Part of our annual Christmas tradition is to spend a weekend baking… it runs the gamut from fudge, rice krispee treats, our family sugar cookies recipe, and snickerdoodles. We also make peanut butter blossoms (which I affectionately call “the boob” cookie)…. they’re the tastiest treats with a Hershey Kiss placed in the middle. With all the richness of the other cookies (and for that matter, indulgences of the season…) I decided to try my hand at lightening up the recipe a bit….. but not removing any of the flavors. I decided to try a few simple swaps… apple sauce for butter, organic coconut sugar for refined sugar (lower glycemic index), almond flour for regular flour… and probably the most delicious swap of them all, Justin’s Peanut Butter Cups for the Hershey Kiss (this, in my mind, was a #GameChanger). The end result? An “oh-my-gosh-this-is-so-good” cookie…. that’s filled with pretty real ingredients (scroll down to see the recipe!)…..
And, I’ve rounded up a few of my favorite pajamas for your Christmas Eve + Christmas Day festivities…. because what would cookie making be without the accompanying pajamas to cook them in? I bought Harper this adorable onesie (it’s so soft and warm) but I also think this festive striped option is adorable, as is this plaid footie onesie. I have my eye on this ribbed jogger and hoodie combo, as well as these striped pajama pants paired with this cozy pullover. I also think this faux fur eye mask is perfect for people like me who love complete darkness when they sleep.
Real Ingredient Peanut Butter Blossoms:
1/2 cup applesauce
1/2 cup peanut butter
1/2 cup organic coconut sugar (purchased mine at Sprout’s)
1/2 cup organic coconut brown sugar
1 tsp baking powder
1/8 tsp baking soda
2 tbsp unsweetened almond mild
1 tsp vanilla
3 cups almond flour
24 Justin’s Dark Chocolate Peanut Butter cup
1. In a large mixing bowl beat the applesauce and peanut butter with an electric mixer on medium speed. Add the 1/2 cup sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in egg, milk, and vanilla. Beat in flour until it becomes a sticky consistency.
2. Shape the dough into 1 inch balls (I used a small ice cream scooper). Place balls about 2 inches apart on an uncreased cookie sheet.
3. Bake in a 350° oven for 10-12 minutes or until the edges are firm. While they are baking, unwrap the peanut butter cups. Once cookies are done, immediately press them into the center of the cookies. Transfer cookies to a wire rack to cool. Once cooled, I stored mine in the refrigerator to keep them fresh.