It's no secret I am a fiend for all of the peanut butter recipes. You know it's true, since this is the second peanut butter cookie recipe I've posted in a row :). I've been a full on peanut butter obsessed person for my entire life, and when it's paired with chocolate?? Even better.
Peanut butter blossoms are a classic for a reason: a simple peanut butter cookie, pressed with a chocolate kiss. They're easy, totally delicious, and always a staple around the holidays, though they're good enough to be enjoyed all year round.
The problem with making them vegan is...there are NO vegan chocolate kisses! Luckily, we remedy that problem, and while it may not look exactly the same as the classic kiss version, you get all the peanut butter + chocolate goodness, and that's the important thing!
How to make vegan peanut butter blossom cookies
To make the cookies, you'll need just a few ingredients:
- Coconut Oil: I like using refined so there isn't a strong coconut flavor.
- Peanut Butter: I used a natural peanut butter made of just peanuts and salt. You can substitute sunflower seed butter to make a nut-free version!
- Coconut Sugar: plus more to roll the cookies in!
- Flax Eggs: instructions for how to make these are in the ingredients list in the recipe card.
- Vanilla Extract
- Baking Soda & Salt: skip the salt if used a salted peanut butter.
- Coconut Flour: this is super absorbent so we don't need a lot of it. Use 3x the amount if substituting almond flour.
Making these peanut butter blossoms is very straight forward if you're used to making cookies.
- Beat together the coconut oil, peanut butter, and coconut sugar until smooth.
- Add in the flax eggs and vanilla extract.
- Stir in the baking soda, salt (if using), and coconut flour.
- Roll dough balls in sugar and bake for 10 minutes.
- Add the chocolate and let melt a bit!
- Set in the refrigerator to firm up the chocolate. Enjoy!
How do we make vegan chocolate kisses?
Instead of using a Hershey's kiss, as a classic peanut butter blossom would, we use dark chocolate! I used Hu Kitchen Gems (use code BAKERITA for 20% off!) and pressed three of them into the center of each still-warm-from-the-oven cookie. Once they melted a bit, I used a toothpick to swirl the chocolate around.
You can use any dark chocolate you love - a square of chocolate works too. I didn't care about these looking exactly like a traditional peanut butter blossom, so I didn't mind the melty chocolate - which ends up making these even more chocolatey!
If you want it to look just like a classic peanut butter blossom, you can make your own by melting chocolate and setting it in a Hershey's Kisses-shaped mold!
How to store peanut butter blossoms
At room temperature: you can keep these in an airtight container at room temperature for up a week, but they'll taste the freshest in the first few days!
In the refrigerator: store in an airtight container for up to a week.
In the freezer: store in an airtight container in the freezer for up to a year. Separate the layers with parchment or wax paper to ensure they don't stick together. Thaw at room temperature or in the fridge before serving.
Want more peanut butter cookies?
