I have a lot of peanut butter cookie recipes on my blog, but I think these peanut butter blossom cookies might just be my favorite. Chocolate, PB and me have been engaged in a lifelong love affair and I’m always looking for ways to create more variations on the theme. These are a popular cookie made usually with a Hershey’s kiss as the chocolate element, but they’re not vegan of course so we’re using a chocolate disc made even more festive by the addition of some non-pareil sprinkles. To me, these look even more like the center of a daisy or flower giving realness to the name blossom!
These are a relatively easy cookie to make. All the regular cast members appear here and we’re using a aquaflax egg (aquafaba mixed with flax meal) as the egg replacer. This recipe uses a mix of vegan butter and vegan shortening as the shortening lends more chew to the cookies than you’d get with using all vegan butter. I buy non-hydrogenated shortening made with responsibly sourced palm oil but if you can’t find it, the regular variety will work. You can of course use all vegan butter but your cookies may not be as chewy and tender. Shortening is all fat and butter (even the vegan varieties) have water added.
Make sure to use a no-stir variety of peanut butter as the natural kind just won’t work as well. These are a treat after all so although you may not want to eat this kind, it’s needed for these cookies. As for the chocolate buttons, Trader Joe’s sells a vegan tub as does Whole Foods Market and you can also find them online. If you can’t find discs, you can use a teaspoon of chocolate chips.
Try not to over-bake these. They should start to puff up and crack but watch carefully and pull them out when they still look a little wet between the cracks as they’ll continue to cook on the sheet as they cool. The chocolate is added after they’re pulled from the oven.
These will freeze well and the dough can be frozen or refrigerated so you can make these on demand. Store them in an airtight container and they can even be store in the fridge to extend their shelf life.
I often get asked about vegan sugar. Some sugar is processed with bone char to make it white in color. Organic laws prohibit this practice so if you buy organic you can ensure it’s vegan. Some companies will list its vegan on the packaging too. Sprouts Market has their own line of sugars which are all vegan and state it on the packaging. I hope you enjoy these cookies. I make these cookies a bit larger to account for the disc of chocolate but they can be made smaller. I use an ice cream scoop to make sure they’re all uniform in size. They’re great anytime but particularly fun for a holiday cookie swap or dessert tray!
Vegan Peanut Butter Blossom Cookies
30
servings20
minutes15
minutesA delicious classic cookie made vegan that’s delicious anytime!
Ingredients
2 3/4 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 cup (one stick) vegan butter
1/2 cup shortening
1 cup regular no-stir peanut butter (not natural)
1 cup brown sugar, packed
3/4 cup vegan cane sugar, plus more for rolling
6 tablespoons aquafaba (liquid from canned chickpeas)
3 tablespoons finely ground flax meal
1 tablespoon vanilla
Directions
- Preheat oven to 375° and parchment or silicone mat line or grease two large cookie sheets. In a small bowl, whisk the flour, baking soda and salt together. Whisk the flax meal into the aquafaba and set aside to thicken (about 5 minutes).
- Beat the peanut butter, butter and shortening in a large bowl with an electric mixer or use a stand mixer on medium speed until smooth, about a minute.
- Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the flax eggs and vanilla and continue to beat until well mixed.
- Add the flour mixture in two batches and beat on medium speed until mixed about a minute.
- Using a two inch ice cream scoop or two tablespoons, scoop out about 3 tablespoons of dough then roll into balls in between your palms and roll in sugar coating evenly. Place in prepared sheets about 2 inches apart and bake for 14-15 minutes. They should look puffed and crackly but still moist in between the cracks. Don’t over-bake! Remove from the oven and immediately place a chocolate button dead center in the middle of each cookie. Cool completely.
- Store in an airtight container or freeze.
Notes
- If you prefer not to use shortening you can use all vegan butter but your cookies may not be as tender.
- You can use water for the flax egg instead of aquafaba but I have not tested it. Another egg replacer like a powdered version may work just as well.
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