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5 from 4 votes
Home By Course Desserts Cookies & Cookie Dough

Low Calorie Peanut Butter Blossoms Recipe

These low calorie Peanut Butter Blossoms are a classic holiday staple and seriously so good! They're easy to make, the perfect size and are less than 90 calories each!

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By: Lauren published: Apr. 13, 2022 updated: May. 08, 2024 1 Comment

This post may contain affiliate links. Please read my disclosure policy.

Peanut butter blossom cookies on parchment paper.
Contents hide
About This Recipe
Why You’ll Love These Peanut Butter Blossoms
Ingredients and Substitutions
How To Make
Don’t Over Bake!
FAQ: Low Calorie Peanut Butter Blossoms
More Delicious Holiday Treats To Try
Peanut Butter Blossoms (Low Calorie)
MyFitnessPal Entry
Did You Make This?

About This Recipe

Salty + sweet…. if you’ve been around here for a while you know my love for this delicious combination and these low calorie Peanut Butter Blossoms are just that.

A thick, chewy peanut butter cookie with a sweet, rich Hershey kiss perfectly placed in the center, these bite-size cookies are too good to be true.

There’s a reason these Peanut Butter Blossoms are a classic but also feel free to get creative! Switch out the Hershey kiss for Reece’s, Twix, Almond Joy, the possibilities are endless!

And if you’re looking for more holiday treat inspiration, check out my favorite Peanut Butter Fudge, Peanut Butter Cornflake Bars or my favorite Healthy Buckeyes recipe!

Peanut butter blossom cookies on parchment paper.

Why You’ll Love These Peanut Butter Blossoms

  • Creamy peanut butter cookies with sweet, melty chocolate make the best quick treat!
  • Easy and quick to make, you’ll love these classic cookies.
  • Less than 90 calories per cookie!!
  • Great to make and freeze for later, good for up to 3 months.
  • Switch out the candy topping for a fun twist on these classic cookies! Twix, Reese’s, get creative🤩

Ingredients and Substitutions

Ingredients for Peanut butter blossom cookies.
  • Flour – I used all-purpose flour for this recipe. If you need to substitute another flour, I recommend using Bob’s Red Mill 1:1 Gluten-Free Baking Flour as this is the only alternative I’ve tried. Almond and oat flour will likely work texture-wise, but I have not tried them so I can’t say. If you do try another flour, let me and other readers know in the comments!
  • Peanut Butter – I used creamy peanut butter for the smoothest texture!
  • Egg Whites
  • Brown sugar – I used Swerve Brown Sugar. Feel free to substitute a normal brown sugar or another brown sugar alternative.
  • Light butter – I used I Can’t Believe It’s Not Butter Light. If you need to substitute something else, use normal butter or oil. Without some fat, the cookies won’t be as gooey.
  • Syrup – I used sugar-free pancake syrup. This helps add sweetness to the cookies and also binds them together while keeping calories down.
  • Baking essentials – You’ll need vanilla extract, baking powder and salt.
  • Hershey kisses – for classic peanut butter blossoms, you will want to use Hershey kisses. However, these are also delicious with other type of chocolate candies, such a Reece’s, mini Twix broken up or other flavors of Hershey Kisses.

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

Ingredients for peanut butter blossom cookies in a mixing bowl with an electric mixer.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. In the bowl of a stand mixer or with a handheld mixer, beat together the peanut butter, butter, egg whites, pancake syrup, vanilla, and brown sugar until combined.

Batter for peanut butter blossom cookies being mixed with an electric mixer.

2. Add the flour, baking powder, and salt and beat again until all the ingredients are incorporated. Scrape down the sides of the bowl as needed.

Ball of cookie dough placed on parchment paper with a cookie scoop.

3. Roll the dough into 14 balls and place onto the prepared baking sheet. Flatten to desired thickness and smooth the edges of the cookies.

Peanut butter blossom cookies on a cooling rack.

