Vegan Peanut Butter Blossom Cookies
Satisfy your sweet tooth with these vegan peanut butter blossom cookies! You can enjoy these vegan Christmas cookies with a few simple swaps on a traditional peanut butter blossom recipe.
Ingredients
- 2 tbsp flaxseed meal
- 1/3 cup water
- 1 cup vegan butter softened, I like Miyoko’s EuropeanStyle Cultured Vegan Butter
- 1 cup peanut butter I prefer natural, unsweetened peanut butter
- 1 cup brown sugar
- 1 cup white sugar + 1/2 cup white sugar for rolling the dough
- 1/4 cup oat milk
- 2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 6 oz vegan chocolate bars see Recipe Notes
Instructions
- Preheat the oven to 375º.
- Combine the flaxseed meal and water in a small bowl. Set aside for 5 minutes. The flaxseed meal will absorb the water and thicken. In vegan cooking, this is often called a flaxseed egg.
- In a medium-sized mixing bowl, combine the butter, peanut butter, brown sugar, white sugar, vanilla and oat milk. Use a hand mixer to thoroughly combine the ingredients. Add the flaxseed eggs and stir to combine.
- In a large mixing bowl, combine the flour, salt and baking soda. Stir to combine.
- Combine the wet ingredients into the dry ingredients. Stir to combine.
- Line a baking sheet with parchment paper or silicon baking mats.
- Spread ½ cup of sugar on a small plate.
- Take a large spoonful of cookie dough and roll it in your hands to make a ping-pong sized ball. Roll the ball in the sugar and place it on the baking sheet, keeping the dough balls about 2 inches apart on the baking sheet. Continue this process until you have used all of the dough.
- Bake the cookies for 12 minutes on the middle rack.
- Remove the baking sheet and add the blocks of chocolate to the center of each cookie. Press the chocolate block into the cookie, causing the cookie to crack slightly and secure the chocolate in the depression.
- Return the baking sheet to the oven for 3 minutes.
- Allow the cookies to cool on a cooling rack and store in an airtight container with a piece of parchment paper in between each layer of cookies.
Notes
- For this recipe, I used Chocolove’s Dark Chocolate bars. These bars contain cocoa liquor, sugar, cocoa butter, soy lecithin and vanilla. These are all dairy-free ingredients. The bars are not marked as vegan because they are processed in a facility that also produces milk chocolate bars. Chocolove provides the following statement: We do not claim that Chocolove bars are vegan. Most of our dark chocolate arrives at our facility as kosher pareve which means it is completely free of milk products, according to Jewish dietary law. The remainder arrives kosher dairy, which means the dark chocolate was made on equipment that also makes milk chocolate. Chocolove has separate equipment for melting and molding milk chocolate and dark chocolate. We take measures to assure that milk chocolate is kept away from dark chocolate.
Tried this recipe?Let us know how it was!