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! 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
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.
Common Questions About These Cookies
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.
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.
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.
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Vegan Peanut Butter Blossoms
- Total Time: 40 minutes
- Yield: 30 1-inch cookies
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
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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
What a wonderful recipe! I made these with my son because he has an egg allergy and we're always looking for yummy egg-free recipes. We loved them so much and will be making again soon 🙂
I'm so glad you both enjoyed the recipe, Tessa!