These Peanut Butter Blossoms are a fun twist on the classic recipe! Made with quick-cooking oats and protein powder, they’re soft, flavorful, and delicious.
If there was only one sweet I could eat over and over again for the rest of my life, it would be these Peanut Butter Blossoms. They’re light, fluffy, and taste seriously decadent.
They also happen to be the cookie that Matt requests the most, and for someone who isn’t a big dessert fan, that’s saying something. He absolutely adores these and would happily eat an entire batch if I wasn’t watching.
But my favorite part? They’re a cinch to make, use just one bowl, and are naturally gluten-free!
![How to make the best HEALTHY Peanut Butter Blossom Cookies using just ONE BOWL! [vegan + gluten-free]](https://www.simplyquinoa.com/wp-content/uploads/2017/12/healthy-peanut-butter-blossoms-14.webp)
This is a recipe that I totally just made up one night when we were craving dessert and it has now become our go-to. And since I use these ingredients for my morning smoothies, I always have them on hand.
I've tested these peanut butter blossoms a bunch of different ways, so if you don't have these exact ingredients, don't worry. You can still make a batch and have warm cookies ready to enjoy in under 15 minutes.
![How to make the best HEALTHY Peanut Butter Blossom Cookies using just ONE BOWL! [vegan + gluten-free]](https://www.simplyquinoa.com/wp-content/uploads/2017/12/healthy-peanut-butter-blossoms.webp)
Vegan Protein Powder. I added protein powder to give these cookies because I often crave something sweet after a workout. Cookies that double as a treat and a snack? Yes, please! #amiright
If you don't want to add protein powder, no biggie. I would suggest either doubling the oats or adding a few tablespoons of coconut flour. That will help get them nice and fluffy!
Quick Oats. I personally love the texture of peanut butter oatmeal cookies so I decided to include quick oats in this recipe, but I've made them many times without the oats and they still work perfectly. So… go with or without oats, it's your choice!
Flax eggs. I wanted to make these cookies vegan since Cookie Week is all about (vegan) cookie recipes, but you can definitely make this recipe with a chicken egg if you want. I actually prefer the texture with an egg, but I love them both ways!
Maple Syrup. This is always my liquid sweetener of choice, but I have also tested these with honey and they're fantastic. If you'd rather use a granulated sweetener, I would do 1/2 cup of coconut sugar.
Otherwise, this is a super straightforward recipe that you are going to L-O-V-E!
Oh and if you're just now tuning into Cookie Week, make sure to check out the other holiday cookies we've made this week:
- Gluten-Free & Vegan Sugar Cookies (with matcha icing)
- Gluten-Free Raspberry Thumbprint Cookies (with homemade jam)
- Dark Chocolate Peppermint Cookies
Happy Holiday baking!
Peanut Butter Blossoms
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 flax egg
- 1 scoop vegan vanilla protein powder
- 1/4 cup quick cooking oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Chocolate chunks for garnish
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Beat together the peanut butter, syrup and flax egg until smooth and creamy. Fold in the remaining ingredients (minus chocolate chunks).
- Scoop about one tablespoon of dough onto the baking sheet and gently flatten with your hands. Repeat until all dough has been used.
- Press a chocolate chunk into the center of each cookie and bake for 9 - 10 minutes until the cookies are lightly golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to finish cooling.
Video
Notes
Nutrition
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