Vegan Peanut Butter Blossoms Recipe
Soft and chewy vegan peanut butter blossoms topped with rich chocolate. Perfect for holidays or anytime snacking, they're egg-free, dairy-free, and easy to make.
12/12/20242 min read


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
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.
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.
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
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