These peanut butter blossoms are a lower sugar, higher in fiber, gluten free, and a more gooey alternative to the traditional peanut butter blossom. Made with chickpeas and a few other simple ingredients!
First drain, rinse, and dry the chickpeas.
Using a food processor, to blend all the ingredients except the chocolate.
Roll the dough into about 20 quarter size balls.
Flatten the dough balls with your fingers or a flat bottom glass. These cookie will not spread, so shape them how you would like them.
While the cookies bake, unwrap your kisses. When the cookies are done baking, add a kiss to each. Make sure to work fast.
Enjoy!
Ingredients
[Yields about 20 cookies]
1 - 15 ounce can chickpeas rinsed and dried fully
1/2 cup runny peanut butter
1/4 cup honey or maple syrup
1 tsp vanilla
1 Tbsp oat flour
Pinch of salt
20 Dark chocolate Hershey's kisses (or dairy free chocolate of your choice to make it vegan and dairy free)
Directions
Preheat your oven to 375°.
Drain and rinse your chickpeas with a colander and lay them out flat on a sheet of paper towels, pat the top dry with more paper towels.
Add all the ingredients (except chocolate) into a food processor, blend until smooth and the dough starts to ball up. You may need to stop every once in a while to scrape the sides.
Make about 20 quarter size balls by rolling them in your hands. Flatten each one with your fingers or the bottom of a flat glass. These cookies will not raise or spread out so make them the shape you want. Space them on your baking sheet just far enough apart that they do not touch.
Bake for 7-10 minutes or until they crack. While they bake unwrap about 20 Hershey kisses.
Take them out and add the kisses right away, pressing them in just slightly. Work fast!
Enjoy!
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