This vegan peanut butter blossoms are literally the best thing you will ever have!
I know that is a bold proclamation, but it is true! The dough is incredibly light and airy and the finished result is so tasty.
In case you didn’t know, peanut butter blossoms are a cookies table staple, especially during the holidays!
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 vegan 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!
When making the dough for these vegan peanut butter blossoms, you will be amazed at how light and airy and soft it is!
It isn’t heavy like other cookie doughs such as the one I use for my Vegan Cranberry White Chocolate Cookies.
These cookies only cook for 9 minutes so they are done in a flash and the end result is truly a crowd pleaser!
Are Peanut Butter Blossoms Vegan?
No, the traditional peanut butter blossoms recipe is not vegan.
Of course, you can veganize a peanut butter cookie, but what about the Hershey’s Kiss?
Hershey’s Kisses are sadly not vegan at all, not even the dark chocolate ones!
So even if the cookie itself was vegan, peanut butter blossoms using Hershey’s Kisses, even dark chocolate ones, are not vegan!
So instead we use a square of vegan dark chocolate. I uses 70% dark chocolate for this recipe but you can use your favorite vegan candy brand!
You can buy molds and melt your own chocolate and mold it into a kiss shape, but I like things quick and easy and that will take way longer than just 20 minutes of active time.
Using a small square of vegan dark chocolate lends the same flavor without using any dairy!
I cut a square of chocolate into four smaller squares and use it instead of the kiss and it is an easy fix!
How To Make Vegan Peanut Butter Blossoms
Making vegan 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 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 size 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 bake 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 over bake 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 the 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!
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!
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
- 1/2 cup creamy peanut butter or any creamy nut butter
- 1/2 cup vegan butter
- 3/4 cup sugar
- 1/4 cup non-dairy milk
- 1 tsp vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 30-36 small squares of vegan dark chocolate
- 3 tablespoons sugar for rolling
- Preheat oven to 375F and line three cookie sheets with parchment paper.
- Using an electric hand mixer, beat together the peanut butter, Vegan Butter, sugar, non-dairy milk, and vanilla until very well combined. I highly recommend a hand mixer for best results as the peanut butter is sticky and it is hard to beat by hand, but if that is your only option, make sure the mixture is well combined and almost soupy.
- Add baking soda and salt to the wet mixture.
- Add 2 cups of flour to the wet mixture, a little bit at a time until well combined. I usually like to add it 1/2 cup at a time and beat the mixture to incorporate the flour before adding more. I do not recommend adding all 2 cups of flour at once and just dumping it in.
- Roll tablespoon-size balls of dough and roll each ball of dough in the sugar before placing it on the baking sheet. If you roll bigger balls, you will probably get about 30-32 cookies, and tablespoon-size balls result in a full 3 dozen peanut butter blossoms.
- Once the cookies are on the cookie sheet, use your hand to gently press them down to help them spread in the oven. If you do not do this, the cookies will not spread and will be balls more like my Italian Butterball Cookies and not flat like you see in the photos here. Don't squish them down, just gently press with your hand or the back of a spoon. Make sure that the cookies are 2 inches apart on the tray so they don't merge together in the oven.
- Bake cookies for 9 minutes, and rotate the tray after 4 minutes. Do not bake the cookies any longer than 10 minutes. The cookies are light in color and they will look like they are not done but if you cook for longer than 10 minutes the bottoms will be burned!
- As soon as the cookies come out of the oven, gently press the small squares of vegan dark chocolate into the center of the cookies. Let them cool on the tray for 10 minutes before transferring them carefully to the cooling rack so the melted chocolate doesn't spill.
- In order for the chocolate to fully set to the point where you can stack the cookies, you can leave them out overnight on the counter to set until firm or you can pop them in the fridge or freezer until the chocolate is set and doesn't come off or stick to your finger when you touch it.
You can use any nut butter for this recipe such as my Creamy Homemade Cashew Butter!
The vegan peanut butter blossoms store well on the counter for 48 hours and you can freeze them for up to 3 months!
Amount Per Serving Calories 102Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 137mgCarbohydrates 12gFiber 1gSugar 6gProtein 2g