Vegan Peanut Butter Blossoms

Several vegan peanut butter blossom cookies sit on a white table.

Vegan Peanut Butter Blossoms

These tender, soft vegan peanut butter blossoms are melt-in-your-mouth delicious. They have lots of delicious peanut butter flavor, with a softly sweet sensation, thanks to brown sugar.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 8

Resting Time 5

Total Time 18

Servings cookies

Calories 92kcal

Author Marly McMillen

Equipment

Electric Mixer

Ingredients

1 flax egg
½ cup vegetable shortening (substitute vegan butter)
½ cup creamy peanut butter
⅓ cup granulated sugar
⅓ cup brown sugar , packed
2 tablespoons plant-based milk
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Cookie Toppings

Cups - Metric

Instructions

Preheat oven to 375°F/190°C. Cover two cookie sheets with parchment paper.
Combine the flax egg and set it aside to thicken. In a stand mixer, add shortening and peanut butter. Beat on medium-high speed for 30 seconds. Add granulated and brown sugar and beat until fluffy, scraping sides of bowl occasionally. Beat in flax egg, milk, and vanilla.
In a separate bowl, combine the flour, baking soda, and salt. Stir to combine. Pour the flour mixture into the peanut butter mixture and beat to combine. If you're using vegan butter instead of shortening, chill the dough for 30 minutes.
Divide the dough into 4 equal parts, then divide those parts into 12 pieces each. Roll the pieces into balls. Roll balls in reserved, granulated sugar to coat. Place rolled balls 1 to 2 inches apart on prepared cookie sheets.
Bake for 6 to 8 minutes, until light brown. Let the cookies cool for a minute then use a small, round cap from your kitchen or your thumb to make an imprint in the center of each cookie. Allow them to cool completely.
To add a vegan chocolate kiss to the center of each cookie, melt 1/4 cup of chocolate chips in the microwave (30 seconds should do it). Then add a dollop of melted chocolate to the imprint of each cookie, followed by a vegan chocolate kiss, lightly pressing them into the melted chocolate. See notes below to substitute vegan ganache.
Store cookies in an airtight container. They will keep at room temperature for 3 to 5 days or in the fridge for up to 10 to 14 days. They can be frozen for up to 2 months.

Notes

Alternative to Vegan Kisses

Ganache — combine 1 cup full-fat coconut milk and 1 cup dairy-free semi-sweet chocolate chips (see instructions to make it below).
Dark Chocolate Candy Pieces — Break a vegan bar of chocolate into squares and place a square on each cookie.
Vegan Peanut Butter Cups — Make or buy mini vegan peanut butter cups and place one on each cooled cookie (use a bit of melted chocolate to secure it on the cookie).

To make the vegan ganache, use full-fat coconut milk or coconut cream from a can. Shake the can and then measure out 1 cup into a microwave-safe bowl. Microwave until heated through (not boiling). Add the chocolate chips and cover with a plate. Set aside for 2 to 3 minutes to allow the chocolate to melt. Stir until creamy.

Allow it to cool for several minutes so that it's not hot. Then transfer it to a piping bag fitted with a #12 round tip. Refrigerate the bag until the chocolate is firm but still malleable. Add dollops of chocolate to the top of each cooled cookie.

Nutrition