Classic Peanut Butter Blossoms (Vegan)

Jul 23, 2020 | Desserts, Recipes, Vegan

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You are going to love this vegan version of classic peanut butter blossom cookies. These soft, peanut buttery cookies are topped with homemade dairy-free chocolates- easy, fun, and delicious!

Classic Peanut Butter Blossoms (Vegan)

Have you ever had a peanut butter blossom?

If so, then you are going to love this vegan version just as much as the original. And if not, then you are in for a treat!

I’ve been enjoying peanut butter blossoms every Christmas, since I was a child. My mother is an excellent baker and these are one of her favorite treats to make. She gave me her recipe and I decided to come up with a vegan version. The cookie dough part was easy to veganize. But the original peanut butter blossom cookie is topped with a Hershey kiss (which has dairy), so that is a no-go. What to do?

Instead of using a Hershey Kiss, I decided to mold my own little chocolates (so easy by the way) to top the cookies with. I have a set a silicone molds that work beautifully. You can check out the chocolate molds that I used here.

Any small (about 1 inch or less) chocolate molds will do and in any shape that you like. I used little seashells and stars and the cookies turned out so adorable!

If you do not already have a chocolate mold, you can purchase one at most craft stores (like Hobby Lobby and Michaels) or you can purchase one HERE.

Ok, so once you have your chocolate mold, the ingredients are pretty simple. Let’s get into it…

Classic Peanut Butter Blossoms (Vegan) Ingredients:

Vegan Peanut Butter Blossoms Ingredients

For vegan peanut butter blossoms, you will need the following ingredients:

  • All Purpose Flour– You can substitute whole wheat pastry flour, but just know that the texture and color will be slightly different.
  • Baking Soda– Baking soda helps the cookie to rise.
  • Salt– A little salt is necessary for the best flavor.
  • Peanut Butter– Any peanut butter should work, just be sure it’s the smooth variety.
  • Coconut Oil– You will need a half of a cup (unmelted) for the cookie batter and 1 tablespoon to add to the melting chocolate.
  • Vanilla Extract– You want to use pure vanilla extract.
  • Brown Sugar– Light or dark brown sugar will work.
  • Granulated Sugar– If you buy organic cane sugar, then you know it’s vegan.
  • Water– You need just a bit of water for this recipe.
  • Tapioca Flour– Tapioca flour acts as a binder, since we are omitting eggs. You can substitute half the amount of cornstarch if you don’t have tapioca flour.
  • Chocolate Chips– I used Enjoy Life Semi Sweet Mini Chips and it melted beautifully. But you can use any dairy-free chocolate chips or baking chunks that you prefer.

Got all your ingredients? Let’s talk about how to make these drool worthy cookies!

How to Make Classic Peanut Butter Blossoms (Vegan)

Chocolate Molding

Chocolate Molds

The first thing that you need to do is mold your chocolate candies for the top of the cookie. It’s super easy to do. Follow these instructions:

  • Place the chocolate chips and 1 tablespoon of coconut oil in a microwavable bowl. Heat on high for 30 seconds and stir. Continue heating in 20 – 30 seconds, stirring after each heating until melted. Don’t overheat chocolate.
  • Spoon the melted chocolate into your desired candy molds (preferably 1 inch or less) filling at least 30 cavities. You may have enough to fill a few more (You can just enjoy those on their own).
  • Place the molds in the freezer for about 15 minutes, while you continue on the make the cookies.

How to Make the Cookies

To make the dough, follow these instructions:

  • Whisk the tapioca flour and water together in a small bowl. Set aside.
  • Sift the flour, baking soda, and salt together. Set aside.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the coconut oil and peanut butter together on medium-high for about a minute. Gradually add in both sugars until smooth. Add in the tapioca flour/water mixture and vanilla. Beat an additional minute, scraping down the sides of bowl as necessary.
  • Add in the dry ingredients and mix on low until just combined.
  • Scoop and roll the dough, about 1 1/2 tablespoons each. Place the remaining 1/4 cup of sugar in a bowl and roll each ball in the sugar. Arrange them on the baking sheets 2 inches apart.
  • Bake the cookies (one sheet at a time) for 10-12 minutes (I bake mine for 12). Remove the cookies from the oven and allow them to cool for 10 minutes.
  • Press a chocolate candy into the center of each cookie on the first baking sheet until it sticks, then immediately place the baking sheet into the freezer. Remove the cookies from the freezer after 10 minutes. Repeat with the second sheet of cookies.

