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My entire apartment currently smells like these Peanut Butter Blossoms and I’m not mad about it! They’re pillowy, soft, peanut buttery, and topped with a little chocolate kiss. They make for a beautiful edible gift, because they’re a little bit more eye-catching than most cookies. They’re also perfect for your holiday cookie swaps, and are really easy to throw together. Although I had never had a peanut butter blossom before, per your requests, I was able to fully veganize it AND make it gluten, refined sugar and oil free too.
If you’ve been following along on Instagram, you’ll know the journey has not been too easy. First of all, I had no idea what a peanut butter blossom was until the requests came in for me to re-create it. Then I did my research, and started brainstorming ways I could make it wholesome and healthier but couldn’t find a vegan hershey kiss anywhere! Vegan chocolate is abundant, but apparently not in kiss shapes, so I resorted to DIY-ing it. On the bright side though, home-made, as you know, is always the healthiest option. When you make something at home you have full control over all the ingredients and can modify as you need!
I found this kiss-shaped mold, and since I was DIY-ing, decided to keep the chocolate oil-free as well. I used Hu Kitchen’s dark chocolate bar for this because the ingredients are insanely simple: organic fair-trade cacao, unrefined organic coconut sugar & organic fair-trade cocoa butter. To make the kisses, I just melted down the chocolate (double boiler method) and poured into the molds to sit in the fridge until solid again. You definitely don’t have to do this step, and can just use a square of chocolate in place of a kiss. I just opted to go the extra mile because, well, it’s holiday season!
For the base of the cookie, I modified some of my go-to cookie recipes and ended up with a buttery soft, melt in your mouth peanutty cookie. It’s rich, delicious and full. of. flavour. Alright, let’s get into the how-to!
A classic holiday cookie recipe–pillowy peanut butter blossoms with homemade vegan chocolate kisses on top. Made with whole food plant based ingredients and fully vegan, gluten free, oil free and refined sugar free.
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)
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.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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