Peanut Butter Blossoms (High Protein - GF, Low Carb)

Peanut Butter Blossoms

Peanut butter blossoms are my favorite cookie at Christmas! I am always looking for lower carb & sugar alternative recipes. One of my favorite nutritionists is Maria Emmerich, and this year her recipe was popping up all over my group feeds. I adapted some of her ingredients to what I had on hand, but linked her recipe at the bottom of this post if you want to try those.

Ingredients (1-2 doz)

• 1 cup natural peanut butter (I like Costco's organic creamy; make sure it doesn't have added salts and oils)
• 1 large egg
• 1/4 cup PB powder (100% peanut powder)
• 1/4 cup unflavored Collagen Peptides (I used Vital Proteins that you can find at Costco or most health stores).
• 1 scoop of Vital Performance chocolate protein powder (the original recipe uses only protein powder vs PB and CP, so this will add some of the extra bulk, sweetener & salts)
• 1/4 cup granulated sweetener (I used monk fruit/allulose blend as they don't have the cooling affect of erythritol)
• 1/4 tsp salt
• (Optional: 1/4 tsp vanilla extract)
• Dark chocolate chips (I used Lily's dark chocolate baking chips)

Instructions

1. Preheat oven to 325 (F). Line large baking sheet with parchment paper.
2. In a small bowl combine peanut butter and egg (and vanilla if preferred).
3. In a large bowl mixing bowl, combine the dry ingredients and then add the pb/egg mixture. Use a stand or hand mixer for adequate blending, mix until fully combined.
4. Using a tsp or your hands, scoop out dough and form into balls. Place 1in apart on baking sheet. This will make 1-2 doz cookies depending how large you make them.
5. Bake for 10-15 minutes and check for light browning. 
6. Remove from oven. Gently press the back of a rounded measuring tablespoon (or other small rounded spoon) into the top of the cookie to make an impression for the chocolate chips.
7. Immediately place 3-4 chocolate chips into the impressions on the cookies. (This takes the place of traditionally pressing Hershey kisses into the dough)
8. Cool on the pan for 10 minutes. The chocolate chips should melt enough to stick to the dough.

You can find Maria's original recipe here: https://mariamindbodyhealth.com/flourless-protein-peanut-butter-blossoms/

And more low carb desserts on my Pinterest board: https://pin.it/1S9Oc45qx