Peanut Butter and Raspberry Blossom Cookies

Share Recipe


A crave-worthy cookie treat with tart raspberry and rich chocolate taste.


    For the Dough:

  • ¾ cup creamy peanut butter
  • ½ cup coconut sugar
  • 1 flax egg if vegan or 1 egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
  • 1 cup almond flour
  • Coconut sugar, used for rolling
  • 10-12 Hershey Kisses
  • For the Jam:

  • 1 cup California Giant raspberries
  • 1½ teaspoons maple syrup
  • 1½ teaspoons chia seeds
  • Splash of water


      • Preheat the oven to 350F and line a baking sheet with parchment paper.
      • For the jam, add the raspberries and maple to a saucepan and simmer for 5-10 minutes on medium-low heat. Mash the fruit as it simmers. Add a splash of water if needed. Allow the mixture to thicken and reduce down. Now add the chia seeds and mix well. Set aside to cool while you make the dough.
      • Add all the dough ingredients into a bowl and mix well. Roll the dough into small balls (about 1-2 tbsp of dough) and then roll them into the extra coconut sugar. Using your thumb, slightly press into the top of the circle, flattening the dough slightly. Pop the cookies into the oven to cook for 5 minutes.
      • Remove from the oven and add a small dollop of the jam into each cookie center and then add the Hershey Kiss right on top of the jam. Place back into the oven to cook for 5-7 minutes. Once the cookies are golden brown, remove from the oven and cool. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!