The most fun and festive cookies of the season have finally arrived. My Christmas Chocolate Peanut Butter Blossom Cookies are the softest, chewiest, funnest Christmas cookies you’ll ever make! Plus, this recipe is gluten-free thanks to the addition of oat flour, and vegan-friendly thanks to the flax eggs. Your Christmas cookie game just got a healthy and delicious upgrade, and I couldn’t be more excited about it!
Friends, #KJCookieWeek is FINALLY here, and I could not be more excited to be bringing you this ultimate Christmas cookie recipe! If you’ve followed my recipes for some time now, then you may know that I am the self-proclaimed “queen of cookies,” because let’s be honest: in my world, cookies deserve their own food group.
From my Life Changing Tahini Chocolate Chip Cookies to my Favorite Gingerbread Men Cookies, my cookie recipes are some of my favorites, and every year, especially around Christmas time, I look forward to sharing them. But enough about me, let’s get into the cookies.
These cookies are gluten-free, vegan-friendly, and refined sugar-free, aside from the Hershey’s Kiss. In this recipe we are using real-deal Hershey’s Kisses, so if you want to keep these cookies entirely vegan and refined sugar-free, I recommend finding (or making!) a version that fits your dietary needs. 🙂
Nicole, What’s the Deal on Oat Flour?
Unlike most of my gluten-free cookie recipes, which call for almond flour or a 1:1 baking flour, this recipe calls for oat flour. Oat flour is a light, fluffy, gluten-free flour made from, you guessed it, oats! You can often find it at any health food store, but I highly recommend making it yourself. Why? First, because it’s way cheaper, and second, because it’s way too easy!
My Oat Flour recipe is the ONLY guide you need when it comes to making oat flour! It’s so simple and easy, and makes for the perfect pantry staple!
What You Need to Make These Christmas Chocolate Peanut Butter Blossom Cookies
- Ground Flax Meal: To keep the cookies vegan-friendly, we’ll be using a flax egg, which is essentially just ground flax meal mixed with water. It’s the perfect eggless egg-substitute, without any funky ingredients!
- Water: A little bit of water will help bring the flax egg together!
- Peanut Butter: Make sure that you use CREAMY peanut butter in this recipe! The more liquid-y, the better!
- Maple Syrup: I love maple syrup in cookie recipes, because it adds the perfect balance of sweetness without being overpowering, or adding refined sugars.
- Vanilla Extract: Vanilla extract is essential in any baked good, and truly makes a difference when it comes to flavor!
- Oat Flour: Oat flour is naturally gluten-free, and incredibly easy to make! It gives a light, fluffy texture to these cookies- don’t skip it! See above for my easy, homemade recipe.
- Unsweetened Cocoa Powder: To keep the cookies themselves refined sugar-free, I’m using unsweetened cocoa powder. It also keeps the cookies from becoming too sweet!
- Salt: A pinch of salt is always necessary in a good cookie recipe!
- Hershey’s Kisses: Hershey’s Kisses add the perfect chocolatey touch to these cookies! I love how the chocolate melts into your mouth when you bite into them. It’s what makes these cookies extra special!
- Red & Green Sprinkles: And, of course, we need red and green sprinkles to make these cookies festive for Christmas! Just your conventional, colored sprinkles work perfectly, here.
How to Make These Christmas Chocolate Peanut Butter Blossom Cookies
- Start by preheating the oven to 350 F.
- Next, line a baking sheet with parchment paper and set aside. I recommend spraying the baking sheet first, so that the parchment paper sticks to it.
- Then, prepare the flax egg. In a large bowl, whisk together the flax meal and water, and let it sit for about 3-4 minutes, until it thickens.
- Add the peanut butter, maple syrup, and vanilla extract to a bowl, and stir to combine.
- Then, mix in the oat flour, cocoa powder, and salt. Combine until a dough forms.
- Next, scoop about 2 tablespoons of cookie dough into your hands and roll to form a ball.
- Pour your sprinkles into a small bowl and roll the cookie dough balls inside.
- Place the cookie dough balls onto your prepared baking sheet, and use your thumb to press an indentation into the cookies. They won’t spread too much while baking, so don’t worry about them being too close together!
- Bake your cookies for 8-10 minutes.
- Once your cookies are done, remove them from the oven and press a Hershey’s Kiss into the center of each cookie.
- Immediately place the tray of cookies into the fridge, so that the chocolate doesn’t melt over the cookies.
- Once the cookies are completely cool, take out of the fridge, eat, and enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
- 1 Tablespoon Ground Flax Meal
- 3 Tablespoons Water
- 1 Cup Creamy Peanut Butter
- ¼ Cup + 2 Tablespoon Maple Syrup
- 1 Teaspoon Vanilla Extract
- ½ Cup Oat Flour
- ¼ Cup Unsweetened Cocoa Powder
- ½ Teaspoon Salt
- 12 Hershey's Kisses
- 1 Tablespoon Red and Green Sprinkles
Instructions
- Start by preheating the oven to 350 F.
- Next, line a baking sheet with parchment paper and set aside. I recommend spraying the baking sheet first, so that the parchment paper sticks to it.
- Then, prepare the flax egg. In a large bowl, whisk together the flax meal and water, and let it sit for about 3-4 minutes, until it thickens.
- Add the peanut butter, maple syrup, and vanilla extract to a bowl, and stir to combine.
- Then, mix in the oat flour, cocoa powder, and salt. Combine until a dough forms.
- Next, scoop about 2 tablespoons of cookie dough into your hands and roll to form a ball.
- Pour your sprinkles into a small bowl and roll the cookie dough balls inside.
- Place the cookie dough balls onto your prepared baking sheet, and use your thumb to press an indentation into the cookies. They won't spread too much while baking, so don't worry about them being too close together!
- Bake your cookies for 8-10 minutes.
- Once your cookies are done, remove them from the oven and press a Hershey's Kiss into the center of each cookie.
- Immediately place the tray of cookies into the fridge, so that the chocolate doesn't melt over the cookies.
- Once the cookies are completely cool, take out of the fridge, eat, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
WOW!!! These cookies are phenomenal! I subbed walnut cashew butter as I don’t use peanut butter and they were still fantastic! I am in love!
Yay! I am so thrilled to hear that they turned out so well for you! And walnut cashew butter sounds delicious. 🙂 Thank you so much for your review!!
These cookies are absolute perfection!! I used Santa Cruz Organic Creamy Dark Roasted PB (that’s quite the name) and I’ll never use another brand again..so much flavor! I’m not vegan, so chose to use an egg instead of the flax+water, but otherwise followed the recipe to the letter. Thank you for the easy to follow, healthier version of a classic cookie recipe. Bonus points for the small batch recipe…this single girl approves!
Jilly, I am so absolutely thrilled that you loved this recipe so much! Thank you so much for making it, and for leaving such a kind review!
Hi Nicole! I can’t wait to try these – can I use a 1:1 sub for an egg instead of flax egg? Just 1 egg or more? Thanks!
Hi Adrienne, yes! You can substitute a flax egg 1:1 ☻