Tips and Storage

  • The trick to these peanut butter blossoms is to press a candy into the center of each cookie and then immediately place the sheet of cookies into the freezer. This prevents the chocolate from melting too much and the result is a beautiful blossom cookie! So don’t forget to make a little room in the freezer before getting started with the recipe.
  • Vegan Peanut Butter Blossoms will stay fresh covered at room temperature for up to 5 days
  • You can make the cookie dough the day before and let it chill in the refrigerator. Just be sure to let it come to room temperature before before baking.
  • Cookies dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute.
Vegan Peanut Butter Blossoms

I hope you enjoy this fun and easy vegan cookie recipe. And if you are in to this recipe, you may want to check out this recipe for Vegan Cake Batter Oreo Cookies. It’s a crowd pleaser as well!

As always, please let me know how you like this recipe in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try. 🙂

Happy Eating!

Crystal

Vegan Peanut Butter Blossoms
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Classic Peanut Butter Blossoms (Vegan)

You are going to love this vegan version of classic peanut butter blossom cookies. These soft, peanut buttery cookies are topped with homemade dairy free chocolates- easy, fun, and delicious!
Prep Time50 mins
Cook Time10 mins
Course: Dessert
Keyword: cookie, peanut butter
Servings: 30
Calories: 156kcal
Author: Crystal Yentzen

Equipment

  • chocolate mold

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup peanut butter creamy
  • 1/2 cup coconut oil* plus one tablespoon for melting chocolate
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 3/4 cup granulated sugar* divided
  • 1/4 cup water
  • 2 tbsp tapioca flour*
  • 8 oz chocolate chips* dairy free

Instructions

  • Make the Chocolates. Place the chocolate chips and 1 tablespoon of coconut oil in a microwavable bowl. Heat on high for 30 seconds and stir. Continue heating in 20 – 30 seconds, stirring after each heating until melted. Don’t overheat chocolate.
  • Spoon the melted chocolate into your desired candy molds (preferably 1 inch or less) filling at least 30 cavities. You may have enough to fill a few more (You can just enjoy those on their own).
  • Place the candy molds in the freezer for about 15 minutes while you prepare the cookie dough.
  • Prep Oven and Pans. Preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone mats.
  • Make the Dough. Whisk the tapioca flour and water together in a small bowl. Set aside.
  • Sift the flour, baking soda, and salt together. Set aside.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the coconut oil and peanut butter together on med-high for about a minute. Gradually add in both sugars until smooth. Add in the tapioca flour/water mixture and vanilla. Beat an additional minute, scraping down the sides of bowl as necessary.
  • Add in the dry ingredients and mix on low until just combined.
  • Roll and coat the dough. Scoop and roll the dough, about 1 1/2 tablespoons each. Place the remaining 1/4 cup of sugar in a bowl and roll each ball in the sugar. Arrange them on the baking sheets 2 inches apart.
  • Bake. Bake the cookies (one sheet at a time) for 10-12 minutes (I bake mine for 12). Remove the cookies from the oven and allow them to cool for 10 minutes.
  • Press and freeze candy. Press a chocolate candy into the center of each cookie on the first baking sheet until it sticks, then immediately place the baking sheet into the freezer. Remove the cookies from the freezer after 10 minutes. Repeat with second sheet of cookies.
  • Happy Eating!

Notes

  1. Tapioca Flour- You can substitute half the amount of cornstarch if you do not have tapioca flour. 
  2. Chocolate Chips– I use Enjoy Life semi sweet mini chips, but you can use regular chips or baking chunks. 
  3. Coconut Oil– You will need 1/2 cup of coconut oil for the cookie dough plus one tablespoon for the melting chocolate.
  4. Granulated Sugar- You will only need 1/2 cup of granulated sugar for the cookie dough and the other 1/4 cup is for the coating. 
  5. Cookies stay fresh covered at room temperature for up to 5 days. 
  6. You can make the cookie dough the day before and let it chill in the refrigerator. Just be sure to let it come to room temperature before before baking.
  7. Cookies dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute.

Nutrition

Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 102mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Calcium: 16mg | Iron: 1mg

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