Nothing says “Christmas Cookie” quite like the Peanut Butter Blossom.
These soft peanut butter cookies have a Hershey’s Kiss pressed right into the top, creating that perfect peanut butter & chocolate combination that we all know and love.
Can a healthy, no-bake version possibly taste exactly like the real thing?
Yes! And I’m here to prove it to you…
That’s right: we don’t need to bake these healthy peanut butter cookies, but they still have all the flavor you’d expect a Peanut Butter Blossom to have.
Plus, each of these cookies (Hershey’s Kiss included) is under 100 calories and has a sneaky 5.5g of protein to boot!
How to make Healthy No-Bake Peanut Butter Blossom Cookies
Like my No-Bake Protein Cookies, this recipe has “simple” written all over it.
To start, simply mix up all the ingredients until you have workable cookie dough.
The one very important note here is that we will be adding protein powder as the very last ingredient. Over the years, I’ve come to learn that the order in which you mix your ingredients can make a very big difference. By adding the protein powder last, it will help to avoid an overly sticky dough.
Once you have your dough, you’ll break it up into 8 pieces, roll them into balls, and then coat in sugar.
Since the cookie dough contains peanut butter and very few carbs, you may find that it seems a little bit greasy. This is to be expected!
If the oils from the peanut butter are saturating your sugar coating, you can dip them into sugar once more.
Refrigerate your cookie dough for one hour. This hour in the fridge will help enhance the flavor, and more importantly, it will firm up the dough to create that crackly cookie we’re looking for.
Once the dough has chilled, press a Hershey’s Kiss into the top of each cookie, then they are ready to enjoy!
If chocolate isn’t your thing, the Hershey’s Kiss can be omitted here. While you won’t quite have a Peanut Butter Blossom, you’ll still have a delicious, healthy, peanut butter cookie!
Without the Hershey Kiss, each cookie will come around 70 calories, and still contain an impressive 5.5g of protein.
How to store healthy peanut butter blossoms
Since we want to keep these peanut butter cookies nice and firm, they should be stored in the refrigerator to prevent them from becoming too soft.
The recipe calls for them being stored in the fridge for one hour to firm up, but the longer they are chilled, the more firm they will become.
When I tested these cookies after 3 days in the fridge, they were nice and firm with a slight crisp to the outside.
If you prefer a cookie that’s a bit more firm, these can also be stored in the freezer! Over time, the cookies will freeze harder, but they should remain soft (AKA they won’t break your teeth) thanks to the fat content from the peanut butter.
Can you bake these healthy peanut butter blossoms?
In fact, these peanut butter cookies bake up VERY well. If you prefer a classic cookie to a cookie dough version, baking these cookies is incredibly easy.
Follow the recipe exactly as written, letting the dough chill for one hour. After the dough has chilled, bake these peanut butter cookies for 6 minutes at 350 degrees F.
Remove from the oven and immediately press the Hershey’s Kisses into the tops while the peanut butter cookies are still warm. Allow the cookies to cool for about 10 minutes, then dig in!
- 31g Vanilla Whey/Casein Blend Protein (Code "Matt" will save 15% off PEScience)
- 28g Almond Flour
- 48g (3 Tbsp) Creamy Peanut Butter
- 30g Brown Sugar Substitute (or regular brown sugar)
- 30g Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1/4 tsp Baking Soda
- Pinch of Salt
- Granular Sugar Substitute (or regular sugar) for coating
- 8 Hershey's Kisses
- In a large bowl, mix together the peanut butter, brown sugar, applesauce, and vanilla extract.
- Add the almond flour, baking soda, and pinch of salt until incorporated.
- Lastly, mix in the protein powder. Since protein powder is very absorbent, we add it in last, and it will help bring it all together to form thick cookie dough.
- Break the cookie dough into 8 equal-sized pieces (I just estimate, so they are not precise) and roll them into balls in your hands.
- Add some sugar substitute (or sugar) to a small bowl and roll each of your peanut butter cookie dough balls in it until coated. If you find that your cookie dough was greasy and is saturating the sugar coating, you can dip them once more for a quick double-coating.
- Refrigerate the dough for at least one hour. This is crucial not only to enhance the flavor but also to allow the cookie dough to firm up.
- After one hour, remove your cookie dough balls from the fridge and press a Hershey's Kiss into the top of each, then enjoy! Store any leftovers in the fridge to keep the cookies nice and firm.
- These cookies can be baked! Follow the directions exactly as is, but before pressing the kiss into the top of each cookie, bake at 350 degrees for about 6 minutes, then immediately press the Kiss into the top of the cookie.
- If you wanted to enjoy these cookies as regular peanut butter cookies without the Hershey's Kiss, each cookie would be 70 calories, 5g fat, 3g carbs, and 5.5g protein.
- With no-bake recipes, the chilling of the dough is absolutely necessary. As the dough chills, the flavors really mellow out (in a good way). When dealing with protein powder and/or sugar substitutes, those flavors are often too prominent if you do not allow them to sit in the fridge.
- If you find your cookies to be too soft for your liking, these can be stored in the freezer to create a more firm, yet still soft, peanut butter cookie.
- Remember that I use a protein powder that is a blend of whey & casein protein, and it is thicker/more absorbant than whey protein alone. If you substitute with 100% whey protein, your final cookie dough may not be quite as thick.
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Nutrition InformationYield 8 Serving Size 1 Cookie
Amount Per Serving Calories 95Total Fat 6gCarbohydrates 5.5gFiber 1gSugar 3.5gProtein 5.5g