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Peanut Butter Blossoms (Healthified!)

Updated: Jan 20, 2021

The holidays are right around the corner, which usually means lots of joy, love and plenty of holiday cookies! We all enjoy eating holiday cookies, but the feeling after isn’t always the most desirable, which is why I love recreating cookies with natural, clean ingredients that don’t leave me feeling like “blah”! This recipe for my version of peanut butter blossoms is quick, simple and always fun to make if you want to include the kids or other loved ones.

Total time: 20 Minutes

Yield: 18 Cookies


+ 1 cup natural peanut butter (ingredients should only have peanuts or peanuts and salt)

+ ¼ cup coconut oil

+ ¼ cup real maple syrup or all-natural honey

+ 2 eggs

+ 1 cup almond flour

+ 1 teaspoon baking soda

+ 1 teaspoon salt (only if peanut butter does not contain added salt)

+ 2 dark chocolate bars greater than or equal to 70% cocoa

* 70% dark chocolate and above generally has a lower sugar content and higher antioxidant content than chocolate with less than 70% cocoa or milk chocolate

* My favorite brands: HuKitchen, Eating Evolved, Enjoy Life, Lily’s, Theo, Alter Eco


1. Preheat oven to 350°F

2. Line 1-2 baking sheets with parchment paper or grease the pan.

3. Combine peanut butter, coconut oil, maple syrup, and eggs in a bowl and blend until creamy.

4. Add almond flour, baking soda, and salt (optional, see above) to blended ingredients above and mix until combined.

5. Using 1 tablespoon or a cookie scoop of batter about the size of a ping pong ball to your parchment lined baking pan. You should have enough batter for 18 cookies.

6. Slightly press on dough balls to flatten.

7. Bake cookies for 10 minutes.

8. Remove cookies from the oven and immediately press the chocolate square into the center of the cookie.

9. Let cookies cool for 10-15 minutes.

10. Enjoy, or store in refrigerator for later!

* If you give this recipe a try, be sure to post a picture or story of your cookies and tag us @workingwellnessyoga with #wwtuesdaytip

Written by Lindsey O’Neill

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