Whole Wheat Peanut Butter Blossoms with Fresh Milled Flour
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These whole wheat healthy Peanut Butter Blossoms are the PERFECT cookie for your Christmas cookie platters this year! This iconic Christmas cookie has been remade using fresh-milled flour and nutrient-dense ingredients, but it still tastes exactly like the regular version you know and love!
Ingredients
I make these healthy peanut butter blossom cookies more nutrient-dense peanut butter blossoms by carefully choosing my ingredients:
Fresh-milled, whole wheat flour instead of bleached white flour. Bagged whole wheat flour works, too. Whole Wheat Pastry Flour is a great option.
Butter instead of vegetable shortening. For an added punch of nutrients, choose grassfed butter!
I use natural organic cane white & brown sugars because they are less refined than table sugar. That said, sugar is still sugar, and these cookies are still meant to be a treat–not a health food!
While I’m using regular chocolate kisses today (because that’s what the store had), I love using dark chocolates when I can find some! Dark chocolate stars are a great option for more heart-healthy fats, antioxidants, and minerals.
Peanut Butter is a critical component of peanut butter blossoms, too. I like to use thicker natural peanut butter (sugar as Good & Gather (Target’s store brand) or Skippy Natural). While these are not the “purest” peanut butter, they have simplified ingredients and the perfect texture for baking.
I have used natural, runny peanut butter in the past and it will work if its all you have. If that’s the route you go, I recommend adding an extra 30 grams of flour.
Step-by-Step Instructions
Here is how you make whole wheat peanut butter Christmas cookies!
1. Mix Wet Ingredients
Cream together the butter, peanut butter, dark brown sugar, and white sugar in a stand mixer for about 2 minutes or until nice and smooth. Add the egg, milk, and vanilla and mix until combined.
2. Add Dry Ingredients & Mix
Mill your flour (or measure 1 3/4 cup bagged flour) into a bowl. Add the baking soda and salt. Whisk to combine, then pour the dry ingredients into the mixer bowl of wet ingredients. Stir until evenly mixed.
3. Refrigerate
Put the cookie dough into a bowl, cover, and refrigerate for two hours (if using bagged flour, refrigeration is not necessary).
This allows the fresh flour to fully absorb the liquids in the dough. DO NOT SKIP THIS or your cookies will be flat soup. :/
If you’re in a hurry, you can add 30-60 more grams of flour to help the cookies keep their shape, but I recommend following the intended instructions for best results.
4. Scoop & Sugar Coat Cookies
After refrigerating, preheat the oven to 375°F. Fill a small bowl with extra white sugar for rolling the cookie dough balls.
Take the cookie dough out of the fridge. Using a standard-sized cookie scoop, scoop out a cookie ball, place in a small bowl of sugar, and roll until coated.
Place each ball onto a parchment-lined cookie sheet. Do not flatten the dough balls with your hand–they will spread too much in the oven if you do.
Evenly space your dough balls with at least 1.5-2 inches of space between them on the cookie sheet–do not crowd them.
5. Bake Cookies
Bake these cookies at 375°F for 7-8 minutes until the tops crackle and they are light golden brown in spots. Your oven temp/time may vary, so watch them carefully.
While baking, prep your chocolate kisses by removing the wrappers and set aside.
6. Place Chocolate Kisses & Cool
When the cookies are done, remove the cookie sheets from the oven. Immediately place a chocolate kiss/star in the center of each one. Allow cookies to cool on the cookie sheet to fully set before removing them.
Fresh Milled Flour Cookie Tips & Tricks
Do Not Skip the Refrigeration. Freshly milled flour needs ample time to absorb liquids.
- You will notice when you first mix batters and doughs with fresh milled flour, they may seem mushy. This is because not all of the liquids are absorbed yet, and the flour is not fully hydrated.
- You can’t rush this process–the dough just needs time. Some people add extra flour to combat this rather than do a dough rest, but I avoid adding extra flour if possible because you risk your final product being drier.
