Easy Vegan Peanut Butter Blossoms
Dec 06, 2018 • Updated Nov 22, 2024
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Looking for the perfect cookie that’s both nostalgic and plant-based? These vegan peanut butter blossoms bring together everything we love about the classic version – a rich peanut butter flavour, a melty chocolate center, butter (although it’s vegan butter!), and a soft, chewy bite.
Table of Contents
Why You’ll Love Vegan Peanut Butter Blossom Cookies
I love that these cookies look just like the classic peanut butter blossoms we all know and love. These vegan Christmas cookies are pillowy, soft, densely peanut buttery, and have little vegan chocolate kisses on the top of each cookie. They’re also gluten-free and don’t have any refined sugars.
As you look at the full ingredients list below, you may notice that my vegan version of these cookies doesn’t call for a flax egg, which is often used as a binder in vegan baking. Here, peanut butter holds everything together beautifully, so you get that soft, chewy texture without needing any flax egg at all! These cookies also bake up in just under 10 minutes and are totally foolproof, so if you’re new to vegan baking, no need to fear!
If you love these cookies, you’ll love some of my other favourites! Like chewy vegan oatmeal raisin cookies for a comforting classic, or vegan hot chocolate cookies for a healthy Christmas cookie vegans and non-vegans alike will love!
Ingredient Notes & Substitutions
- Oat flour: Gives the cookies a soft, chewy texture while keeping them gluten-free.
- Quinoa flour: Adds a slight nutty flavour and protein boost, but you can use more oat flour if preferred.
- Date sugar or coconut sugar: Naturally sweetens with a caramel-like undertone. Can be swapped with any granulated sugar.
- Baking powder
- Salt
- Creamy natural peanut butter: Acts as a binder and gives that classic peanut butter richness – add a tablespoon or two if the dough feels too dry.
- Pure maple syrup: Sweetens and adds moisture for a soft cookie.
- Vanilla extract
- Vegan chocolate bars, chips, or other: Melts into a gooey center or topping, giving the cookies their signature “blossom.”
See the full printable recipe card below for exact ingredient amounts and instructions.
Nut-Free Blossoms
You don’t have to make this recipe with peanut butter. To make the cookies allergy-friendly and nut-free, substitute sunflower butter for peanut butter, of course, the peanut butter flavour will be lacking a little bit!
How to Gift and Store Vegan Peanut Butter Blossoms
These peanut butter blossom are a perfect gift for the holiday season! If you’re making these allergy-friendly cookies for a cookie swap or edible gift, make sure to let them cool fully before packaging them. Then divide the cookies between cookie tins or airtight containers and hand them out. The cookies will last for up to 4 days at room temperature. Or you can freeze them for up to 6 months.
Step-by-Step Instructions
- Step 1: Preheat oven to 350F and prepare batter.
- Step 2: In a large bowl, whisk together dry ingredients – oat flour, quinoa flour baking powder, date sugar, and salt – until smooth.
- Step 3: In a separate bowl, combine the wet ingredients: maple syrup, peanut butter, and vanilla extract. Add this mixture to the dry ingredients, stirring until a dough forms. Let the dough sit for a few minutes. If it feels too dry, you can add an extra tablespoon of peanut butter or a bit of non-dairy milk by the teaspoon to adjust the texture.
- Step 4: Roll cookie dough into small balls, about 1.5 tablespoons in size, and place on a lined baking sheet. Press a chocolate kiss, or square of chocolate into the center of the cookie.
- Step 5: Bake cookies for about 9 minutes – be careful not to overbake! They may seem underbaked, but they will continue to cook when removed from the oven and it’s important not to overbake if you’d like to preserve the soft chewy texture in the cookie.
Secrets for Success
- Natural peanut butter can be really oily, so I recommend using a no-stir option so that the batter isn’t affected.
- These cookies will firm up as they cool, so it’s better to pull them out when they’re still a bit soft.
- For the best results, either weigh your flour on a food scale or use the “spoon and level” method. Just spoon the flour into your measuring cup and level it off with a knife – no scooping, since that packs in too much flour and could make the cookies dense.
- Bake one tray of cookies at a time to make sure your cookies bake evenly.
Serving Tips
- Serve cookies with a glass of oat milk, almond milk, or soy milk makes the perfect dunking companion for these little blossoms.
- Enjoy these cookies with a cozy cup of coffee, matcha latte, or spiced chai for the ultimate afternoon pick-me-up.
- Add a sweet treat to any and all of your fruit platters. It’s all about balance, am I right?
- Sandwich a scoop of vegan ice cream between two cookies for a decadent dessert.
- Drizzle melted dark chocolate over the cookies or serve a little bowl on the side.
Storage Tips
These vegan peanut butter blossoms keep well at room temperature for up to 4 days in an airtight container. If you’re making them ahead of time or have extras, you can also freeze the baked cookies for up to 6 months – just thaw them for a few minutes when ready to eat!
If you’d rather prepare the dough in advance, freeze the unbaked dough balls for up to 6 months. When you’re ready to bake, place them directly on the baking sheet and bake from frozen, adding an extra 1 – 2 minutes to the baking time.
Recipe FAQs
Hershey’s Kisses aren’t vegan so if you don’t follow a vegan diet then they are safe for you to use!
Depending on the thickness of your peanut butter, you might need to adjust the dough. Add a tablespoon of peanut butter or a few teaspoons of non-dairy milk until the dough holds together easily.
You sure can! You can prepare the dough, roll it into balls, and refrigerate them for up to 24 hours. When you’re ready to bake, just add the chocolate and pop them in the oven.
The cookies will continue to set as they cool, so it’s important to remove them from the oven while they’re still soft. Aim for about 9 minutes in the oven, and let them cool on the baking sheet for a few minutes before moving them.
More Vegan Holiday Cookie Recipes
Sweet Treats
Vegan Raspberry Lemon Cookies (Gluten Free)
Sweet Treats
Vegan Kruidnoten Recipe (Dutch Spice Cookies)
Sweet Treats
Vegan Gingerbread Brownie Cookies (Gluten Free)
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Vegan Peanut Butter Blossoms
Ingredients
- 1 cup oat flour
- 1/2 cup quinoa flour or use all oat flour
- 1 tablespoon date sugar or coconut sugar
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup creamy peanut butter + a tablespoon or two if needed
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- vegan chocolate bars, chips or other
Instructions
- Preheat oven to 350F and prepare batter.
- In a large bowl, combine oat flour, quinoa flour baking powder, date sugar and salt. Whisk until smooth.
- Add maple syrup, peanut butter and vanilla extract and mix until a dough forms. Allow the dough to sit for a few minutes. If the dough feels too dry, you can add a tablespoon of peanut butter, or non-dairy milk by the teaspoon to help it along (peanut butters can vary in texture/how runny they are).
- Roll dough into small balls, about 1.5 tablespoons in size, and place on a lined baking sheet. Press a chocolate kiss, or square of chocolate into the center of the cookie.
- Bake cookies for about 9 minutes, being careful not to overbake. They may seem underbaked, but they will continue to cook when removed from the oven and it’s important not to overbake if you’d like to preserve the soft chewy texture in the cookie.
Nutrition information is automatically calculated, so should only be used as an approximation.
