Sugar Free Peanut Butter Blossom Cookies
This delicious and easy recipe for Sugar Free Peanut Butter Blossom Cookies can be made low carb, keto, or even gluten free as well.
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Preheat your oven to 350 and prep your cookies sheets as needed. I use parchment paper
In a medium bowl, whisk together the flour, baking soda and baking powder. Set this bowl aside for a moment.
Next, in a mixing bowl and low to medium speed, cream together your sugars (white and brown) with your butter and peanut butter. The beat in the egg and vanilla extract.
For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.
To form the cookies, simply use a tablespoon to measure out the dough needed for each cookie. Roll the dough into a ball. If desired, you can roll the ball in additional granular sugar alternative, and then place the balls on to the cookie sheet. Do not press the balls flat and also be sure to leave plenty of room between the balls as the cookies will spread while baking.
Bake your cookies for 10-12 minutes or until the edges begin to brown. Remove from the oven and press the chocolate candy into the center of the cookie before the cookie can cool.
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Calories: 41kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Calcium: 4mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!