½ + ¼cgranulated sugar divided¼ of sugar is for rolling the cookie balls in
½cbrown sugar
¾ccreamy peanut butter
1egg, roomroom temperature
2tablespoondairy free milkunsweetened almond milk works great
1¾cgluten free all-purpose flour
¼teaspoonxanthan gumomit if your all-purpose flour has this as an ingredient
1teaspoonbaking soda
Instructions
Heart Shaped Chocolates
Melt chocolate morsels and coconut oil in the microwave or over the stove top on low heat. Stir often.
Once melted transfer chocolate into a mini squeeze bottle. Or using a small spoon fill each heart cavity with chocolate. Once all cavities are filled gently tap the mold so chocolate evens out equally in each cavity.
Place filled heart mold into the refrigerate for 10-15 minutes. You will need 40 hearts for this cookie recipe.
After hearts are firm and solid remove them from the mold cavities. Place in an airtight container at room temperature up to a week.
Peanut Butter Blossom Cookies
Line 2 baking sheets with parchment paper and set aside.
With a handheld mixer cream together the butter and sugars in a medium bowl.
Add peanut butter and blend until smooth.
Next add in the egg, milk, vanilla and cream well.
Now add in flour, xanthan gum, and baking soda. Mix until just combined.
Then refrigerate the dough for 15-20 minutes so it's easier to handle.
Preheat oven to 350°F.
Place the ¼ c sugar into a small shallow bowl.
Roll dough into 1" balls, then roll in sugar and place onto parchment paper.
Bake 8-9 minutes or until lightly browned on the edges.
Remove from the oven and allow to cool for 2-3 minutes. Then place a chocolate heart in the center of each cookie.
Store in an airtight container up to 4-5 days, though these are best the day they're baked.
Notes
Place room temperature hearts on peanut butter blossom cookies. This will help to prevent the chocolate from turning white.