Enjoy a delicious dairy-free and egg-free version of your favorite childhood treat 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.
I've got a lot of vegan Christmas cookie recipes on the blog, all of which are amazing.
My Mom would always make peanut butter blossoms for us to enjoy after cutting down our Christmas tree.
To this day, I'm still obsessed with these cookies and make them yearly for my kids around Christmastime.
Of course, I enjoy them too!
Let me walk you through how to make them!
What are Peanut Butter Blossoms?
If you've never heard of these cookies, then you're in for a real treat!
They start with a base of sugar-coated peanut butter cookie.
Then, right after they are removed from the oven a Hershey's kiss is pressed into the middle.
The kiss melts slightly, but then hardens again once cooled for a delicious, melt-in-your mouth chocolate center.
My Mom often made a chocolate cookie-base variation that is delicious as well!
Are Hershey's Kisses Vegan?
As many of you could probably guess, Hershey's Kisses are not vegan as they contain dairy.
So to make these cookies vegan, I simply use a square of dairy-free chocolate instead of the Hershey's Kisses.
While they may not look the same, they will taste just as delicious!
Ingredients You'll Need for Peanut Butter Blossoms
These cookies don't require any strange ingredients.
If you bake often, you probably already have all the ingredients in your pantry!
To make these cookies, you'll need the following ingredients:
- Vegan butter (such as Earth Balance)
- Cane sugar
- Maple syrup
- Peanut butter (I use natural peanut butter)
- Whole wheat flour
- Baking powder
- Baking soda
- Dark chocolate squares
How to Make Cookies without Eggs
This vegan version of peanut butter blossoms obviously doesn't call for any eggs.
But this recipe still works!
In this specific recipe, vegan butter and peanut butter act as binding agents to help hold these cookies together beautifully.
No eggs needed!
Sometimes eggs act as a leavening agent in baking, but in this recipe, baking powder and baking soda do that job.
Again, no eggs needed!
How to Make Blossom Cookies
Making the vegan version of blossoms is just like making any other cookies.
Start by creaming together softened dairy-free butter with the sugar, maple syrup, peanut butter and vanilla. These are your wet ingredients.
In a separate mixing bowl, whisk together the dry ingredients, including the whole wheat flour, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients and stir until a dough forms.
If the dough seems to soft, chill it in the fridge for 30 minutes.
Otherwise, move straight onto rolling the dough into balls and then roll each ball in some extra sugar.
Place the sugar coated cookie dough balls on your baking sheet and bake them for about 8-10 minutes.
While the cookies are baking, make sure you have 15 squares of dark chocolate unwrapped and ready to go.
As soon as the cookies come out of the oven, press a square of chocolate into the middle of each cookie.
Allow the cookies to cool for about 5 minutes on the baking sheet before removing them to a wire rack to cool completely.
How to Store Vegan Cookies
I find these cookies store beautifully in an airtight container at room temperature, especially if you prefer a softer cookie.
If you want a firmer cookie, feel free to store the cookies in the fridge in an airtight container to make the vegan butter and peanut butter firm up for a harder cookie!
Let me know if you give this recipe a try and what you think!
They are some of our favorites, so I hope you love them just as much as we do!
Enjoy a delicious dairy and egg free version of your favorite childhood treat with these Vegan Peanut Butter Blossom Cookies!
- ½ cup vegan butter
- ½ cup sugar
- ¼ cup maple syrup
- ½ cup peanut butter
- 1 teaspoon vanilla
- 1 ¼ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- extra granulated sugar
- 15 squares of dark chocolate
- Preheat the oven to 375 degrees and grease a baking sheet. Set aside the baking sheet aside.
- Break a dairy-free chocolate bar into squares and set aside.
- In a sauce pan, slowly heat the vegan butter until mostly melted.
- Remove the butter from the heat and stir in the sugar, maple syrup, peanut butter and vanilla until a smooth mixture forms.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
- Add the wet ingredients into the dry ingredients and stir until a dough forms.
- Roll the dough into 1 ½ inch balls and roll the balls in extra sugar.
- Place the balls on your prepared baking pan and bake for 8-10 minutes or until slightly brown around the edges.
- Remove the cookies from the oven and quickly press one square of chocolate into the center of each cookie.
- Allow the cookies to cook for a few minutes before serving.
Serving Size1 cookie
Amount Per Serving Calories 224Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 17mgSodium 221mgCarbohydrates 25gNet Carbohydrates 0gFiber 2gSugar 15gSugar Alcohols 0gProtein 4g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.