Everyone’s favorite Peanut Blossoms cookie, made allergy friendly and nut free using SunButter. These healthier Christmas cookies have a homemade SunButter fudge “kiss” in the center.
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
- 1 Peanut Butter Blossoms made Allergy Friendly!
- 2 SunButter Blossoms with a Homemade SunButter Fudge “Kiss”
- 3 SunButter Blossoms
- 4 More SunButter Cookie Recipes
Peanut Butter Blossoms made Allergy Friendly!
Peanut Butter Blossoms – you know those cute cookies on every Christmas cookie platter with the chocolate kiss in the center?
Those are off limits to me, and to all nut allergy sufferers. I’ve always wanted to make an allergy safe version, and this was the year!
These SunButter Blossoms are not only safer, they are also healthier, made gluten free with oat flour. The best part?! The “kisses” are actually a SunButter fudge sauce, made with 3 ingredients, that easily gets piped into a kiss shape after the cookies have cooled.
If you’re still looking for that perfect cookie to add to your platter this coming week, make sure to bookmark this one!
Ingredients in SunButter Blossoms
- SunButter Sunflower Seed Butter No Sugar Added – I always use the no sugar added in my baking, so I can choose the sweetener and adjust the sweetness to our preference.
- Maple syrup or date syrup – I am a big fan of using more natural sweeteners in my baking. These are lower glycemic index options (date syrup is the lowest, at 43, maple syrup is 54), and another benefit is they still have nutrients intact.
- Vanilla and salt
- Oat flour – I buy oat flour for this recipe rather than using oats ground in my blender. If you don’t have oat flour on hand, add oats to a high speed blender and blend until very fine. Even if you blend is very fine, it will lend a slightly heartier texture to these cookies than using the store bought version.
- Arrowroot is one of my favorite tricks for gluten free baking. It adds the additional binding power lacking in gluten free flours.
How to Make SunButter Blossoms
- The cookie dough is only 6 ingredients. I make it in 1 bowl by first combining the SunButter Sunflower Seed Butter with the maple syrup or date syrup, and then stirring in the vanilla and salt. Once those are well mixed, add the oat flour and arrowroot, and stir until a stiff cookie dough forms.
- Scoop the cookie dough in 2 tablespoon balls onto a lined baking sheet. Roll each cookie dough ball in your hands to form a smooth ball. Space cookies out to allow for a little spreading.
- Use your thumb to press an indentation into the center of each cookie. This creates a space to pipe the SunButter Fudge Kisses into the center of each cookie!
- Bake the cookies for 10 minutes. They will be soft/fragile when first pulling them out of the oven, but they cool into a slightly crisp, chewy cookie.
- Make the SunButter Fudge, and then add it to a piping bag. When the cookies have cooled, pipe a kiss shape into the center of each cookie. Allow these to set (this will happen faster in the refrigerator).
SunButter Blossoms with a Homemade SunButter Fudge “Kiss”
These cookies are known for the kiss in the center. Undoubtably, this is the best part of the cookie.
I’ve elevated that kiss by using a homemade SunButter fudge. It’s only 3 ingredients, and is thick enough to make a kiss shape when piping the fudge into the centers of the cookies. This is a great way to avoid the extra sugar and process ingredients in the store bought version.
I used a small saucepan to heat the ingredients together. Once the chocolate has melted into the SunButter, stir in the cocoa powder, which helps to thicken the fudge and give it a darker chocolate flavor.
Allow the fudge to cool 20-30 minutes while the cookies are baking and cooling, and then add it to a piping bag. Pipe “kiss” shapes into the center of each cookie.
I usually pop them right into the freezer, so they set and are ready to enjoy in about 15 minutes. You can also store them at cool room temp, or in the refrigerator.
- Preheat oven to 350º F.
- In a medium sized mixing bowl, add the SunButter and maple syrup (or date syrup). Stir well until combined, and then add the vanilla and salt, and mix in.
- Add the oat flour and arrowroot, and mix together until a stiff cookie dough forms.
- Line a large baking tray, and then use a 1 tablespoon scoop to scoop cookies onto the cookie sheet, leaving space between each cookie dough ball.
- Use hands to roll each cookie dough ball into a smooth ball. Use thumb to press an indentation into the center of each cookie.
- Bake cookies for 10 minutes, and then allow to fully cool.
- Add SunButter fudge to a piping bag, and once the cookies have cooled, pipe a "kiss" into the center of each cookie.
- Allow the cookies to cool so the kiss sets. Speed this process up by putting the cookies into the fridge or freezer.
- While the cookies are baking, add SunButter and dark chocolate chips to a small saucepan, and heat just until the chocolate has started to melt, and then remove from heat, and stir until the fudge forms. Add the cocoa powder and stir it in well. Allow to cool 20-30 minutes to thicken before piping.