Chocolate and peanut butter join forces in these irresistibly soft and delicious vegan peanut butter blossom cookies!
This is a great recipe to bookmark for any time you need a bake sale or holiday dessert.
They disappear like lightning at parties – no one can resist the pillow-soft peanut butter cookies, with their seductive rich chocolate centers.
Peanut butter blossoms have always been one of my favorite recipes too, because they combine my two all-time favorite foods.
Also Try These Chocolate Chip Peanut Butter Bars
Three options if you want to make them vegan:
Option one is to add a square of chocolate bar—or a few chocolate chips—instead of a Hershey Kiss.
Option two is to buy a kiss-shaped mold on Amazon. It’s good for making chocolate fat bombs too.
Or option three: You can throw caution to the wind and swap the kisses out with Chocolate Truffles or mini Homemade Peanut Butter Cups!
For the actual peanut butter cookies, feel free to use smooth or crunchy peanut butter; or other nut and seed butters also work, such as almond or sunbutter. The cookies are great if you want to stir in a handful of crushed peanuts too.
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Above – watch the video on how to make the peanut butter blossom cookies!
(Recipe adapted from the original Vegan Peanut Butter Cookies)
Peanut Butter Blossom Cookies
Ingredients
- 1/2 cup peanut butter, or allergy-friendly sub
- 3/4 tsp baking soda
- 3 tbsp flour (spelt, white, oat, sorghum, and rice all work)
- 1/3 cup sugar, unrefined if desired
- 2 tbsp applesauce or milk of choice
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1 chocolate bar of choice
Instructions
- For the chocolate centers, you can either break the bar into squares or use this Kiss Candy Mold.If peanut butter is not stir-able, gently warm it until soft. Combine all ingredients except chocolate, and stir to form a dough. Roll into balls. If you want soft cookies, refrigerate at least 1 hour. (Or freeze the balls to bake at another time.) Preheat oven to 350 F. Flatten balls a little with a fork or spoon, then press a square of chocolate or a Kiss in the center of each. Bake 8 minutes – they should look underdone when you remove them from the oven. Let cool 10 minutes before handling, during which time they will firm up.View Nutrition Facts
Notes
Have you made this recipe?
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Dinesh says
Hi, great Recipe, thanks for sharing,
Nina says
I just took these out of the oven and they look and smell fantastic. Peanut butter and chocolate are my favorites.
mary says
These look so “happy!” – just what we need right now! lovely recipe:)
Tori Cooper says
OOOOH! Yum!!!
Kate says
I have made these so many times my family loves them! I’m so happy you posted this recipe! I have your cookbooks and followed your blog for so long I felt like it was time to leave a comment 😊. These are wonderful, just like all your other recipes! We are all grateful to have you perfect them and pass them on to us!! Thanks again! Delicious 😋
Ria Lake says
These cookies were delicious and rich. So easy and fast to make.
Thank you, Katie.
Michelle says
The only flours I have is almond and coconut, can I use these in recipes that call for others? And i see a lot that calls for coconut oil, i only have ghee, olive oil, and applesauce. I love all your recipes, cant wait to try all the pineapple ones🤗🤗
Thank you,
Michelle
CCK Media Team says
Unfortunately it doesn’t usually work in recipes to sub one of those flours in a 1 to 1 ratio without changing other things in the recipe. But Katie has a lot of recipes that already use almond flour so I’d just go with one of those! https://chocolatecoveredkatie.com/keto-dessert-recipes-vegan/ If a recipe just says oil, you can use any neutral oil. But if it says specifically coconut, then that should be used because it will firm up when chilled, whereas olive oil will not. In other words, please feel free to make any substitutions you wish to one of the recipes, but just at your own risk!
Drew says
I really enjoy the taste of these (every bit as good as the non-vegan kind), but I have one problem – mine always turn out super soft and really flat (they pull apart when picking them up). I can’t figure out what I am doing wrong. I am using spelt flour and not refrigerating…
CCK Media Team says
Hmm, how big are you making them? And what sweetener, peanut butter, etc do you use?
Drew says
I am using white sugar and Jiff peanut butter…I get about 10 cookies per batch.
CCK Media Team says
Only other thing I can think of is climate – are you in a humid climate? In any case, maybe try adding a little extra flour and seeing if that works?
Ecfinn says
So, I had this problem with my sugar cookies for years. They flattened out…it was annoying. I solved the problem by using parchment paper. Put the parchment paper down on the cookie sheet before putting the dough on there. It works!
Nicole says
I’ve learned that refrigerating the dough is key when making vegan cookies. It helps the fats set up so they don’t spread as much!
Faseeha Yaseen says
Hi. .can i get metric measurements please
Mark says
Thanks for sharing this recipe. It’s so easy to make and tastes great. I did try doubling the recipe the second time I made this but there was definitely too much bicarb soda so probably no need to increase the bicarb soda at all when making more.
Amelia says
These cookies are incredible!! So easy to make, and they totally melt in your mouth. My non-vegan family was extremely impressed.
Nicole says
5 stars! I doubled the recipe. Used white flour and made our chocolate centers ahead of time with vegan chocolate chips and silicone kiss molds we got on amazon. My 6 year old stood on the counter to get her 2 thumbs up as high as they would go lol. I’ve never made peanut butter blossoms before but I’ve had them from others (over the years, and non-vegan unfortunately) and these are better than any I’ve ever had. Thanks! We’ll make these every holiday season!
CCK Media Team says
Thank you so much for making them 🙂