I know I know... this is suppose to be a healthy blog and here I go again making another batch of cookies. Don't worry, I'm getting all the sweets out of my system over the holidays because I know this is the time of year that most people splurge a bit, I certainly do. Once we hit the new year please visit my blog for healthier dinner creations and snacks that will get us all back on track to losing those extra Holiday pounds.
Making more changes to an already great recipe. Finding alternatives... If you have a peanut allergy and want the same yummy taste as my Peanut Blossoms try this one with almond butter instead of peanut butter. I've also taken out the raw sugar and brown sugar and replaced it with agave syrup. These have to cook a little longer because of the moistness of the agave.
- 2 cups gluten free all purpose baking flour (Bob's Red Mill or Pamelas)
- 1 teaspoon soda
- 1/4 teaspoon salt
- 2 to 3 tablespoons of flaxseed meal
- 1/2 teaspoon xanthan gum
- 1 stick of organic butter
- 1/2 cup agave syrup
- 1/2 cup almond butter
- 1 unbeaten egg
- 1 teaspoons organic vanilla
- 2 tablespoons almond milk (can use any type of milk)
- Mix all dry ingredients together in med size bowl.
- Cream well in large mixing bowl the butter, agave and almond butter.
- Add the egg, milk and vanilla
- Blend in dry ingredients gradually and mix thoroughly.
- Make medium size balls and roll in sugar and place on cookie sheet. (Optional).
- You might want to do one test cookie before you make an entire sheet of cookies. If the cookies don't rise or come out too gooey add more flour.
- Bake at 375 degrees F or 190 degrees C for 12 to 14 minutes.
- If you want to add a little sugar treat on top you can place a marzipan fruit or a Hershey's chocolate kiss as I did. Place it on top of cookie once removed from oven and lightly push it down into place.