Healthy Vegan Peanut Butter Blossoms (Gluten Free, Naturally Sweetened)
Dec 06, 2018 • Updated Jun 20, 2023
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These Vegan Peanut Butter Blossoms are pillowy, soft, densely peanut buttery, and topped with a little chocolate kiss. They make a beautiful edible gift for the holidays that happen to be gluten-free and refined sugar-free!
The fun part about this healthier version of peanut butter blossoms is that they look just like the original thing, without any refined sugar, gluten, dairy, oil, or eggs! This is the ideal recipe to bring for a holiday cookie swap if you have vegan or gluten-free friends.
Ingredients for Vegan Peanut Butter Blossoms
Grab these ingredients to make your own oil-free peanut butter cookies:
- Oat flour. This gluten-free flour is easy to find and has a naturally sweet flavor so you can cut back on the sugar in the recipe.
- Quinoa flour. This adds a little nuttiness that I love. If you can’t find quinoa flour, you can use 100% oat flour for these cookies.
- Sugar. I use ate sugar, but coconut or regular granulated sugar will also work.
- Peanut butter. Choose creamy peanut butter for the best texture.
- Maple syrup. Make sure your using the real stuff! Not imitation or “pancake syrup.”Vanilla extract. Likewise, use pure vanilla, not imitation.
- Vegan chocolate kisses. If you can’t find dark chocolate kisses, you can easily replace them by following the instructions below.
Replacement for Chocolate Kisses
Nut-Free Blossoms
How to Gift and Store Vegan Peanut Butter Blossoms
If you’re making these allergy-friendly cookies for a cookie swap or edible holiday 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 four days at room temperature. Or you can freeze them for up to six months.
More Vegan Holiday Cookie Recipes
- Taylor Swift’s Vegan Chai Sugar Cookies (Gluten Free Option)
- Chewy Vegan Raspberry Lemon Cookies (Gluten Free Option)
- Cranberry Orange Cashew Butter Cookies (vegan, gluten free, grain free, oil free)
If you make these vegan peanut butter blossoms, be sure to let me know what you think with a comment below!
Peanut Butter Blossoms [vegan, gluten-free, oil free, refined sugar free]
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.
Love & peanut butter,
