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low carb sugar free peanut butter blossoms

THM Peanut Butter Blossoms

A low-carb, sugar-free, THM version of the classic Peanut Butter Blossom cookie
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Stand mixer
  • Measuring cups
  • Measuring spoons
  • rubber spatula
  • cookie scoop
  • baking sheets
  • parchment paper (optional)
  • muffin cup liners (optional)

Ingredients
  

  • 1/2 cup butter salted or unsalted
  • 1/2 cup natural peanut butter
  • 1 1/4 cup THM gentle sweet
  • 1 tsp blackstrap molasses
  • 1 tbsp vanilla
  • 3 eggs
  • 1 cup baking blend
  • 1/2 cup oat fiber
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp mineral salt
  • sugar-free chocolate discs, bars, or chips

Instructions
 

  • Preheat oven to 350°F and if desired, line cookie sheets with parchment or set up muffin cup liners.
  • Cream together butter, peanut butter, THM gentle sweet, molasses, and vanilla.
  • Add eggs, one at a time, mixing well after each one.
  • Add dry ingredients and mix well. Add a splash of almond milk if dough is too dry.
  • Use cookie scoop to place on cookie sheets lined with parchement paper or into muffin cup liners.
  • Bake at 350°F for 10 minutes or until set.
  • Gently press chocolate disc, chunk, or chips into warm cookies then let cool completely.

Notes

I used 85% dark chocolate discs from Imperfect Foods for my cookies but use your favorite sugar-free chocolate! You can also leave off the chocolate for yummy peanut butter cookies!
THM Gentle Sweet is twice as sweet as regular sugar. It's a blend of erythritol, xylitol, and stevia. I make my own following this recipe
Keyword cookies, holiday baking, keto friendly, low carb, sugar free, trim healthy mama