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Delicious Vegan Peanut Butter Blossoms Recipe

Make Vegan Peanut Butter Blossoms with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 tbsp unsweetened almond milk or other plant-based milk
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar for rolling
  • 1 cup dairy-free chocolate kisses or similar chocolate candies

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large mixing bowl, combine the softened vegan butter, creamy peanut butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream these ingredients together until light and fluffy, about 2-3 minutes.
  4. Add the unsweetened almond milk and vanilla extract to the butter mixture. Mix until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
  6. Using your hands, form the dough into 1-inch balls, then roll each ball in the granulated sugar to coat.
  7. Place the sugar-coated balls on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
  9. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.