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Peanut Butter Blossoms - SPECIAL HOLIDAY EPISODE! - Mind Over Munch

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Happy holidays! Our team wanted to make a special holiday episode as we usually do, I hope you enjoyed this narrative and the Peanut Butter Blossoms! Wishing you a Merry Christmas!
This recipe is from my Ho Ho Healthy eBook! Use the code SANTA for 10% off any ebook or package of your choice at mindovermunch.com/ebooks!
Peanut Butter Blossoms Recipe:
48 Hershey's® kisses
1⁄3 cup (8g) sweetener
1⁄3 cup (35g) coconut sugar
1⁄4 cup (65g) creamy peanut butter
1⁄4 cup (60mL) coconut oil
3 Tbsp unsweetened apple sauce
1 egg
1⁄2 tsp vanilla extract
2 Tbsp milk
1 3⁄4 cups (160g) oat flour
1 tsp baking soda
1⁄2 tsp salt optional: sugar/sweetener for rolling
Preheat oven to 375°F (190°C).
With a stand mixer or hand mixer, beat coconut oil, apple sauce and peanut butter until well blended. Add sugar/sweetener and beat until fluffy. Add in egg, milk, vanilla and beat until combined.
Mix the dry ingredients and add into the wet.
Shape the dough into 1" balls (I used a 2 tsp cookie scooper). Roll in optional sweetener/sugar if desired.
Place on a cookie sheet lined with parchment or a silicone mat and sprayed. Press the tops of the cookies down slightly.
Bake 8–10 minutes until golden brown.
While the cookies are warm, press the Hershey® kisses into the center of the cookies. I used both hugs and chocolate kisses!
Transfer cookies to a wire rack to cool before serving.
Lasts in an airtight container or plastic bag for 3–4 days at room temperature, 7–10 days in the fridge, or 2–3 months in the freezer.
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Food
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