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.
Eggless Peanut Butter Blossoms
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 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.
- Combine the flax egg and set it aside to thicken.
- Cream shortening and peanut butter.
- Add granulated and brown sugar and beat until fluffy.
- Beat in flax egg, milk, and vanilla.
- Stir together flour, baking soda, and salt.
- Pour the flour mixture into the peanut butter mixture and beat to combine.
- Divide the dough into 4 equal parts, then divide those parts into 12 equal pieces each. Roll the pieces into balls.
- Roll balls in granulated sugar to coat.
- Place rolled balls 1 to 2 inches apart on prepared cookie sheets.
- Bake for 6 to 8 minutes, until very lightly browned.
- Use a round cap or your thumb to make an imprint in the center of each cookie.
- Allow them to cool completely.
- Using kisses: Melt chocolate chips in the microwave and add a dollop of melted chocolate to the imprint of each cookie.
- Press a vegan chocolate kiss into the melted chocolate.
- Using ganache: See notes below to substitute vegan ganache for the choocolate on vegan peanut blossoms.
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.
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!
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 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
- 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.
- Add the chocolate chips then cover with a plate. Set aside for up to 3 minutes for the chocolate to melt.
- Stir until creamy.
- Let it sit for several minutes, then transfer it to a piping bag fitted with a #12 round tip.
- 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.
- Pipe tall chocolate centers on each cookie.
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.
Looking for even more tasty vegan cookies? Try these:
- Vegan Chocolate Chip Cookies
- Chocolate Coconut Macaroons
- Vegan Soft Pumpkin Cookies
- Trail Mix Cookies
- Vegan Biscotti Cookies
- Vegan No-Bake Cookies
- Almond Flour Cookies
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!
Vegan Peanut Butter Blossoms
- 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.
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- 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).
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.