Allergy-Free Peanut Blossoms

Every Christmas for as long as I can remember, my mom always made two kinds of cookies which I’ve treasured throughout the years. These recipes were handed down to her from my Grandma Hazel and Mom passed them on to me. Yes, she made other treats and over the years tried many new recipes, but these two stuck. They were Ethel’s Sugar Cookies (no idea who Ethel is) and Peanut Blossoms.

Now, I tell you, Peanut Blossoms are nothing new under the sun. Many people make them but most people put a chocolate Kiss in the middle of these beautiful cookies. I’m here to say that is just wrong! They are not Peanut Blossoms, properly created, unless they have a Brach’s milk chocolate star stuck in the middle! Truth.

Mom’s Kitchen Aid & Lessons Learned in the Kitchen

Mom’s Kitchen Aid mixer

My mom loved to cook. She spent a lot of time in the kitchen. And because my mom and I were very close, I spent a lot of time in the kitchen with her. I’d sit on the counter top and talk about any and everything while she cooked and baked. She listened so patiently. Helped me process the emotions and challenges of growing up. Offered bits and pieces of advice. Encouraged me to be my own unique and beautiful self. And to follow my heart.

She passed on to me a love of family, collecting cookbooks, a warm kitchen, and creating works of love to nourish friends and family. I remember when, one Christmas, my mom finally got a Kitchen Aid mixer from my dad. She was thrilled! That mixer sat on the kitchen counter always at the ready.

Mom passed away three years ago after a long and very courageous battle with cancer. I miss her every single day. But she lives on in my heart and in my kitchen. Dad gave me mom’s Kitchen Aid mixer. I use it every week. And whenever I get it out, my mom is with me. We’re baking together once again. Her love surrounds me and fills our kitchen with warmth and memories. Thank you Mama.

And Now the Peanut Blossoms

About two years ago, I discovered that I had several food intolerances that were wreaking havoc with my health. Gluten, dairy, and soy. Well, it’s Christmas and I still make the traditional Peanut Blossoms and Ethel’s Sugar Cookies, but I was determined to figure out a way to make them allergy-friendly.

What follows is my first attempt with the Peanut Blossoms. Yes, they look different than the original. But they taste wonderful! No, they don’t have a Brach’s milk chocolate star in the middle. I’ve looked everywhere. If you know where I can find dark chocolate stars, do let me know!

The recipe is allergy-free because I used Namaste brand Gluten-Free Perfect Flour Blend (found at Costco); almond butter instead of peanut butter; coconut oil instead of butter; a mixture of ground flax meal with water instead of egg; and Enjoy Life Semi-sweet Mega Chunks (allergy-free) instead of chocolate stars. I also replaced the brown sugar with coconut sugar which has a lower-glycemic index than regular sugar (won’t make your blood sugar spike as much).

There’s one thing I’d do differently. Next time, I make the allergy-free version, I will use Earth Balance soy-free buttery sticks instead of coconut oil. I believe the texture and flavor will be a little closer to the original recipe. And if you don’t have a sensitivity to eggs, go ahead and use an egg instead of flax meal!

So, at long last, here is the allergy-free version of my family’s Peanut Blossom. Merry Christmas!