Although there are many holiday traditions that I love, my absolute favorite has to be making holiday cookies. As a child, helping my mom make Christmas cookies was as exciting to me as Christmas itself (we even made special Christmas cookie aprons to wear)! 
Out of all the cookies we would make, my favorite were always the classic peanut butter blossoms (big surprise there). The following is my simpler re-creation of that classic recipe, which is also vegan, gluten-free, flourless, and dipped in chocolate for extra goodness. I have tested this recipe with both peanut butter and sunflower seed butter (perfect for nut allergies), and both are absolutely delicious! I hope you try them out and enjoy!
Flourless Chocolate-Dipped Cookies
Ingredients
- 1 cup creamy natural nut/seed butter of choice
- 1/2-3/4 cup cane sugar or coconut sugar to desired sweetness
- 1 flax egg
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups semisweet or dark chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- Mix together the nut/seed butter and sugar in a medium bowl until creamy. Add in the flax egg, vanilla, and salt, and stir until combined. Stir in 1/2 cup chocolate chips.
- Drop roughly 1 tablespoon portions of dough onto prepared cookie sheets. Roll into balls, then press down to flatten slightly.
- Bake 8-12 minutes, or until golden around the edges and the tops are firm when lightly touched. Allow to cool for at least 10 minutes on the pan to set before transferring to a wire rack to finish cooling.
- Melt the remaining 1 cup chocolate chips in a double boiler (or microwave). When cookies are cool, dip them about halfway up into the chocolate. Place on a rack or parchment paper to sit and allow the chocolate to solidify. Enjoy!
Can I use dates paste/syrup or maple syrup instead of the coconut sugar?
Yes! I haven’t tested it out yet, but if you do, just use a few tablespoons less than you would sugar. I’d love to hear how it comes out 🙂