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square photo of a bunch of cookies with kisses in the middle
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5 from 3 votes

Peanut Butter Blossoms

Vegan Peanut Butter Blossoms feature a soft, sugar coated peanut butter cookie and are topped with a chocolate kiss. A go-to holiday cookie!
Prep Time10 mins
Cook Time12 mins
Chilling time20 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 189kcal
Author: Nora Taylor

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add 1/4 cup sugar to a small bowl and set aside (for rolling the cookies in).
  • In a large bowl, cream together the vegan butter, peanut butter and sugars. Stir in the almond milk and vanilla until well combined. You can use a hand mixer, stand mixer or just a large wooden spoon.
  • Now add the flour to the bowl, and sprinkle the baking soda, baking powder, cornstarch and salt on top of the flour. Stir (or use the mixer) until just combined and a dough is formed. The dough will be thick, yet sticky.
  • Roll balls of dough (about 1.5 tablespoons) and then roll in the sugar until coated. Place each one on the prepared baking sheet about 2 inches apart and flatten a little bit with a smooth glass cup, as they won’t spread very much in the oven. You can also leave them round if you want.
  • Bake for 10-12 minutes, until they are lightly golden on top.
  • Remove from the oven and allow them to cool on the baking sheet for about 10 minutes, then press a kiss (or piece of chocolate, or ganache) into each cookie until it sticks. Immediately place the baking sheet in the freezer for about 10 minutes so the chocolate doesn’t melt into the cookie. Only do one baking sheet at a time unless you have a lot of room in your freezer.
  • Remove from the freezer, eat and enjoy! Leftover cookies will keep for up to 5 days in a covered container at room temperature, and they can also be frozen.

Notes

  1. Vegan Chocolate Kisses: I used this kiss mold from Etsy to make chocolate kisses. I simply melted vegan chocolate chips in the microwave (about 1 1/2 cups) then drizzled in the melted chocolate. Use a toothpick to swirl the chocolate down to reach the tip, then stick in the freezer for 30 minutes or so until hardened.
  2. For other chocolate options, you can use a little chocolate ganache, swirled or dolloped in the middle of the cookie, a square of vegan chocolate, or even a vegan peanut butter cup.
  3. I recommend using regular creamy peanut butter instead of natural if you can, it just works better. But you can use natural if you want.
  4. Gluten free? Use a gluten free mix instead of all purpose flour.
  5. Peanut allergy? Use almond butter instead, or possibly even sunflower seed butter.

Nutrition

Serving: 1of 22 cookies | Calories: 189kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 141mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 196IU | Calcium: 25mg | Iron: 1mg