Easy Vegan Peanut Butter Blossoms (20 min!)

These vegan peanut butter blossoms are soft, chewy, and topped witha perfect little chocolate centre. They are everything you love about the classic cookie, just made completely dairy-free and egg-free.

They’re a staple at Christmas cookie swaps and holiday parties, but I make them year-round because who can resist peanut butter and chocolate together?

You only need a few simple ingredients, and the cookies come out beautifully every time.

Whether you’re baking for a festive platter or just want an easy vegan Christmas cookie that tastes nostalgic and cozy, this recipe hits the spot.

They are known for their signature Hershey’s Kiss in the center and soft and chewy exterior. They are always a family favorite and never stay on the cookie tray for long. However, peanut butter blossoms are not vegan.

Enter my eggless peanut butter blossoms that take about 20 minutes to make and have no dairy products at all. They are going to be the hallmark of your holiday and are truly the star of the show out of all of the Vegan Christmas Cookies!

The only difference is that they do not use a Hershey’s Kiss. The taste and flavor are all the same and the recipe is truly easy to follow!

The dough for these eggless peanut butter kiss cookies is light, airy, and soft. It makes a different kind of cookie, not better just different. My Vegan Cranberry White Chocolate Cookies. have a heavier dough but are just as delcious.

These cookies only cook for 9 minutes so they are done in a flash and the end result is truly a crowd-pleaser!

Come learn how to make peanut butter blossoms vegan!

Are Peanut Butter Blossoms Vegan?

Traditional peanut butter blossoms are usually made with butter, eggs, and Hershey’s Kisses which means they aren’t vegan. But it’s incredibly easy to make them vegan.

For the cookie base, vegan butter or coconut oil works beautifully. As for the chocolate centre, there are now plenty of allergy-friendly “kiss” alternatives that look and taste just like the real thing. Brands like No Whey! or Enjoy Life make vegan chocolate drops and “Smooches” that melt and hold shape the same way.

You can also use any vegan chocolate chunk, square, or truffle pressed into the centre while the cookies are still warm. It’s all about that iconic peanut butter and chocolate combo no dairy is required.

Why You Will Love This Recipe

• It is quick and easy. The recipe only takes 20 minutes so you can whip up this tasty dessert anytime or on short notice. If you are craving something sweet, you do not have to wait long!
• Great for new bakers. No experience is needed to make this simple recipe. Have fun making these cookies without worrying you’ll mess up. There are no fancy ingredients, just basic things you most likely already have on hand.
• Perfect for baking with kids. Since this recipe is so easy, you can make memories alongside the cookies as you bake as a family. The kids will have fun pressing the chocolate onto the blossoms.

How To Make Vegan Peanut Butter Blossoms

Making dairy-free peanut butter blossoms is so simple and easy! It takes just 20 minutes of active time.

Of course, you can eat the cookies once they come out of the oven, but the chocolate will need extra time to “set” so it doesn’t melt all over the place.

However, that never stopped me before. 😉

First, this easy peanut butter blossoms recipe makes about 30-36 cookies.

Mine usually makes about four cookies short of 3 dozen because I like slightly larger peanut butter blossoms, but I have easily stretched the dough to make three dozen rolling smaller balls.

For this recipe, you are going to need an electric hand mixer.

You are going to beat together peanut butter, Vegan Butter, sugar, non-dairy milk, and vanilla until well combined.

You can use any nut butter for this recipe so if you have a peanut allergy, don’t worry! I have also made it using my Homemade Cashew Butter and the results are tasty and unique!

If you don’t have an electric mixer, you will have to cream together the ingredients very well. I do not recommend making the vegan peanut butter blossoms using anything other than an electric mixer because the peanut butter will get stuck constantly on your spoon or whisk!

After you have beat together the wet ingredients, add in baking soda and salt to the mixture.

Then, slowly add in the 2 cups of flour a little bit at a time.

