Classic Peanut Butter Blossoms (Vegan)

5 from 7 votes

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

Cook Time10

Course: Dessert

Keyword: cookie, peanut butter

Servings:

Calories: 156kcal

Author: Crystal Yentzen

Equipment

chocolate mold

Ingredients

1 ¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup peanut butter creamy
½ cup coconut oil* plus one tablespoon for melting chocolate
1 teaspoon vanilla
½ cup brown sugar
¾ cup granulated sugar* divided, see notes
¼ cup water
2 tablespoon 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 ½ tablespoons each. Place the remaining ¼ 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

Tapioca Flour- You can substitute half the amount of cornstarch if you do not have tapioca flour.
Chocolate Chips- I use Enjoy Life semi sweet mini chips, but you can use regular chips or baking chunks.
Coconut Oil- You will need ½ cup of coconut oil for the cookie dough plus one tablespoon for the melting chocolate.
Granulated Sugar- You will only need ½ cup of granulated sugar for the cookie dough and the other ¼ cup is for the coating. I
Cookies 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.

Nutrition