Enjoy a delicious dairy-free and egg-free version of your childhood favorite with these vegan peanut butter blossoms! With a sugar-coated peanut butter cookie base and a dark chocolate center, these cookies will be gobbled up in no time!
When it comes to Christmas desserts, I always think of cookies because that’s what I grew up eating at Christmas time. I have tons of vegan cookie recipes on my blog, all of which are amazing. My personal favorites are these Chewy Oatmeal Apricot Almond Cookies , Easy Vegan Sugar Cookies , and of course Vegan Peanut Butter Blossoms ! Pair these vegan flowers with a mug of cashew milk hot chocolate, and you’ll be in the full festive spirit!
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Why you’ll love this recipe!
- Even though these vegan peanut butter blossoms contain no dairy or eggs, no one will notice the difference!
- Furthermore, many more people who deal with egg or dairy allergies can still enjoy these flowers!
- I love that these cookies are made with healthy ingredients including natural peanut butter, whole wheat flour, and maple syrup. Does that mean they’re breakfast cookies?!
- I almost always have all the ingredients needed to make these vegan peanut butter cookies in my pantry. So if I ever need a holiday dessert on short notice, this is my go-to recipe.
Materials
- Vegan butter – I usually use a vegan butter from a tub, like Earth Balance or Nutellax, and it never fails me!
- sugarcane – Unlike white sugar, cane sugar is a coarser, less processed sugar. I have not tested this recipe using white sugar.
- Maple syrup – I like the combination of cane sugar and maple syrup to sweeten and the maple syrup helps bind the dry ingredients together.
- Nut butter – I like to use my homemade peanut butter whenever I’m baking, but any peanut butter with just peanuts and salt in the ingredient list should work. I have not tested this recipe with peanut butter such as JIF.
- wheat flour – I love Bob’s Red Mill and almost always buy their flour. I’m sure any brand of whole wheat flour will work! If you use white flour, you may need more.
- Dark Chocolate Squares – You can use whatever dark chocolate you like best. If you want to keep this vegan, make sure your chocolate is dairy-free.
See recipe card for full list of ingredients and quantities.
variety
- Chocolate flower – During Christmas, my mom would make peanut butter and chocolate flowers for us to enjoy. I haven’t tested a recipe for vegan chocolate flowers, but you could try subbing some whole wheat flour for cocoa powder.
- Various nut butters – If you can’t eat peanut butter or don’t like the taste, swap the peanut butter for another nut butter like almond or cashew.
- Different centers – Get creative with what you put in the center of these Vegan Peanut Butter Blossoms. Another type of vegan chocolate candy would be delicious. If you make chocolate blossom cookies, try putting a peppermint candy in the middle!
How to Make Vegan Peanut Butter Blossoms
Step 1: In a sauce pan, slowly heat the vegan butter until mostly melted.
Step 2: Remove the butter from the heat and stir in the sugar, maple syrup, peanut butter, and vanilla until a smooth mixture forms.
Step 3: In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
Step 4: Add the wet ingredients to the dry ingredients and stir until a dough forms.
Step 5: Roll the dough into 1 ½ inch balls and roll the balls in additional sugar. Place them 2 inches apart on a lined baking sheet.
Step 6: Bake the vegan peanut butter cookies for 8-10 minutes or until lightly browned around the edges. Remove the cookies from the oven and quickly press a square of chocolate into the center of each cookie.
storage
Allow the vegan peanut butter blossoms to cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Then, place the cooled cookies in an airtight container and store at room temperature for a soft texture for up to 5 days. If you want sturdier cookies, feel free to store the cookies in an airtight container in the fridge with vegan butter and peanut butter to make firmer cookies!
Top tips
- To avoid wasting a lot of extra sugar when rolling the dough in sugar before baking, I put a small amount of sugar in a bowl and add more if needed.
- Chop your chocolate before the cookies come out of the oven. If you wait a while after baking the cookies, the cookies will start to cool and harden. As you press the chocolate into the center, the cookies will crack and break more easily.
Recipe FAQs
Eggs in cookies often help bind ingredients together, add fat, and make cookies fluffy. When baking eggless cookies, use vegan butter and nut butter to add fat and help bind all the ingredients together. Eggless yeast cookies, baking powder, and baking soda do just that.
Peanut Butter Blossoms are classic Christmas cookies with a sugar-coated peanut butter cookie base. Then, right after removing the peanut butter cookies from the oven, Hershey’s kisses are pressed into the center. The kiss melts a bit, but then solidifies once it cools for a delicious, melt-in-your-mouth chocolate center.
Peanut butter blossoms are often served during holidays in the United States, and many people associate peanut butter blossoms with Christmas. However, cookie bases and centers have been adapted and evolved over the years to include different flavors and centers for different occasions.
Hershey’s Kisses are not vegetarian because they contain dairy. The two non-vegan ingredients in Hershey Kisses are milk and milk fat.
More vegan peanut butter cookies
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📖 Recipe
Vegan Peanut Butter Blossom Cookies
Enjoy a delicious dairy and egg free version of your childhood favorite with these Vegan Peanut Butter Blossom Cookies!
Materials
instructions
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Preheat the oven 375 °Fa and grease a baking sheet. Keep the baking sheet aside.
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Break a dairy-free chocolate bar into squares and set aside.
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In a sauce pan, slowly heat the vegan butter until mostly melted.
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Remove the butter from the heat and stir in the sugar, maple syrup, peanut butter and vanilla until a smooth mixture forms.
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In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
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Add the wet ingredients to the dry ingredients and stir until a dough forms.
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Roll the dough into 1 ½ inch balls and roll the balls in additional sugar.
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Place the balls in your prepared baking pan and bake for 8-10 minutes or until lightly browned around the edges.
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Remove the cookies from the oven and quickly press a square of chocolate into the center of each cookie.
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Let the cookies cook for a few minutes before serving.
Comment
- Make sure you have your chocolate squares ready so you can press them into the cookies after they’re baked!
- These cookies will stick together well after cooling completely.
nutrition
Worship: 1cookieCalories: 338kcalSugars: 32gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fats: 3gMonounsaturated fats: 8gTrans fats: 0.04gCholesterol: 1mgSodium: 220mgPotassium: 300mgFiber: 5gSugar: 18gVitamin A: 300IUCalcium: 42mgIron: 4mg