Vegan Peanut Butter Blossoms Recipe

Vegan Peanut Butter Blossoms are the ultimate indulgence for cookie lovers who crave the perfect peanut butter and chocolate blend.

This egg-free and dairy-free twist on a classic favorite delivers soft, chewy cookies topped with rich, vegan chocolate. Whether baking for the holidays or simply treating yourself, these cookies are a crowd-pleaser. With precise measurements in both cups and grams, this recipe is ideal for bakers around the world!

Ingredients:

Wet Ingredients:

• 1/2 cup (125g) creamy peanut butter

• 1/4 cup (60g) vegan butter, softened

• 1/2 cup (100g) granulated sugar

• 1/4 cup (50g) brown sugar

• 1/4 cup (60ml) unsweetened almond milk (or any plant-based milk)

• 1 tsp pure vanilla extract

Dry Ingredients:

• 1 1/2 cups (180g) all-purpose flour (or gluten-free all-purpose flour)

• 1 tsp baking soda

• 1/4 tsp salt

For the Chocolate Kisses:

• 1 cup (177g) vegan chocolate chips

• ½ tsp (2.5ml) refined coconut oil (optional)

Read more: Vegan Dark Chocolate Pecan Pie Recipe

Instructions

1. Prepare the Chocolate Kisses:

   • Melt the chocolate chips and coconut oil in a microwave-safe bowl, stirring every 20 seconds until smooth.

   • Pour into small molds (or create dollops on parchment paper) and freeze for 20-25 minutes.

2. Make the Dough:

   • Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

   • Cream peanut butter and vegan butter with a hand mixer until smooth. Add sugars and mix until fluffy.

   • Incorporate non-dairy milk and vanilla extract.

   • In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.

3. Form the Cookies:

   • Scoop dough (about 1 tbsp or 15g per cookie) and roll into balls. Arrange the baking sheets with 2-inch spacing.

   • Bake for 10-12 minutes or until slightly golden.

   • Allow the cookies to cool for 10 minutes, then gently press a chilled chocolate kiss into the center of each cookie.

   • Gently transfer them to a plate and place them in the freezer for 10 minutes.

Storage:

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without the chocolate) for up to 3 months, and add the chocolate topping after thawing.

Tips:

• Use creamy peanut butter for the best texture. Avoid natural peanut butter that separates easily.

• Experiment with different toppings, such as a drizzle of melted chocolate or a sprinkle of crushed nuts.

• For a gluten-free version, ensure all ingredients (including flour) are certified gluten-free.

Enjoy these festive, vegan-friendly treats with a glass of plant-based milk or your favorite holiday beverage!

Nutritional Information (Per Cookie)

• Calories: 267 kcal

• Fat: 15g

• Carbohydrates: 30g

• Protein: 5g

• Fiber: 2g

• Sugar: 18g