THM Peanut Butter Blossoms
A low-carb, sugar-free, THM version of the classic Peanut Butter Blossom cookie
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.