Vegan Peanut Butter Blossoms with Nut-Free Alternatives

Ingredients

• 1/2 cup oil, olive, sunflower, or oil of choice

• 1/2 cup peanut butter, almond butter, Sunbutter, or any nut butter you can have

• 1 cup date sugar*

• 1/4 cup non-dairy milk

• 1 tsp vanilla OR cinnamon

• 1 cup all-purpose gluten-free flour*

• 3/4 cup oat flour*

• 1 tsp baking soda

• 1 tsp sea salt

• 1 cup Enjoy Life chocolate chips

*You can replace the date sugar with cane sugar and the gluten-free flours with 1 3/4 cup of unbleached all-purpose flour

Directions:

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2. In a large mixing bowl or stand mixer, add the oil, nut butter, and sugar. Beat until creamy.

3. Add the milk and vanilla/cinnamon and beat until combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Add the flour mixture to the wet mixture. Fold until combined.

6. Roll tablespoons of dough into golf-sized and place on the baking sheet.

7. Press into the centers of the dough balls with a 1/2 teaspoon measuring spoon.

8. Add the Enjoy Life chocolate chips to the center.

9. Bake for 7 minutes - at this point, you can remove from oven and add in more chocolate if needed.

10. Bake for another 3 minutes. Remove from oven and allow to cool before transferring to a cooling rack.

11. Store leftovers in an airtight container and keep in the refrigerator for about a week (if they can last that long in your household).

Enjoy!

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