugar. Too much sugar if you ask me. This recipe is SWEET enough and might be able to decrease the amount of sugar yet again!
The final product and verdict... AMAZING and seriously I don't taste a difference. The original recipe called for 1/2 cup of peanut butter, I cut it in half and added almond butter. On my next batch I will try it with 100% almond butter.
Even though this recipe rocks... I will continue to experiment and update you on the outcome. Enjoy this delicious cookie!
For more great cookie recipes gluten free, egg free, dairy free, and vegan, go to Calling all Cookies!