I usually add 1/2 cup at a time and then give the mixer a whir to blend it all together.

I strongly caution you against just dumping 2 cups of flour over the wet mixture as it won’t incorporate the way that it should and your vegan peanut butter blossoms will be lumpy and the consistency won’t be correct.

Once it is all combined, take about a tablespoon-sized piece of dough and roll it in your hands to form a ball.

Then, roll the ball in granulated sugar to give the cookie that official peanut butter blossom look!

Once you have formed the ball and rolled it in sugar, place the cookies on a baking sheet at least 2 inches apart.

IMPORTANT: Using your hand or the back of a spoon, lightly press down on the cookie to flatten it.

You don’t want to mash it out. Just push it down a little so it isn’t a complete ball.

This will help the vegan peanut butter blossoms spread during baking. If you do not do this, they will stay in a ball shape and will look more like my Italian Butterball Cookies than a nice spread-out cookie!

Bake on 375 for 9 minutes. I recommend checking on them at 4 minutes and turning the cookie sheet. If you did not smoosh them down and they haven’t spread in 4 minutes, use the back of a spoon to smoosh them down now before they cook for the remaining 5 minutes.

Do not overbake the cookies as their color will remain light and creamy even when fully cooked but their underside may become burnt if you leave them any longer than 9-10 minutes at the most.

As soon as the vegan peanut butter blossoms come out of the oven, place a small square of vegan dark chocolate in the center of each one.

Let them sit on the cookie sheet for 10 minutes and then carefully transfer them to a cooling rack.

The chocolate will be very runny as it is melted so do this carefully.

Then, set the vegan peanut butter blossoms aside on the counter to harden overnight if you want the chocolate very hard so it doesn’t stick.

You can also put the cookies in the fridge or freezer to harden the chocolate immediately.

Of course, you can always have a cookie with the chocolate not hard as well! I won’t judge you!

Festive Tips And Variations

If you’re making these as vegan holiday cookies, sprinkle a little coarse sugar over the tops before baking for sparkle, or dip the edges in crushed peppermint for a wintery twist.

You can even switch up the filling, try dark chocolate squares, mini peanut butter cups, or a swirl of melted chocolate for something different.

For a fun party platter, mix these with White Chocolate Salted Caramel and OreoStuffed Cookies for the ultimate cookie tray.

How To Store The Vegan Peanut Butter Blossoms

These vegan peanut butter blossoms store wonderfully!

You can store them on the counter for 48 hours before moving them to an air-tight container in the fridge.

Once in the fridge, they store for 5-7 days.

But my favorite way to store the peanut butter blossoms is in the freezer! They can be frozen for up to 3 months in a freezer-safe container!

This is the perfect recipe to make ahead of the holidays or a big event and you can simply unfreeze them on the counter until they thaw when you are ready to eat them!

Lay the on a cookie sheet until frozen solid and then transfer them to a freezer-safe air-tight container!

Vegan Peanut Butter Blossoms FAQ

Can I freeze vegan peanut butter blossoms?
Yes! These cookies freeze really well. Let them cool completely, then store in an airtight container with parchment between the layers. When you’re ready to enjoy them, thaw at room temperature, they’ll taste freshly baked again. Perfect for prepping ahead of the holidays!

What kind of vegan chocolate works best?
Use any dairy-free chocolate that holds its shape as it cools. No Whey! and Enjoy Life both make excellent vegan “kiss” style chocolates. You can also press a chunk of your favourite vegan dark chocolate or a mini truffle into the centre while the cookies are still warm.

Can I make these gluten-free?
Absolutely. Just use a gluten-free baking flour blend in place of regular flour. The texture stays soft and chewy, and you’ll have fully vegan, gluten-free holiday cookies that everyone can enjoy.

How long do vegan peanut butter blossoms last?
Stored in an airtight container at room temperature, they stay fresh for up to 5 days. For longer storage, refrigerate or freeze, they still taste amazing after thawing.