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Caramel Peanut Butter Blossom Cookies

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The perfect combination of sweet + salty, these chewy caramel peanut butter blossom cookies are a delicious twist on the classic peanut blossom cookie with a medjool date caramel middle. Vegan, gluten-free, and easy to make!

Recipe by Feasting on Fruit.

Ingredients

  • 1 cup (250g) creamy peanut butter
  • 1/2 cup (80g) coconut sugar
  • 1 tsp vanilla extract
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 2 tbsp (30g) almond milk
  • 1/2 cup (60g) gluten-free flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup coarse sugar, for rolling (optional)
  • 8 Natural Delights Organic Coconut Mini Medjools

Preparation

  1. Preheat the oven to 350°F.
  2. Slice each Mini Medjool in half so you have two shorter cylinders.
  3. Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax egg, vanilla, and almond milk.
  4. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined.
  5. Line a baking sheet with parchment paper.
  6. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max.
  7. Bake for 12-14 minutes at 350°F.
  8. Remove them from the oven and immediately press a Mini Medjool half into the center of each.
  9. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Feasting on fruit-1

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