Peanut Butter Blossoms (Low Calorie)
Servings: 14 servings
Calories: 88kcal
These 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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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
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
Serving: 1cookie | Calories: 88kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1.2g | Fiber: 0.6g | Sugar: 3.1g