Vegan Peanut Butter Blossoms

These vegan peanut butter blossoms cookies feature tender peanut butter cookies with delicious chocolate candies on top. These favorite American cookies are great to serve at parties because everyone recognizes their iconic look of them and the flavor combination of peanut butter and chocolate.

Several vegan peanut butter blossoms cookies sit on a white table. One has a bite taken out.

Eggless Peanut Butter Blossoms

I’m a peanut butter connoisseur, which means I’m quite a fan of peanut butter cookies. In fact, I love just about every dish made with peanut butter, even savory peanut butter sauce.

But we’re talking about cookies. Not just any cookies, but vegan peanut blossoms. I remember the first time I had a peanut butter blossom cookie. It was the best cookie I’d ever had. I had control issues around food in those days, and I’m sure I ate way too many. These days I’m able to eat one or two cookies without reaching the point of being miserable.

This is something I’m actually very proud of.

Making these cookies without eggs or dairy was a simple process. I used a flax egg in place of a chicken egg and soy milk in place of dairy milk. This recipe works like a charm and is a favorite cookie in this house and I hope will be the same in yours!

How to Make Vegan Peanut Butter Blossoms

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Combine the flax egg and set it aside to thicken.
    A measuring spoon drizzles a flax egg mixture into a small glass bowl
  2. Cream shortening and peanut butter.
    Whipped peanut butter in a stand mixer bowl.
  3. Add granulated and brown sugar and beat until fluffy.
  4. Beat in flax egg, milk, and vanilla.
    Looking down on peanut butter cookie dough batter in a stand mixer.
  5. Stir together flour, baking soda, and salt.
  6. Pour the flour mixture into the peanut butter mixture and beat to combine.
    Flour is being poured into a mixing bowl with a whipped peanut butter mixture.
  7. Divide the dough into 4 equal parts, then divide those parts into 12 equal pieces each. Roll the pieces into balls.
  8. Roll balls in granulated sugar to coat.
    A hand holds a cookie dough bowl over a bowl of sugar. A baking pan is in the background.
  9. Place rolled balls 1 to 2 inches apart on prepared cookie sheets. 
  10. Bake for 6 to 8 minutes, until very lightly browned.
  11. Use a round cap or your thumb to make an imprint in the center of each cookie.
    A hand holds an extract bottle, using the cap to make impressions in the center of peanut butter cookies.
  12. Allow them to cool completely. 
  13. Using kisses: Melt chocolate chips in the microwave and add a dollop of melted chocolate to the imprint of each cookie.
    Melted chocolate is being poured into a divot in the center of peanut butter cookies.
  14. Press a vegan chocolate kiss into the melted chocolate.
    A hand holds a vegan chocolate kiss and is pressing it into the center of peanut butter cookies.
  15. Using ganache: See notes below to substitute vegan ganache for the choocolate on vegan peanut blossoms. 

Key Ingredients

Here are the ingredients you’ll need for this recipe:

  • Vegetable shortening — You can substitute vegan butter, but you’ll want to chill the dough first before rolling it into balls.
  • Peanut butter — I prefer using the homegnized creamy peanut butter for baking.
  • Sugar — You’ll need both granulated and brown sugar for these cookies.
  • Plant-based milk — A couple of tablespoons of your favorite plant-based milk is all you’ll need.
  • Vanilla extract
  • Flour — This recipe calls for all-purpose flour. I’ve had great luck substituting whole wheat pastry flour with cookies. You can also substitute 1:1 gluten-free baking flour.
  • Chocolate Chips — You’ll need some dairy-free chocolate chips to melt and press the vegan kisses into place.
  • Kisses — This candy is not currently vegan so you’ll need to make some homemade vegan chocolate kisses. It’s totally worth it, but if you don’t have the molds, see below for making vegan ganache which has its benefits with these cookies.
Several eggless peanut butter blossoms sit next to a bowl with peanut butter.

Why This Recipe is a Winner

  • EASY — These vegan kiss cookies are made with everyday vegan ingredients, including the rich chocolate center
  • TENDER — Everyone loves the tender peanut butter cookie that’s melt-in-your mouth delicious!
  • GREAT FOR CROWDS — This recipe makes 48 delicious, peanut-butter-infused cookies!
Looking down on peanut butter blossoms vegan cookies on a white counter.

Frequently-Asked Questions

Do vegan kisses taste like regular kisses?

Vegan kisses can be made with vegan milk chocolate or dairy-free dark chocolate. Either way, the flavor and texture of vegan kisses are different than Hershey’s kisses, but they’re still delicious and perfect on these cookies.

Can you freeze peanut butter blossoms?

You can freeze these cookies by transferring them to a freezer-safe container or bag. They will keep in the freezer for up to two months or more.

Can you use vegan butter instead of shortening?

You can use vegan butter in the dough instead of shortening, but you should refrigerate it for at least 30 minutes before rolling it into balls.

Vegan peanut blossoms with chocolate ganache centers sit next to each other on a white counter.
Substitute vegan chocolate ganache as an alternative to the candy kisses.

Vegan Ganache Centers

Don’t have kisses molds? Or maybe you don’t want to bother with molding chocolate? I got you covered! You can substitute this vegan ganache and pipe delicious mounds of chocolate in the center of each cookie.

Ganache can be made in many ways. For this recipe, we’re after a ganache that’s tender, like truffles. Here’s how to make it:

  • 1 cup full-fat coconut milk
  • 1 cup dairy-free chocolate chips
  1. Shake a can of full-fat coconut milk, then pour 1 cup into a microwave-safe bowl. Cook in the microwave until hot, but not boiling.
  2. Add the chocolate chips then cover with a plate. Set aside for up to 3 minutes for the chocolate to melt.
  3. Stir until creamy.
    Looking down on a bowl full of vegan ganache, with a spoon used to stir it.
  4. Let it sit for several minutes, then transfer it to a piping bag fitted with a #12 round tip.
  5. Place the piping bag in the fridge (in a plastic bag to prevent spills) and chill for up to an hour until the chocolate is firm but pipeable.
  6. Pipe tall chocolate centers on each cookie.
A hand holds a piping bag, pressing chocolate ganache into the center of a cookie.

Storage Tips

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.

More Vegan Cookies

Looking for even more tasty vegan cookies? Try these:

A hand holds a vegan Hershey kiss cookie with a bite taken out next to more cookies in the background.

Vegan Peanut Butter Recipes

If you love these peanut butter blossoms as much as I do, be sure to try these vegan peanut butter favorites, too. They’re yummy!

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.
5 from 1 vote
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Resting Time: 5 minutes
Total Time: 18 minutes
Servings: 48 cookies
Calories: 92kcal

Ingredients

  • 1 flax egg
  • ½ cup vegetable shortening (substitute vegan butter)
  • ½ cup creamy peanut butter
  • cup granulated sugar
  • 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

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.

Recommended Equipment

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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.
Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 65mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

2 Responses to Vegan Peanut Butter Blossoms

  1. Avatar thumbnail image for MarlyAnna Reply

    5 stars
    These are the best cookies ever!

    • Avatar thumbnail image for MarlyMarly

      So glad you like them Anna!

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