Vegan Peanut Butter Blossoms- the perfect combo, peanut butter & chocolate, they’re soft with a little bit of crunch and super simple to make. Cookies that you can share with your family & friends!
Vegan | Soy-free
Is this me posting an unscheduled recipe???? Yes! This is for you to make tonight for Christmas Eve; cookies that you can share with your family & friends!
Growing up these were my favorite cookies, Peanut Butter Blossoms. My mom & I made them all the time, especially during Christmas. When I was little I used to make these for Santa, only to later find out that there was no Santa, and the cookies were getting eaten by my parents.
They have the perfect combo, peanut butter & chocolate, they’re soft with a little bit of crunch, and they’re super simple to make. However they’re not vegan, and only this year it occurred to me that I could make them vegan. Usually a Hershey kiss is pressed down in the center of the cookie right after it comes out of the oven, but unfortunately, there are no vegan kisses. You can totally make your own vegan kisses, but let’s be honest, ain’t nobody got time for that. So, I had to go for some non-dairy chocolate chips in the center. Equally amazing!
They turned out great, on my first try! And I can promise you, that even the PB haters will love them. And if you have someone in your family who’s allergic to peanuts, you can easily change the peanut butter for almond butter or even any other nut butter.
Here’s the recipe for you to enjoy a vegan version of one of my childhood favorite, during Christmas Eve!
Recipe: Santa’s Cookies- Vegan Peanut Butter Blossoms
Serves: 24 cookies
Ingredients:
- ½ cup non-dairy butter, melted
- ¾ cup creamy peanut butter, softened
- ⅓ cup coconut sugar
- ⅓ cup dark brown sugar
- 1 flax egg (1 tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
- 2 tbsp plant-based milk
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Non-dairy chocolate chips
Procedure:
- Preheat oven to 375 degrees.
- To a mixing bowl, add melted butter & whisk in the sugar. Then mix in the peanut butter, flax egg, vanilla extract & salt.
- Add in the flour & baking soda. Mix well until combined and a dough is formed.
- Chill in the refrigerator for 20-30 minutes.
- Scoop out small, tablespoon size amounts of dough and roll into balls between your palms. Then place on a parchment paper lined baking sheet spaced, an inch or two apart.
- Then bake for 8 to 10 minutes. Super important: don’t let these overbake!
- Immediately upon removing the cookies from the oven, gently press your thumb in the middle, to create a dent. Place a couple of chocolate chips in the middle, and allow to cool completely.
- Enjoy!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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