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
Vegan Peanut Butter Blossoms

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

Peanut Butter Cookies
Peanut Butter Cookies

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