Cookies may bake faster than you’re used to. Watch them carefully. When I make this recipe with white bagged flour, I usually bake for 9-10 minutes. With fresh milled flour, I do 7-8.
If your dough is still too mushy after refrigeration, add a little more flour before scooping–start with 15 grams of flour at a time and stir it in. Once the dough holds a round shape well, start scooping!
Other Baked Treats
Here are some of my other delicious Christmas treat recipes:
- Peanut Butter Blossom Bars – Don’t want to bother rolling out individual cookies? Try my PB Blossom Bars!
- Dark Chocolate Crockpot Candy Crack – This recipe is perfect for those who want a less sweet, yet richer easy crockpot candy.
- Healthy Molasses Oatmeal Cookies – This is an easy, lower-sugar Christmas cookie perfect for those looking for a soft gingerbread style cookie!
- Dark Chocolate Macadamia Nut Cookies – This recipe also uses fresh milled flour for a rich, dark chocolate cookie with crunchy macadamia nuts. Perfect for the holidays!
Other Fresh Milled Flour Recipes
If you don’t want your baking adventures to end, here are some of my favorite fresh-milled flour recipes. Check out my Ultimate Guide to Fresh Milled Flour for more tips and tricks for how to get great results with this wonderful superfood!
- Fresh Milled Wheat Sandwich Loaf
- Cheesy Garlic Pesto Knots
- Sourdough Sandwich Loaf with Whey
- 100% Whole Wheat Sourdough Batard
- Pumpkin Spice Sourdough English Muffins
- Whole Wheat Sourdough Bagels
Leave A Comment & Review!
If you make these whole wheat healthy peanut butter blossoms, please come back and tell me how it goes! A 5-star rating and review really helps me out. I reply to every comment! 🙂
Peanut Butter Blossom Cookies with Fresh Milled Flour
Equipment
- 2 Cookie Sheets
- Mixer
- Cookie Scoop optional
Ingredients
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup dark brown sugar
- 1/2 cup white sugar - plus more for rolling the cookie balls
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 125 grams hard white wheat berries - milled into flour
- 125 grams soft white wheat berries - milled into flour (or use more hard white for a total of 250 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 30+ chocolate kisses
Instructions
- Cream together the butter, peanut butter, dark brown sugar, and white sugar in a stand mixer. Add the egg, milk, and vanilla and mix until combined.
- Mill your flour (or measure 1 3/4 cup bagged flour) into a bowl. Add the baking soda and salt. Whisk to combine.
- Pour the dry ingredients into the mixer bowl of wet ingredients. Stir until evenly combined. Put the cookie dough into a bowl, cover, and refrigerate for two hours (if using bagged flour, refrigeration is not necessary). This allows the fresh flour to fully absorb the liquids in the dough.
- After refrigerating, preheat the oven to 375°F. Fill a small bowl with extra white sugar for rolling the cookie dough balls.
- Take the cookie dough out of the fridge. Using a standard-sized cookie scoop, scoop out a cookie ball, place in a small bowl of sugar, and roll until coated. Place the ball onto a parchment-lined cookie sheet. Do not flatten the dough balls with your hand–they will spread too much in the oven if you do. Evenly space your dough balls with at least 1.5-2 inches of space between them on the cookie sheet–do not crowd them.
- Bake these cookies at 375°F for 7-8 minutes until the tops crackle and they are light golden brown in spots. Your oven temp/time may vary, so watch them carefully.
- While baking, prep your chocolate kisses by removing the wrappers and set aside.
- When cookies are done, remove the cookie sheets from the oven. Immediately place a chocolate kiss/star in the center of each one. Allow cookies to cool on the cookie sheet to fully set before removing them.
Video
Notes
- You will notice when you first mix batters and doughs with fresh milled flour, they may seem mushy. This is because not all of the liquids are absorbed yet, and the flour is not fully hydrated.
- You can’t rush this process–the dough just needs time. Some people add extra flour to combat this rather than do a dough rest, but I avoid adding extra flour if possible because you risk your final product being drier.
