u003cstrongu003eu003cstrongu003eCan you make the cookie dough ahead of time? u003c/strongu003eu003c/strongu003e

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.

u003cstrongu003eu003cstrongu003eDoes it matter what kind of milk you use in this recipe?u003c/strongu003eu003c/strongu003e

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.

u003cstrongu003eu003cstrongu003eHow long do these cookies stay fresh? u003c/strongu003eu003c/strongu003e

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.

Vegan Peanut Butter Blossoms

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:

1/2 cup (110g) packed coconut oil
1/2 cup (100g) light brown sugar
3/4 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
1/2 teaspoon (3g) salt
2 1/2 cups (312.5) all-purpose flour
1/2 cup (92g) granulated sugar

To Finish:

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

Cook Mode Prevent your screen from going dark

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 1/2-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