Vegan Peanut Butter Blossoms

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These Vegan Peanut Butter Blossoms take only one bowl and less than thirty minutes to make, and they are guaranteed to make your mouth water!

Plate of vegan peanut butter blossoms in front of a glass of milk and chopped dark chocolate

Ever since I was little, I have been obsessed with making Peanut Butter Blossoms.

Though you might not know the name, you definitely know what I'm talking about! That iconic crinkly peanut butter cookie loaded down with a gooey Hershey's kiss on top always made my mouth water.

Here on The Baker's Almanac, I like to share recipes with a bit of a twist. While I'm personally not vegan, I like to cook and bake vegan recipes from time to time. And, honestly, I think the vegan recipes taste even better a lot of the time.

I wanted to take a stab at making a vegan version of my favorite cookies, and I was pleasantly surprised at how well they turned out. These cookies are so easy to make, and they only require one bowl to prepare.

Now, here's the real question: will I go back to making the standard Peanut Butter Blossoms, or will this be my go-to recipe going forward? You'll have to let me know once you give it a try.

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Tips for Making These Cookies
Common Questions About These Cookies
Watch How to Make This Recipe
You Might Also Like These Recipes
Vegan Peanut Butter Blossoms

Tips for Making These Cookies

Here are a few tips to get perfect cookies every time:

After adding in the dry ingredients, make sure to mix only until just combined. If you overmix at this point, the cookies will turn out tough and chewy. Mix just until the dry ingredients have completely been incorporated, then scrape the bowl well before chilling.
Make sure to chill the dough before baking the cookies. Through lots of trial and error, I have found that these cookies spread quite a bit in the oven if you don’t chill the dough. You can even refrigerate the dough overnight if you want!
Chop the dark chocolate into small pieces while the cookies are in the oven. Then, immediately place a square of chocolate on top of each cookie once you take them out of the oven. The dark chocolate will melt slightly but then harden over time.

Vegan peanut butter blossoms on top of a sheet tray

Common Questions About These Cookies

Can you make the cookie dough ahead of time?

Absolutely! Tightly wrapped in plastic wrap, this dough can be refrigerated for up to 2-3 days. Alternatively, you can freeze the dough for up to 2 months—just let it thaw at room temperature before scooping the cookies.

Does it matter what kind of milk you use in this recipe?

Personally, I have had success with both almond milk and oat milk. However, I believe any plant-based milk would work just fine. If you do try another kind of milk, let me know how it works out in the comments below.

How long do these cookies stay fresh?

Stored in an airtight container, these snickerdoodles usually last for about 3-5 days. After that, you can wrap them firmly in a plastic bag and freeze them for up to two months. When you are ready to eat one, let them thaw at room temperature or even warm them up for a few minutes in the oven.

A stack of vegan peanut butter blossoms on top of a plate

Watch How to Make This Recipe

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Author: Leslie Jeon
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 30 1-inch cookies 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Description

These Vegan Peanut Butter Blossoms take only one bowl and less than thirty minutes to make, and they are guaranteed to make your mouth water!

Ingredients

Scale

Peanut Butter Blossoms:

½ cup (110g) packed coconut oil
½ cup (100g) light brown sugar
¾ cup (173g) creamy peanut butter
3 tablespoons (45g) pure maple syrup
6 tablespoons (66g) plant-based milk
1 tablespoon (8g) vanilla extract
1 teaspoon (4g) baking powder
1 teaspoon (4g) baking soda
½ teaspoon (3g) salt
2 ½ cups (312.5) all-purpose flour
½ cup (92g) granulated sugar

To Finish:

7 ounces (150g) dark chocolate, chopped into ½-in squares

Instructions

Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
Make the peanut butter blossoms: In a stand mixer or a large bowl, cream together the packed coconut oil and light brown sugar. Once combined, add in the creamy peanut butter and mix until incorporated. Next, add in pure maple syrup, plant-based milk, vanilla extract, baking powder, baking soda, and salt. Mix until combined, occasionally scraping the sides of the bowl. Add in the all-purpose flour and mix until just combined (be careful not to overmix). Wrap dough in plastic wrap and refrigerate for 20-30 minutes.
In a small bowl, measure out the granulated sugar and set aside.
Remove the dough from the fridge and roll the dough into one-inch round balls. Drop the balls into the granulated sugar and coat the entire surface evenly.
Transfer cookies to the prepared baking sheet and bake for 10-12 minutes, or until lightly browned. The tops of the cookies should start to crinkle a little bit, and that's when you know they're perfect! Remove the tray from the oven.
While the cookies are still hot, place a ½-in square of dark chocolate directly in the center of each cookie. Let the cookies cool completely before serving.

Notes

Recipe adapted from Pick Up Limes.
Feel free to use any plant-based milk you'd like—I personally like to use unsweetened almond milk, and it works great.
For this recipe, I used 71% Cacao Dark Chocolate, but you can use whatever kind of dark chocolate you prefer! To keep the recipe vegan, make sure to use dark chocolate instead of milk chocolate.