4. Bake for 8-10 minutes, or until cookies are cooked through. While cookies are baking, go ahead and unwrap the kisses. When cookies are done, immediately press the Hershey kiss into the center of each cookie, then place on a wire rack to let cool.

Be Careful

Don’t Over Bake!

Be careful not to over-bake these as they will start to get crumbly! I always take out at 8 minutes. They will seem a tad underdone but they will set with time.

Peanut butter blossom cookies on parchment paper, one with a bite take out of it.

FAQ: Low Calorie Peanut Butter Blossoms

How do I store these cookies?

Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months!

Can I use something sides a Hershey’s kiss?

Of course! The classic recipe is made with a chocolate kiss in the center but feel free to sub out for whatever sounds good! You can use Twix, Reese’s or any other type of chocolate candy you prefer!

Why are my cookies dry and crumbly?

These cookies will start to get crumbly if you over-bake! I like to take mine out right at 8 minutes even if they still seem slightly underdone because they will continue to cook on the hot pan for a few minutes after removing from the oven.

More Delicious Holiday Treats To Try

A hand holding a healthy snickerdoodle cookie with more cookies on a cooling rack in the background.

Easy Healthy Snickerdoodle Protein Cookies (Just 30 Calories)

Mini m&m cookies on a plate.

Mini M&M Christmas Cookies! (Low Calorie, Gluten Free)

Healthy buckeyes on a plate.

Peanut Butter Powder Buckeyes (low calorie)

Healthy vegan chocolate chip cookies on a cooling rack alongside glasses of milk and a small bowl of chocolate chips.

Vegan Chocolate Chip Cookies (Chewy Chips Ahoy Copycat!)

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Peanut butter blossom cookies on parchment paper.
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5 from 4 votes

Peanut Butter Blossoms (Low Calorie)

? Macro-friendly ? Vegetarian
These low calorie Peanut Butter Blossoms are a classic holiday staple and seriously so good! They're easy to make, the perfect size and are less than 90 calories each!
Yield: 14 servings
Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Calories: 88kcal
Protein: 3g
Fat: 4g
Carbs: 10g

Ingredients

  • 1/3 cup creamy peanut butter (80g)
  • 1 Tbsp light butter (14g)
  • 2 Tbsp egg whites (30g)
  • 1 Tbsp sugar-free pancake syrup (15g)
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar alternative (96g) I used Swerve
  • 1 cup all-purpose flour (120g)
  • 3/4 tsp baking powder
  • Pinch of salt
  • 14 Hershey's kisses (64g) unwrapped

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  • In the bowl of a stand mixer or with a handheld mixer, beat together the peanut butter, butter, egg whites, pancake syrup, vanilla, and brown sugar until combined.
  • Add the flour, baking powder, and salt and beat again until all the ingredients are incorporated. Scrape down the sides of the bowl as needed.
  • Roll the dough into 14 balls and place onto the prepared baking sheet. Flatten to desired thickness and smooth the edges of the cookies.
  • Bake for 8-10 minutes, or until cookies are cooked through. Be careful not to over-bake these as they will start to get crumbly! I always take out at 8 minutes. They will seem a tad underdone but they will set with time.
  • While cookies are baking, go ahead and unwrap the kisses. When cookies are done, immediately press the Hershey kiss into the center of each cookie, then place on a wire rack to let cool.

Notes

Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months!
To make gluten-free: use Bob’s Red Mill 1:1 Gluten-Free Baking Flour and decrease flour by 2 Tbsp.
To make vegan: use vegan butter and pure maple syrup. Replace egg whites with recommended egg replacement.

Nutrition Information

Serving: 1cookie, Calories: 88kcal (4%), Carbohydrates: 10g (3%), Protein: 3g (6%), Fat: 4g (6%), Saturated Fat: 1.2g (8%), Fiber: 0.6g (3%), Sugar: 3.1g (3%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Peanut Butter Blossoms

© Author: Lauren

Peanut butter blossom cookies on parchment paper.

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Lauren

Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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