Vegan Peanut Butter Blossom Cookies

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My Grandma used to make peanut blossom cookies every year, and they were my Dad's favorite.  I enjoyed them too, but more the peanut butter part than the chocolate Hershey's kiss part.  Although I like chocolate, Hershey's was not my favorite. I was day dreaming about the cookies I used to enjoy a few days back, and I decided I wanted to make a veganized gluten free version of these cookies that I could enjoy now, and share with my family.

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I had just been given a bunch of peanut flour, and I thought I could use that in these as well since I like them extra peanut buttery.  The dough was so freaking addictive, I could not stop stealing dough balls as I rolled out the cookies and placed them on the baking sheet.  It was kind of caramelly thanks to the coconut sugar, and being a peanut butter lover that could eat the whole jar if it were healthy to do so, I loved the intense PB flavor of these. The dough that made it into cookie form, was then made even better by a nice dark chocolate candy in the middle of each. These were way better than the ones I had eaten as a child.

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Home made chocolate and good ingredients did the trick!  They were soft and peanut buttery like I remember, but also rich thanks to the chocolate.  I think my Grandma would have been proud if she were still here to sample my cookies.  Being vegan doesn't mean saying goodbye to all of your Christmas treat traditions, it just means you get to find new ways to make them!

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Vegan Peanut Butter Blossom Cookies

Makes 30 cookies

1 1/2 cup coconut sugar

1 1/2 cups peanut butter

1/2 cup coconut oil, melted

2 flax eggs*

1/2 cup filtered water

3 cups peanut flour or all purpose gluten free flour**

1 1/2 tsp baking soda

1 tsp baking powder

30 vegan dark chocolates (I used home made, recipe follows)

Preheat the oven to 375F degrees. In a large bowl, whisk together the sugar, peanut butter, and coconut oil until well combined.  Add the flax eggs, and the water, and whisk until smooth.  Stir in all the remaining ingredients with a spoon, except for the chocolates until smooth. The dough will be thick and soft.  Form into 1 1/2 inch balls, and place on lined baking sheets a few inches apart.  Press down slightly.  Place in the oven and bake for about 12 minutes until lightly browned.  Remove from the oven and immediately press a chocolate into the center of each.  Allow to cool completely.

*Whisk together 2 Tbsp ground flax seed, and 1/4 cup plus 2 Tbsp filtered water. Let sit for 15 minutes before using in the recipe.

** Note: if you use the gluten free flour, you may need less filtered water in the recipe because peanut flour soaks up more moisture.  So add the 1/2 cup water as needed.

Vegan Dark Chocolates:

1 cup melted cacao butter or coconut oil (keep in mind the coconut oil is more melty at room temperature)

1 1/3 cup cacao powder

1/2 cup maple syrup

a good pinch of sea salt

I melt my cacao butter in the top of a double boiler. Whisk together all ingredients until smooth, and pour into chocolate molds.  Place in the freezer for at least 1/2 hour to harden.

*note, this chocolate melts quickly, so once you place it in the center of your cookies, be careful not to move them or it might run all over. This happened to me because I was too impulsive when letting them cool.



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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