Peanut Butter Blossoms (Low Calorie)

Name: Peanut Butter Blossoms (Low Calorie)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 14 servings
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); 1 cup all-purpose flour (120g); 3/4 tsp baking powder; Pinch of salt; 14 Hershey's kisses (64g)

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
14 servings
Calories
88 kcal
Course
Dessert
Cuisine
International

Peanut Butter Blossoms (Low Calorie)

Heidi Hunt

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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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Ingredients

Servings

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

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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.