Vegan Peanut Butter Blossoms

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!

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—the iconic crinkly peanut butter cookie loaded down with a gooey Hershey’s kiss on top always made my mouth water. I love to make these Peanut Butter Blossoms around Christmas every year, and I can never stop at eating just one!

Here on The Baker’s Almanac, I like to share recipes with a bit of a twist. While I am 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. While they are baking in the oven, you can chop up your dark chocolate so that it’s ready to place on top of the warm cookies.

Now, the real question is: will I go back to making the standard Peanut Butter Blossoms, or is this recipe the ultimate winner? You’ll have to let me know once you give it a try.

How to Make Vegan Peanut Butter Blossoms

You Might Also Like These Recipes:

• Vegan Snickerdoodle Cookies
• Grandma’s Sugar Cookies
• Maple Pecan Cream Puffs

Vegan Peanut Butter Blossoms

• 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

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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!

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Scale 1x2x3x

Ingredients

Peanut Butter Blossoms:

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

To Finish:

• 7 ounces dark chocolate, chopped into 1/2-in squares (150 g)

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Instructions

1. Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
2. 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. If the peanut butter is giving you a bit of trouble, you can microwave it for 10-15 seconds to soften it up. 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.
3. In a small bowl, measure out the granulated sugar and set aside.
4. Remove the dough from the fridge and roll the dough into round, one-inch balls. Drop the balls into the granulated sugar and coat the entire surface evenly.
5. 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.
6. While the cookies are still hot, place a 1/2-in square of dark chocolate directly in the center of each cookie. Let the cookies cool completely before serving.

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Notes

• 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.

Keywords: cookies, vegan, peanut butter blossoms